(Luận Văn) Effect Of Hot Water Treatment Combined With Edible Coating And Modified Atmosphere Packaging On Yellowing Of Thai Lime Fruit

THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY HUA TRA MY EFFECT OF HOT WATER TREATMENT COMBINED WITH an lu EDIBLE COATING AND MODIFIED ATMOSPHERE PACKAGING n va ON YELLOWING OF THAI LIME FRUIT gh tn to p ie BACHELOR THESIS w : Full-time Major : Postharvest Technology oa nl Study Mode d : Biotechnology – Food Technology : 2013 – 2017 oi lm ul nf va an Batch lu Faculty at nh z z @ om l.c gm Thai Nguyen, 2017 THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY HUA TRA MY EFFECT OF HOT WATER TREATMENT COMBINED WITH EDIBLE COATING AND MODIFIED ATMOSPHERE PACKAGING an lu ON YELLOWING OF THAI LIME FRUIT n va p ie gh tn to BACHELOR THESIS Study Mode : Full-time w Major : Postharvest Technology oa nl Faculty : Biotechnology – Food Technology d : 2013 – 2017 an lu Batch Supervisor : Assoc Prof Dr Apiradee Uthairatanakiji va oi lm ul nf Ms Trinh Thi Chung at nh z z @ Thai Nguyen, 2017 om l.c gm ABSTRACT Thai Nguyen University of Agriculture and Forestry Major Postharvest Technology Student name Hua Tra My Student ID DTN1353140003 Effect of hot water treatment combined with edible coating and modified atmosphere packaging on yellowing of Thai lime fruit Assoc Prof Dr Apiradee Uthairatanakij Ms Trinh Thi Chung Thesis title Supervisors The influence of hot water treatment combined with edible coating on yellowing of Thai lime fruit was studied In experiment 1, mature green limes (C aurantifolia Swingle) treated with hot water dipping (HWD) at 50oC for minutes and then dipped into solutions containing 1.0%, 5.0% and 10.0% Sta-Fresh 8711 for minutes In experiment 2, chitosan concentrations at 0.5%, 1.0%, 2.0% were used to coat surface of lime fruits for an lu minute after HWD Untreated fruits were used as a control Thereafter, the fruit were stored at 25oC The combination of HWD and 10.0% Sta-Fresh could retain the highest hue n va angle value, likewise the L*, a*, b*, C* values were retarded, and coating reduced treatment which could reduce the percentage of weight loss and maintain the color quality in gh tn to percentage of weight loss during storage HWD combined with 1.0% chitosan was the best the lime peel Therefore, in order to evaluate the influence of combined treatments on quality p ie of lime fruit, the study continued a combination of the best treatment in experiments and w with modified atmosphere packaging (PE bags and Active bags) stored at 13oC for 20 days oa nl The treatment combined with Sta-Fresh sealed in active bag induced a retarding chlorophyll content in both chlorophyll a and b Fruits treated in hot water dipping and Sta-Fresh has d an lu brought positive effects on peel colour, content of titratable acid, respiration rate and pitting of the lime peel Combination of hot water treatment and Sta-Fresh was recommended to va oi lm storage ul nf effectively controlling chlorophyll degradation and the quality of Thai lime fruit during Date of submission 26/06/2017 at nh Number of pages Hot water treatment, Sta-Fresh 8711, chitosan, modified atmosphere packaging, chlorophyll degradation 74 pages Key words z z @ om l.c gm i ACKNOWLEDGEMENT I would like to express my appreciation and gratitude for the assistance of those who contributed to the completion of this study First of all, I would like to sincerely express my thanks to my supervisor, Assoc Prof Dr Apiradee Uthairatanakiji, who gave me a great opportunity to the internship at King Mongkut’s University of Technology Thonburi, Thailand, whose understanding, guidance and support I am grateful to my co-advisor Ms Trinh Thi Chung of Faculty of Biotechnology and Food Technology, Thai Nguyen University of Agriculture and Forestry, Vietnam, for her support, encourage and help Thanks for being my great teacher Besides my advisor, I would like to thank my instructor, Ms Chalida Cholmaitri for your guidance, experience, thanks for helping me all the time when I was doing my internship And I am grateful to my special friend, Ms Esther Yap Shiau Ping Thanks for your helping, suggestions and sharing your great experience, both academic and an lu non-academic n va My sincere thanks also goes to all staff members from physiological laboratory and from department of Postharvest Technology Division, School of Bioresources and gh tn to Technology, King Mongkut’s University of Technology Thonburi, Thailand I would like to thank all sister and brother from Vietnam and all Vietnamese friends, for their p ie kindness, encourage, valuable advises and assistance during my stay in Thailand w Likewise, word could not express my sincerest appreciation to all teachers of oa nl Postharvest Technology and Faculty of Biotechnology and Food Technology, Thai d Nguyen University of Agriculture and Forestry, Vietnam, for their knowledge, lu va an guidance, supported my education Last but not the least, I would like to thank my family: my parents and my elder nf lm ul sister for supporting me spiritually throughout internship course and my life in general To all these people and others, thank you oi at nh z z @ om l.c gm ii TABLE OF CONTENTS ABSTRACT i ACKNOWLEDGEMENT ii TABLE OF CONTENTS iii LIST OF FIGURES AND TABLES iv LIST OF ABBREVIATIONS x PART INTRODUCTION 1.1 Research rationale 1.2 Problem statement and justification 1.3 Objectives 1.4 Expected benefit PART MATERIALS AND METHODS an lu 2.1 Fruit supply and handling n va 2.2 Experimental design gh tn to 2.3 Analytical procedures 11 PART RESULT AND DISCUSSION 13 Experiment 1: Effect of hot water treatment combined with three Sta-Fresh p ie 3.1 3.2 w 8711 concentration on yellowing of lime fruit 13 Experiment 2: Effect of hot water treatment combined with various chitosan oa nl concentration on de-greening of lime during storage 20 d Experiment 3: Effect of hot water treatment combined with edible coating an lu 3.3 va and modified atmosphere packaging on yellowing of lime fruit 25 ul nf PART CONCLUSION AND RECOMMENDATION 42 oi lm REFERENCES 44 APPENDICES 50 at nh z z @ om l.c gm iii (Luận.văn).effect.of.hot.water.treatment.combined.with.edible.coating.and.modified.atmosphere.packaging.on.yellowing.of.thai.lime.fruit(Luận.văn).effect.of.hot.water.treatment.combined.with.edible.coating.and.modified.atmosphere.packaging.on.yellowing.of.thai.lime.fruit(Luận.văn).effect.of.hot.water.treatment.combined.with.edible.coating.and.modified.atmosphere.packaging.on.yellowing.of.thai.lime.fruit(Luận.văn).effect.of.hot.water.treatment.combined.with.edible.coating.and.modified.atmosphere.packaging.on.yellowing.of.thai.lime.fruit LIST OF FIGURES AND TABLES Figure The chlorophyll degradation pathway of higher plants (Zhang et al., 2008) Figure Visual peel color changes in lime fruit when non-treated and treated with hot water (HWT) at 50oC for minutes and combined with various Sta-Fresh 8711 concentration under room temperature 13 Figure Changes in hue angle value of peel treated with hot water at 50oC for minutes, hot water combined with various Sta-Fresh concentration (1.0%, 5.0%, 10.0%) and non-treated fruits (** = P