dc.description.abstract |
This study was conducted to determine effects of vacuum packaged on quality of dragon
fruit (Hylocereus polyrhizus) stored at temperature of 10oC. The dragon fruit were
collected at two different maturity indices (index 2 and index 4)packed in plain nylon bag
and then vacuumed at different vacuum time at 10" and 40" seconds. The control fruits
were stored in non-vacuum packaging. Changes in the skin colour, weight loss, total
soluble solid (Brix value), the fruit quality and presence of rots on the fruits in the
packaged were observed during the storage. Vacuum packaged has caused a distinct
disorder for the physiological of the dragon fruit (vacuum injury) and becoming more
obvious with longer vacuum time. However, the assessment done showed that other
quality characteristics of the fruits were not affected by the vacuum injury. During 20
days of storage, weight loss and skin color showed significance different compared to
non-vacuum packed fruits but the total soluble sugar was minimally affected. From the
observation of rots appearance, include blossom end rot and body rots, it showed that
vacuum packaged storage did not affect the fruit pulp at least 16 days of storage. It can
be concluded that vacuum packaging not suitable for dragon fruit since all packaged
fruits were injured by vacuum packaging. This study indicates that fruits in the nonvacuum
packaged were maintained at acceptable quality level for at least 16 days thus,
the vacuum packaging was unnecessary for dragon fruit in storage.
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