skip to main content

Rate of physical appearance changes on yellowness in salak during preservation in room storage

1Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Indonesia

2Central Laboratory for Research and Service, Universitas Diponegoro, Indonesia

3Food Technology Department, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Indonesia

4 Indonesian Agency for Agricultural Research and Development, Indonesian Ministry of Agriculture, Indonesia

View all affiliations
Received: 17 Feb 2020; Published: 18 Dec 2020.

Citation Format:

Background: Discoloration was one indicator of food damage including in fruits, since the change may be used as a quality measurement. Salak became one of the commodities that often experience the browning reaction that may change the color. Since the yellow was close to the consumer preference along the preservation in salak, this color should be notified and may be represented as polyphenol change.

Objectives: The focus of this study was to determine the pattern of inhibition of browning reactions in salak using HIO.

Methods: This research determined the color level of yellow using digital color meter of salak that was stored in room temperature in aseptic treatment for 12 days.

Result: Discoloration appeared in salak and it was clearly determined the change since a week of storage. The rate of discoloration was able to be detected highly after one week of storage.

Conclusion: The discoloration of yellow color and the rate of salak could be detected specifically based on the day of storage. This research may open the information for the consumer to predict the storage time of salak based on the appearance of yellow color.

Fulltext View|Download
Keywords: physical appearance; yellow color; salak; browning; storage
Funding: Ministry of Agriculture

Article Metrics:

