EFFECT OF DIFFERENT WATER TEMPERATURES AND

DIPPING TIME ON crisping OF KANGKUNG

(Ipomoea reptans)SITI ASMA’ BINTI SAMSUDINUK26377

PROF MADYA HJ ABDULLAH MD. ZAINMISS ROSHITA BT IBRAHIM

INTRODUCTION

BACKGROUND OF STUDY

Kangkung (Ipomoea reptans) is one of the popular vegetables in Malaysia.

It is eaten raw and also cooked as vegetable. Its used in different dishes such as kangkung

goreng belacan, sayur lemak kangkung, kangkung goreng tepung and others.

Freshness should be retained in order to preserved the quality of kangkung after harvest.

Crisping is a process that uses the hot water and cooling treatment to retain the freshness and crispiness of the kangkung.

PROBLEM STATEMENT

Kangkung is one of perishable vegetable which will wilt after harvesting.

Wilting will reduce crispiness of kangkung and lead to poor quality.

By using special treatment such as dipping in hot water and cooled in low temperature, it will reduce the deterioration of kangkung

OBJECTIVE

To determine the optimum temperature and dipping time for the keeping quality of kangkung.

To find the most effective way to prolong the shelf life of kangkung by using low cost of treatment.

SIGNIFICANT OF STUDY

Most effective treatment can be applied by the producer to retain the freshness and crispiness of the kangkung and quality can be preserve while on shelf storage.

Providing customer with good quality kangkung and well acceptance by customers.

LITERATURE REVIEW

CRISPING PROCESS

Dipping in hot water allows the plant to take in some of the water that lost after harvest. (PMA, 1988)

After water diffuse in, the cell structure of kangkung will closes and become turgid. (PMA, 1988)(PMA, 1988)

The refrigeration process will preserve the absorbed water and strengthening the cell tissues which will make it crisp.((PMA, 1988)

PMA, 1988)

KANGKUNG (Ipomoea reptans)

It is in the family Convolvulacaea. (Ho et.al 1969)

Kangkung is an herbaceous plant that grows erect at early stages when planted densely using seeds. (Purseglove, 1968)

Kangkung used is a cultivated kangkung that is planted in ground not in water. (Chooi, 2008)

Cultivated kangkung and uncultivated kangkung.

MORPHOLOGY OF KANGKUNG Stems are hollow, up to 3m long or more, rooting

at the nodes. (Stone, 1970)(Stone 1970) The leaves as being variable but commonly 5-

15cm long and 2-10cm wide and oblong-lanceolate (arrowhead shaped) in shape. (Stone, 1970)

( one 1970) A single plant of Chinese water spinach may grow

taller than 21cm. (Langeland K.A. & Burks K.C, 1999).

The flowers are described as being, showy, funnel form like morning-glory blooms, solitary or in few-flowered clusters at leaf axils. Petals white to pink-lilac. The fruit as being, an oval or spherical capsule, woody at maturity, about 1cm wide, holding 1-4 grayish seeds. (PIER, 2003)

MATERIALS AND

METHODS

MATERIALS

• Fresh kangkung

Samples • Refrigerator at 5ºc and 10ºc• Oven • Thermometer • Texture analyzer• UV/Vis Specrophotometer• Analytical balance

Apparatus

• Kompleks Ladang, FASM, UMT• Post Harvest Laboratory, FASM, UMTExperiment

al location

EXPERIMENTAL FLOW

Kangkung will be raised in kompleks ladang, FASM

Kangkung will be harvested in the amount that needed

Kangkung will be cleaned from dirt and will choose kangkung free from pest and disease.

Kangkung will be dipped into different temperatures with different dipping time.

Kangkung will be cooled into refrigerator with 5°c for 12 hours

Then kangkung will be placed in show case to exposed to the 10°c for 2 days

Cripiness will be determined by using texture analyzer (TA) and rate of water in kangkung.

Other post harvest quality will be determined is color.

Data will record and analyse.

EXPERIMENTAL DESIGN

Experimental design will be used is Factorial Experiment(FE) in Completely Randomised Design(CRD).

Treatment (A)Temperatures= 30ºc, 35ºc, 40ºc, 45ºc (B)Dipping time = 2min, 4min, 6min

Interaction in experiment: Temperatures X dipping time

Variable parameter: Crispiness of kangkung

Each treatment will be replicate 3 times which used 3 samples unit.

PARAMETER Color L* a* b* Chlorophyll analysis

Pigment of chlorophyll a and b Pigment of carotenoid

Crispiness Texture

Tensile of leaves Crispness of stem

Moisture content Mass change

EXPERIMENTAL LAYOUT Temperatures

A1= 30ºc A2=35ºc A3=40ºc

Dipping times B1=2min B2=4min

FE in CRD before randomized

A1B1 A2B1 A3B1

A1B2 A2B2 A3B2

FE in CRD after randomized

A2B1

A1B2 A2B2 A3B1

A1B1A3B2

6 treatment x 3 replicate = 18 treatment that will be analyse.

STATISCAL ANALYSIS

This study will be used is FE in CRD. All data subjected in two-ways Analysis of Variance (ANOVA) at 5% of level significance will be determined using Post Hoc test

The statistical program that will be used is Statistical Analysis System (SAS) version 16.0

EXPECTED RESULT Crisping process on kangkung involving the

different temperatures of the water bath and different dipping time is expected to maintain crispiness and freshness of kangkung.

This research finding will help farmer to retain the quality of the leafy vegetables using low cost treatments.

Thus it will improve the quality of kangkung for sale in the market.

RESEARCH ACTIVITIES

9 10 11 12 1 2 3 4 5Writing proposal

Proposal presentation

Planting the sample

Sampling & Preparation

Laboratory works

Data collection & Observation

Writing report draft

Writing Thesis

Final presentation

Theses submition

REFERENCES [Online] Kimball's Biology Pages; Transpiration; John W. Kimball;

May 16, 2011 and Kimball's Biology Pages; Water and Mineral Transport; John W. Kimball; May 18, 2011.

Available from: http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/T/Transpiration [Accessed on 14/09/2013 10:51 am]

PMA-Produce Marketing Association. 1988. Retail. Produce Training Program. Silverweig. Association, Inc & Produce Marketing. Association, Inc. New York.

A. K. Thompson. 1998. Postharvest technology of water spinach on Fruit and Vegetables Harvesting, Handling, and Storage. 2nd ed. Blackwill Publishing. Pg 137-361.

Purseglove, J.W. 1968. Tropical Crops. Dicotyledons 1.Longmans, Green and Co. Ltd., London.

Ong Hean Chooi. 2008. water spinach in Vegetables for health and healing. Utusan Publication and Distributors Sdn. Bhd.

Ho, B.W.C. and H.H. Edie. 1969. White rust (Albergo ipomoeae-aquatica) on Ipomoea aquatica in Hong Kong. Plant Dis. Rep. 53:959-962

Westphal, E. 1993. Ipomoea aquatica Forsskal Pp. 181- 184 in Plant Resources in South-East Asia. Number 8.Vegetables. Edited by J.S.Siemonsma & K. Piluek. Pudoc Scientific Publishers, Wageningen.

Kader A. A. (1992). Postharvest biology and technology: an overview. In: Postharvest Technology of Horticultural Crops. pg 15 to 20. University of California, USA.

[Online] PIER. 2005. Ipomoea aquatica: common name details. Available from: www.hear.org/pier/commonnames/details/ipomoea_aquatica.htm. [Accessed on 14/09/2013 10:51 am]

THANK YOU, FOR

LENDING YOUR EARS