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Evaluation of banana quality under hot water treatment

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Bibliographic Details
Main Author: Nur Aida, Hamzah
Other Authors: Maisara Azad, Mat Akhir
Format: Learning Object
Language:English
Published: Universiti Malaysia Perlis (UniMAP) 2021
Subjects:
Saba banana
Water temperature
Quality > Fruits
Hot Water Treatment (HWT)
Online Access:http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73693
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spelling my.unimap-736932022-01-25T01:26:14Z Evaluation of banana quality under hot water treatment Nur Aida, Hamzah Maisara Azad, Mat Akhir School of Bioprocess Engineering Saba banana Water temperature Quality -- Fruits Hot Water Treatment (HWT) Access is limited to UniMAP community. The green and unripe Saba banana were harvested from the tree that was planted at Wang Ulu, Kangar, Perlis in order to study the evaluation of banana quality under hot water treatment. This study presents to evaluate the quality of banana under hot water treatment in terms of shelf life (day), total weight loss, total soluble solid, pH pulp, effect on peel color, effect on pulp to peel ratio and effect on respiration rate of the banana. Besides, this study was conducted to investigate the effect of water temperature and dipping duration on banana qualities and to determine the optimum shelf life of banana using statistical tool. The method that was used in the experiment was by dipping the whole fruit of banana into hot water (50ºC, 55ºC, 60ºC) with specific time duration (5 minutes, 7.5 minutes, 10 minutes). Then the results that got from the experiment was analyzed using design of experiment (DOE). From the DOE optimization table, the selected optimum water temperature and dipping duration that give the longest shelf life (SL) was found at temperature of 60°C for 5 minutes. This study also shown that SL of Saba banana that was treated with hot water treatment increased by 6 days compared to untreated fruits. Total weight loss and total soluble solid increased whereas the pH pulp of Saba banana decreased gradually during ripening period. Lastly, the effects of the different dipping temperature and time showed significant difference on carbon dioxide (CO2) production during storage period. Saba banana that was treated with temperature of 50ºC (5 minutes) produced highest amount of CO2 during storage period while banana fruits treated with temperature of 60ºC (5 minutes) showed lower amount of CO2 production in concentration dependent manner. 2021 2022-01-25T01:26:14Z 2022-01-25T01:26:14Z 2017-06 Learning Object http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73693 en Universiti Malaysia Perlis (UniMAP)
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Saba banana
Water temperature
Quality -- Fruits
Hot Water Treatment (HWT)
spellingShingle Saba banana
Water temperature
Quality -- Fruits
Hot Water Treatment (HWT)
Nur Aida, Hamzah
Evaluation of banana quality under hot water treatment
description Access is limited to UniMAP community.
author2 Maisara Azad, Mat Akhir
author_facet Maisara Azad, Mat Akhir
Nur Aida, Hamzah
format Learning Object
author Nur Aida, Hamzah
author_sort Nur Aida, Hamzah
title Evaluation of banana quality under hot water treatment
title_short Evaluation of banana quality under hot water treatment
title_full Evaluation of banana quality under hot water treatment
title_fullStr Evaluation of banana quality under hot water treatment
title_full_unstemmed Evaluation of banana quality under hot water treatment
title_sort evaluation of banana quality under hot water treatment
publisher Universiti Malaysia Perlis (UniMAP)
publishDate 2021
url http://dspace.unimap.edu.my:80/xmlui/handle/123456789/73693
_version_ 1729704625638998016
score 13.211869

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