Dabai Fruit: Postharvest Handling and Storage

Authors

  • Siti Hajar Ariffin Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, Serdang, Selangor
  • Rosnah Shamsudin UNIVERSITI PUTRA MALAYSIA
  • Intan Syafinaz Mohamed Amin Tawakkal UNIVERSITI PUTRA MALAYSIA

DOI:

https://doi.org/10.36877/aafrj.a0000126

Abstract

Dabai (Canarium odontophyllum) or also known as ‘Sarawak olive’ is one of the potential indigenous seasonal fruits commonly found in Sarawak. Due to its high nutritional contents, it has wide potential to be marketed locally and exported internationally. Dabai is very delicate and highly perishable. The shelf life of dabai is usually 3 days when stored in room temperature (27°C). Improper storage and handling lead to the reduction of quality and shelf life of the fruit throughout storage. There is still limitation on the information of postharvest, storage and handling, quality and shelf life of dabai. Studies on quality and shelf life affected by storage treatment and packaging are necessary in optimising shelf life and minimising quality loss of the fruit. This could ensure further potential development of the fruit locally and internationally.

Author Biography

Siti Hajar Ariffin, Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, Serdang, Selangor

packaging engineering, postharvest, quality and shelf life, modelling, sensory analysis

References

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Published

2020-10-31

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