Changes in Selected Quality Characteristics, Polyphenoloxidase Activity and Protein Profile in Relation to Ascorbic Acid Treatment of Minimally Processed Carambola (Averrhoa Carambola L.)

A study on the changes in selected quality characteristics, polyphenoloxidase activity (PPO) and protein profile in relation to ascorbic acid treatment of minimally processed carambola was conducted. 'B10' carambola at maturity stages 3 and 4 were packed in boxes and precooled at 10˚C i...

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Bibliographic Details
Main Author:	Ding, Phebe
Format:	Thesis
Language:	English English
Published:	1999
Subjects:	Carambola Starfruits
Online Access:	http://psasir.upm.edu.my/id/eprint/10436/1/FP_1999_14_A.pdf
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id	my-upm-ir.10436
record_format	uketd_dc
spelling	my-upm-ir.104362011-04-11T03:23:11Z Changes in Selected Quality Characteristics, Polyphenoloxidase Activity and Protein Profile in Relation to Ascorbic Acid Treatment of Minimally Processed Carambola (Averrhoa Carambola L.) 1999 Ding, Phebe A study on the changes in selected quality characteristics, polyphenoloxidase activity (PPO) and protein profile in relation to ascorbic acid treatment of minimally processed carambola was conducted. 'B10' carambola at maturity stages 3 and 4 were packed in boxes and precooled at 10˚C in a cold room. After 24 hrs the fruits were washed, the edges trimmed-off, sliced transversely into l-cm-thick slices and dipped in 0, 15 and 30 mg.L-1 of 4˚C ascorbic acid solution for 2 min. The slices were dried using tissue paper, placed on TP2 polystyrene foam tray, cling-wrapped and stored at 7˚C for 0, 3 and 5 days. The experiment was conducted using a randomized complete block design (RCBD) with a factorial arrangement of treatments (3 ascorbic acid x 2 maturity index x 3 storage days) and four replications. Data from measurements of the skin colour (L, C and h˚), flesh finnness, soluble solids concentration, vitamin C content, pH, sensory evaluation, browning degree and PPO activity were analyzed using analysis of variance (ANOYA) and differences within each factor were determined by Least Significant Difference (LSD). Carambola Starfruits 1999 Thesis http://psasir.upm.edu.my/id/eprint/10436/ http://psasir.upm.edu.my/id/eprint/10436/1/FP_1999_14_A.pdf application/pdf en public masters Universiti Putra Malaysia Carambola Starfruits Faculty of Agriculture English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Carambola Starfruits
spellingShingle	Carambola Starfruits Ding, Phebe Changes in Selected Quality Characteristics, Polyphenoloxidase Activity and Protein Profile in Relation to Ascorbic Acid Treatment of Minimally Processed Carambola (Averrhoa Carambola L.)
description	A study on the changes in selected quality characteristics, polyphenoloxidase activity (PPO) and protein profile in relation to ascorbic acid treatment of minimally processed carambola was conducted. 'B10' carambola at maturity stages 3 and 4 were packed in boxes and precooled at 10˚C in a cold room. After 24 hrs the fruits were washed, the edges trimmed-off, sliced transversely into l-cm-thick slices and dipped in 0, 15 and 30 mg.L-1 of 4˚C ascorbic acid solution for 2 min. The slices were dried using tissue paper, placed on TP2 polystyrene foam tray, cling-wrapped and stored at 7˚C for 0, 3 and 5 days. The experiment was conducted using a randomized complete block design (RCBD) with a factorial arrangement of treatments (3 ascorbic acid x 2 maturity index x 3 storage days) and four replications. Data from measurements of the skin colour (L, C and h˚), flesh finnness, soluble solids concentration, vitamin C content, pH, sensory evaluation, browning degree and PPO activity were analyzed using analysis of variance (ANOYA) and differences within each factor were determined by Least Significant Difference (LSD).
format	Thesis
qualification_level	Master's degree
author	Ding, Phebe
author_facet	Ding, Phebe
author_sort	Ding, Phebe
title	Changes in Selected Quality Characteristics, Polyphenoloxidase Activity and Protein Profile in Relation to Ascorbic Acid Treatment of Minimally Processed Carambola (Averrhoa Carambola L.)
title_short	Changes in Selected Quality Characteristics, Polyphenoloxidase Activity and Protein Profile in Relation to Ascorbic Acid Treatment of Minimally Processed Carambola (Averrhoa Carambola L.)
title_full	Changes in Selected Quality Characteristics, Polyphenoloxidase Activity and Protein Profile in Relation to Ascorbic Acid Treatment of Minimally Processed Carambola (Averrhoa Carambola L.)
title_fullStr	Changes in Selected Quality Characteristics, Polyphenoloxidase Activity and Protein Profile in Relation to Ascorbic Acid Treatment of Minimally Processed Carambola (Averrhoa Carambola L.)
title_full_unstemmed	Changes in Selected Quality Characteristics, Polyphenoloxidase Activity and Protein Profile in Relation to Ascorbic Acid Treatment of Minimally Processed Carambola (Averrhoa Carambola L.)
title_sort	changes in selected quality characteristics, polyphenoloxidase activity and protein profile in relation to ascorbic acid treatment of minimally processed carambola (averrhoa carambola l.)
granting_institution	Universiti Putra Malaysia
granting_department	Faculty of Agriculture
publishDate	1999
url	http://psasir.upm.edu.my/id/eprint/10436/1/FP_1999_14_A.pdf
_version_	1747811121392254976

Changes in Selected Quality Characteristics, Polyphenoloxidase Activity and Protein Profile in Relation to Ascorbic Acid Treatment of Minimally Processed Carambola (Averrhoa Carambola L.)

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