Use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning
The effect of calcium carbonate (CaCO3)-nanoparticle-longkong peel extract (LPE) coating on quality and browning of longkong after harvesting were evaluated. Edible coating (carrageenan) was used as a component of 1 mM CaCO3 and 2.00 mg LPE. Longkongs were coated with 0 (control), 1 and 2% carrage...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2019
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| Online Access: | http://journalarticle.ukm.my/14706/ http://journalarticle.ukm.my/14706/1/48_04_04.pdf |
| _version_ | 1848813622481911808 |
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| author | Lichanporn I., Nantachai N., Tanganurat P., |
| author_facet | Lichanporn I., Nantachai N., Tanganurat P., |
| author_sort | Lichanporn I., |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | The effect of calcium carbonate (CaCO3)-nanoparticle-longkong peel extract (LPE) coating on quality and browning of longkong
after harvesting were evaluated. Edible coating (carrageenan) was used as a component of 1 mM CaCO3 and 2.00 mg LPE.
Longkongs were coated with 0 (control), 1 and 2% carrageenan and storing them at 13°C and 90-95% RH for 14 days.
Longkong were analyzed for changes in browning pigment, L* value, pH, total phenolic content, polyphenol oxidase (PPO)
and total sugar. The results showed longkong coating with 1 and 2% carrageenan (CGN) lower browning pigment, which
correlated with a decrease in PPO and total phenolic content than control. However, longkong coating with 1% CGN delayed
browning more than longkong coating 2% CGN during ten days of storage. While the sugar was significantly higher in
control compared to 1 and 2% CGN. Longkong treated with 1 and 2% CGN showed no significantly a decrease in pH when
compared to the control fruit. |
| first_indexed | 2025-11-15T00:21:07Z |
| format | Article |
| id | oai:generic.eprints.org:14706 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:21:07Z |
| publishDate | 2019 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:147062020-06-03T00:36:20Z http://journalarticle.ukm.my/14706/ Use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning Lichanporn I., Nantachai N., Tanganurat P., The effect of calcium carbonate (CaCO3)-nanoparticle-longkong peel extract (LPE) coating on quality and browning of longkong after harvesting were evaluated. Edible coating (carrageenan) was used as a component of 1 mM CaCO3 and 2.00 mg LPE. Longkongs were coated with 0 (control), 1 and 2% carrageenan and storing them at 13°C and 90-95% RH for 14 days. Longkong were analyzed for changes in browning pigment, L* value, pH, total phenolic content, polyphenol oxidase (PPO) and total sugar. The results showed longkong coating with 1 and 2% carrageenan (CGN) lower browning pigment, which correlated with a decrease in PPO and total phenolic content than control. However, longkong coating with 1% CGN delayed browning more than longkong coating 2% CGN during ten days of storage. While the sugar was significantly higher in control compared to 1 and 2% CGN. Longkong treated with 1 and 2% CGN showed no significantly a decrease in pH when compared to the control fruit. Penerbit Universiti Kebangsaan Malaysia 2019-11 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/14706/1/48_04_04.pdf Lichanporn I., and Nantachai N., and Tanganurat P., (2019) Use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning. Malaysian Applied Biology, 48 (4). pp. 33-38. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=946&catid=59:current-view&Itemid=56 |
| spellingShingle | Lichanporn I., Nantachai N., Tanganurat P., Use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning |
| title | Use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning |
| title_full | Use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning |
| title_fullStr | Use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning |
| title_full_unstemmed | Use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning |
| title_short | Use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning |
| title_sort | use of calcium carbonate-nanoparticle-longkong peel extract in edible coating to delay longkong fruit browning |
| url | http://journalarticle.ukm.my/14706/ http://journalarticle.ukm.my/14706/ http://journalarticle.ukm.my/14706/1/48_04_04.pdf |