scholarly journals TEKNOLOGI PENANGANAN BUAH SEGAR STROBERI UNTUK MEMPERTAHANKAN MUTU / Fresh Handling Techniques for Strawberry to Maintain its Quality

2019 ◽  
Vol 38 (1) ◽  
pp. 47
Author(s):  
Ermi Sukasih ◽  
Setyadjit Setyadjit
Keyword(s):  
Acetic Acid ◽  
Storage Temperature ◽  
Aloe Vera ◽  
Oxide Coating ◽  
Quality Standards ◽  
Added Value ◽  
Strawberry Fruit ◽  
Aloe Vera Gel ◽  
Handling Quality

<p>Strawberries (Fragaria sp.) are mostly grown in the mountainy areas in Indonesia and need a long transportation to get to the consumers. Long transportation will cause more than 50% damage to strawberries due to decay. Handling procedures need to be good and proper from farmer to the consumer or processor customer so that fruit reach destination in expected condition. Handling was done during pre-harvest and postharvest so that the quality of fresh strawberry fruit can be preserved. The technology for handling strawberry fruits that already exists includes: pre-harvest by spraying with antimicrobial agent, postharvest include for collecting, sorting and grading, washing, dipping with calcium chloride or naphtalene acetic acid, waxing, fumigation with nitric oxide, coating with chitosan or aloe vera gel combined with glycerol, irradiation, packaging, storage and transportation. The recommended storage temperature for strawberries is at 4oC, it can extend the shelf life of strawberries up to 1011 days with the best chemical characteristics. Implementing of SNI to strawberries in Indonesia to increase product competitiveness and increase added value still needs intensive efforts. 1.The classification and quality standards of strawberries can refer to the SNI No. 8026, 2014 and the Commission Implementing Regulation (2011).</p><p>Keywords: Strawberry, preharvest, postharvest, fresh handling, quality</p><p> </p><p><strong>Abstrak</strong></p><p>Di Indonesia, stroberi (Fragaria sp.) umumnya tumbuh di daerah pegunungan sehingga memiliki risiko tinggi dalam transportasi ke konsumen. Kerusakan stroberi karena perjalanan yang lama dapat mengakibatkan kerusakan buah lebih dari 50% akibat pembusukan. Penanganan yang baik dan benar diperlukan agar buah tetap dalam keadaan segar sampai ke tangan konsumen, sesuai dengan standar yang berlaku. Buah stroberi perlu ditangani dengan baik sejak prapanen hingga pascapanen agar kesegaran buah dapat dipertahankan. Teknologi penanganan stroberi yang telah dihasilkan meliputi: (1) pada saat prapanen adalah penyemprotan menggunakan antimikroba, (2) pada saat pascapanen pengumpulan buah secara hati-hati, sortasi dan grading, pencucian, pencelupan dengan kalsium klorida atau Naphtalene Acetic Acid, pelilinan, fumigasi dengan nitrit oksida, pelapisan dengan kitosan, gel lidah buaya yang dikombinasikan dengan gliserol, iradiasi, pengemasan, penyimpanan, dan pengangkutan. Penyimpanan buah stroberi pada suhu 4oC dapat memperpanjang umur simpan buah hingga 10-11 hari dengan karakteristik kimiawi terbaik. Penerapan SNI buah stroberi di Indonesia masih perlu diupayakan lebih intensif untuk meningkatkan daya saing produk dan meningkatkan nilai tambah. Klasifikasi dan standar mutu buah stroberi dapat mengacu pada SNI No 8026 Tahun 2014 dan Commission Implementing Regulation (2011).</p><p>Kata kunci: Stroberi, prapanen, pascapanen, penanganan segar, mutu</p>

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

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.

Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit

2019 ◽  
Vol 157 ◽  
pp. 110960 ◽  
Author(s):  
Sajid Ali ◽  
Ahmad Sattar Khan ◽  
Aamir Nawaz ◽  
Muhammad Akbar Anjum ◽  
Safina Naz ◽  
...  
Keyword(s):  
Aloe Vera ◽  
Aloe Vera Gel ◽  
Litchi Fruit

Implementation of Chrysanthemum Post-Harvest Technology in Tomohon City to Extend Storage Time

2020 ◽  
Vol 5 (1) ◽  
pp. 27-40
Author(s):  
Meivie Lintang ◽  
Olvie Tandi ◽  
Payung Layuk
Keyword(s):  
Storage Time ◽  
Economic Value ◽  
Quality Standards ◽  
Ornamental Plant ◽  
Added Value ◽  
Vase Life ◽  
Cut Flowers ◽  
Dendranthema Grandiflora ◽  
Post Harvest

Chrysanthemum (Dendranthema grandiflora) is an ornamental plant that has high economic value, including flowers that are in great demand at domestic or abroad.  As cut flowers, chrysanthemums are used for decoration and flower arrangements at weddings, and for opening new offices.  The quality of cut flowers depends on the appearance and durability of freshness. Flowers with prime quality have a higher sale value compared to low-quality cut flowers. To maintain the quality of prime cut flowers still need to be implemented several treatments, especially when the flowers are ready to harvest to the consumers.  The handling of post-harvest chrysanthemums is an important factor that is inseparable from the stages of cultivation and greatly influences the selling value and added value that will be obtained by farmers and traders. The use of pulsing and holding liquid during display will extend the chrysanthemum vase life. By implementing post-harvest chrysanthemums in accordance with handling procedures (SOP), chrysanthemums will be obtained that can meet quality standards and can provide added value for farmers and flower traders

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