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Effect of Different Ultrasonic Amplitudes of Thermosonication in Browning
of Fresh Cut Pineapple (Ananascomosus) Variation MD2
Nur Aryani Binti Amran
Supervisor: Dr. Fauziah binti Tufail Ahmad
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
Fresh cut pineapple (Ananas comosus) treated with simultaneous application of heat
(80°C) and different ultrasonic amplitudes (thermosonication) at 50% and 75% were
studied. This study aims to evaluate effect of thermosonication on post harvest quality
of the fruit. Sample were soaked in agitated water bath for 2 minutes in
thermosonicator. Results indicated browning score shows increasing value to all
sample and no presence of mould during experiment but with pungent smell in control
sample on day 12. Treatment at 50 and 75% showed changes of greenness value at
higher rate, compared to control sample. No significant difference (p>0.05) in white
(L*) and yellow colour (b*) between all sample. There were significant differences of
polyphenol oxidase between control and treated samples. There were significant
differences of pH, acidity and total soluble solid content between samples until day 4.
Present finding shows treated samples have utmost difference retaining its post
harvest quality.
1053 | UMT UNDERGRADUATE RESEARCH DAY 2018