Investigation of MAP for durian preservation

International Journal of Applied Engineering Research  - Q3

Nguyen Phuoc Minh Faculty of Food Technology - Biotech, Dong A University, Da Nang City, Vietnam

Abstract

Durian (Durio zibethinus Murr) is a popular and expensive tropical fruit widely grown in Mekong delta, Vietnam. Durian fruit possesses high nutritional value and has rich bioactive properties. Generally, durian fruit pulp (flesh) is consumed directly. There are many ways to enhance its value. Application of MAP packaging was a case in point. We focused on investigation the effect of temperature and air composition to nutrition, sensory charactetistic and food safety of fresh durian fruit. Our results showed that temperature (5oC) was positively affected to durian quality during preservation. Comparing to the preservation in normal temperature (28oC), durian was only maintained in one week; the durian fruit quality could be extended to 10 days if it is preserved in 5oC. When applying MAP packaging, durian fruit quality was maintained only 2 days at normal room temperature and 15 days at 5oC. Air composition also actively affected to the fresh durian shelf life. MAP containing 3% O2 and 5% CO2 was believed the best option. At 5 oC, 3% O2 and 5% CO2 durian fruit shelf life could be prolonged 5 days higher compared to sample kept in normal packing and room temperature.

Keywords: Durian, MAP, shelf-life, temperature, air composition, preservation

Source:https://www.ripublication.com/ijaer17/ijaerv12n24_190.pdf