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Effects of Different Exposure Time of Fennel Oil on Postharvest Quality of
Vacuum-packaged Wax Apple (Syzygium samarangenese (Blume) Merril
and L.M. Perry) at Low Temperature
Lim You Xuan
Supervisor: Assoc. Prof Dr. Chuah Tse Seng
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
Wax apple (WA) is highly susceptible to weight loss which leads to surface wrinkle and
postharvest disease. Studies showed that fennel oil (FO) has antimicrobial properties.
This study was conducted to determine FO fumigation on postharvest quality of WA
and examine the best exposure time for extending WA shelf life. WA was exposed to
FO fumigant for 5, 10, 15 and 20 minutes, vacuum-packed and stored for 20 days at
18°C. The postharvest assessments of the WA quality include weight loss, firmness,
total soluble solid, colour, disease evaluation, wrinkle index, flavour and juiciness of
WA. Exposure of FO to WA for 5 minutes was the best treatment in reducing the
postharvest disease of the fruits without affecting other quality attributes except for
the fruit flavour. This finding suggests that fumigation of WA with FO for 5 minutes
have potential to extend the shelf life of wax apple when stored under 18°C.
1036 | UMT UNDERGRADUATE RESEARCH DAY 2018