Effect of 1-Methylcyclopropene (1-MCP) on the microbial stability, physico-chemical, and physiological fresh-cutdragon fruit and watermelon

Date

6-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Bryan Rey R. Oliveros

Abstract

Quality of fresh-cut produce declines rapidly after harvest. Deterioration may be accelerated by ethylene is potentially unaffected by the ethylene inhibitor 1 (methylyclopropene). However, the microbial aspects of these products is of question. The fruits were washed, peeled and cut to produce the desired sizes of the fresh-cuts, then packed using two different packaging materials, namely clamshell and cling wrap, and then samples were injected with 12.5 mL 1-MCP (clingwrap) and 18.75 ml (clamshell) to have a final concentration of 5ppm. After treatment, the packages were stored in a cold room at 5𗘈ºC for all 13 days. Samples were evaluated for microbial load (T, Y&M, cc), Ph Total solluble (TPC) Y&M, CC, pH total soluble solids titratable acidity, visual quality rating (VQR) and respiration rates. Statistically, in both packaging types, no significant differences were observed on microbial, physico-chemical, physiological analyses, and overall visual quality rating on both fruits and both treatments (p>0.005). The samples did not exceeded the limit of safety in terms of total plant count (up to 6 log) which is 8 log, but in terms of limit of safety on coliform counts, the limit of safety for coliforms (3 log cfu per mL) was reached on the fifth day of storage on both fruits and all treatments, in compliance with the set standards of the DOH and FDA of the Philippines...

Language

English

Call Number

LG 993.5 2015 F61 /V355

Notes

status: in process

loc: UPLB Main Library Cataloging Section

Document Type

Thesis

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