Infiltration of CaCl2 to extend the shelf life of the minimally processed, peeled duku
Anny Yanuriati
Program and Abstracts, 4th International Symposium on Tropical and Subtropical Fruits, November 3-7 2008, Bogor, Indonesia. 215 pages.
2008
บทคัดย่อ
Infiltration of CaCl2 is to maintain the freshness and the quality of minimally processed duku. The fresh duku were peeled and the peeled duku were dipped in CaCl2 (0, 1 or 2%) for 10, 20 and 30 minutes. After packed, the peeled duku were stored at 3 ± 1°C. The results show that the infiltration of 1% CaCl2 for 30 minutes or 2% CaCl2 for 20 minutes significantly inhibits the softness, the increase of total soluble solids and the decrease of total acid of the fresh peeled duku. Then, the optimal concentration, 2%CaCl2 were infiltrated for 20 minutes to the peeled spotted duku. The infiltration of 2% CaCl2 for 20 minutes insignificantly prevents those changes of the peeled spotted duku. The shelf life of the peeled fresh duku is 7 days.