Effects of Hot Water, Submergence Time and Storage Duration on Quality of Dragon Fruit (Hylocereus polyrhizus)

Mok Sam Lum and M. A. Norazira

Journal of Agricultural Science, 2011, vol. 3, issue 1, 146

Abstract: This study was conducted to determine the effects of hot water temperature, time of submergence and storageduration on dragon fruit (Hylocereus polyrhizus). Fresh harvested dragon fruits were treated with hot watertemperatures at 35, 45 and 60 ?C and time of submergence for 15, 30 and 60 minutes for 0, 5, 10 and 15 days ofstorage. The result showed that the hot water temperature significantly affected (p<0.05) the percentage ofweight loss, titratable acidity (TA) and firmness of dragon fruit. The highest percentage of weight loss (12.80 %)was the fruit treated with hot water at 60°C and submergence for 60 minutes whereas the lowest percentage ofweight loss (5.05 %) was the fruit treated with hot water at 35 °C for 60 minutes. Dragon fruit treated with hotwater at 35 °C has high percentage of TA, 2.44 %. Fruit which was submergence in hot water at 35 °C showedthe highest fruit firmness. The result also showed that the interaction between the three factors significantlyaffected (p<0.05) the percentage of weight loss, TA and pH of the fruits. TA decreased and pH increased for thefruit treated with hot water at 35 °C and submergence for 60 minutes. The interaction between hot watertemperature at 35 °C and time of submergence for 60 minutes effectively reduced the weight loss and acidity ofthe dragon fruit (p<0.05). The shelf life and quality of dragon fruits can be extended using proper submergencetime of hot water treatment.

Date: 2011
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