Quality and shelf-life extension of vegetables using precision control storage system
Post harvest loss is one of the factors causing the reduction in the amount of food available for the future. This research is to study the change of the weight, visual, sensory and total soluble solid of the butterhead lettuce with IoT storage chamber with different treatments (i.e T1, T2, and T3)....
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| Format: | Article |
| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/03/e3sconf_isgst2024_01026.pdf |
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| author | Kok Chai Ling Chew Boon Kee Chan Yi Chuen Ong Mei Kying Toh Pek Lan Teoh Shen Khang Goh Hock Guan |
| author_facet | Kok Chai Ling Chew Boon Kee Chan Yi Chuen Ong Mei Kying Toh Pek Lan Teoh Shen Khang Goh Hock Guan |
| author_sort | Kok Chai Ling |
| collection | DOAJ |
| description | Post harvest loss is one of the factors causing the reduction in the amount of food available for the future. This research is to study the change of the weight, visual, sensory and total soluble solid of the butterhead lettuce with IoT storage chamber with different treatments (i.e T1, T2, and T3). At the final day of storage period, there are no significant differences on weight loss between T2 and T3, and between T1 and T2. The visual quality of the butterhead lettuce significantly decreased during the storage period. The overall acceptability and sweetness of T1 are the highest; T3 has the better aroma and texture; the appearance was not significantly different among all the treatments. For the total soluble solid, the content for all treatments were significantly increased when the storage period progressed. T1 is the most recommended treatment as it had extended one week of storage period and able to retain better sweet taste and appearance compared to the other treatments. |
| format | Article |
| id | doaj-art-e80d3bec58c1415893792d34afd32852 |
| institution | Kabale University |
| issn | 2267-1242 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj-art-e80d3bec58c1415893792d34afd328522025-02-05T10:47:33ZengEDP SciencesE3S Web of Conferences2267-12422025-01-016030102610.1051/e3sconf/202560301026e3sconf_isgst2024_01026Quality and shelf-life extension of vegetables using precision control storage systemKok Chai Ling0Chew Boon Kee1Chan Yi Chuen2Ong Mei Kying3Toh Pek Lan4Teoh Shen Khang5Goh Hock Guan6Faculty of Science, Universiti Tunku Abdul RahmanFaculty of Engineering and Green Technology, Universiti Tunku Abdul RahmanFaculty of Engineering and Green Technology, Universiti Tunku Abdul RahmanFaculty of Science, Universiti Tunku Abdul RahmanFaculty of Engineering and Green Technology, Universiti Tunku Abdul RahmanFaculty of Information and Communication Technology, Universiti Tunku Abdul RahmanFaculty of Information and Communication Technology, Universiti Tunku Abdul RahmanPost harvest loss is one of the factors causing the reduction in the amount of food available for the future. This research is to study the change of the weight, visual, sensory and total soluble solid of the butterhead lettuce with IoT storage chamber with different treatments (i.e T1, T2, and T3). At the final day of storage period, there are no significant differences on weight loss between T2 and T3, and between T1 and T2. The visual quality of the butterhead lettuce significantly decreased during the storage period. The overall acceptability and sweetness of T1 are the highest; T3 has the better aroma and texture; the appearance was not significantly different among all the treatments. For the total soluble solid, the content for all treatments were significantly increased when the storage period progressed. T1 is the most recommended treatment as it had extended one week of storage period and able to retain better sweet taste and appearance compared to the other treatments.https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/03/e3sconf_isgst2024_01026.pdf |
| spellingShingle | Kok Chai Ling Chew Boon Kee Chan Yi Chuen Ong Mei Kying Toh Pek Lan Teoh Shen Khang Goh Hock Guan Quality and shelf-life extension of vegetables using precision control storage system E3S Web of Conferences |
| title | Quality and shelf-life extension of vegetables using precision control storage system |
| title_full | Quality and shelf-life extension of vegetables using precision control storage system |
| title_fullStr | Quality and shelf-life extension of vegetables using precision control storage system |
| title_full_unstemmed | Quality and shelf-life extension of vegetables using precision control storage system |
| title_short | Quality and shelf-life extension of vegetables using precision control storage system |
| title_sort | quality and shelf life extension of vegetables using precision control storage system |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/03/e3sconf_isgst2024_01026.pdf |
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