The Relationship Between Palm Oil Index Development and Mechanical Properties in the Ripening Process of Tenera Variety Fresh Fruit Bunches

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1 Reserch Journl of Applied Sciences, Engineering nd Technology 3(3): , 211 ISSN: Mxwell Scientific Orgniztion, 211 Received: Jnury 31, 211 Accepted: Ferury 23, 211 Pulished: Mrch 3, 211 The Reltionship Between Plm Oil Index Development nd Mechnicl Properties in the Ripening Process of Tener Vriety Fresh Fruit Bunches 1 Afshin Keshvdi, 1 Johri Bin Endn, 3 Hniff Hrun, 2 Des Ahmd nd 1 Frh Sleen 1 Deprtment of Process nd Food Engineering, 2 Deprtment of Biologicl nd Agriculturl Engineering, Fculty of Engineering, Universiti Putr Mlysi, 434 Serdng, Selngor, Mlysi 3 Mlysin Plm Oil Bord Bndr Bru Bngi 43 Kjng, Selngor, Mlysi Astrct: This reserch hs done to determine of the reltionship etween plm oil development in mesocrp nd kernel nd Mechnicl properties of fresh fruit unches during the ripening process. For this purpose, Tener oil plm (Eleis guineensis) vriety (A cross etween Dur nd Pisifer) on 8 yer- old plms plnted in 3 t the Mlysin Plm Oil Bord (MPOB) reserch sttion were selected. Fresh fruit unches were hrvested nd were divided into three regions (Top, Middle nd Bottom) where the fruits from outer nd inner lyers of them were removed rndomly during the ripening process etween 8, 12, 16 nd 2 weeks fter nthesis. Fruit firmness test ws done y using Instron Universl Testing Mchine to determine the mechnicl responses of oil plm fruit under compressive loding of cylindricl proe with soft tip t 25ºC (Cylindricl proe dimeter = 6 mm, tip thickness = 3.2 mm, nd tip elsticity = 3.27 MP). The soxhlet extrction tues were used to the plm oil extrction.clcultion of erned dt relted to ripening time, oil content nd mechnicl properties hs done y MSTAT-C nd Microsoft Excel computer progrms. Key words: Mechnicl properties, oil extrction, oil plm FFB INTRODUCTION Plm oil is siclly from tropicl ckground. The unripe fruits contin very little oil ut the mesocrp of ripe fruits hs n oil content of 7-75% of its totl weight. Plm oil production in Mlysi is one of the highest mong the producing countries nd this is ttriuted to the climte nd good mngement rising from R&D (Bsiron nd Chn, 4). The inner unch ers fruit tht is smller with smller rtio of the mesocrp to the fruit s compred to the externl fruit. Tn nd Shrm (1995) stted tht igger unches were responsile for producing smller rtio of the oil in terms of the unch ecuse of the nture of the inner fruit. Hniff nd Rosln (2) spoke out mximum unch weight of out 24 kg in collusion with mesocrp where the oil content of over 25% were cquired from fruit set of 9 nd 75%. The lest fruit set required to mintin the mesocrp O/B rtio.2% is over 4%. Currently, fruit growers, pckers, inspectors, nd retilers routinely use the destructive Mgness-Tylor (MT) firmness tester to mesure the firmness of fruit for determining their qulity grde. The MT tester mesures the mximum forces required to the force/deformtion of the fruit under compression of cylindricl steel proe, which renders the fruit unmrketle fter testing. Different versions of MT testers re currently in use, including low-cost hndheld mechnicl testers sed on clirted spring, portle testers equipped with n electronic guge, nd more expensive testers tht re coupled to n universl testing mchine (Lu nd Aott, 4). Rosnh nd Wn (9) reported the mechnicl properties of pinepple fruit from the Jospine vriety. The effect of fruit mturity on the firmness of ech fruit t three different loctions ws mesured using cylindricl die of 6 mm in dimeter with the Instron Universl Testing Mchine. The results indicted tht the verge totl weight of single fruit is ±49.67 g. The verge pulp to peel rtio is The verge dimeter (with nd without peel) ws 86.83±5.24 mm nd 8.95±4.15 mm (top section),.77±3.84 mm nd 9.19±3.73 mm (middle section) nd 97.17±3.49 mm nd 73.3±5.11 mm (ottom section), respectively. Instrumentl Texture Profile Anlysis (TPA) of plm oil fruitlets were mesured to oserve the effects of therml softening during the steriliztion process. Different forces were pplied to mesocrp, scission lyer, nd kernel shell nut of the plm oil fruitlets nd the effect of steriliztion on the texturl properties of the Corresponding Author: Afshin Keshvdi, Deprtment of Process nd Food Engineering, Universiti Putr Mlysi, 434 Serdng, Selngor, Mlysi 218

2 Plte 1: Smpling regions on oil plm unches Plte 2: Instron Universl Testing Mchine to determine the mechnicl responses of n oil plm fruit under compressive loding of cylindricl proe with soft tip fruitlets were recorded. The texturl prmeters mesured were frctur-ility, hrdness, dhesiveness nd cohesiveness (As nd Ali, 9). In this study to investigte of the reltionship etween plm oil development in mesocrp nd kernel nd Mechnicl properties of fresh fruit unches during the ripening process MATERIALS AND METHODS Fruit collection nd preprtions: Two eight yer-old oil plms (Eleis guineensis), Tener vriety were otined for ech stge of ripening time 8,12,16 nd 2 weeks fter nthesis (totl of eight plms with lmost sme stge of unch s nthesis) from MPOB Reserch Sttion. Two unches were pulled down from two plms (Jnury till My, 21), nd then unches were divided into three regions (Top, Middle nd Bottom) (Plte 1). Fruits were collected from outer nd inner lyers of ech region, rndomly. To esier sttisticl clcultions, the numer of smples for ech region of two unches were nine fruits, (totl of 27 smples) for Uniformity. The men of three smples s one repliction (totl of 9 replictions). All the mesurements were crried out t room temperture. Mechnicl responses of oil plm fruit: The firmness test ws done to determine the mechnicl responses of 219

3 Fig. 1: Prepring kernels t finl ripening stge to perform the hrdness test oil plm fruit under compressive loding of cylindricl proe with soft tip. (Dimeter = 6 mm, tip thickness = 3.2 mm, nd tip elsticity = 3.27 MP). Ruer ws selected for the proe tip ecuse it hs high degree of elstic deformility nd cn chieve constnt contct with the fruit t lower lod. Fruit firmness ws determined y using n Instron Universl Testing mchine with cylindricl proe of 6 mm in dimeter t 25ºC (Plte 2). The oil plm fruit ws loded in horizontl position. For nlyzing the contct etween the proe nd the fruit, the oil plm fruit ws ssumed to e x symmetric with respect to the contct center.the individul oil plm fruit ws compressed t three loctions of unch () top section, () middle section nd (c) ottom section s shown in (Fig. 1). The oil plm fruits were tken from ech stge of mturity (8, 12, 16 nd 2 weeks fter nthesis) for mechnicl properties. The compression ws strted t the preset condition until rupture, occurred in the forcedeformtion curve. The rupture force ws tken s the mximum pek force, which required rupturing the peel of the fruit. Also hrdness test on kernel s shell ws done y removing the kernels from oil plm fruit in finl ripening stge (2 weeks fter nthesis) to finding the kernel s resistnce to rek (Plte 3). Plm fruit oil extrction: In doing this study, 2 fruits smples were pulled from ech region of two unches (totl of 6 smples) on eight yer- old of oil plm tree during the ripening stges. The smples were weighed, chopped nd dried under 7ºC for dy to remove the wter in the fruits. The dry nuts nd mesocrp were weighed nd lend to get prticle. The Oil ws extrcted in soxhlet extrctor ville t MPOB oil nlyzing l using chemicl