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Changes in quality of fresh-cut wax-apple (Syzygiumsamarangense) as affected by storage and cut-sizes

Wax apple (Syzygium samarangense) is a tropical fruit with attractive appearance and thirst-relieving properties, offering a unique apple-like crispness, watery-sweet, low-acid taste and the aroma of roses. Compared to whole fruit, fresh-cut fruits are more perishable due to high respiration, ethyle...

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Main Authors: Awang, Yahya, Kadir, N. I., Yahya, H.
Format: Article
Language:English
Published: International Society for Horticultural Science 2017
Online Access:http://psasir.upm.edu.my/id/eprint/61076/1/Changes%20in%20quality%20of%20fresh-cut%20wax-apple%20%28Syzygiumsamarangense%29%20as%20affected%20by%20storage%20and%20cut-sizes.pdf
http://psasir.upm.edu.my/id/eprint/61076/
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spelling my.upm.eprints.610762018-10-31T08:32:12Z http://psasir.upm.edu.my/id/eprint/61076/ Changes in quality of fresh-cut wax-apple (Syzygiumsamarangense) as affected by storage and cut-sizes Awang, Yahya Kadir, N. I. Yahya, H. Wax apple (Syzygium samarangense) is a tropical fruit with attractive appearance and thirst-relieving properties, offering a unique apple-like crispness, watery-sweet, low-acid taste and the aroma of roses. Compared to whole fruit, fresh-cut fruits are more perishable due to high respiration, ethylene production, and membrane degradation, thus reducing fruit usage. This paper reports the effect of storage period and cut sizes on quality of fresh-cut wax apples. Fresh wax apple fruits were prepared according to the treatments: whole, halved (1/2), quartered (1/4), and wedged (1/8) and stored in a domestic refrigerator (4°C), in a clear plastic container (ca. 260-280 g). Results showed that there was a significant interaction between storage period and cut sizes on weight loss. Samples stored as whole lost the least amount of water. Weight loss for all cut sizes were less than 1.6%. The firmness of wax apple on day 9 of storage was significantly lower than their initial firmness. The whole fruit was found to be softer than the freshly cut samples. Total soluble solids content decreased with the time of storage, reduced from 7.6 to 6.2 °Brix as the storage period extended from day 0 to day 9 irrespective of cutting sizes. Titratable acidity increased significantly from day 0 to day 3 of storage for halved, quartered and wedged fruit. The concentration of ascorbic acid decreased significantly throughout the period of storage. Overall, results clearly showed that storage period markedly affected the physico-chemical properties of wax apples regardless of their cut sizes but not to the extent that the quality of fresh-cut wax apple was reduced. International Society for Horticultural Science 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61076/1/Changes%20in%20quality%20of%20fresh-cut%20wax-apple%20%28Syzygiumsamarangense%29%20as%20affected%20by%20storage%20and%20cut-sizes.pdf Awang, Yahya and Kadir, N. I. and Yahya, H. (2017) Changes in quality of fresh-cut wax-apple (Syzygiumsamarangense) as affected by storage and cut-sizes. Acta Horticulturae, 1152. 35 - 40. ISSN 0567-7572 10.17660/ActaHortic.2017.1152.5
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 Wax apple (Syzygium samarangense) is a tropical fruit with attractive appearance and thirst-relieving properties, offering a unique apple-like crispness, watery-sweet, low-acid taste and the aroma of roses. Compared to whole fruit, fresh-cut fruits are more perishable due to high respiration, ethylene production, and membrane degradation, thus reducing fruit usage. This paper reports the effect of storage period and cut sizes on quality of fresh-cut wax apples. Fresh wax apple fruits were prepared according to the treatments: whole, halved (1/2), quartered (1/4), and wedged (1/8) and stored in a domestic refrigerator (4°C), in a clear plastic container (ca. 260-280 g). Results showed that there was a significant interaction between storage period and cut sizes on weight loss. Samples stored as whole lost the least amount of water. Weight loss for all cut sizes were less than 1.6%. The firmness of wax apple on day 9 of storage was significantly lower than their initial firmness. The whole fruit was found to be softer than the freshly cut samples. Total soluble solids content decreased with the time of storage, reduced from 7.6 to 6.2 °Brix as the storage period extended from day 0 to day 9 irrespective of cutting sizes. Titratable acidity increased significantly from day 0 to day 3 of storage for halved, quartered and wedged fruit. The concentration of ascorbic acid decreased significantly throughout the period of storage. Overall, results clearly showed that storage period markedly affected the physico-chemical properties of wax apples regardless of their cut sizes but not to the extent that the quality of fresh-cut wax apple was reduced.
format Article
author Awang, Yahya
Kadir, N. I.
Yahya, H.
spellingShingle Awang, Yahya
Kadir, N. I.
Yahya, H.
Changes in quality of fresh-cut wax-apple (Syzygiumsamarangense) as affected by storage and cut-sizes
author_facet Awang, Yahya
Kadir, N. I.
Yahya, H.
author_sort Awang, Yahya
title Changes in quality of fresh-cut wax-apple (Syzygiumsamarangense) as affected by storage and cut-sizes
title_short Changes in quality of fresh-cut wax-apple (Syzygiumsamarangense) as affected by storage and cut-sizes
title_full Changes in quality of fresh-cut wax-apple (Syzygiumsamarangense) as affected by storage and cut-sizes
title_fullStr Changes in quality of fresh-cut wax-apple (Syzygiumsamarangense) as affected by storage and cut-sizes
title_full_unstemmed Changes in quality of fresh-cut wax-apple (Syzygiumsamarangense) as affected by storage and cut-sizes
title_sort changes in quality of fresh-cut wax-apple (syzygiumsamarangense) as affected by storage and cut-sizes
publisher International Society for Horticultural Science
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/61076/1/Changes%20in%20quality%20of%20fresh-cut%20wax-apple%20%28Syzygiumsamarangense%29%20as%20affected%20by%20storage%20and%20cut-sizes.pdf
http://psasir.upm.edu.my/id/eprint/61076/
_version_ 1643837499665022976
score 13.211869

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