scholarly journals Perubahan Mutu Tomat (Lycopersicon esculentum Mill.) Dengan Variasi Konsentrasi Pelapisan Gel Lidah Buaya (Aloe vera L.) Dan Suhu Penyimpanan

2016 ◽  
Vol 1 (1) ◽  
pp. 985-994
Author(s):  
Rina Marwina ◽  
Raida Agustina ◽  
Bambang Sukarno Putra
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Vitamin C ◽  
Room Temperature ◽  
Storage Temperature ◽  
Aloe Vera ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Aloe Gel ◽  
Temperature Storage

Abstrak.Penelitian ini bertujuan untuk melihat lama umur simpan buah tomat dengan menggunakan lapisan gel lidah buaya (Aloe vera L.) dengan berbagai variasi konsentrasi dan variasi suhu penyimpanan.Penelitian ini menggunakan tomat dengan tingkat kematangan optimum. Pada variasi konsentrasi gel lidah buaya (A) terdiri atas 4 perlakuan, yaitu tanpa gel lidah buaya (A1), konsentrasi 30% (A2), konsentrasi 50% (A3) dan konsentrasi 70% (A4), dan variasi penyimpanan yaitu suhu penyimpanan (B) terdiri atas 2 perlakuan, yaitu suhu B1 suhu ruang  (28oC) dan  B2 (suhu rendah 10oC ). Analisa data yang diamati meliputi susut bobot, kekerasan, vitamin C, total padatan terlarut, dan uji organoleptik (warna, tekstur, dan aroma).Dari hasil penelitian didapatkan perlakuan terbaik pada tomat dengan perlakuan konsentrasi gel lidah buaya 30% pada penyimpanan suhu rendah 10ºC masih diterima konsumen hingga hari ke 21. Penyimpanan perlakuan terbaik pada hari ke-12 untuk analisis susut bobot terdapat pada perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu 10ºC dengan nilai 15,52%, untuk analisis presentase kekerasanperlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai yaitu 1.357kg/cm2, dan analisis vitamin C perlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai 1,42 mg/50gr, sedangkan TPT perlakuan terbaik terdapat pada suhu rendah 10ºCdengan perlakuan tanpa konsetrasi gel lidah buaya nilai presentase yaitu 4,40 %Brix. Dari hasil pengujian organoleptik, panelis menolak tomat dengan perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu ruang 28oC pada hari penyimpanan ke-12, sedangkan pada penyimpanan suhu rendah 10oC panelis menolak tomatdengan konsentrasi gel lidah buaya 30%pada hari penyimpanan ke-21.Abstract. This study aimed to look at the old the shelf life of tomatoes by using the layer of gels of aloe vera (Aloe vera L.) with various concentrations and a temperature variations in of storage.This study uses the tomatoes with optimum maturity level. In a variation of concentration of aloe gel (A) composed of 4 treatment, ie without aloe vera gel (A1), the concentration of 30% (A2), the concentration of 50% (A3) and a concentration of 70% (A4), and a variety of storage ie storage temperature (B) consisting of two treatments, namely B1 temperature room temperature (28oC) and B2 (low temperature 10oC). Analysis of observed data include weight loss, violence, vitamin C, total dissolved solids, and organoleptic (color, texture, and aroma). From the results, the best treatment in tomatoes by treatment with 30% aloe vera gel at low temperature storage is still acceptable to consumers 10ºC until the 21st day storage best treatment on day 12 for analysis of weight loss treatment concentration contained in aloe vera gel 30% stored at a temperature of 10ºC with a value of 15.52%, for the analysis of the percentage of violence are the best treatment at a concentration of 30% at low temperature 10ºC value is 1,357 kg / cm2, and the analysis of vitamin C are the best treatment at a concentration of 30% at low temperature 10ºC value 1.42 mg / 50gr, while TPT best treatment there at low temperature 10ºC with treatment without concentration of aloe gel percentage value that is 4.40% Brix. From the results of organoleptic tests, the panel rejected the tomatoes by treatment with 30% aloe vera gel is stored at room temperature 28oC on the 12th day of storage, while the low temperature storage 10oC panelists refused tomatoes with aloe vera gel concentration of 30% on the day of deposit of the 21.

