Effects of Freezing Time on Degradation of Durian (Durio zibethinus Murr.) Fruit’s Attributes During the Frozen Storage
| Autor: | null Hendra Adi Prasetia, null Slamet Budiawan, null Ade Syahputra, null Retno Umiarsih, null Rifena Pangastuweni, null Mutia Riefka Fauzidanty, null Idham Sakti Harahap, null Dondy Anggono Setyabudi, null Affandi, null Mazdani Ulfah Daulay, null Wawan Sutian |
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| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Tropical Life Sciences Research. 34 |
| ISSN: | 2180-4249 1985-3718 |
| DOI: | 10.21315/tlsr2023.34.1.2 |
| Popis: | Freeze-process has been applied in preserving many fresh horticultural commodities addressed to the medium-distancing distribution. In this study, effect of freezing process and storage time on durian’s attributes degradation was observed. 100 durian fruits were treated with two-level combinations of freezing process. The first level involves the freezing of the said fruit at –15°C for two different freezing times, that is 10 min (treatment A) and 20 min (treatment B). Followed by frozen-storage for –10°C for 0, 10, 20 and 30 days. At different interval time, the frozen samples were thawed at 4°C for 24h. Then, physical, chemical, and sensory parameters were periodically assessed. The result showed that treatment B provide a significantly better output than treatment A. This is proven through a lower weight loss, brighter and lighter yellow of the pulp, softer pulp, lower value of moisture content on the pulp, and a remained stable of succinate acid’s profile. Furthermore, based on the preference evaluation test, the fruits were accepted by respondents. |
| Databáze: | OpenAIRE |
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