Extending 'Kampuchea' guava shelf-life at 27°C using 1-methylcyclopropene
'Kampuchea' guavas were treated with 300, 600 and 900 nL L-1 1-methylcyclopropene (1-MCP) for 0, 3 and 6 h, and stored at 27°C with 70% relative humidity. The C* values, soluble solids concentration, titratable acidity and pH of these fruits were not affected by both the 1-MCP concentratio...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16512/ http://psasir.upm.edu.my/id/eprint/16512/1/%287%29%20IFRJ-2010-63-69%20Phebe%20Malaysia.pdf |
| _version_ | 1848842983165657088 |
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| author | Ding, Phebe Ong, P. T. |
| author_facet | Ding, Phebe Ong, P. T. |
| author_sort | Ding, Phebe |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 'Kampuchea' guavas were treated with 300, 600 and 900 nL L-1 1-methylcyclopropene (1-MCP) for 0, 3 and 6 h, and stored at 27°C with 70% relative humidity. The C* values, soluble solids concentration, titratable acidity and pH of these fruits were not affected by both the 1-MCP concentrations and exposure duration while h° values and flesh firmness were affected by these treatments. The L* values, vitamin C content and weight loss were affected by the concentrations of 1-MCP, but not by the exposure duration. Less weight loss and disease incidence in fruit treated with 600 and 900 nL L-1 1-MCP. Fruit exposed to 6 h 1-MCP showed lowest disease incidence compared to other exposure duration in 5 days of storage. Treating Kampuchea guava fruit with 600 nL L-1 1-MCP and exposure duration of 6 h was able to retain fruit colour, flesh firmness and delayed disease development for 5 days. |
| first_indexed | 2025-11-15T08:07:48Z |
| format | Article |
| id | upm-16512 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:07:48Z |
| publishDate | 2010 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-165122016-05-09T05:04:23Z http://psasir.upm.edu.my/id/eprint/16512/ Extending 'Kampuchea' guava shelf-life at 27°C using 1-methylcyclopropene Ding, Phebe Ong, P. T. 'Kampuchea' guavas were treated with 300, 600 and 900 nL L-1 1-methylcyclopropene (1-MCP) for 0, 3 and 6 h, and stored at 27°C with 70% relative humidity. The C* values, soluble solids concentration, titratable acidity and pH of these fruits were not affected by both the 1-MCP concentrations and exposure duration while h° values and flesh firmness were affected by these treatments. The L* values, vitamin C content and weight loss were affected by the concentrations of 1-MCP, but not by the exposure duration. Less weight loss and disease incidence in fruit treated with 600 and 900 nL L-1 1-MCP. Fruit exposed to 6 h 1-MCP showed lowest disease incidence compared to other exposure duration in 5 days of storage. Treating Kampuchea guava fruit with 600 nL L-1 1-MCP and exposure duration of 6 h was able to retain fruit colour, flesh firmness and delayed disease development for 5 days. Faculty of Food Science and Technology, Universiti Putra Malaysia 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16512/1/%287%29%20IFRJ-2010-63-69%20Phebe%20Malaysia.pdf Ding, Phebe and Ong, P. T. (2010) Extending 'Kampuchea' guava shelf-life at 27°C using 1-methylcyclopropene. International Food Research Journal, 17 (1). pp. 63-69. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/17%20%2801%29%202010/%287%29%20IFRJ-2010-63-69%20Phebe%20Malaysia.pdf |
| spellingShingle | Ding, Phebe Ong, P. T. Extending 'Kampuchea' guava shelf-life at 27°C using 1-methylcyclopropene |
| title | Extending 'Kampuchea' guava shelf-life at 27°C using 1-methylcyclopropene |
| title_full | Extending 'Kampuchea' guava shelf-life at 27°C using 1-methylcyclopropene |
| title_fullStr | Extending 'Kampuchea' guava shelf-life at 27°C using 1-methylcyclopropene |
| title_full_unstemmed | Extending 'Kampuchea' guava shelf-life at 27°C using 1-methylcyclopropene |
| title_short | Extending 'Kampuchea' guava shelf-life at 27°C using 1-methylcyclopropene |
| title_sort | extending 'kampuchea' guava shelf-life at 27°c using 1-methylcyclopropene |
| url | http://psasir.upm.edu.my/id/eprint/16512/ http://psasir.upm.edu.my/id/eprint/16512/ http://psasir.upm.edu.my/id/eprint/16512/1/%287%29%20IFRJ-2010-63-69%20Phebe%20Malaysia.pdf |