Articles
EFFECT OF STORAGE TIME AND RELATIVE HUMIDITY ON TRANSPORTABILITY OF SWEET TAMARIND
Article number
875_18
Pages
151 – 156
Language
English
Abstract
During transportation tamarind pod, like other fruits, receives impact, compression, and vibration force.
These forces cause damage to the shell of the pod and further result in unacceptable quality.
The tamarind shell that can withstand the force better will have a better transportability and depend less on protection from packaging.
The objective of , this research was to evaluate the effect of storage time and relative humidity on transportability of sweet tamarind by measuring resistance to impact, compression and vibration.
The freshly harvested tamarind pods were stored for 8 weeks at 25±2°C and 30, 50, 75, and 90% RH. The fruit stored at 30 and 50% RH remained mold-free after 8 weeks storage while mold were observed at week 8 for tamarind stored at 75% RH and at week 6 for tamarind stored at 90% RH. The mold-free fruits were subjected to impact force by dropping from various heights until shell breaks.
As the storage time increases the average height that causes shell damage increased for high relative humidity.
The fruits were also tested for compression resistance is measured by highest compression force until the shell breaks.
The compression resistance that stored at high relative humidity tended to have greater compression resistance as it was stored longer.
The resistance to vibration was evaluated by subjecting tamarind to vibration at 4 Hz for 1 h and counting the number of pod with shell damage.
The force from vibration exerted only on the bottom of the package, therefore, all the pods placed in the bottom of the net had damage.
However, sweet tamarind pods that storage at low relative humidity tends to reduce transportability.
These forces cause damage to the shell of the pod and further result in unacceptable quality.
The tamarind shell that can withstand the force better will have a better transportability and depend less on protection from packaging.
The objective of , this research was to evaluate the effect of storage time and relative humidity on transportability of sweet tamarind by measuring resistance to impact, compression and vibration.
The freshly harvested tamarind pods were stored for 8 weeks at 25±2°C and 30, 50, 75, and 90% RH. The fruit stored at 30 and 50% RH remained mold-free after 8 weeks storage while mold were observed at week 8 for tamarind stored at 75% RH and at week 6 for tamarind stored at 90% RH. The mold-free fruits were subjected to impact force by dropping from various heights until shell breaks.
As the storage time increases the average height that causes shell damage increased for high relative humidity.
The fruits were also tested for compression resistance is measured by highest compression force until the shell breaks.
The compression resistance that stored at high relative humidity tended to have greater compression resistance as it was stored longer.
The resistance to vibration was evaluated by subjecting tamarind to vibration at 4 Hz for 1 h and counting the number of pod with shell damage.
The force from vibration exerted only on the bottom of the package, therefore, all the pods placed in the bottom of the net had damage.
However, sweet tamarind pods that storage at low relative humidity tends to reduce transportability.
Authors
J. Nattaporn, T. Krittika
Keywords
sweet tamarind, relative humidity, impact, compression, vibration
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