Locule Position and Thawing Duration Affect Postharvest Quality of Freshly Cryo-Frozen Musang King Durian Fruit
This study examined the effect of locule position and thawing duration on the physicochemical and nutritional characteristics of intact cryo-frozen Musang King durian fruit. Cryo-frozen durian that had 5 locules was thawed for 2 and 18 hr, and the fruitlets of each locule were analysed for colour (L...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pertanika
2023
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/11541/1/J16066_44c6308995df940fd2111a1fb8844651.pdf http://eprints.uthm.edu.my/11541/ https://doi.org/10.47836/pjtas.46.2.09 |
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| Summary: | This study examined the effect of locule position and thawing duration on the physicochemical and nutritional characteristics of intact cryo-frozen Musang King durian fruit. Cryo-frozen durian that had 5 locules was thawed for 2 and 18 hr, and the fruitlets of each locule were analysed for colour (L*, a*, b*, C*, and h°), firmness, soluble solids concentration (SSC), titratable acidity (TA), pH, ascorbic acid (AA), total phenolic content, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl, 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid and ferric reducing antioxidant power assay (FRAP). Results show that L* and a* of pulp colour, firmness, SSC, pH, TA, AA, and FRAP of cryo-frozen durian fruit were
affected by a significant interaction between locule position and thawing duration. It implies the postharvest quality of intact cryo-frozen durian fruitlet distinct from each other due to their locule position and thawing duration. |
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