Pengukusan untuk Menurunkan Gejala Chilling Injury dan Mempertahankan Mutu Buah Pisang Nipah

Buah pisang nipah termasuk buah klimakterik yang pematangannya akan berlangsung cepat jika disimpan pada suhu ruang. Penyimpanan suhu rendah merupakan salah satu teknik memperpanjang umur simpan buah pisang namun dapat menyebabkan kerusakan berupa pencokelatan kulit buah yang dikenal sebagai salah satu gejala chilling injury. Penelitian ini bertujuan untuk mendapatkan informasi tentang pengaruh pengukusan dalam menurunkan gejala chilling injury serta mempertahankan mutu buah pisang nipah yang disimpan pada suhu rendah. Percobaan dilakukan menggunakan rancangan acak lengkap dengan empat perlakuan dan tiga ulangan. Perlakuan terdiri dari pengukusan pada suhu 42oC selama 15 menit, 48oC selama 10 menit, 100oC selama 30 detik dan tanpa pengukusan. Parameter pengamatan terdiri dari indeks chilling injury, susut bobot, kekerasan buah dan total padatan terlarut. Hasil penelitian menunjukkan perlakuan pengukusan dapat mengurangi gejala chilling injury dan dapat mempertahankan buah pisang selama 15 hari penyimpanan. Pengukusan pada suhu 100oC selama 30 detik merupakan perlakuan terbaik. Perlakuan pengukusan tidak menurunkan kandungan total padatan terlarut dan berpengaruh tidak nyata terhadap peningkatan susut bobot serta penurunan kekerasan buah pisang nipah. Steaming to Reduce the Symptoms of Chilling Injury and Maintaining Quality of Banana CV. NipahNipah banana is a kind of climacteric fruit which is the ripening can be faster if its storage at room temperature. Low temperature storage is a way to prolong shelf-life but can caused peel browning, known as chilling injury symptom. This study was aiming to get information about steaming decreased chilling injury symptom and maintaining nipah banana quality at low temperature. The experiment was arranged in a randomized complete design with 4 treatments and 3 replication. Nipah bananas were steamed at 42oC 15 minutes, 48oC 10 minutes, 100oC 30 seconds and unsteamed. Chilling injury index, weight lost, firmnes and total soluble solid were measured. The result showed that steaming treatments decreased chilling injury symptom and maintained Nipah banana until 15 days storage. Steaming on 100oC,30 seconds was more effective to alleviate chilling injury symptom than others. No significant effect were found on weight loss, firmness and total soluble solid.

Download Full-text

Methyl jasmonate alleviates chilling injury and keeps intact pericarp structure of pomegranate during low temperature storage

Food Science and Technology International ◽

10.1177/1082013220921597 ◽

2020 ◽

Vol 27 (1) ◽

pp. 22-31

Author(s):

Lan Chen ◽

Yanfang Pan ◽

Haideng Li ◽

Xiaoyu Jia ◽

Yanli Guo ◽

...

Keyword(s):

Low Temperature ◽

Methyl Jasmonate ◽

Cell Structure ◽

Effective Means ◽

Chilling Injury ◽

Cell Membrane Permeability ◽

Total Phenol Content ◽

Injury Index ◽

Low Temperature Storage ◽

Temperature Storage

Pomegranate is a kind of fruit with low temperature sensitivity. Abnormal low temperature can easily lead to chilling injury, which negatively impacts the appearance of fruit, accelerates browning and deterioration, as well as seriously reduces the consumption quality and commodity value of pomegranate. This study was carried out to determine the effect of methyl jasmonate on chilling injury of pomegranate during low temperature storage. The result showed that methyl jasmonate treatment effectively maintained edible quality of pomegranate, suppressed the polyphenol oxidase activity and the development of chilling injury index, and inhibited the decline of total phenol content and the increase of malondialdehyde content and cell membrane permeability. In addition, methyl jasmonate could also enhance the disease resistance of fruit by increasing the content of soluble protein, and effectively maintain the integrity of epidermal cell structure and tissue structure. Overall, the conclusion of this paper is that methyl jasmonate can be used as an effective means to suppress chilling injury in postharvest storage of pomegranate.

Download Full-text

Study of Prediction Simulation Life Storage to Determine the Quality of Mangosteen (Garcinia mangostana L.)

Informatika Pertanian ◽

10.21082/ip.v24n2.2015.p257-267 ◽

2016 ◽

Vol 24 (2) ◽

pp. 257

Author(s):

Yennita - Sihombing

Keyword(s):

Low Temperature ◽

Storage Period ◽

Storage Condition ◽

Storage Life ◽

Garcinia Mangostana ◽

Export Markets ◽

Low Temperature Storage ◽

Soluble Solid ◽

Temperature Storage

Demand for mangosteen fruits (Garciana mangostana L) is currently increasing both for local and export markets. Quality of mangosteen fruit has been kept until now, even increased by efforts of post-harvest handling. The problem on postharvest of mangosteen is mainly on storage process. The quality of mangosteen is affected by the temperature condition during storage period. Waxing is usually used for fruits to extend their shelf life. In this study, combination of waxing and low temperature storage were studied to obtain the optimum storage condition for mangosteen. The objectives of this study were to determine the effect of combination of waxing and low temperature storage on the quality changes of mangosteen. It was shown that storage of mangosteen with waxing treatment of 5% and temperature storage of 8oC resulted the longest period of storage, i.e., 39 days. At this condition, the firmness was 2.00 kgf, total soluble solid was 16.10oBrix, and respiration rate of CO2 was 1.67ml/kg hr. In this study, prediction of storage life of mangosteen was carried out based on the firmness which accepted by panelist from organoleptic test. It is shown that waxing concentration 0% and temperature storage 8oC effectiveness to storage life until 16 days.

Download Full-text