solvent nmely hexne. RESULTS AND DISCUSSION Results of mechnicl properties tests on oil: Plm Fruits during the ripening process: Crushing strength: The different prts of unch showed complete significnt difference for Crushing Strength of fruits. Men vlue of Crushing Strength t the ottom prt of unch (closest prt to the stem) ws more thn middle nd top prts, so they showed significnt difference for this qulity. The lest vlue of Crushing Strength ws relted to the smples of top prt of unch with N. This index for middle prt ws N nd for ottom prt ws N (Fig. 2). Crushing Strength t the ottom prt of unch is more ecuse of lower ripening rte in this prt, so tht fruitripening process in unch proves this suject. During fruit growth until ripening stge in unch, t first the fruits in top of unch strt to ripen nd then the fruits closer to the stem or ottom prt of unch will e ripened. Different smpling times hve significnt influence on Crushing Strength. By pssing of time from 8 weeks to 12 weeks nd then 16 weeks, this vlue of index showed significnt increse, so tht vlue of 96.2 N in 8 weeks incresed to 258 N in 12 weeks nd to N in 16 22

4 Plte 3: Removing the kernels from oil plm fruit in finl ripening stge (2 weeks fter nthesis) to investigte of hrdness test on kernels c Prts of unch Fig. 2: Men vlues of different prts of unch for crushing strength, different letters indicte the vlues differ significntly (p<.5), n = 27 for ech region weeks; ut it hd downwrd movement, nd in 2 weeks it ws decresed gin significntly (Fig. 3). During four smpling times e.g. 8, 12, 16 nd 2 weeks, vlue of this index for ottom prt of unch ws more thn top nd middle prts. Mximum difference etween these three prts ws shown from 12 to 16 weeks. Mximum slope of force increse cn e tken plce from 8 to 12 weeks nd mximum decrese of slope cn e tken plce from 16 to 2 weeks. Regression model for ffects of ripening stge on vlue of Crushing Strength showed tht chnges of this index for top, middle nd ottom prts of the unch followed qudrtic Front Middle End Poly (Top) Poly (Middle) Poly (Bottom) Liner() Time (week) Fig. 3: Effects of smpling time nd prts of unch on crushing strength (p<.1), n = 27 for ech region function nd showed curved form; so the qudrtic regression eqution y = +x+cx 2 shll e used to explin the chnges of Crushing Strength y pssing of ripening stge. Mximum regression coefficient (R 2 ) for chnges of Crushing Strength t top prt of unch ws 94.9%, for middle nd ottom prts it ws 91 nd 89%. These high coefficients showed tht ove equtions hve estimted the ove chnges ccurcy. Clcultion of regression coefficients showed tht mximum time (X mx ) for top, middle nd ottom prts of unch ws 7.1, 7.16 nd 7.24, respectively from strting of smpling coincide with 14.1 week, week, week from eginning of nthesis. So sed on these findings, mximum vlue of Crushing Strength for these three prts ws 32.1, nd N, respectively. 221

5 Prts of unch Prts of unch Fig. 4: Men vlues of different prts of unch for compressive lod, different letters indicte the vlues differ significntly (p<.5), n = 27 for ech region Front Middle End Poly (Top) Poly (Middle) Poly (Bottom) Liner() Time (week) Fig. 5: Effects of smpling time nd prts of unch on compressive lod (p<.1), n = 27 for ech region On the other hnd, from fruit growth (8 weeks fter nthesis) to 16 weeks fter nthesis there ws liner reltion mong Crushing Strength nd Time s y = x nd it showed tht intensity of incresing the Crushing Strength ws N per week. After 16 weeks, the chnging process hd downwrd movement. Compressive lod t rek point: The results of Dt Vrince showed tht there ws significnt difference etween different prts of unch for compressive lod required for fruit crushing. Mximum lod for fruits t ottom