36E-81 |
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B. RATANACHINAKORN1, U. Sujarittaweesuk1, and A. Jangchud2. (1) Postharvest Technology Group, Department of Agriculture, Chatuchak, Bangkok, 10900, Thailand, (2) Department of Product Development, Faculty of Agro-Industry, Kasetsart University, 50 Phaholyothin Road, Chatuchuk, Bangkok, 10900, Thailand Ready to eat and/or ready to use durian pulp has been very popular and has high demand in both local and export market. There is very limited information about storage of various ripening stage and quality changes during storage. Understanding the quality changes during storage will be able to extend the shelf life and improve quality of durian pulp according to the market demand. The objective of this study was to determine the storage life of various ripening stages of the pulp at low temperature. Mature green durian fruit, Monthong cultivar, were cleaned in running tap water and dipped in 0.01% sodium hypochlorite for 1 minute before let dry in a clean preparation room. Half-ripe and firm ripe pulp were from fruit that dipped in 2,000 ppm ethrel and ripened in ambient conditions for 3 and 5 days, respectively. The durian pulp from all ripening stages were packed in polystyrene foam tray and over-wrapped with polyvinylchloride stretch film before storage at 2 oC. Samples of durian pulp were evaluated every 4 days for changes in pulp color, firmness, total soluble solids, acidity, off-flavor, overall preference and microbial counts. Results showed that green durian pulp could be stored for 28 days with acceptable sensorial quality although there was a slight change in pulp color and a slight decrease in firmness. The half-ripe and firm ripe durian pulp were able to be stored for 24 days with no significant changes in soluble solids, acidity. Both sample had off-flavor when they were stored longer. The microbial counts, such as total viable counts in all samples were in lower limit of Thai standard. E. coli and Staphylococcus aureus were not detected. The study showed that the ripeness of green durian and half-ripe durian could be further developed during cold storage at least 24 days with sensorial acceptability. This finding will be alternative packaging for exporting ripen durian.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |