Postharvest behavior and storage life of 3 durian cultivars with varying maturity, waxing and temperature
2006
Añabesa, M.S. | Sarcos, M.A., Department of Agriculture-Southern Mindanao Integrated Agricultural Research Center, Bago Oshiro, Davao City (Philippines) | Oria, D.V., University of Southern Mindanao, Kabacan, Cotabato (Philippines) | Esguerra, E.B., Philippines Univ. Los Baños, College, Laguna (Philippines). Postharvest Horticulture Training and Research Center
Three experiments were conducted to evaluate the effects of maturity, waxing and temperature on the postharvest behavior and storage life of 3 varieties of durian, Duyaya, Nanam and Puyat. Results of the study indicated that fruits harvested as early as 110 and 115 days from anthesis had qualities comparable with fruits harvested at full maturity. Differing total reducing sugars (TRS) ratings were obtained from fruits harvested at 110 days (7.41%), 115 days (10.15%) and 120 days (17.63%) upon ripening. Total soluble solids (TSS) content of fruits at 105 to 115 DFA were comparable (28-29 deg Brix) to that at the ripe stage and increased to 32 deg Brix upon reaching 120 DFA. Titratable acidity (TA) values of fruits at 110, 115 and 120 days were comparable and ranged from 0.27% (120 DFA) to 0.31% (110 DFA). Both Duyaya and Puyat harvested at 115 to 120 DFA were highly preferred by the taste panelist. Waxing durian fruits resulted in lower weight loss of 11.36% and increased shelf-life by 8 days from ripening. Waxed fruits were highly preferred and had an intense yellow coloration of pulp. Waxing did not impart any off-odor and the characteristic durian aroma was highly perceptible through the wax. On the third month of storage, holding the minimally processed durian at -10 deg C had the highest TSS of 23.56 deg Brix. This had also extended shelf-life by a period of 3 months.
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