prt of unch ws N tht in comprison with lest vlue of this lod in top prt of unch (174.3 N), it showed increse of 24.2%. There ws n insignificnt difference mong oth top nd middle prts of unch for rek lod of fruit. Ripening process of fruits in unch verifies this suject. During periods of growth until ripening of fruits in unch, t first the fruits in top prts of unch strt to ripen nd the fruits closer to stem or t ottom prt of unch will e ripened lter (Fig. 4). Different smpling times hd significnt effect on compressive lod required for crushing of fruits. Lest Fig. 6: Men vlues of different prts of unch for crushing strength t ripening stge, different letters indicte the vlues differ significntly (p<.5), n = 27 for ech region. men vlue of this index ws N in 8 weeks tht hd not significnt difference with smpling cre in 2 weeks. By pssing of time from 8 weeks to 16 weeks the compressive lod ws incresed significntly ut from tht time until ottom of ripening stge, this index showed n intense reduction (Fig. 5). Chnges of compression lod were similr for every three prts of unch nd followed curve form. By pssing of time from fruit growth, the vlue of compressive lod ws incresed till 16 weeks significntly, ut fter tht, it hd downwrd movement until ottom of the period. Mechnicl tests on ripened fruit: To review nd compre of mechnicl properties of kernel nd mesocrp of fruits in the different prts of unch t ottom of growth nd ripening stge (2 weeks fter nthesis), Split Plot Pln in ccidentl Blocks Form y three frequencies ws used. The min fctor includes top, middle nd ottom prts of unch nd secondry fctor includes two prts of fruit (mesocrp nd kernel). Crushing strength: The results of dt vrince showed tht in ripening stge there is significnt difference etween different prts of unch for Crushing Strength. Mximum men lod ws N for fruits of top prt of unch ut there ws no significnt difference mong this prt nd middle prt of unch. Minimum crushing Strength ws N t ottom prt of unch; ut there ws n insignificnt difference mong this prt nd middle prt (Fig. 6). Also there ws shown significnt difference etween two prts of fruit for Crushing Strength. Vlue of this lod ws 96.4 N for mesocrp nd 1296 N for kernel (Fig. 7). 222

6 mesocrp kernel Fig. 7: Men vlues of different prts of fruit for crushing strength in the ripening stge, different letters indicte the vlues differ significntly (p<.5) Prts of unch Fig. 8: Men vlues of different prts of unch for compressive lod t rek point in the ripening stge, different letters indicte the vlues differ significntly (p<.5), n = 27 for ech region Mesocrp Kernel Fig. 9: Men vlues of different prts of fruit for compressive lod t rek point in the ripening stge, different letters indicte the vlues differ significntly (p<.5) Compressive lod t rek point: The difference etween different prts of fruit t ripening stge ws significnt for compressive lod t rek point. The top prt of unch hd the mximum compressive lod t rek point equl to N, lthough there ws no significnt difference with middle prt of unch. Minimum compressive lod ws N t ottom prt of unch relted to formed fruits (Fig. 8). Also, there ws significnt difference mong mesocrp nd kernel for compressive lod t rek point. This lod ws nd N, respectively (Fig. 9) mesocrp kernel Prts of unch Fig. 1: Effect of different prts of unch nd different prts of fruit (mesocrp nd kernel) on crushing strength Interction of two cres ws insignificnt nd showed tht the chnges of required lod t rek point of kernel nd mesocrp were not influenced y plce of fruit in unch. On ripening stge, there ws significnt difference etween different prts of unch for men time of rek point. Men time of rek point ws vried from 37.4 S t top prt of unch to 4.6 S t ottom