FRUIT QUALITY OF GARCINIA ATROVIRIDIS GRIFF. AS AFFECTED BY MATURITY AND VACUUM DRYING
Som kaek (Garcinia atroviridis Griff.) is an important medicinal plant widely cultivated in Southern Thailand. Its fruit has very thin peel and easily spoils after harvest. Drying can be used for Som kaek preservation. This study determined the effects of fruit maturity and vacuum drying on the total phenolic content (db) and DPPH scavenging activity. Fresh fruit, both mature green and ripe yellow, were used. Green fruit had lower L*, a* and b* values and higher hue angle, firmness, total soluble solids and titratable acidity than the yellow fruit. Total phenolic content and DPPH scavenging activity did not significantly differ with fruit maturity. In drying, fruits of each maturity were peeled, the pulp was sliced into 0.67-1.76 mm thick pieces, and placed in a vacuum dryer at 51°C for 6 h until less than 7% moisture content. Dried green slices had significantly higher L* and lower a* values than the dried yellow slices. Both dried green and ripe slices had increased total phenolic contents while DPPH scavenging activity decreased.
Sirichote, A., Puengphian, C. and Jongpanyalert, B. (2015). FRUIT QUALITY OF GARCINIA ATROVIRIDIS GRIFF. AS AFFECTED BY MATURITY AND VACUUM DRYING. Acta Hortic. 1088, 591-594
Som kaek, total phenolic content, DPPH scavenging activity