Dabai Fruit: Postharvest Handling and Storage
AbstractDabai (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.
Azlan, A. et al. (2010) ‘Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils’, Journal of Food Composition and Analysis. Elsevier Inc., 23(8), pp. 772–776. doi: 10.1016/j.jfca.2010.03.026.
Bingregory (2007) Dabai for Sale at the Roadside. Available at: https://www.flickr.com/photos/21227234@N00/364543169/in/photostream/.
Cangao, C. A. (2014) The dabai story: experience in commercializing an underutilized fruit.
Chew, L. Y. et al. (2011) ‘Nutritional composition and antioxidant properties of Canarium odontophyllum Miq. (dabai) fruits’, Journal of Food Composition and Analysis. Elsevier Inc., 24(4–5), pp. 670–677. doi: 10.1016/j.jfca.2011.01.006.
Chua, H. P. and Daniel, N. (2017) Dabai, Specialty Fruit of Sarawak, Mardi. Available at: https://blogmardi.wordpress.com/2017/02/13/dabai-specialty-fruit-of-sarawak/ (Accessed: 29 February 2020).
Chua, H. P., Nicholas, D. and Yahya, M. N. A. (2015) ‘Physical properties and nutritional values of dabai fruit (Canarium odontophyllum) of different genotypes’, J. Trop. Agric. and Fd. Sc, 43(1), pp. 1–10. doi: 10.13140/2.1.2944.3366.
Dezatie (2013) ‘Dabai Fruit and Its Contains’. Available at: http://dezatiee.blogspot.com/2013/12/dabai-fruit-and-its-contains.html.
Ding, P. (2011) Dabai (Canarium odontophyllum Miq.), Postharvest biology and technology of tropical and subtropical fruits: Volume 3: Cocona to mango. Woodhead Publishing Limited. doi: 10.1016/B978-1-84569-735-8.50003-6.
Ding, P. and Tee, Y. K. (2011) ‘Physicochemical characteristics of dabai (Canarium odontophyllum Miq.) fruit’, Fruits, 66(1), pp. 47–52. doi: 10.1051/fruits/2010040.
HealthBenefits (no date) Know About the Dabai. Available at: https://www.healthbenefitstimes.com/know-about-the-dabai/nggallery/image/12773 (Accessed: 16 May 2020).
Khoo, H. E. et al. (2013) ‘Antioxidative and cardioprotective properties of anthocyanins from defatted Dabai extracts’, Evidence-based Complementary and Alternative Medicine, 2013. doi: 10.1155/2013/434057.
Malaysia, J. P. (2017) Statistik Tanaman Buah-Buahan Malaysia. Putrajaya.
Mokiran, N. N. et al. (2014) ‘Effect of dabai (Canarium odontophyllum) fruit extract on biochemical parameters of induced obese-diabetic rats’, Journal of Functional Foods. Elsevier Ltd, 8(1), pp. 139–149. doi: 10.1016/j.jff.2014.03.007.
Nazri, M. et al. (2015) ‘Product development of kembayau (canarium odontophyllum) exotic fruit sauce’, Journal of Tropical Resources and Sustainable Science, 3(1), pp. 19–28.
Shakirin, F. H. et al. (2010) ‘Antioxidant capacity of underutilized Malaysian Canarium odontophyllum (dabai) Miq. fruit’, Journal of Food Composition and Analysis. Elsevier Inc., 23(8), pp. 777–781. doi: 10.1016/j.jfca.2010.04.008.
Shakirin, F. H. et al. (2012) ‘Protective effect of pulp oil extracted from canarium odontophyllum Miq. fruit on blood lipids, lipid peroxidation, and antioxidant status in healthy rabbits’, Oxidative Medicine and Cellular Longevity, 2012. doi: 10.1155/2012/840973.
Yuon, L. C. and Brooke, P. (2006) ‘Changes to Dabai Fruit during Maturation Process By’, 115(115), pp. 1–3.
Copyright (c) 2020 Siti Hajar Ariffin
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Author(s) shall retain the copyright of their work and grant the Journal/Publisher right for the first publication with the work simultaneously licensed under:
Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). This license allows for the copying, distribution and transmission of the work, provided the correct attribution of the original creator is stated. Adaptation and remixing are also permitted.
This broad license intends to facilitate free access to, as well as the unrestricted reuse of, original works of all types for non-commercial purposes.
The author(s) permits HH Publisher to publish this article that has not been submitted elsewhere.