prt of unch. However, there ws no significnt difference mong top nd middle prts of unch or mong middle nd ottom prts of unch. Also significnt difference etween kernel nd mesocrp ws chieved for time of rek point. This index ws 37.2 S for mesocrp nd 39.8 S for kernel. Interction mong different prts of unch nd smpling times ws not significnt of the point of this view nd showed tht time chnges till crushing for fruits on different prts of unch during the time pssing re similr (Tle 1). So Minimum crushing strength relted to mesocrp of fruits in top prt of unch (A1B1) ws 74.9 N nd Mximum crushing strength for fruits kernel in top prt of unch (A1B2) ws 1472 N (Fig. 1). Results of plm fruit oil yield nlysis: The results of dt vrinces showed tht there ws significnt difference mong fruits t different prts of unch in sttisticl level of 5% on spect of totl fruit oil yield. Mximum fruit oil yield ws.985 g for fruits t top prt of unch ut its difference in comprison with fruits t middle prt of unch ws insignificnt. Minimum one fruit oil yield ws relted to the fruits t ottom prt of unch tht ws.921 g tht it ws 6.5% less thn top prt of unch. A fruit oil yield is equl to: oil percent multiply y totl weight. Therefore, ccording to higher significnce qulity of totl fruit oil yield t top prt of unch, oil yield ws significnt in this prt in comprison with other prts. Smpling time hs significnt ffect on fruit oil yield in sttisticl level (" =.1). Minimum totl fruit oil yield ws recorded in cre of 8 weeks fter nthesis tht ws.5 g. Currently, ecuse of non-formtion of kernel into the fruit nd the first growth stges, fruit oil yields were very low like s fruit weight. But y continuing the fruit 223

7 Tle 1: Men of squres comprisons for crushing strength, compressive lod t rek point nd time t rek point Men of squres Tret Crushing strength(n) Compressive lod t rek point (N) Time t rek point (sec) Prts of unch (A) 1) Top ) Middle ) Bottom Prts of fruit (B) 1) Mesocrp ) Kernel A B A1B c A1B A2B c A2B A3B c A3B Different letters indicte the vlues differ significntly (p<.5) Tle 2: Men comprisons of smples nd dul effects for totl fruit oil yield, mesocrp oil yield nd portion of mesocrp oil yield to fruit oil yield for 4 times smpling Tretment Totl fruit Oil yield (g) Mesocrp Oil yield (g) Kernel Oil yield (g) MOY / TFOY Bunch A A A Time B1.5 c.5 d - B2.83 c.81 c B c B d Bunch A1B1.6 e.6 f - Time A1B2.99 cde.98 e A1B3.259 c.225 d A1B d A2B1.5e.5 f - A2B2.84 cde.82 e A2B3.253 c.222 d A2B d A3B1.4 e.4 f - A3B2.63 de.62 ef A3B3.219 cd.184 d c A3B c e MOY: Mesocrp Oil Yield; TFOY: Totl Fruit Oil Yield; Different letters indicte the vlues differ significntly (p<.5) growth, there ws significnt increse on totl fruit oil yield so tht in cre of 12 weeks fter nthesis the totl fruit oil yield ws reched to.83 g nd in cre of 16 weeks fter nthesis it ws reched to.244 g. Mximum totl fruit oil yield t ottom prt of ripening stge (2 weeks fter nthesis) ws 3.48 g (Fig. 11). These chnges followed n exponentil function. Compre of men interctions etween different prts of unch nd smpling times showed tht totl fruit oil yield followed n exponentil function t top, middle nd ottom prts of unch. However, this process ws similr for these three unches nd hd not ny significnt difference (Tle 2). Mesocrp oil yield: Difference etween the different prts of unch on spect of mesocrp oil yield ws significnt. Mximum men of mesocrp oil yield ws.771 g relted to fruits t top prt of unch ut this difference ws insignificnt mong these prts with fruits of middle prt of unch. Minimum men of mesocrp oil Oil yield (g) Expon (Top) Expon (Middle) Expon (Bottom) Time (week) Fig. 11: Effect of smpling time nd prts of unch on totl fruit oil yield (p<.1), n = 27 for ech region yield ws.672 g relted to fruits t ottom prt of unch tht in comprison with top prt of unch it ws decresed out 12.8%. Higher rte of mesocrp oil yield t top prt of unch in comprison with two other prts cn e cused y two fctors: higher mesocrp weight of fruits in this prt nd higher percent of mesocrp oil yield in this 224

