Post harvest storage of fresh figs

Ng, Geok Wei (2017) Post harvest storage of fresh figs. [Project Paper] (Submitted)

Text FK 2017 20.pdf Download (4MB)

Abstract

Common fig named Brown Turkey Hybrid that was cultivated in Malaysia while originated from the Mediterranean was studied in this project. The present study investigated suitable post harvest storage of fresh figs at different storage temperature. The postharvest storage methods used include the fiberboard and PVC packaging at room temperature of 24°C to 28°C and chilling temperature of 0°C to 4°C. The fresh figs were analysed for its visual quality changes, physical properties including weight, weight loss, and colour; chemical properties of water activity, total soluble solids, pH, titratable acidity, DPPH free radical scavenging activity, total phenolic solids and mechanical properties of firmness. Fiberboard tray wrapped with polyethylene film showed better performance than PVC packaging. The visual quality changes suggested that fresh figs were able to stored up to 4 days at room temperature while 9 days for chilling temperature with fiberboard packaging. This storage method was also able to perform well on a few properties such as titratable acidity, DPPH activity, total phenolic content and firmness at both temperatures; especially IC50 in terms of DPPH with the range of 0.26 mg/ml of fresh weight to 0.36 mg/ml of fresh weight and total phenolic content of 57 mg GAE/ 100g fresh weight to 19.4 mg GAE/ 100g fresh weight.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	01 Nov 2022 03:58
Last Modified:	03 Nov 2022 06:35
URI:	http://psaspb.upm.edu.my/id/eprint/525

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