Title of article
Chemical composition changes of two water apple (Syzygium samaragense)
Author/Authors
Rosnah, S. Universiti Putra Malaysia - Faculty of Engineering - Department of Process and Food Engineering, Malaysia , Wong, W. K. Universiti Putra Malaysia - Faculty of Engineering - Department of Process and Food Engineering, Malaysia , Noraziah, M. Universiti Putra Malaysia - Faculty of Engineering - Department of Process and Food Engineering, Malaysia , Osman, H. Universiti Kebangsaan Malaysia - Faculty of Science - Department of Food and Science Technology, Malaysia
From page
167
To page
174
Abstract
Changes in physical properties (weight, size, colour and weight loss) and chemical properties (proximate analysis, TSS, pH, freezing point, total acidity and sugar content) of two water apple (Syzgium samaragense) cultivars, Semarang Rose and Kristal Taiwan were evaluated during ripening at 10°C and 50% RH. The results showed that the Kristal Taiwan cultivar was larger in size and weight but smaller in length compared to Semarang Rose. The Semarang Rose cultivar was sweeter than Kristal Taiwan. In this study, data obtained suggests that the water apple fruit can be stored at cold storage until 19 days.
Keywords
Water apple , chemical composition , cold storage
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560090
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