  1. Persic, M., Mikulic-Petkovsek, M., Slatnar, A., Veberic, R. Chemical composition of apple fruit, juice and pomace and the correlation between phenolic content, enzymatic activity and browning. LWT - Food Science and Technology. 2017;82:23-31
  2. Plazas, M., López-Gresa, M. P., Vilanova, S., Torres, C., Hurtado, M., Gramazio, P., Prohens, J. Diversity and relationships in key traits for functional and apparent quality in a collection of eggplant: fruit phenolics content, antioxidant activity, polyphenol oxidase activity, and browning. Journal of Agricultural and Food Chemistry. 2013;61(37):8871-79
  3. Chidtragool, S., Ketsa, S., Bowen, J., Ferguson, I. B., Van Doorn, W. G. Chilling injury in mango fruit peel: Cultivar differences are related to the activity of phenylalanine ammonia lyase. Postharvest Biology and Technology. 2011;62(1):59-63
  4. Saleh, M. S. M., M. J. Siddiqui, A. Mediani, N. H. Ismail, Q. U. Ahmed, S. Z. M. So’ad, S. Saidi-Besbes. Salacca zalacca: A short review of the palm botany pharmacological uses and phytochemistry. Asia Pacific Journal of Tropical Medicine. 2018;11(12):645-52
  5. Arfa, N. N., B. S. Daryono, Reflinur. Comparison of detergent and CTAB method for isolation of DNA from Salak (Salacca zalacca (Gaert.) Voss. ‘Pondoh’). Biology, Medicine, and Natural Product Chemistry. 2018;7(1):15-20
  6. Santosa, O. C. Chatib, K. Fahmy, F. Artika. Investigation the effect of chitosan coating and temperature storage to extend the shelf life zalacca (Salacca zalacca). International Journal on Advanced Science, Engineering and Information Technology. 2016;6(3):394-402
  7. Singh, B., Suri, K., Shevkani, K., Kaur, A., Kaur, A., Singh, N. Enzymatic browning of fruit and vegetables: a review. Enzymes in Food Technology. 2018;63-78
  8. Gomes, M. H., T. Vieira, J. F. Fundo, D. P. F. Almeida. Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’ pear as affected by pH, phenolic substrates, and antibrowning additives. Postharvest Biology and Technology. 2014;91:32-8
  9. Nadafzadeh, M., S. A. Mehdizadeh, M. Soltanikazemi. Development of computer vision system to predict peroxidase and polyphenol oxidase enzymes to evaluate the process of banana peel browning using genetic programming modeling. Scientia Horticulturae. 2018;231:201-9
  10. Ioannou, I. , M. Ghoul. Prevention of enzymatic browning in fruit and vegetables. European Scientific Journal. 2013;9(30):310-41
  11. Bafort, F., O. Parisi, J.P. Perraudin , M.H. Jijakli. Mode of action of lactoperoxidase as related to its antimicrobial activity: a review. Enzyme Research. 2014;1-13
  12. Lopes, L. C., M. T. M. Barreto, K. M. Gonçalves, H. M. Alvarez, M. F. Heredia, R. O. M. A. de Souza, Y. Cordeiro, C. Dariva, A. T. Fricks. Stability and structural changes of horseradish peroxidase: microwave versus conventional heating treatment. Enzyme and Microbial Technology. 2015;69:10-8
  13. Puri, M., Sharma, D., Barrow, C. J. Enzyme-assisted extraction of bioactives from plants. Trends in Biotechnology. 2012;30(1):37-44
  14. Tehranifar, A., M. Zarei., Z. Nemati., B. Esfandiyari, M. R. Vazifeshenas. Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars. Scientia Horticulturae. 2010;126(2):180-5
  15. Al-Baarri, A N, A M Legowo , A C D. Wratsongko, A D Puspitoasih , L Izzati , EAuliana, Michael , W Pangestika , M Hadipernata , W Broto. Effect of hypoiodous acid (HIO) treatment on color and pH changes in snake fruit (Salacca edulis Reinw.) during room temperature storage. IOP Conf. Series: Earth and Environmental Science. 2019;292
  16. Lavery, C. B., M. C. MacInnis., M .J. MacDonald., J. B. Williams., C . A. Spencer., A. A. Burke., J. G. I. David, G. B. D’Cunha. Purification of peroxidase from horseradish (Armoracia rusticana) roots. Journal Agricultural and Food Chemistry. 2010;58(15):8471-76
  17. Kyi, A., N. Nyo, K. Myint , T.T Soe. Postharvest handling system of agricultural produce in Myanmar. Acta Horticulture. 2013;298:253-8
  18. Techavuthiporn, C., P. Boonyaritthongchai, S. Supabvanich. Physicochemical changes of pineapple fruit treated with short-term anoxia during ambient storage. Food Chemistry. 2017;228:383-93
  19. Li, B., B. Li, Y. Shen. A much better replacement of the michaelis–menten equation and its application. International Journal of Biomathematics. 2019;12(1)
  20. Guerra, N. P. Enzyme kinetics experiment with the multienzyme complex viscozyme l and two substrates for the accurate determination of michaelian parameters. Journal of Chemical Education. 2017;94(6):795-9
  21. So, K., Kitazumi, Y., Shirai, O., Kurita, K., Nishihara, H., Higuchi, Y., Kano, K. Kinetic analysis of inactivation and enzyme reaction of oxygen-tolerant [NiFe]-hydrogenase at direct electron-transfer bioanode. Bulletin of the Chemical Society of Japan. 2014;87(11):1177-85
  22. Bajwa, V. S., Shukla, M. R., Sherif, S. M., Murch, S. J., Saxena, P. K. Identification and characterization of serotonin as an anti-browning compound of apple and pear. Postharvest Biology and Technology. 2015;110:183-9
  23. Choi, B., Rempala, G. A., Kim, J. K. Beyond the Michaelis-Menten equation: accurate and efficient estimation of enzyme kinetic parameters. Scientific Reports. 2017;7(1)
  24. Mardiah, E. Mekanisme inhibisi enzim polifenol oksidase pada sari buah markisa dengan sistein dan asam askorbat. J. Ris. Kim. 2011;4(2):32-7
  25. Purich, D.L. Enzyme kinetics catalysis control: a reference of theory and best-practice methods. Elseiver Inc. 2010. United Kingdom
  26. Gouzi, H., T. Coradin, E. N. Delicado, M. U. Unal, A. Benmansour. Inhibition kinetics of Agaricus bisporus (J.E. Lange) imbach polyphenol oxidase. The Open Enzyme Inhibition Journal. 2010;3:1-7

Last update:

No citation recorded.

Last update: 2024-02-29 11:06:44

No citation recorded.