8 prt. The results of comprison of dt proved this point. Effect of smpling time on mesocrp oil yield ws significnt. Chnges of mesocrp oil yield men hd n upwrd movement nd y pssing of time it hs incresed significntly. Minimum mesocrp oil yield ws.5 g relted to cre of 8 weeks fter nthesis. Becuse of non-formtion of kernel nd initil growth stges, low weight of fruit nd low weight of mesocrp, mesocrp oil yield like fruit weight ws so low. But y growth continuing, there ws recorded significnt increse in mesocrp oil yield so tht in cre of 12 weeks fter nthesis, mesocrp oil yield reched to.81 g nd in cre of 16 weeks fter nthesis it reched to.21 g. Mximum mesocrp oil yield for ripening stge (2 weeks fter nthesis) ws 2.61 g tht were coinciding with time of mximum fruit weight nd mesocrp (Fig. 12). Regressive nlysis of these chnges, y pssing of time, showed tht this process followed n exponentil function. Interction etween different prts of unch nd different smpling times ws ecme insignificnt on spect of mesocrp oil yield nd showed tht chnges of mesocrp oil yield ws not influenced y plce of fruit t prts of unch from eight weeks fter nthesis until ottom of ripening stge nd these chnges were similr for these three prts. Clcultion of regression coefficients of mesocrp oil yield nd nlysis of regression line of these chnges showed tht in every three prts of unch, the chnges of mesocrp oil yield followed n exponentil function with high regression coefficient. Kernel oil yield: Between the different prts of unch there ws significnt difference on spect of kernel oil yields. As wht we sw in mesocrp yield, kernel oil yield t ottom prt of unch ws lower out.286 g tht hd no significnt difference with middle prt of unch. Mximum rte of this qulity ws recorded out.331g for fruits t top prt of unch in comprison with ottom prt of unch it ws incresed out 15.73%. According to higher kernel oil yields t top prt of unch nd results of mesuring of totl fruit oil yield men tht showed preference of top prt of unch on spect of oil yield nd preference of fruits in this prt on spect of mesocrp nd kernel oil yields the significnce of fruits in this prt ws for the ske of determintion of finl fruit yield in comprison with middle nd ottom prts. Smpling time influenced kernel oil yield. In cre of 8 weeks fter nthesis, ecuse of non-formtion of kernel, totl fruit yields were elong with to mesocrp. In cre of 12 weeks fter nthesis, men kernel oil yield ws lest equl to.2 g, tht y pssing of time it ws incresed. This increse for oth cre of 16 weeks (.34 g) nd 2 weeks (.832 g) fter nthesis ws significnt (Fig. 13). In generl, increse of fruit oil yield during growth period ws rising of contemporry nd Oil yield (g) Oil yield (g) Front Middle End Expon (Front) Expon (Middle) Expon (End) Time (week) Fig. 12: Effect of smpling time nd prts of unch on mesocrp oil yield (p<.1), n = 27 for ech region Front Middle End Expon (Top) Expon (Middle) Expon (Bottom) Time (Week) Fig. 13: Effect of smpling time nd prts of unch on kernei oil yield (p<.1), n = 27 for ech region significnt increse of kernel oil yield nd mesocrp. Interction etween different prts of unch nd different smpling times on kernel oil yields ws ecme insignificnt nd showed tht the chnges of kernel oil yields on different times fter nthesis ws not influenced y different prts of unch nd these chnges re similr for three prts. Anlysis of regression model of kernel oil yield