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ผลงานตีพิมพ์ในวารสารวิชาการ

Clustering of five sweet tamarind based on fruit characteristic

ผู้แต่ง:Nasution, F., Dr.Chinawat Yapwattanaphun, Assistant Professor,

วารสาร:

ผลงานตีพิมพ์ในวารสารวิชาการ

EFFECT OF HEAT TREATMENT AND STORAGE ON VOLATILE COMPOUNDS OF COCONUT MILK

ผู้แต่ง:Dr.Wannee Jirapakkul, Associate Professor, Ms.Natita Rodkwan, Nasution, Z,

วารสาร:

การประชุมวิชาการ

Effect of Harvest Season on Quality of ‘Hawaii’ Papaya Fruit

ผู้แต่ง:Supatra Japjainai , Fitriana Nasution, Kanchana Boonruang , Dr.Jenjira Chumpookam, Assistant Professor,

การประชุมวิชาการ:

ผลงานตีพิมพ์ในวารสารวิชาการ

Asexual and Sexual Propagation of Muntingia calabura L. (2020)

ผู้แต่ง:Fitriana Nasution, Dr.Chinawat Yapwattanaphun, Assistant Professor, Dr.Jenjira Chumpookam, Assistant Professor,

วารสาร:

ผลงานตีพิมพ์ในวารสารวิชาการ

Genetic diversity evaluation in wild Muntingia calabura L. based on Random Amplified Polymorphic DNA (RAPD) markers

ผู้แต่ง:Fitriana Nasution, Dr.ARAYA ARJCHAROEN THEANHOM, Assistant Professor, Sukartini, Prakash Bhuyar, Dr.Jenjira Chumpookam, Assistant Professor,

วารสาร:

ผลงานตีพิมพ์ในวารสารวิชาการ

The Effect of Coconut Water on Adipocyte Differentiation and Lipid Accumulation in 3T3-L1 Cells

ผู้แต่ง:Zuraidah Nasution, Dr.Wannee Jirapakkul, Associate Professor, Dr.Kullanart Tongkhao, Assistant Professor, Dr.Wasaporn Preteseille Chanput, Assistant Professor,

วารสาร:

ผลงานตีพิมพ์ในวารสารวิชาการ

Muntingia calabura fruits as sources of bioactive compoundsand fermentative ethanol production

ผู้แต่ง:Fitriana Nasution, Dr.ARAYA ARJCHAROEN THEANHOM, Assistant Professor, Yuwalee Unpaprom, Rameshprabu Ramaraj, Numchok Manmai, Dr.Jenjira Chumpookam, Assistant Professor,

วารสาร:

ผลงานตีพิมพ์ในวารสารวิชาการ

Aroma compound profile of mature coconut water from tall variety through thermal treatment

ผู้แต่ง:Nasution, Z, Dr.Wannee Jirapakkul, Associate Professor, Dr.Yaowapa Lorjaroenphon, Assistant Professor,

วารสาร:

ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Characteristics of Fresh-Cut Guava Coated with Aloe vera Gel as Affected by Different Additives)

ผู้เขียน:Zuraidah Nasution, Justine Ng Wei Ye, Yusnita Hamzah

สื่อสิ่งพิมพ์:pdf

Abstract

The effect of additives in Aloe vera (AV) gel coating was investigated on fresh-cut guava stored at 5 ?C and 75–80% relative humidity. Eight treatments were employed involving three additives and their combinations. A control sample coated only with AV gel and a comparison sample of uncoated fresh-cut guava were also prepared. The additives used were 1.5% ascorbic acid (AA), 2% calcium chloride (CaCl2), and 0.2% potassium sorbate (PS). Additives helped to extend the shelf life of the coated samples, with PS and AA giving the highest inhibition effects. AV + CaCl2-coated guava showed the lowest weight loss (3.57 ? 0.39%) whilst maintaining sufficient hardness. The coated samples had less change in the color lightness and yellowness compared to the uncoated sample. Five selected coated samples and a fresh uncoated sample were then subjected to sensory acceptance testing. AV + AA + PS-coated guava was the most acceptable sample. Moreover, it gave the highest ascorbic acid content (190.00 ? 14.14 mg per 100 g). With suitable additives, AV gel has potential as an edible coating for fresh-cut guava due to its ability to prolong the shelf life and maintain characteristics of the fruit for a longer time.

Article Info

Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 049, Issue 1, Jan 15 - Feb 15, Page 111 - 121 | PDF | Page