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Effect of freezing on minimally processed durian for long term storage

Exposing fruits to freezing temperature has been shown to successfully extend the shelf life and control the microbiological activity in the fruits. However, freezing could also lead to undesirable losses in the fruit quality. The present work was conducted to investigate the effect of frozen storag...

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Main Authors: Tan, Xue Yi, Misran, Azizah, Daim, Leona Daniela Jeffery, Ding, Phebe, Pak Dek, Mohd Sabri
Format: Article
Language:English
Published: Elsevier 2020
Online Access:http://psasir.upm.edu.my/id/eprint/88598/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88598/
https://www.sciencedirect.com/science/article/abs/pii/S0304423819310568
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spelling my.upm.eprints.885982021-12-14T22:41:16Z http://psasir.upm.edu.my/id/eprint/88598/ Effect of freezing on minimally processed durian for long term storage Tan, Xue Yi Misran, Azizah Daim, Leona Daniela Jeffery Ding, Phebe Pak Dek, Mohd Sabri Exposing fruits to freezing temperature has been shown to successfully extend the shelf life and control the microbiological activity in the fruits. However, freezing could also lead to undesirable losses in the fruit quality. The present work was conducted to investigate the effect of frozen storage on physicochemical qualities and microbial contaminations of “MK” (Musang King) and “D24” durian pulp and paste for one year. During frozen storage, both durian pulp and paste lost 1 %–2 % of their weight along with an increase in pulp softening. Changes in color intensity during freezing storage shifted the golden yellow “MK” pulp to higher hº (lighter yellow) and this directly reduced the total carotenoids and ß-carotene contents in “MK”. Similarly, “D24” changed to pale yellow alongside reduction on L* and C* after one year frozen storage. Long term frozen storage in the present work also decreased the SSC and ascorbic acid contents for both durian pulp and paste. However, the pH and TA were not affected. “MK” and “D24” pulp showed lower microbial contamination than paste, with higher contaminations were observed in “D24”. These results showed that frozen storage could be used to preserve the quality of durians for less than one year of storage. Elsevier 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88598/1/ABSTRACT.pdf Tan, Xue Yi and Misran, Azizah and Daim, Leona Daniela Jeffery and Ding, Phebe and Pak Dek, Mohd Sabri (2020) Effect of freezing on minimally processed durian for long term storage. Scientia Horticulturae, 264. art. no. 109170. pp. 1-11. ISSN 0304-4238 https://www.sciencedirect.com/science/article/abs/pii/S0304423819310568 10.1016/j.scienta.2019.109170
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 Exposing fruits to freezing temperature has been shown to successfully extend the shelf life and control the microbiological activity in the fruits. However, freezing could also lead to undesirable losses in the fruit quality. The present work was conducted to investigate the effect of frozen storage on physicochemical qualities and microbial contaminations of “MK” (Musang King) and “D24” durian pulp and paste for one year. During frozen storage, both durian pulp and paste lost 1 %–2 % of their weight along with an increase in pulp softening. Changes in color intensity during freezing storage shifted the golden yellow “MK” pulp to higher hº (lighter yellow) and this directly reduced the total carotenoids and ß-carotene contents in “MK”. Similarly, “D24” changed to pale yellow alongside reduction on L* and C* after one year frozen storage. Long term frozen storage in the present work also decreased the SSC and ascorbic acid contents for both durian pulp and paste. However, the pH and TA were not affected. “MK” and “D24” pulp showed lower microbial contamination than paste, with higher contaminations were observed in “D24”. These results showed that frozen storage could be used to preserve the quality of durians for less than one year of storage.
format Article
author Tan, Xue Yi
Misran, Azizah
Daim, Leona Daniela Jeffery
Ding, Phebe
Pak Dek, Mohd Sabri
spellingShingle Tan, Xue Yi
Misran, Azizah
Daim, Leona Daniela Jeffery
Ding, Phebe
Pak Dek, Mohd Sabri
Effect of freezing on minimally processed durian for long term storage
author_facet Tan, Xue Yi
Misran, Azizah
Daim, Leona Daniela Jeffery
Ding, Phebe
Pak Dek, Mohd Sabri
author_sort Tan, Xue Yi
title Effect of freezing on minimally processed durian for long term storage
title_short Effect of freezing on minimally processed durian for long term storage
title_full Effect of freezing on minimally processed durian for long term storage
title_fullStr Effect of freezing on minimally processed durian for long term storage
title_full_unstemmed Effect of freezing on minimally processed durian for long term storage
title_sort effect of freezing on minimally processed durian for long term storage
publisher Elsevier
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/88598/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88598/
https://www.sciencedirect.com/science/article/abs/pii/S0304423819310568
_version_ 1720438536625192960
score 13.211869

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