Effect of aluminum and lime as postharvest treatment in cabbage /
Artista, Arnel E.
Effect of aluminum and lime as postharvest treatment in cabbage / by Arnel E. Artista, Joanna Marie P. Matel, Mynard Bryan R. Mojica. - Indang, Cavite : Cavite State University- Main Campus, 2006. - vii, 47 pages : illustrations ; 28 cm.
Research Study (Applied Research IV - - General Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
ARTISTA, ARNEL E., MATEL, JOANNA MARIE P. and MYNARD BRYAN R. MOJICA. Effects of Alum and Lime as Postharvest Treatment in
Cabbage. Applied Research IV. Cavite State University Science High School, Indang, Cavite. March 2006. Adviser: Prof. Josefino A. Viado
The study was conducted at the Crop Science Building of the College of
Agriculture, Forestry, Environment, and Natural Resources (CAFENR) of Cavite State University, Indang, Cavite. It aimed to determine the effects of alum and lime to the harvested cabbages in terms of its sensory properties such as color, smell, firmness, flavor, and weight and identify the treatment that can best retain the optimum quality of cabbage by increasing its number of days from storage to initial rotting and shelf life .
Alum and lime powder were mixed with tap water according to what amount of each ingredient was required for each treatment. The following were the treatments used in the study: Tl - control (400 mL water); T2 - 60 g alum + 400 mL water; T3 - 60 g lime + 400 mL water; T4 - 40 g alum + 20 g lime + 400 mL water; T5 - 30 g alum + 3 g line + 400 mL water; and T6 — 20 g alum + 40 g lime + 400 mL water.
Lime proved to be an effective postharvest treatment in cabbage for the cabbage samples treated with T2 (pure lime and water solution) obtained the highest ratings in
color, smell, and firmness and was the longest to rot and had the longest shelf life. The treatments with mixed alum and lime were comparable to Tl (pure water treatment) except for flavor wherein Tl obtained a slightly better taste than all the other treatments. Alum produced some positive effects though lesser in effectivity than lime in maintaining the optimum quality of cabbage.
Cabbage
635.34 / Ar7 2006
Effect of aluminum and lime as postharvest treatment in cabbage / by Arnel E. Artista, Joanna Marie P. Matel, Mynard Bryan R. Mojica. - Indang, Cavite : Cavite State University- Main Campus, 2006. - vii, 47 pages : illustrations ; 28 cm.
Research Study (Applied Research IV - - General Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
ARTISTA, ARNEL E., MATEL, JOANNA MARIE P. and MYNARD BRYAN R. MOJICA. Effects of Alum and Lime as Postharvest Treatment in
Cabbage. Applied Research IV. Cavite State University Science High School, Indang, Cavite. March 2006. Adviser: Prof. Josefino A. Viado
The study was conducted at the Crop Science Building of the College of
Agriculture, Forestry, Environment, and Natural Resources (CAFENR) of Cavite State University, Indang, Cavite. It aimed to determine the effects of alum and lime to the harvested cabbages in terms of its sensory properties such as color, smell, firmness, flavor, and weight and identify the treatment that can best retain the optimum quality of cabbage by increasing its number of days from storage to initial rotting and shelf life .
Alum and lime powder were mixed with tap water according to what amount of each ingredient was required for each treatment. The following were the treatments used in the study: Tl - control (400 mL water); T2 - 60 g alum + 400 mL water; T3 - 60 g lime + 400 mL water; T4 - 40 g alum + 20 g lime + 400 mL water; T5 - 30 g alum + 3 g line + 400 mL water; and T6 — 20 g alum + 40 g lime + 400 mL water.
Lime proved to be an effective postharvest treatment in cabbage for the cabbage samples treated with T2 (pure lime and water solution) obtained the highest ratings in
color, smell, and firmness and was the longest to rot and had the longest shelf life. The treatments with mixed alum and lime were comparable to Tl (pure water treatment) except for flavor wherein Tl obtained a slightly better taste than all the other treatments. Alum produced some positive effects though lesser in effectivity than lime in maintaining the optimum quality of cabbage.
Cabbage
635.34 / Ar7 2006