Extending the shelf-life of Calamondin fruits (X Citrfortunella microcarpa) through curing, hot water treatment and waxing

Date

4-2013

Degree

Bachelor of Science in Agriculture

Major Course

Major in Horticulture

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Josephine Agravante

Abstract

The study was done to establish a protocol for maintaining the quality and extending the shelf-life of calamondin fruits for domestic and export marketing. The effect of maturity (mature and less mature)and optimization of curing period (0, 6, 12 and 24 hrs) were determined.The effect of curing, hot water treatment and waxing applied alone or in combination was examined.

Fruits harvested at mature stage had longer storage life due to slower deteriorative changes relative to less mature fruits. Curing of fruits had no significant effect regardless of the duration of curing. However, mature fruits cured for 12 hrshad the highest visual quality rating, less browning, shriveling, yellowing and weight loss and lower disease incidence and severity.

Mature fruits which were not cured (control) and those treated with wax only (Fruitgem) and hot water treatment (HWT) (50°C, 5 min) only, had the shortest marketable life of 10 days due to faster weight loss and high disease incidence. Curing extended the marketable life especially when combined with wax or HWT. Subjecting mature cured fruits to HWT alone or in combination with wax increased the storage life to 15 days due to less yellowing, browning, disease and shriveling. Moreover, glossiness of the fruits was retained for long period of time. The TSS, TA and pH were not affected by the treatments.

Language

English

Call Number

Thesis

Notes

ilib only, location: UPLB Collge of Agriculture-Crop Science Cluster

Document Type

Thesis

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