Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/369
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dc.contributor.authorZuraifah Hamzah-
dc.date.accessioned2010-09-05T06:52:01Z-
dc.date.available2010-09-05T06:52:01Z-
dc.date.issued2009-
dc.identifier.urihttp://hdl.handle.net/123456789/369-
dc.description.abstractThis study was conducted to improve the shelf life of tomato stored at ambient temperature (280C) through coating treatment with 1% and 2% alginate, 1% and 2% calcium chloride and 1% alginate + 1% calcium chloride. Coated tomatoes and uncoated that served as control tomatoes were analyzed to determine the effects of coating on firmness, total soluble solid, colour (hue angle), weight loss and total defect in twelve days of storage. It is found that the firmness of tomato can be improved by a single treatment of 1% calcium chloride and 1% alginate + 1% calcium chloride. However, 1% calcium chloride is more cost effective in maintaining firmness of tomato as compared to the combination. Coating tomatoes with 1% alginate + 1% calcium chloride reduced greater weight loss and retained the hue angle value of tomatoes better compared to other treatments. The results of this study suggest that 1% alginate + 1% calcium chloride is better in improving the shelf life of tomato stored at ambient temperature because this treatment shows a better effect in reducing weight loss and slowing down the ripening process. iven_US
dc.language.isoenen_US
dc.publisherFASM, Universiti Malaysia Terengganu (UMT)en_US
dc.subjectZuraifah Hamzahen_US
dc.subjectEffect Of Alginate Coating Combined With Calcium Chloride On Tomato ( Lycopersicon esculentum ) Qualityen_US
dc.subjectcalcium chlorideen_US
dc.subjectTomatoen_US
dc.subjectLP 42 FASM 2 2009en_US
dc.subjectLaporan Projek FASM 2009en_US
dc.subjectLycopersicon esculentumen_US
dc.titleEffect Of Alginate Coating Combined With Calcium Chloride On Tomato ( Lycopersicon esculentum ) Qualityen_US
dc.typeOtheren_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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