ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Postharvest handling of tender coconut.

Tongdee, S. C.; Suwanagul, A.; Neamprem, S.;

ASEAN Food Journal Year: 1991 Vol: 6 Issue: 2 Pages: 74-75 Ref: 1 ref.

1991

บทคัดย่อ

The rupture force of coconuts at different maturity stages was measured and the use of sodium metabisulphite (SMS) solution to prevent browning of trimmed nuts was assessed. For the rupture force experiment, the positioning of the nuts in clusters on a single tree was recorded, and the nuts were trimmed after harvest to remove all outer fibrous tissue. deg Brix was also measured. Rupture force increased significantly as nut maturity advanced. The rupture force of commercially acceptable tender nuts ranged between 97 and 182 kg. deg Brix increased initially as nut maturity advanced and then declined in nuts considered too mature for consumption. For the browning experiment, trimmed nuts were dipped for 2 min in 0.25, 0.5, 1.0, 2.0 or 4.0% (w/v) SMS solutions, and then wrapped individually in polyethylene bags and held at 22 deg C. SMS treatment prevented browning of treated nuts for 7 days. Brown irregular patches appeared on all treated nuts after day 7 and were more intense on nuts dipped in 4% SMS than in lower concentrations of SMS. Concentrations of 0.5 to 1.0% SMS are recommended for nuts to be marketed within 2 days and 2.0% SMS for nuts to be held at ambient temperature for 2 to 7 days.