scholarly journals Effect of Coating of Aloe Vera Gelon Shelf Life of Grapes

2016 ◽  
Vol 4 (1) ◽  
pp. 58-68 ◽  
Author(s):  
Javed Ali ◽  
Suyash Pandey ◽  
Vaishali Singh ◽  
Prerna Joshi
Keyword(s):  
Low Temperature ◽  
Fungal Infection ◽  
Shelf Life ◽  
Aloe Vera ◽  
Edible Coating ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Different Temperatures ◽  
Temperature Storage

The present study had been conducted to study the shelf life of grapes with coatings of Aloe Vera suspended in water with concentrations of 0, 10, 20 and 30 per cent Aloe veraand was stored in poly packaging and open plates under different temperatures of 0⁰C and 30⁰C in refrigerator and incubator. The data was compared with the original shelf life of grapes to determine the efficiency of the Aloe Vera coating. Aloe Vera based coatings provided good gloss and 20 per cent coating concentration gave the best visual and physicochemical results. It was found that 20 per cent coating concentration of Aloe Vera is the most effective and appropriate for the extension of shelf life of grapes.It was also found that the use of low temperature storage in combination with edible coating and packaging extends marketability by reducing moisture loss.In short, the shelf life of grapes can be increased by using Aloe Vera gel coating and the spoilage due to fungal infection of grapes can be reduced.

scholarly journals Improving the Storage Quality of Eggplants (Solanum Aethiopicum L.) Fruit using Aloe Vera Gel Coating

2021 ◽  
Vol 8 (2) ◽  
pp. 58-66
Author(s):  
Rosemond Godbless Dadzie ◽  
Robert Sarpong Amoah ◽  
Jerry Ampofo-Asiama ◽  
Bright Quaye ◽  
Nazir Kizzie-Hayford ◽  
...  
Keyword(s):  
Low Temperature ◽  
Aloe Vera ◽  
Storage Life ◽  
Moisture Loss ◽  
Storage Quality ◽  
Acid Pretreatment ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Temperature Storage

Aloe vera gel has been investigated as possible edible coating to help improve the storage life of fruits after harvest. The study sought to investigate the effect Aloe vera gel coating with or without citric acid pretreatment on the quality of eggplant fruits during low temperature storage and in shelf life. Briefly, eggplants were coated with Aloe vera gel (some fruits were pretreated with citrate prior to the coating) and the changes in physicochemical quality of the fruit measured during storage at 10 °C. After 14 days, however, some fruits were transferred for storage at room temperature until day 18. Coating with Aloe vera decreased moisture loss, and consequently, decreased weight loss and loss of firmness of the fruit. The coating did help maintain the phenolic content, ascorbate levels and antioxidant capacity of the fruit. Pre-treating the fruit with citrate did not improve quality, showing that Aloe vera gel can be applied alone to enhance the storage quality of eggplant fruit. Results obtained from this study shows that Aloe vera gel coating can be useful in extending the postharvest storage life and maintaining the quality of eggplant fruits during low temperature storage.

scholarly journals Aloe-Gel Coating for Delaying Physicochemical Change of Fresh-Cut Mango

2021 ◽  
Vol 5 (1) ◽  
pp. 58-65
Author(s):  
Luh Suriati ◽  
I Putu Candra ◽  
I Komang Supardika
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Aloe Vera ◽  
Chemical Properties ◽  
Cold Temperatures ◽  
Randomized Design ◽  
Aloe Vera Gel ◽  
Physicochemical Change ◽  
Fresh Cut ◽  
Aloe Gel

