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Effects of Freezing Time on Degradation of Durian (Durio Zibethinus Murr.) Fruit’s Attributes During the Frozen Storage

Freeze-process has been applied in preserving many fresh horticultural commodities addressed to the medium-distancing distribution. In this study, effect of freezing process and storage time on durian’s attributes degradation was observed. 100 durian fruits were treated with two-level combinations o...

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Autores principales: Prasetia, Hendra Adi, Budiawan, Slamet, Syahputra, Ade, Umiarsih, Retno, Pangastuweni, Rifena, Fauzidanty, Mutia Riefka, Harahap, Idham Sakti, Setyabudi, Dondy Anggono, Affandi, Daulay, Mazdani Ulfah, Sutian, Wawan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Penerbit Universiti Sains Malaysia 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093766/
https://www.ncbi.nlm.nih.gov/pubmed/37065793
http://dx.doi.org/10.21315/tlsr2023.34.1.2
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author Prasetia, Hendra Adi
Budiawan, Slamet
Syahputra, Ade
Umiarsih, Retno
Pangastuweni, Rifena
Fauzidanty, Mutia Riefka
Harahap, Idham Sakti
Setyabudi, Dondy Anggono
Affandi,
Daulay, Mazdani Ulfah
Sutian, Wawan
author_facet Prasetia, Hendra Adi
Budiawan, Slamet
Syahputra, Ade
Umiarsih, Retno
Pangastuweni, Rifena
Fauzidanty, Mutia Riefka
Harahap, Idham Sakti
Setyabudi, Dondy Anggono
Affandi,
Daulay, Mazdani Ulfah
Sutian, Wawan
author_sort Prasetia, Hendra Adi
collection PubMed
description Freeze-process has been applied in preserving many fresh horticultural commodities addressed to the medium-distancing distribution. In this study, effect of freezing process and storage time on durian’s attributes degradation was observed. 100 durian fruits were treated with two-level combinations of freezing process. The first level involves the freezing of the said fruit at −15°C for two different freezing times, that is 10 min (treatment A) and 20 min (treatment B). Followed by frozen-storage for −10°C for 0, 10, 20 and 30 days. At different interval time, the frozen samples were thawed at 4°C for 24h. Then, physical, chemical, and sensory parameters were periodically assessed. The result showed that treatment B provide a significantly better output than treatment A. This is proven through a lower weight loss, brighter and lighter yellow of the pulp, softer pulp, lower value of moisture content on the pulp, and a remained stable of succinate acid’s profile. Furthermore, based on the preference evaluation test, the fruits were accepted by respondents.
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spelling pubmed-100937662023-04-13 Effects of Freezing Time on Degradation of Durian (Durio Zibethinus Murr.) Fruit’s Attributes During the Frozen Storage Prasetia, Hendra Adi Budiawan, Slamet Syahputra, Ade Umiarsih, Retno Pangastuweni, Rifena Fauzidanty, Mutia Riefka Harahap, Idham Sakti Setyabudi, Dondy Anggono Affandi, Daulay, Mazdani Ulfah Sutian, Wawan Trop Life Sci Res Article Freeze-process has been applied in preserving many fresh horticultural commodities addressed to the medium-distancing distribution. In this study, effect of freezing process and storage time on durian’s attributes degradation was observed. 100 durian fruits were treated with two-level combinations of freezing process. The first level involves the freezing of the said fruit at −15°C for two different freezing times, that is 10 min (treatment A) and 20 min (treatment B). Followed by frozen-storage for −10°C for 0, 10, 20 and 30 days. At different interval time, the frozen samples were thawed at 4°C for 24h. Then, physical, chemical, and sensory parameters were periodically assessed. The result showed that treatment B provide a significantly better output than treatment A. This is proven through a lower weight loss, brighter and lighter yellow of the pulp, softer pulp, lower value of moisture content on the pulp, and a remained stable of succinate acid’s profile. Furthermore, based on the preference evaluation test, the fruits were accepted by respondents. Penerbit Universiti Sains Malaysia 2023-03 2023-03-30 /pmc/articles/PMC10093766/ /pubmed/37065793 http://dx.doi.org/10.21315/tlsr2023.34.1.2 Text en © Penerbit Universiti Sains Malaysia, 2023 https://creativecommons.org/licenses/by/4.0/This work is licensed under the terms of the Creative Commons Attribution (CC BY) (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Article
Prasetia, Hendra Adi
Budiawan, Slamet
Syahputra, Ade
Umiarsih, Retno
Pangastuweni, Rifena
Fauzidanty, Mutia Riefka
Harahap, Idham Sakti
Setyabudi, Dondy Anggono
Affandi,
Daulay, Mazdani Ulfah
Sutian, Wawan
Effects of Freezing Time on Degradation of Durian (Durio Zibethinus Murr.) Fruit’s Attributes During the Frozen Storage
title Effects of Freezing Time on Degradation of Durian (Durio Zibethinus Murr.) Fruit’s Attributes During the Frozen Storage
title_full Effects of Freezing Time on Degradation of Durian (Durio Zibethinus Murr.) Fruit’s Attributes During the Frozen Storage
title_fullStr Effects of Freezing Time on Degradation of Durian (Durio Zibethinus Murr.) Fruit’s Attributes During the Frozen Storage
title_full_unstemmed Effects of Freezing Time on Degradation of Durian (Durio Zibethinus Murr.) Fruit’s Attributes During the Frozen Storage
title_short Effects of Freezing Time on Degradation of Durian (Durio Zibethinus Murr.) Fruit’s Attributes During the Frozen Storage
title_sort effects of freezing time on degradation of durian (durio zibethinus murr.) fruit’s attributes during the frozen storage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093766/
https://www.ncbi.nlm.nih.gov/pubmed/37065793
http://dx.doi.org/10.21315/tlsr2023.34.1.2
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