Republic of the Philippines

MINDORO STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY

Main Campus, Victoria, Oriental Mindoro

Horti 134 - Postharvest Handling and

Storage of Perishable Crops
Laboratory
Name: ___________________________ Score: ______________
Course & Year: ________ Date: ______________
Student Number: ____________

Laboratory Exercise No. 2

Physico-chemical Indices for Harvesting Maturity

Introduction

Objectives:
1. Measure the TSS, pH and Titratable Acidity of a chosen commodity.
2. Compare the physico-chemical properties of both the ripe and unripe fruit.
3. Explain the physico-chemical changes undergone by commodities upon ripening.

Materials:

1. Ripe calamansi
2. Unripe calamansi
3. Knife
4. Chopping board
5. Tissue paper
6. Sponge
7. Distilled water
8. Burette
9. Erlenmeyer flask
10. Pippete
11. Graduated cylinder
12. Refractometer
13. Beaker
14. Titrator
15. Medicine dropper
16. Strainer

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Methodology:

Results and Discussion:

𝒎𝒍𝑵𝒂𝑶𝑯 𝒙 𝑵𝒐𝒓𝒎𝒂𝒍𝒊𝒕𝒚𝑵𝒂𝑶𝑯 𝒙𝒎𝒆𝒒𝒂𝒄𝒊𝒅 𝒙 𝟏𝟎𝟎

𝑻𝒊𝒕𝒓𝒂𝒕𝒂𝒃𝒍𝒆 𝑨𝒄𝒊𝒅𝒊𝒕𝒚 (%) =
𝑮𝒓𝒂𝒎𝒔 𝒐𝒇𝒔𝒂𝒎𝒑𝒍𝒆

Computations:

Mean: 9.26 %
Commodity Predominant Acid Milliequivalent Factor
Apple Malic Acid 0.067
Citrus Citric Acid 0.064
Grapes Tartaric Acid 0.075

Conclusion

References:

Questions to Answer:

1. What is the trend for the changes in Total Soluble Solids of the commodity during
ripening? What changes undergoes in the composition of the commodity during

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 this period?
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2. What is the predominant acid of your chosen commodity? What changes occurs
in the acid content of the commodity during ripening? How does this affect the
taste quality of the fruit?
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3. Is pH and Total Acidity proportional? Why is this so?
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 Appendices

PICTURE

Figure 1. Label….

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