Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/9292
Full metadata record
DC FieldValueLanguage
dc.contributor.authorUmi Fahada Farouk Idnan-
dc.date.accessioned2018-07-18T02:44:06Z-
dc.date.available2018-07-18T02:44:06Z-
dc.date.issued2008-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/9292-
dc.description.abstractThis study was conducted to investigate the effects of post harvest dipping using sodium hypochlorite (NaOCl) solution on the shelf life and post harvest quality of eggplants (Solanum melongena L.) var. esculentum in laboratory study. Eggplants were dipped in different concentrations of Sodium hypochlorite that is 0.5%, 1 %, 2% and control (without dipping) for up to 5 min. Texture and microbes of the dipped samples were determined after the samples were exposed in ambient (24 °C). Result showed that firmness did not give significant effect compared to the other treatments while from the microbes analysis it appears to show contamination from fungi. It was found that sodium hypochlorite at 5% gave significance effects on post harvest quality of eggplants (Solanum melongena L.) var. esculentum compared to the control treatment.en_US
dc.language.isoenen_US
dc.subjectLP 28 FASM 1 2008en_US
dc.subjectUmi Fahada Farouk Idnanen_US
dc.titleEffects of postharvest dipping using hypochlorite solution on the shelf life and post harvest quality of eggplants (Solanum melongena L.) var. esculentumen_US
dc.typeWorking Paperen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

Files in This Item:
File Description SizeFormat 
LP 28 FASM 1 2008 Abstract.pdf591.51 kBAdobe PDFView/Open
LP 28 FASM 1 2008 Full text.pdf
  Restricted Access
2.31 MBAdobe PDFView/Open Request a copy


Items in UMT-IR are protected by copyright, with all rights reserved, unless otherwise indicated