Cover Image

Physico-chemical characteristics and microbial profile of sapota var. jantung.

Studies carried out using tagged fruits showed that sapota of jantung variety attained maturity after six months from fruit set. The weight, length, width and volume of the fruit increase until harvest slowing between six and seven months. This coincides with the colour changes of the pulp and pip....

Full description

Saved in:
Bibliographic Details
Main Authors: Abdul Karim, Mohamad Nordin, Abu Bakar, Fatimah
Format: Conference or Workshop Item
Language:English
Published: 1988
Online Access:http://psasir.upm.edu.my/id/eprint/17938/1/ID%2017938.pdf
http://psasir.upm.edu.my/id/eprint/17938/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.17938
record_format eprints
spelling my.upm.eprints.179382014-11-20T02:45:09Z http://psasir.upm.edu.my/id/eprint/17938/ Physico-chemical characteristics and microbial profile of sapota var. jantung. Abdul Karim, Mohamad Nordin Abu Bakar, Fatimah Studies carried out using tagged fruits showed that sapota of jantung variety attained maturity after six months from fruit set. The weight, length, width and volume of the fruit increase until harvest slowing between six and seven months. This coincides with the colour changes of the pulp and pip. The fruits firmness decreases towards maturity. Moisture and tannin content reach maximum level between fifth and sixth month whereby the total titratable acidity decreases gradually. Total soluble solid increases throughout the fruit development. Fruits harvested after six months have a low rate of respiration. The length and width of the fruit are greatly influenced by age and can be used as an index of maturity. The normal microflora of sapota consist of bacteria, moulds and yeasts. During ripening the population of bacteria decreases with an increase in the yeasts population. In contrast, the number of moulds remain constant throughout. The genera of bacteria found include Bacillus spp, Erwinia spp and Micrococcus sp. Moulds belong to genera Aspegillus spp, geotrichum spp and Mucor spp whilst yeasts include Rhodotorula spp, Brettamonyces spp and Pichia spp. 1988 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17938/1/ID%2017938.pdf Abdul Karim, Mohamad Nordin and Abu Bakar, Fatimah (1988) Physico-chemical characteristics and microbial profile of sapota var. jantung. In: Asean Food Conference '88, 24-26 Oct. 1988, Bangkok, Thailand. (pp. 421-424).
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 Studies carried out using tagged fruits showed that sapota of jantung variety attained maturity after six months from fruit set. The weight, length, width and volume of the fruit increase until harvest slowing between six and seven months. This coincides with the colour changes of the pulp and pip. The fruits firmness decreases towards maturity. Moisture and tannin content reach maximum level between fifth and sixth month whereby the total titratable acidity decreases gradually. Total soluble solid increases throughout the fruit development. Fruits harvested after six months have a low rate of respiration. The length and width of the fruit are greatly influenced by age and can be used as an index of maturity. The normal microflora of sapota consist of bacteria, moulds and yeasts. During ripening the population of bacteria decreases with an increase in the yeasts population. In contrast, the number of moulds remain constant throughout. The genera of bacteria found include Bacillus spp, Erwinia spp and Micrococcus sp. Moulds belong to genera Aspegillus spp, geotrichum spp and Mucor spp whilst yeasts include Rhodotorula spp, Brettamonyces spp and Pichia spp.
format Conference or Workshop Item
author Abdul Karim, Mohamad Nordin
Abu Bakar, Fatimah
spellingShingle Abdul Karim, Mohamad Nordin
Abu Bakar, Fatimah
Physico-chemical characteristics and microbial profile of sapota var. jantung.
author_facet Abdul Karim, Mohamad Nordin
Abu Bakar, Fatimah
author_sort Abdul Karim, Mohamad Nordin
title Physico-chemical characteristics and microbial profile of sapota var. jantung.
title_short Physico-chemical characteristics and microbial profile of sapota var. jantung.
title_full Physico-chemical characteristics and microbial profile of sapota var. jantung.
title_fullStr Physico-chemical characteristics and microbial profile of sapota var. jantung.
title_full_unstemmed Physico-chemical characteristics and microbial profile of sapota var. jantung.
title_sort physico-chemical characteristics and microbial profile of sapota var. jantung.
publishDate 1988
url http://psasir.upm.edu.my/id/eprint/17938/1/ID%2017938.pdf
http://psasir.upm.edu.my/id/eprint/17938/
_version_ 1643826667127308288
score 13.211869

Similar Items