Physico-chemical characteristics and microbial profile of sapota var. jantung.
Studies carried out using tagged fruits showed that sapota of jantung variety attained maturity after six months from fruit set. The weight, length, width and volume of the fruit increase until harvest slowing between six and seven months. This coincides with the colour changes of the pulp and pip....
| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
1988
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/17938/ http://psasir.upm.edu.my/id/eprint/17938/1/ID%2017938.pdf |
| _version_ | 1848843380713324544 |
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| author | Abdul Karim, Mohamad Nordin Abu Bakar, Fatimah |
| author_facet | Abdul Karim, Mohamad Nordin Abu Bakar, Fatimah |
| author_sort | Abdul Karim, Mohamad Nordin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Studies carried out using tagged fruits showed that sapota of jantung variety attained maturity after six months from fruit set. The weight, length, width and volume of the fruit increase until harvest slowing between six and seven months. This coincides with the colour changes of the pulp and pip. The fruits firmness decreases towards maturity. Moisture and tannin content reach maximum level between fifth and sixth month whereby the total titratable acidity decreases gradually. Total soluble solid increases throughout the fruit development. Fruits harvested after six months have a low rate of respiration. The length and width of the fruit are greatly influenced by age and can be used as an index of maturity. The normal microflora of sapota consist of bacteria, moulds and yeasts. During ripening the population of bacteria decreases with an increase in the yeasts population. In contrast, the number of moulds remain constant throughout. The genera of bacteria found include Bacillus spp, Erwinia spp and Micrococcus sp. Moulds belong to genera Aspegillus spp, geotrichum spp and Mucor spp whilst yeasts include Rhodotorula spp, Brettamonyces spp and Pichia spp. |
| first_indexed | 2025-11-15T08:14:07Z |
| format | Conference or Workshop Item |
| id | upm-17938 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:14:07Z |
| publishDate | 1988 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-179382014-11-20T02:45:09Z http://psasir.upm.edu.my/id/eprint/17938/ Physico-chemical characteristics and microbial profile of sapota var. jantung. Abdul Karim, Mohamad Nordin Abu Bakar, Fatimah Studies carried out using tagged fruits showed that sapota of jantung variety attained maturity after six months from fruit set. The weight, length, width and volume of the fruit increase until harvest slowing between six and seven months. This coincides with the colour changes of the pulp and pip. The fruits firmness decreases towards maturity. Moisture and tannin content reach maximum level between fifth and sixth month whereby the total titratable acidity decreases gradually. Total soluble solid increases throughout the fruit development. Fruits harvested after six months have a low rate of respiration. The length and width of the fruit are greatly influenced by age and can be used as an index of maturity. The normal microflora of sapota consist of bacteria, moulds and yeasts. During ripening the population of bacteria decreases with an increase in the yeasts population. In contrast, the number of moulds remain constant throughout. The genera of bacteria found include Bacillus spp, Erwinia spp and Micrococcus sp. Moulds belong to genera Aspegillus spp, geotrichum spp and Mucor spp whilst yeasts include Rhodotorula spp, Brettamonyces spp and Pichia spp. 1988 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17938/1/ID%2017938.pdf Abdul Karim, Mohamad Nordin and Abu Bakar, Fatimah (1988) Physico-chemical characteristics and microbial profile of sapota var. jantung. In: Asean Food Conference '88, 24-26 Oct. 1988, Bangkok, Thailand. (pp. 421-424). Fruit - Development. Fruit - Growth. Fruit - Diseases and pests. |
| spellingShingle | Fruit - Development. Fruit - Growth. Fruit - Diseases and pests. Abdul Karim, Mohamad Nordin Abu Bakar, Fatimah Physico-chemical characteristics and microbial profile of sapota var. jantung. |
| title | Physico-chemical characteristics and microbial profile of sapota var. jantung. |
| title_full | Physico-chemical characteristics and microbial profile of sapota var. jantung. |
| title_fullStr | Physico-chemical characteristics and microbial profile of sapota var. jantung. |
| title_full_unstemmed | Physico-chemical characteristics and microbial profile of sapota var. jantung. |
| title_short | Physico-chemical characteristics and microbial profile of sapota var. jantung. |
| title_sort | physico-chemical characteristics and microbial profile of sapota var. jantung. |
| topic | Fruit - Development. Fruit - Growth. Fruit - Diseases and pests. |
| url | http://psasir.upm.edu.my/id/eprint/17938/ http://psasir.upm.edu.my/id/eprint/17938/1/ID%2017938.pdf |