The Effect of Storage Time of Chopped Oil Palm Fruit Bunches on the Palm Oil Quality

Characteristics of Fresh Fruit Bunch Yield and the Physicochemical Qualities of Palm Oil during Storage in North Sumatra, Indonesia

“…This result suggests that the relatively constant carotene content in this commercial variety may be due to the biological properties of this molecule [9]. It has been reported that increasing the short-term storage (from 30 to 120 min) of tenera resulted in a decrease in the carotene content [7]. The degradation of the carotene content may be caused by damaged fruit, a longer storage time and excessive thermal processing during the drying process [7].…”

“…The data were analyzed by one-way analysis of variance (ANOVA), followed by Dunnett's test for comparison of storage treatments (7,14,21, and 28 d), carotene, the DOBI, and the FFA, moisture and impurity contents against the control (0 d). Evaluation of the FFB yield, the fruit diameter and the fruit length was carried out using Duncan's multiple range test (DMRT).…”

“…Fig. 3a shows how the length of storage of fruit (0, 7, 14, 21, and 28 days) before processing into crude oil significantly influenced the carotene content of dura (7,14,21, and 28 days after storage), pisifera (14, 21, and 28 days of storage), and tenera (21 and 28 days after storage). It has been reported that Malaysian CPO normally contains 500-700 ppm carotenoids [17].…”

“…The FFA content was measured using the titration method described previously [7]. Two (2) g of oil preheated to about 50°C weighed in a beaker.…”

“…Lengthy storage of fruits led to a considerable increase in the FFAs, which could affect the quality of the oil, as well as microorganism contamination and oxidation [6][7][8]. Carotenes confer special features on the CPO due to their biological and nutritional properties, as well as improving the stability of the oil [9].…”