scholarly journals Pengaruh Konsentrasi Ethephon dan Masa Simpan pada Proses Degreening Buah Jeruk Siam (Citrus nobilis Lour var. microcarpa)

2019 ◽  
Vol 8 (1) ◽  
pp. 55
Author(s):  
Ali Muhamad Prabowo ◽  
IBP Gunadnya ◽  
I Nyoman Sucipta
Keyword(s):  
Vitamin C ◽  
Storage Temperature ◽  
Orange Peel ◽  
Fruit Weight ◽  
Citrus Fruits ◽  
Total Acid ◽  
Low Temperature Storage ◽  
Randomized Design ◽  
And Storage ◽  
Temperature Storage

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh degreening dengan berbagai konsentrasi etephone dan suhu penyimpanan pada kualitas buah jeruk selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan dua faktor perlakuan, level konsentrasi ethephon dan suhu penyimpanan terdiri dari 2 level (28 ± 2 ? dan 18 ± 2 ?). Analisis varian menunjukkan bahwa interaksi berbagai konsentrasi ethephon dalam proses degreening dan penyimpanan suhu menunjukkan efek yang signifikan (p <0,05) pada penurunan berat buah, total padatan terlarut, perbedaan warna tekstur, vitamin C dan total asam. Hasil penelitian menunjukkan bahwa kombinasi perlakuan penyimpanan suhu rendah dengan konsentrasi 700 ppm etephon adalah perlakuan terbaik untuk membentuk warna jingga pada kulit jeruk dan mempertahankan umur simpan buah jeruk. The purpose of this study was to determine the effect of degreening with various concentrations of ethephones and storage temperatures on the quality of citrus fruits during storage. This study used a completely randomized design (CRD) with two treatment factors; the concentration level of ethephon and storage temperature consisting of 2 levels (28 ± 2 ? and 18 ± 2 ?). Variant analysis showed that the interaction of various concentrations of ethephon in the degreening and temperature storage process showed a significant effect (p <0.05) on decreasing fruit weight, total dissolved solids, differences in texture color, vitamin C and total acid. The results showed that the combination of low temperature storage treatment with a concentration of 700 ppm ethephon was the best treatment to form orange color on orange peel and maintain the shelf life of citrus fruits.

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 Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of “Elephant” Mango (Mangifera indica L.) Fruit

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3430
Author(s):  
Thi Minh Phuong Ngo ◽  
Thanh Hoi Nguyen ◽  
Thi Mong Quyen Dang ◽  
Thi Van Thanh Do ◽  
Alissara Reungsang ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Weight Maintenance ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Life Extension ◽  
And Storage

The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 106 CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits.

scholarly journals The Degreening of `Fallglo' Tangerine

1997 ◽  
Vol 122 (4) ◽  
pp. 547-552 ◽  
Author(s):  
Peter D. Petracek ◽  
Lymari Montalvo
Keyword(s):  
Low Temperature ◽  
Exposure Time ◽  
Water Loss ◽  
Storage Temperature ◽  
Citrus Reticulata ◽  
Early Season ◽  
Low Temperature Storage ◽  
Time Periods ◽  
And Storage ◽  
Temperature Storage

`Fallglo' (Bower citrus hybrid [Citrus reticulata Blanco × (C. reticulata Blanco × C. paradisi Macf.)] × `Temple' [C. reticulata Blanco × C. sinensis L.] is an early season tangerine that is reportedly hypersensitive to ethylene exposure during degreening. The effects of ethylene exposure time, waxing, and storage temperature on `Fallglo' color were examined to assess degreening strategies. Exposure to 5 μL·L-1 ethylene for 24 or 48 hours hastened degreening, and internal ethylene levels increased following the time periods of ethylene exposure. Fruit not exposed to ethylene, or exposed for shorter periods (2 or 6 hours), degreened slowly during storage at 15.5 °C and internal ethylene levels remained low. Low-temperature storage (4.5 °C) or waxing hindered degreening after ethylene exposure but decreased water loss. Degreening after ethylene exposure was faster for fruit stored at 15.5 than 26.5 °C.

scholarly journals Efektifitas Emulsi Lilin Lebah Sebagai Bahan Pelapis Buah Jeruk Siam (Citrus nobilis Lour var. microcarpa) terhadap Mutu Selama Penyimpanan

2019 ◽  
Vol 7 (2) ◽  
pp. 263
Author(s):  
Made Nanda Saputra ◽  
I Made Supartha Utama ◽  
Ni Luh Yulianti
Keyword(s):  
Vitamin C ◽  
Room Temperature ◽  
Color Difference ◽  
Citrus Fruits ◽  
Total Acid ◽  
Randomized Design ◽  
Peel Color ◽  
Soluble Solid ◽  
Completely Randomized Design

