Hossain A.B.M.S and A.N Boyce. Development of Elephant Apple Fruit Quality as Affected by Postharvest Ethanol Application and Temperature . International Journal of Botany. 2009 5(2):166- 170. Scopus cited.

HOSSAIN, A.B.M. SHARIF (2009) Hossain A.B.M.S and A.N Boyce. Development of Elephant Apple Fruit Quality as Affected by Postharvest Ethanol Application and Temperature . International Journal of Botany. 2009 5(2):166- 170. Scopus cited. pp. 166-170.

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Abstract

<p class="MsoNormal" style="MARGIN: 0in 0in 0pt; LINE-HEIGHT: 200%"><font face="Times New Roman"><strong style="mso-bidi-font-weight: normal"><font size="3">ABSTRACT</font></strong><em style="mso-bidi-font-style: normal"><span style="FONT-SIZE: 10pt; LINE-HEIGHT: 200%"><span style="mso-spacerun: yes">&nbsp;&nbsp; </span></span></em><font size="3">Experiments were conducted to study the effects of temperature and ethanol application on the development and quality of the elephant apple fruit. Various treatments were carried out, viz. at room temperature (RT, 28<sup>0</sup>C), in exposed sunlight (ES, 35 <sup>0</sup>C), in 70% ethanol (ET, 28 <sup>0</sup>C), under plastic covering (PC, 28 <sup>0</sup>C), under plastic covering plus 70% ethanol (PCET, 28 <sup>0</sup>C), at low temperatures (LT, 12 <sup>0</sup>C) and at freezing temperature (FT, -1 <sup>0</sup>C). The longest preservation time was observed in fruits preserved in FT (-1 <sup>0</sup>C) and shortest in fruits preserved in ES (35 <sup>0</sup>C) whilst the maturity index was highest in ES (35 <sup>0</sup>C) treatments and lowest in FT (-1 <sup>0</sup>C) compared to the other treatments at the end of the experiments. However fruits kept at FT (-1 <sup>0</sup>C) exhibited chilling injury symptoms. Total soluble solids (TSS) was highest in ES (35 <sup>0</sup>C) and PCET (28 <sup>0</sup>C) from the 1st to the 7th harvest compared to other treatments. A similar increasing trend in TSS was observed in all the treatments. On the contrary, titratable acidity (TA) was highest in FT (-1 <sup>0</sup>C) and LT (12 <sup>0</sup>C) from the 1st till the 7th harvest. Similarly a declining trend of TA was found in all the other treatments. TSS was found to be higher in pulp than in peel in the ethanol treatment at 6, 12, 24, 48 and 72 hours. However TA was higher in peel than pulp. The results showed that low temperatures (LT &amp; FT) and plastic covering with 70% ethanol (PCET) delayed ripening in elephant apple fruits and were the best preservation techniques.<strong style="mso-bidi-font-weight: normal"><span style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></strong></font></font></p> <p class="MsoNormal" style="MARGIN: 0in 0in 0pt; LINE-HEIGHT: 200%; TEXT-ALIGN: justify"><font size="3"><font face="Times New Roman"><strong style="mso-bidi-font-weight: normal">Keywords:</strong> Fruit quality, ethanol, temperature, preservation </font></font></p>

Item Type: Article
Uncontrolled Keywords: Hossain A.B.M.S and A.N Boyce. Development of Elephant Apple Fruit Quality as Affected by Postha
Subjects: Q Science
Depositing User: MR. ADNAN YAHYA
Date Deposited: 09 Apr 2008
Last Modified: 22 Jun 2010
URI: http://repository.um.edu.my/id/eprint/55947

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