Initial study on storage of fresh katmon fruits (Dillenia philippinensis) and sensory evaluation of katmon juice and jelly
2016
Artes, L.A. | Wagan, A.D.M. | Omaña, M.E. | Tamisin, L.L. Jr.
Katmon is one of the indigenous fruits of the Philippines that is underutilized. Traditionally, fruits are used a souring agent in Filipino dishes by some locals just like tamarind and kamias (Averhhoa bilimbi). However, the fruit has great economic potential but it is never marketed and there is little knowledge about it. Most do not know also, that it may be processed into juice, wine, jam, jelly, or souring powder. Hence, this study was conducted to characterize the fruit after harvest so that appropriate handling may be recommended to extend its shelf life during retail or prior to its processing. Physico-chemical changes such as firmness, total soluble solids, titratable acids and pH content of harvested fruits were evaluated during storage. Fruits (intact and peeled) were also packed under modified atmosphere packaging (MAP) using polyethylene bag and kept under low temperatures (13-14 deg C) for two weeks. Initial sensory evaluation of processed juice and jelly was also done during the DA-BAR [Department of Agriculture-Bureau of Agricultural Research] Anniversary and Exhibit at SM Megamall. Both moisture loss and larval development greatly reduced shelf life and fruit quality of Katmon while other measured parameters remained almost constant. Fruits also readily turned brown and soften but its fresh quality was extended under MAP by one week when packed as peeled fruits and by two weeks if packed intact. Hence, simple MAP can extend katmon's shelf life under ambient or low temperatures. Sensory test showed a very strong acceptance of both katmon juice and jelly by the exhibit visitors at Megamall.
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