Tujuan dari penelitian ini adalah untuk mengetahui efektifitas ragam konsentrasi emulsi lilin lebah sebagai bahan pelapis buah jeruk siam terhadap mutu selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga ragam perlakuan konsentrasi lilin lebah 0% (K0), 2% (K2), dan 4% (K4). Buah tanpa perlakuan disediakan sebagai kontrol (K). Analisis sidik ragam menunjukkan bahwa perlakuan konsentrasi lilin lebah berpengaruh nyata (P>0.05) terhadap susut bobot, intensitas kerusakan, total padatan terlarut, kekerasan buah, color difference, vitamin C, dan uji organoleptik. Perlakuan konsentrasi lilin lebah 4% merupakan perlakuan terbaik untuk memperlambat perubahan mutu pada buah jeruk siam selama penyimpanan pada suhu kamar.   The purposes of this research was to determine the effects of various concentrations of beeswax emulsion as a coating material on the quality of Siam citrus fruits during storage. The research used completely randomized design (CRD) with three different concentration of beeswax emulsion in water consisted of 0%, 2%, and 4%. Fruit without treatment provided as a control. The analysis of variance showed that the emulsion concentrations of significantly (P<0.05) affected the weight loss, damage intensity, total soluble solid, texture, color difference, vitamin C, total acid and organoleptic prefrences (peel color, texture, flavor, and overall acceptance) of the fruits. The concentration of 4% was the best beeswax emulsion to delay quality deterioration of citrus fruits during storage at the room temperature.

scholarly journals PENGARUH KONSENTRASI NATRIUM BENZOAT DAN LAMA PENYIMPANAN TERHADAP MUTU MINUMAN SARI BUAH GANDARIA (Bouea macrophylla Griff) BERKARBONASI

2017 ◽  
Vol 4 (1) ◽  
pp. 22-28
Author(s):  
Rence Aurelia Sumanik ◽  
Pamella Mercy Papilaya ◽  
Dominggus Rumahlatu
Keyword(s):  
Vitamin C ◽  
Sodium Benzoate ◽  
Storage Time ◽  
Design Method ◽  
Total Solid ◽  
Total Soluble Solid ◽  
Total Acid ◽  
Randomized Design ◽  
Soluble Solid ◽  
And Storage

Background: Gandaria plants (Bouea macrophylla Griff) are one of the annual Maluku fruits which need to be cultivated because they are beneficial both economically and ecologically. This study aims to determine the effect of sodium benzoate concentration and storage time on Gandaria fruit juice (Bouea macrophylla Griff). Method: The type of research used in this study was an experimental type laboratory with experiments conducted in a closed room. This study uses ripe gandaria fruit in orange. This study used a completely randomized design method with 2 factors, namely, the concentration of sodium benzoate 200 ppm, 250 ppm, 300 ppm and storage time of 5 days, 10 days and 15 days. The parameters measured were vitamin C levels, total solid soluble and total acid levels. Results: The study showed that the concentration of sodium benzoate and storage time had an effect on vitamin C, total acid and total soluble solid. Whereas the interaction between the concentration of sodium benzoate and the length of storage gave a significant effect on total acid. Conclusion: The concentration of sodium benzoate and storage time have an effect on vitamin C, total acid and total soluble solid and the interaction between sodium benzoate concentration and storage time has a significant effect on total acid.

scholarly journals Viability of Najawa carp (Cyprinus carpio L.) sperm at 4°C temperature storage

2020 ◽  
Vol 147 ◽  
pp. 01015
Author(s):  
Dimas Fendy Pradana ◽  
Ignatius Hardaningsih ◽  
Dini Wahyu Kartika Sari
Keyword(s):  
Low Temperature ◽  
Cyprinus Carpio ◽  
Sperm Viability ◽  
Low Temperature Storage ◽  
Progressive Motility ◽  
C Storage ◽  
Randomized Design ◽  
Significant Difference ◽  
Carp Cyprinus Carpio ◽  
Temperature Storage

The objectives of this study were to evaluate the sperm viability of Najawa carp (Cyprinus carpio L.) in cryopreservation pre-conditions at 4°C. The design used in this study was Complete Randomized Design with 4 treatments, BSS as a control, 10% DMSO, 0,2 M Sucrose, and 5% DMSO + 0,1 M Sucrose; each consist of three replications. The parameters observed were progressive motility of fresh sperm, diluted sperm before low temperature storage, and 2 hours; 3 hours; 4 hours; 5 hours; one day; one week; a month after 4°C storage. The data were analyzed by ANOVA. The data showed that there was no significant difference between treatment (P>0.05). The best viability was 40.56% of sperm motility which survive for one week, it was achieved by 5% DMSO + 0,1 M Sucrose.

scholarly journals Effects of 1-MCP on External Postharvest Qualities and Shelf Life of ‘Maha Chanok’ Mango Fruit

2015 ◽  
Vol 8 (1) ◽  
pp. 68
Author(s):  
B. Chutichudet ◽  
Prasit Chutichudet ◽  
Usana Trainoak
Keyword(s):  
Chlorophyll Content ◽  
Fruit Weight ◽  
Storage Life ◽  
Fruit Firmness ◽  
Mango Fruit ◽  
Chlorophyll Contents ◽  
Randomized Design ◽  
Fruit Decay ◽  
Completely Randomized Design ◽  
And Storage

