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Effect of Oregano Oil Fumigation on Postharvest Quality of Wax Apple<br />

Fruit<br />

(Syzygium samarangense)<br />

Norsyakirin Bt Mohd Nadzri<br />

Supervisor: Dr. Dr. Ramisah Binti Mohd Shah<br />

Bachelor of Science Agrotechnology (Postharvest Technology)<br />

School of Food Science and Technology<br />

This study aimed to determine the effect of oregano essential oil fumigation to<br />

maintain postquality and reduce fungal infection of wax apple fruit. Wax apples were<br />

treated with different concentration of oregano oil (0.2 %, 0.3 %, 0.4 %) w/v for 18<br />

hours. The fruits stored in chilled temperature (10 ̊ C) and the experiment was carried<br />

out for 21 days. Fumigation of oregano oil at 0.4 % significantly (p > 0.05) reduced<br />

and delayed the fungal growth as compared to untreated wax apples. Wax apples that<br />

treated with the 0.04 % w/v oregano oil also showed potential to retain<br />

physicochemical properties of the fruits such as firmness and total soluble solid. These<br />

results suggest that wax apple fumigated with oregano oil at 0.4 % w/v concentration<br />

was effective to prevent fungal infection and prolong shelf life of wax apple fruits.<br />

1050 | UMT UNDERGRADUATE RESEARCH DAY 2018

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