Compositional variations in organic acids of selected local fruits at different maturity stages

Lee, Ee Ven (2014) Compositional variations in organic acids of selected local fruits at different maturity stages. [Undergraduate Final Year Project Report] (Submitted)

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Abstract

Selected organic acids were analyzed in Magnifera indica L. chok anan(mango chok anan), Baccaureamotleyanahook.f(Rambai), and Salacca zalacca (Salak) fruits at different maturity stages by HPLC. The M. indica L. chok anan contained malic acid and citric acid in the range of 43.897- 73.396mg/100g FW and 2.681-18.428mg/100g FW at young to ripe stages, respectively. B. motleyanahook.fcontained citric acid and tartaric acid in the range of 4.649-6.114mg/100g FW and 3.645-4.365mg/100g FW at young to ripe stages, respectively. S. zalacca contained malic acid and citric acid in the range of 4.270-17.926mg/100g FW and 0.845-3.284mg/100g FW at young to ripe stages, respectively. Malic acid is the predominant organic acid in M. indica L. chok anan and S. zalacca, while citric acid is the predominant organic acid in B. motleyanahook.f. The tested fruits mostly showed a decrease in the concentration of organic acids with ripening.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Agro - Based Industry
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 30 Apr 2015 06:07
Last Modified: 16 Feb 2017 03:53
URI: http://umkeprints.umk.edu.my/id/eprint/3825
Repository Statistic: View Download Statistic

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