The browning disorder of rambutan II: relationship between moisture status and browning

Date

4-1982

Degree

Bachelor of Science in Agriculture

Major Course

Major in Horticulture

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Doroteo B. Mendoza, Jr.

Abstract

An experiment aimed to determine the relationship between moisture status and the degree of browning in rambutan and 90 develop a technique to indirectly measure moisture loss of excised tissues was conducted at the ASEAN — Postharvest Horticulture Training and Research Center, UPLB.

The results showed that moisture loss significantly increased with time but was detered by exposure to high relative humidity levels (89% and 97%). It was most rapid in the spinterns where browning was observed to develop with time and increase in intensity at low relative humidities. Moisture content of the spinterns significantly affects browning. However, a linear relationship between these two were found o be weak indicating that browning of the spinterns is not only due to transpiration.

Application of PROLONG wax did not prevent moisture loss but instead hastened browning of excised rambutan spinterns.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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