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Influence of forced-air precooling time on the changes in quality attributes and consumer acceptance of Musa AAA Berangan

A good temperature management, such as precooling and cold storage, can delay deterioration of fresh produce. In this study, different forced-air precooling times were applied on Musa AAA Berangan to investigate the influence of forced-air precooling time on the changes of quality attributes and con...

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Main Authors: Kuan, Chee Hao, Ahmad, Siti Hajar, Radu, Son, Yap, E. S. P., Zamri, Mohd Zakwan, Shukor, N. I. A., Tajidin, Nor Elliza, Ketaren, Bunga Raya
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Online Access:http://psasir.upm.edu.my/id/eprint/13126/1/%2818%29.pdf
http://psasir.upm.edu.my/id/eprint/13126/
http://www.ifrj.upm.edu.my/22%20%2805%29%202015/%2818%29.pdf
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spelling my.upm.eprints.131262016-01-27T03:01:14Z http://psasir.upm.edu.my/id/eprint/13126/ Influence of forced-air precooling time on the changes in quality attributes and consumer acceptance of Musa AAA Berangan Kuan, Chee Hao Ahmad, Siti Hajar Radu, Son Yap, E. S. P. Zamri, Mohd Zakwan Shukor, N. I. A. Tajidin, Nor Elliza Ketaren, Bunga Raya A good temperature management, such as precooling and cold storage, can delay deterioration of fresh produce. In this study, different forced-air precooling times were applied on Musa AAA Berangan to investigate the influence of forced-air precooling time on the changes of quality attributes and consumer acceptance. The banana was subjected to forced-air precooling treatment (5 ± 1°C) for 0, 14, 50, and 120 min and then stored in a cold room (13 ± 1°C) for 2 weeks. Then, all the fruits were transferred to a ripening room (25 ± 2°C) and initiated to ripen with ethylene gas. Quality attributes analyses and sensory evaluations were conducted when the fruits reached maturity index 5. Quality parameters, such as soluble solids concentration, titratable acidity, pulp firmness, and peel colour, showed no significant differences when fruits were precooled at different times. Blackening of peel as a result of chilling injury occurred in fruits treated with forced-air precooling for 50 and 120 min. This blackening significantly influenced consumer acceptance, although it did not affect the pulp colour and taste. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13126/1/%2818%29.pdf Kuan, Chee Hao and Ahmad, Siti Hajar and Radu, Son and Yap, E. S. P. and Zamri, Mohd Zakwan and Shukor, N. I. A. and Tajidin, Nor Elliza and Ketaren, Bunga Raya (2015) Influence of forced-air precooling time on the changes in quality attributes and consumer acceptance of Musa AAA Berangan. International Food Research Journal, 22 (5). pp. 1864-1869. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/22%20%2805%29%202015/%2818%29.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description A good temperature management, such as precooling and cold storage, can delay deterioration of fresh produce. In this study, different forced-air precooling times were applied on Musa AAA Berangan to investigate the influence of forced-air precooling time on the changes of quality attributes and consumer acceptance. The banana was subjected to forced-air precooling treatment (5 ± 1°C) for 0, 14, 50, and 120 min and then stored in a cold room (13 ± 1°C) for 2 weeks. Then, all the fruits were transferred to a ripening room (25 ± 2°C) and initiated to ripen with ethylene gas. Quality attributes analyses and sensory evaluations were conducted when the fruits reached maturity index 5. Quality parameters, such as soluble solids concentration, titratable acidity, pulp firmness, and peel colour, showed no significant differences when fruits were precooled at different times. Blackening of peel as a result of chilling injury occurred in fruits treated with forced-air precooling for 50 and 120 min. This blackening significantly influenced consumer acceptance, although it did not affect the pulp colour and taste.
format Article
author Kuan, Chee Hao
Ahmad, Siti Hajar
Radu, Son
Yap, E. S. P.
Zamri, Mohd Zakwan
Shukor, N. I. A.
Tajidin, Nor Elliza
Ketaren, Bunga Raya
spellingShingle Kuan, Chee Hao
Ahmad, Siti Hajar
Radu, Son
Yap, E. S. P.
Zamri, Mohd Zakwan
Shukor, N. I. A.
Tajidin, Nor Elliza
Ketaren, Bunga Raya
Influence of forced-air precooling time on the changes in quality attributes and consumer acceptance of Musa AAA Berangan
author_facet Kuan, Chee Hao
Ahmad, Siti Hajar
Radu, Son
Yap, E. S. P.
Zamri, Mohd Zakwan
Shukor, N. I. A.
Tajidin, Nor Elliza
Ketaren, Bunga Raya
author_sort Kuan, Chee Hao
title Influence of forced-air precooling time on the changes in quality attributes and consumer acceptance of Musa AAA Berangan
title_short Influence of forced-air precooling time on the changes in quality attributes and consumer acceptance of Musa AAA Berangan
title_full Influence of forced-air precooling time on the changes in quality attributes and consumer acceptance of Musa AAA Berangan
title_fullStr Influence of forced-air precooling time on the changes in quality attributes and consumer acceptance of Musa AAA Berangan
title_full_unstemmed Influence of forced-air precooling time on the changes in quality attributes and consumer acceptance of Musa AAA Berangan
title_sort influence of forced-air precooling time on the changes in quality attributes and consumer acceptance of musa aaa berangan
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/13126/1/%2818%29.pdf
http://psasir.upm.edu.my/id/eprint/13126/
http://www.ifrj.upm.edu.my/22%20%2805%29%202015/%2818%29.pdf
_version_ 1643825237319483392
score 13.211869

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