POST-HARVEST STORAGE TIME OF FRESH FRUIT BUNCHES INFLUENCES THE PHYSICOCHEMICAL PROPERTIES OF PALM OIL

Abstract

Post-harvest storage of oil palm fresh fruit bunches (FFBs) is a critical pre-processing factor influencing crude palm oil (CPO) quality. Prolonged storage triggers enzymatic hydrolysis and oxidation, degrading key physicochemical properties. This study systematically investigated the effects of FFB storage time (0–28 days) on oil yield and physicochemical parameters of CPO. FFBs were stored for 0–24h (day 1), 7, 14, 21, and 28 days prior to processing. The CPO was extracted and analysed using AOCS and MPOB methods. The parameters measured includes; moisture content, free fatty acid (FFA), peroxide value (PV), anisidine value (AV), carotene content, saponification value (SV), iodine value (IV), density, slip melting point (SMP), refractive index (RI), and solid fat content (SFC). The results revealed a time-dependent increase in the physicochemical properties of FFB and oils (p < 0.05). Oil yield peaked at day 14 (10.00 ± 0.01%) but declined significantly by day 28 (8.76 ± 0.08%). FFA, PV, and AV increased progressively (p < 0.05), reaching 7.2%, 12.5 meq/kg, and 18.2 respectively by day 28. Carotene content was highest on day 14 (1169 ± 4.93 mg/kg) before declining. Similarly, SV was highest on day 28 (380 mgKOH/kg), while IV decreased on day 28 (37 cg/g). The Physical properties increased significantly as SMP increased from 29–33°C for day 1 to 41–42°C for day 28. SFC increased from 50.2% for day 1 to 80.2% for day 28) while RI diverged beyond Day 14 with day 28 being 1.763. These results indicate that FFB storage beyond 7 days causes severe quality deterioration and affects the functional properties of the oil. These findings provide critical benchmarks for mills and small-scale processors to minimize post-harvest losses and maintain CPO marketability.