Yanuriati, Anny and Parwiyanti, Parwiyanti and Prabawati, S and Yulianingsih, Yulianingsih (2009) INHIBITION OF DUKU (Lansium domesticum)SPOILAGE USING OZONE. Proceeding International Seminar Current ISSUES and Challenges in Food Safety: science -based approach for food safety management. pp. 287-297. ISSN 978-602-96665-3-3

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    Two dominant spoilages on post harvested duku are skin browning and fungal growth. Two types of three-day post harvested duku, i.e. those detached from its raceme and those still attached on its raceme, were exposed to ozone or UV-C irradiation for 40 seconds, prior to storage at 29 C.The percentage of duku with skin browning based on a fixed scale,fungal growth, aril damage, composition changes were examined after 9 days of storage. There was no skin browning, fungal growth and aril damage on the attached duku treated by ozone on the 9 days of postharvest or the 6 days of storage. The level of total soluble solids and skin thickness of the attached duku were significantly higher than those of detached duku. The level of total soluble solids of untreated and UV treated detached duku were significantly lesser among others. ozonated duku had higher titratable acidity than the UV treated and untreated duku. Ozone can be used as an effective, simple and rapid method to prolong the shelf life of duku without adversely affecting the quality attributes.

    Item Type: Article
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Faculty of Agriculture > Department of Agriculture Product Technology
    Depositing User: Parwiyanti Parwiyanti Parwiyanti
    Date Deposited: 12 Feb 2013 12:49
    Last Modified: 28 Mar 2014 13:14

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