Fresh-cut arumanis mango is current popular product, stimulated by lifestyle and community needs for quality fruit with little preparation. Stripping and cutting spur the damage of fresh-cut mangoes faster than whole mangoes. Aloe vera gel coating as an alternative to maintain the characteristics of fresh-cut mangoes and extend shelf life. This study aims to delaying the physicochemical change of fresh-cut mango with aloe vera edible coating. The design used is a completely randomized design (CDR) of two factors, namely the ratio of dilution of aloe vera gel with aquadest 1:0, 1:1 and 1:2. Factor II, duration of immersion 1, 2 and 3 minutes with observations on the 5th and 10th days stored at cold temperatures (7± 1) °C. Observation variables include physical properties, namely weight loss, color and texture. Whereas observations of chemical properties, namely pH, total solubvle solid, water content and vitamin C. The best results were obtained in a combination of 1:1 aloe vera gel with 3 minutes immersion with a weight loss value of 1.40%, color b (∆E) 63.12, texture 6.82N, pH 4.65, TSS 24.60°Brix, moisture content 83.51% and vitamin C 35.60mg/100g).

Aloe vera gel coating aggravates superficial scald incidence in ‘Starking’ apples during low-temperature storage

2021 ◽  
Vol 339 ◽  
pp. 128151
Author(s):  
Heng Liu ◽  
Shaohua Liu ◽  
Bingyang Du ◽  
Kuntian Dong ◽  
Yong Wang ◽  
...  
Keyword(s):  
Low Temperature ◽  
Aloe Vera ◽  
Superficial Scald ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Temperature Storage

scholarly journals PENGARUH JENIS KEMASAN DAN PENYIMPANAN DINGIN TERHADAP MUTU FISIK CABAI MERAH (Effect of packaging type and low temperature storage on physical quality of red chilli)

2017 ◽  
Vol 11 (1) ◽  
pp. 19
Author(s):  
Rahmawati Nurdjannah ◽  
Yohannes Aris Purwanto ◽  
Sutrisno Sutrisno
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Storage Temperature ◽  
Combined Treatment ◽  
Large Capacity ◽  
Physical Quality ◽  
Low Temperature Storage ◽  
Better Than ◽  
Temperature Storage

<p>Kerusakan cabai merah segar di daerah tropis terutama disebabkan oleh suhu, kelembaban dan penanganan pascapanen. Meminimalkan kerusakan cabai dapat dilakukan dengan menghambat proses respirasi melalui penyimpanan suhu rendah dan teknik pengemasan. Belum banyak publikasi tentang pengemasan cabai dengan kapasitas besar. Penelitian ini bertujuan untuk mengetahui pengaruh penyimpanan suhu dingin dan jenis kemasan terhadap kualitas fisik cabai dengan kapasitas besar selama penyimpanan 13 hari. Penelitian skala laboratorium ini menggunakan rancangan acak lengkap faktorial yang terdiri dari dua faktor yaitu jenis kemasan (tiga taraf: jala plastik, karung plastik dan kardus karton) dan suhu penyimpanan (dua taraf: 10°C dan 15°C). Hasil penelitian ini menunjukkan kombinasi perlakuan kemasan kardus karton pada suhu 10°C memberi hasil terbaik untuk mempertahankan mutu fisik cabai yang disimpan selama 13 hari dengan laju respirasi paling rendah 17,64 ± 1,8 ml gas CO2/kg.jam, susut bobot terendah (3,35±1,99%), rata-rata kekerasan 3,63 ± 0,33 N dan nilai warna yang tidak berbeda nyata dengan warna awal cabai (l*=35,96±1,26, a*=39,57±1,07 dan h*= 25,57±1,03). Sampai penyimpanan hari ke 5, mutu fisik cabai yang dikemas karung plastik sama dengan cabai dikemas kardus karton, namun setelah hari ke 5, cabai kemasan kardus karton lebih unggul daripada kemasan lain. Penyimpanan pada suhu 10°C menghasilkan kualitas cabai yang lebih baik daripada penyimpanan suhu 15°C, kecuali pada parameter susut bobot (susut bobot suhu 15°C rata-rata 6,76± 4,19 % lebih rendah suhu 10°C rata-rata 8,26 ± 4,71%). Perlakuan tidak mempengaruh nilai warna (l*, a* dan h°) cabai yang disimpan selama 13 hari.</p><p>Kata kunci :cabai, kemasan, penyimpanan dingin, susut bobot</p><p>English Version Abstract</p><p>Damage fresh red chillies in the tropics is mainly caused by temperature, humidity and postharvest handling. Chili can minimize the damage done to hinder the process of respiration by low temperature storage and packaging techniques. Research on red chilies with large capacity pack is slightly smaller than the capacity reported. The purpose of this study is to determine the effect of low temperature storage and packaging type on the physical quality of red chilies in a large capacity for 13 days of storage. The study was conducted on a laboratory scale with a completely randomized factorial design. Factors studied were the type of packaging (three levels i.e. plastic nets, plastic sack and ventilated cardboard box) and storage temperature (two levels i.e. 10 °C and 15°C). The results showed that the combined treatment ventilated cardboard box packaging at a temperature of 10 ° C to give the best effect to maintain the physical quality red chilli stored for 13 days at a rate respiration of 17,64 ± 1,8 ml CO2 / kg.h, lowest weight loss (mean 3.35 ± 1, 99%), hardness (mean 3,63 ± 0,33 N) and color values are not significantly different from the initial color of chilli (l * = 35.96 ± 1.26, a * = 39.57 ± 1.07 and h * = 25.57 ± 1.03). The physical quality of chillies in plastic sack are not significantly different from chili in ventilated cardboard box until 5 days storage, but after 5 day, the physical quality of chilli in ventilated cardboard box better than a plastic sack. The physical quality of chillies in stored at temperature of 10°C has better than chilli in temperature of 15°C, except for the parameters of weight loss (weight loss temperature of 15°C on average 6.76 ± 4.19% lower mean temperature of 10 ° C. average 8.26 ± 4.71%). The treatment does not influence the color values (L *, a * and h °) peppers stored for 13 days</p><p>Keywords :red chilies, packaging, low temperature storage, weight loss</p>

