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Effect of Different Silicon Concentration on Postharvest Quality of Pitaya
Plant
Nur Salsabiila Binti Azmi
Supervisor: Dr. Nurul Faziha Binti Ibrahim
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
Silicon is a beneficial micronutrient that have major benefit to many plant. Application
of silicon can enhance the yield and improve its tolerance toward biotic and abiotic
stresses. In this study, potential of silicon dioxide (SiO2) was evaluated in extending
the shelf life of pitaya fruits. For this purpose, pitaya fruits and stems were dipped
with 0.25% and 0.5% SiO2 before inoculated with pathogenic fungi isolate. Then,
postharvest quality were only determined on fruits at 3 days interval. Representative
of stem tissues treated with different silicon concentration were selected to observe
under Scanning Electron Microscope (SEM). From the result, fruits treated with 0.25%
SiO2 showed slow reduction in post-harvest quality such as colour, total soluble solid,
titratable acidity and firmness as compared to 0.5% silicon and control. Deposition of
crystallize structure and smaller stomata were suggested to prolong the shelf life of
pitaya fruit treated with silicon.
1063 | UMT UNDERGRADUATE RESEARCH DAY 2018