<p>‘Maha Chanok’<strong> </strong>mango is an economic fruit crop widely cultivated commercially throughout Thailand. By nature, mango fruit has a rather limited storage life after harvest. 1-methylcyclopropene (1-MCP) has been accepted as a commercial substance to improve several fruit qualities. The objective of this research was to study the effects of 1-MCP on the external postharvest qualities and storage life on the ‘Maha Chanok’ mango fruit. The experiment was laid out in a Completely Randomized Design with three replicates, ten fruits per replicate. Mango fruit was fumigated with 1-MCP at three concentrations (1000, 1250, or 1500 nl l<sup>-1</sup>) and three fumigation periods (12, 18, or 24 h), compared with the control fruit. After treating, all treatments were stored under ambient temperature (27 °C, 80%R.H.). The following determinations were made every two days for assessment of fruit weight loss, firmness, chlorophyll content, decay incidence, and storage life. The results showed that fruit treated with 1500 nl l<sup>-1</sup><strong> </strong>1-MCP for 24 h had the maximal fruit firmness. For chlorophyll content, the results showed that fruit-treated with 1500 nl l<sup>-1</sup><strong> </strong>1-MCP for 12 h could effectively retain the highest chlorophyll contents. Furthermore, both the lowest fruit decay and the longest storage life of 12 days were achieved from the fruit treated with 1000 nl l<sup>-1</sup><strong> </strong>1-MCP for 12 h.</p>

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals THE EFFECT OF CORONA INCANDESCENT PLASMA RADIATION AND STORAGE TEMPERATURE ON THE VIABILITY OF GARLIC SEEDS (ALLIUM SATIVUM L. LUMBU KUNING VARIETY)

2021 ◽  
Vol 5 (1) ◽  
pp. 11-17
Author(s):  
Febiasasti Trias Nugraheni ◽  
Erma Prihastanti ◽  
Endah Dwi Hastuti
Keyword(s):  
Room Temperature ◽  
Allium Sativum ◽  
Storage Temperature ◽  
Germination Percentage ◽  
Plasma Radiation ◽  
Agricultural Commodity ◽  
Time Duration ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

Garlic (Allium sativum L.) is an agricultural commodity which is widely consumed by the community. The obstacle experienced in cultivation is that a relatively long dormancy period of about 6-7 months. The dormancy of garlic seeds occurs because the embryo has not yet been fully formed, and the growth hormone and inhibitory hormone are not balanced. The methods used to break dormancy and accelerate germination are by using corona incandescent plasma radiation and storage temperature. The research utilized factorial Completely Randomized Design (CRD), consisting of six treatments with five replications. The first factor was the corona incandescent plasma radiation carried out on the garlic seeds ‘Lumbu Kuning’ variety with time duration of 0, 15, and 30 minutes. The second factor was storage temperature comprising of room temperature and cold temperature of 7oC stored for 30 days. Viability parameters observed are germination percentage dan the length of sprouts. The data were analyzed by using ANOVA followed by the DMRT test at the 95% confidence level. The results showed that corona incandescent plasma radiation influenced the germination percentage using plasma radiation for 15- 30 minutes.

scholarly journals Study on Changes of Textural and Biochemical Properties of Tuna during Ultra-Low Temperature Storage

2016 ◽  
Vol 6 (2) ◽  
pp. 51 ◽  
Author(s):  
Yu-ying PAN ◽  
Xiao-hua QIU ◽  
Jin-sheng YANG
Keyword(s):  
Soluble Protein ◽  
Storage Time ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Biochemical Properties ◽  
Texture Profile ◽  
Low Temperature Storage ◽  
Different Temperatures ◽  
Temperature Storage

<p class="1Body">The effect of TPA and biochemical properties of Yellow Tuna during frozen storage at different temperatures(-18°C, -25°C, -35°C, -45°C<em>, </em>-55°C<em>, </em>-65°C) were studied by measuring the textural characteristics (the hardness, Springiness) salt-solubility of myofibrillar proteins, Ca<sup>2+</sup>ATPase activities. The results indicated that the hardness, springiness, actomyosin salt-solubility, Ca<sup>2+</sup>ATPase activities decreased during the process of frozen storage. Meanwhile, the frozen stored temperature showed great effect on the freezing denaturation of protein (P &lt; 0.05). For the same longer of the storage time, the lower frozen temperature, the less extent of freeze denaturation; Stored in -18°C for three months, the content of Salt soluble protein reduced to zero; Stored in -25°C for 120 <em>days</em>, the content of salt soluble protein also reduced to zero; But stored in -55°C and -65°C, the change is very little. Ca<sup>2+</sup>ATPase activities also reduced to zero after stored in -18°C and -25°C for three months. But stored in -55°C and -65°C, there is no obvious change. Moreover, there is a Positive relationship between the change of texture profile and the content of Salt soluble protein, the lower the storage temperature, the less of the change of texture profile. Therefore, when it is stored in -55°C, the quality of Yellow Tuna can be maintained to the maximum extent within six months.</p>

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