scholarly journals Aplikasi Coating Gel Lidah Buaya Untuk Mempertahankan Mutu Buah Alpukat Pada Penyimpanan Suhu Ruang

2021 ◽  
Vol 8 (3) ◽  
pp. 105-112
Author(s):  
Yandri Iskandar Pah ◽  
Sutrisno ◽  
Emmy Darmawati
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Water Content ◽  
Room Temperature ◽  
Aloe Vera ◽  
Edible Coating ◽  
Soluble Solids ◽  
Room Temperature Storage ◽  
Aloe Vera Gel ◽  
Temperature Storage

Avocado is a climacteric fruit that still conducting physiological processes after being harvested, so that the fruit can reduce its freshness and increase its damage at room temperature. One treatment to extend the shelf life of avocados is by using an edible coating. Natural edible coating that has the potential to be used as a coating for avocados is aloe vera gel. The objective of this study was to determine an optimum concentration of edible coating made from aloe vera gel for avocado in order to extend its shelf life under room temperature storage. Three level concentrations of aloe vera gel used in this research were 30% (AV30), 50% (AV50), and without coating (Control). The quality parameters analyzed were weight loss, skin water content, percent of decay, hardness, color, and total soluble solids. The results showed that edible aloe vera gel coating significantly affected weight loss, skin water content, percent of decay, hardness, and total soluble solids of avocados. Among the treatments, the research found and recommend that the 50% of aloe vera coating was good enough to extend avocado until 18 days under room temperature storage. Keywords: Edible coatings, aloe vera gel, avocados, room temperature storage

scholarly journals Ripening of Mangos Following Low-temperature Storage

1990 ◽  
Vol 115 (3) ◽  
pp. 430-434 ◽  
Author(s):  
A.P. Medlicott ◽  
J.M.M. Sigrist ◽  
O. Sy
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Immature Fruit ◽  
Low Temperature Storage ◽  
Solids Concentration ◽  
Harvest Maturity ◽  
Temperature Storage

The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in `Amelie', `Tommy Atkins', and `Keitt' mangos occurred progressively during storage for up to 21 days at 12C. Based on the level of ripening change that occurred during 12C storage, immature fruit showed superior storage capacity than fruit harvested at more-advanced stages of physiological maturity. On transfer to ripening temperatures (25C); however, immature fruit failed to develop full ripeness characteristics. Mature and half-mature fruit underwent limited ripening during storage at 12C, the extent of which increased with progressive harvests during the season. Ripening changes during storage for 21 days were less at 8 and 10C than at 12C. Chilling injury, as indicated by inhibition of ripening, was found at all harvest stored at 8C, and in early season harvests stored at 10C. Fruit from mid- and late-season harvests stored better at 10 than at 12C, with no apparent signs of chilling injury. Flavor of mangos ripened after low-temperature storage was less acceptable than of those ripened immediately after harvest. Suggestions are made for maximizing storage potential by controlling harvest maturity and storage temperature for progressive harvests throughout the season.

scholarly journals Edible Coating Base on Aloe Gel with Additives on Strawberry Fruit

2020 ◽  
Vol 4 (1) ◽  
pp. 18-25
Author(s):  
Luh Suriati ◽  
Ni Made Ayu Suardani S.
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Aloe Vera ◽  
Edible Coating ◽  
Strawberry Fruit ◽  
Application Layer ◽  
Cold Temperatures ◽  
Aloe Vera Gel ◽  
Variable Weight ◽  
Aloe Gel

The edible coating is biodegradable and sustainable packaging has come into attention since the past few decades as an effort to reduce packaging waste. On a landmark fruit, the edible application layer is used to reduce the occurrence of loss of moisture, improve appearance, acts as a barrier to the exchange of gases, as well as having functions as an antifungal and antimicrobial. In addition to extending shelf life can be eaten these many layers are used such as it does not endanger human health, can be eaten as well as easy to untangle nature.  One of the natural ingredients that can be used such as a layer of edible is Aloe Vera. From the results obtained that the weight without warming treatment gel stored at cool temperatures is relatively constant, while to gel without or with the treatment of warming that is stored at room temperature a little decline. The reduction drastic invisible on the gel with the saved warming treatment in cold temperatures. Aloe gel good shaped pieces that are stored at room temperature has decreased the weight but that is stored on the cold temperatures are relatively stable. The aloe vera gel with warming and stored at cool temperatures until day 5 relatively stable, as seen from the variable weight shrinkage, color, pH, viscosity, and moisture content. While the gel is stored at room temperature decrease began day 2. Aloe Vera gel should be stored at cool temperatures with a sealed container. The best characteristics of Aloe Vera gel that treatment with sorbitol can extend the shelf life strawberry fruit. edible coating base on Aloe gel can be applied at post-harvest handling fruits.

EFFECTS OF PHOSPHATE SPRAYS ON McINTOSH APPLE FRUIT AND LEAF COMPOSITION, FLESH FIRMNESS AND SUSCEPTIBILITY TO LOW-TEMPERATURE DISORDERS

1986 ◽  
Vol 66 (3) ◽  
pp. 617-626 ◽  
Author(s):  
D. H. WEBSTER ◽  
P. D. LIDSTER
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Ammonium Phosphate ◽  
Storage Conditions ◽  
Apple Fruit ◽  
Fruit Firmness ◽  
Fresh Weight ◽  
Low Temperature Storage ◽  
Leaf Composition ◽  
Temperature Storage

Phosphate compounds (NH4H2PO4, KH2PO4 and CaH4(PO4)2 in 1982; NH4H2PO4 in 1983) applied to McIntosh apple trees as six foliar sprays at weekly intervals starting 4 wk after bloom, increased leaf and fruit P, decreased loss of firmness under some storage conditions and decreased incidence of low-temperature storage disorders. Phosphate sprays improved firmness retention of apples stored in either 5% CO2 plus 3% O2 or 0.7% CO2 plus 1% O2 in 1982 and maintained fruit firmness during a simulated shelf life at 20 °C for apples stored at 0 °C. Firmness retention at 20 °C of the 1983 crop was improved by monobasic ammonium phosphate regardless of storage temperature. Apple samples from unsprayed control trees had mean phosphorus concentrations of 85.4 and 94.4 ppm fresh weight in 1982 and 1983, respectively (whole fruit less seeds and stems).Key words: Apple, fruit phosphorus, low temperature breakdown, core flush

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