Effects of Hot Water Dipping and Storage Materials on Storage Quality of Fresh Galangal Rhizome Alpinia Galanga (Linn.)
doi: 10.14456/mijet.2022.29
Keywords:
postharvest, retard, polyethylene, maturity, spiceAbstract
Fresh galangal rhizome has a very short marketable life of 7 days at room temperature. To gain more opportunity for marketing purposes consequently to extend fresh galangal rhizome shelf life, therefore, this research was aimed to evaluate storage qualities after hot water treatment (HWT). The eight-month-old galangal rhizomes (Alpinia galanga L.) were harvested from a local orchard farm. Later, they were prepared and dipped in hot water at 40°C for 10 min followed by a tap water dip for 10 min, then dried. The HWT treated samples were then packed in nylon-linear low-density polyethylene (LLDPE) and polypropylene (PP) bags and subjected to heat sealing. All samples were stored at 13±0.4°C with 85%RH for 36 days, following the storage quality evaluations on 3 days intervals. The experimental results revealed that HWT treated samples presented no significant changes in L*-a*-b*-H° (Pale yellow) values regardless of film pouch types. The hardness of HWT treated samples packed in all pouch types was not significantly different from the control. The microstructural assessment of control tissue and HWT galangal rhizome tissues at day 0 which were packed in both pouch types has presented similar appearances. In conclusion, HWT might help to minimize changes in some postharvest qualities of galangal rhizome during storage at low temperatures for 36 days regardless of packaging types.
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