during different prts of unch showed tht this process followed n exponentil function. CORRELATION AND CONCLUSION As we cn see, y pssing of formtion period until ottom of growth, the numer of qulities influenced on fruit oil yield nd vlue of their correltion with oil yield ws incresed. During 8 weeks fter fruit formtion the numer of qulities showed negtive nd significnt correltion with Crushing Strength (-.979*) nd Compressive lod (-.987*). The lck of significnt reltions mong qulities with oil yield is ecuse of plcing fruit t the first formtion stges nd nonformtion of oil. Liquid form of oil into fruits verified this suject. By pssing of time nd consistency of oil into the fruit during 12 nd 16 weeks fter nthesis despite of correltion incresing, there ws negtive correltion mong Crushing Strength (-.995* nd -.986*) nd Compressive Lod (-.897*nd -.982*) with oil yield. So in cre of 2 weeks fter nthesis, negtive nd significnt correltion ws seen mong oil yield with 225

9 crushing strength (-.998**) nd Compressive lod (-.998**). (As nd Ali, 9) reported texturl nlysis on oil plm fruit y food texture nlyzer with single ite P2 plunger proe 25 kg mximum force lod cell gve the est results for the texturl properties of the scission nd mesocrp lyers where frcturility, hrdness nd dhesiveness were mesured. On the other hnd, doule su sequentil compression ites of 75 mm plten, gin using 25 kg mximum pplied force, ws est for the texturl properties of the kernel shell nut where hrdness nd cohesiveness were mesured. Currently, this reserch experimentlly still conducting with mechnicl chrcteristic response of FFB from oil plm tree to finding the est reltionship etween firmness nd oil development with difficult to recognize the fruit mturity process. Theoreticlly the FFB will tke 22 weeks to ripe from pollintion process (Hniff nd Rosln, 2). God willing lter the roust eqution will develop etween reltionships of mechnicl properties of FFB nd oil content to relize the development of rel time mturity prediction device. ACKNOWLEDGMENT Thnks to the lmighty God who hd given me the strength to further my studies. I would like to convey my hertiest thnks nd pprecition to the chirmn of my supervisory committee, Assoc. Prof. Ir. Dr. Johri Endn, Deprtment of Process nd Food Engineering, Fculty of Engineering, Universiti Putr Mlysi (UPM) for his encourgement nd support throughout the study. Specil thnks to my supervisory committee, Prof. Dr. Des Ahmd, Dr. Hniff Hrun nd Dr. Frh Sleen for their constructive comments nd help nd lso to the Prof. Dr. Miskndr, Mrs. Rosnh nd Mr. Sntigo for their help relted to using the Mlysin Plm Oil Bord (MPOB) field, Oil Anlyzing L nd relted instruments. I m thnkful to my der mother nd fther. Also I m grteful to my eloved wife, rothers nd sister for their everlsting support nd courge. REFERENCES As, S.A. nd S. Ali, 9. Effect of therml softening on the texturl properties of plm oil fruitlets. Deprtment of Chemicl nd Environmentl Engineering, Universiti Putr Mlysi, Mlysi. Bsiron, Y. nd K.W. Chn, 4. The oil plm nd its sustinility. J. Oil Plm Res., 16: 1-1. Lu, R. nd J.A. Aott, 4. Force/deformtion Techniques for Mesuring Texture. In: Kilcst, D. (Ed.), Texture in Food: Solid Foods. Vol. 2; Chp. 5, Wood Hed Pulishing, Aington, U.K., pp: Hniff, H. nd M. Rosln, 2. Fruit set nd oil plm unch components. J. Oil Plm Res., 14(2): Rosnh, S. nd R. Wn, 9. Physico-mechnicl properties of the jospine pinepple fruits. Fculty of Engineering, Universiti Putr Mlysi nd Chemicl Engineering, Universiti Kengsn Mlysi, Mlysi. Tn, Y.P. nd M. Shrm, Oil plm plnting mterils current nd future trends in Mlysi. Proceeding of the 1995 PORIM Interntionl Plm Oil Congress: Technologies in Plnttion - The Wy Forwrd. Kul Lumpur, pp: