scholarly journals PELAPISAN CHITOSAN MENUNDA PERUBAHAN FISIOLOGI DAN BIOKIMIA SERTA

Pro Food ◽  
2017 ◽  
Vol 3 (2) ◽  
pp. 222
Author(s):  
Zainuri . ◽  
Nurrachman . ◽  
Sri Widyastuti ◽  
Daldiri Uluwiyahi
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
Respiration Rate ◽  
Confidence Level ◽  
Biochemical Changes ◽  
Chitosan Coating ◽  
Significant Difference ◽  
Soluble Solid ◽  
Physiological And Biochemical

Mango Cv. Gedong Gincu has very good market oppurtunity, but fresh fruit has short shelf life. This research aimed to study the role ofChitosan coating in delaying fruit physiological and biochemical changes and extending the shelf life of mango Cv. Gedong Gincu”. This research was carried out using experimental method with completely randomized design. There were 5 treatments including chitosan 0%, 5%, 10%, 15% and without coating. Assessment for respiration rate, stach content, total soluble solid, vitamin C, wáter content, and texture were carried out on day 0, 4 and 8 of storage. The data were analyses using Analysis ofvarience at 5% confidence level and when significant difference it was further analysed using honestly significance difference at 5% confidence level. The results indicated that chitosan coating resulted in significant difference on respiration rate, starch content, vitamin C, wáter content, texture, but did not affect significantly for the total soluble solid of mango Cv. Gedong Gincu. The physiological and biochemical changes in the fruit that treated with 5% chitosan were much slower compared to the control and chitosan 0% treated fruit. In general, fruit that treated with chitosan coating had longer shelf life (more than 8 days or about 2 weeks) than the control fruit which was only 1 week.   Key words: Mango, physiological and biochemical changes, chitosan, shelf life ABSTRAK Mangga varietas varietas “Gedong Gincu” mempunyai peluang pasar yang sangat bagus, namun buah mangga segar memiliki daya simpan yang rendah. Penelitian ini bertujuan untuk mengkaji peran pelapisan dengan Chitosan dalam penundaaan perubahan fisiologi dan biokomia serta peningkatan daya simpan mangga “Gedong Gincu”.Penelitian ini dilakukan dengan metode experimental dengan Rancangan Acak Lengkap. Terdapat 5 perlakuan konsentrasi chitosan yaitu 0%, 5%, 10%, 15% dan tanpa perlakuan. Parameter yang diamati meliputi laju respirasi, kadar pati, total padatan terlarut (TPT), vitamin C, kadar air dan tekstur.  Pengamatan parameter dilakukan pada hari ke-0, ke-4 dan hari ke-8 penyimpanan. Data hasil pengamatan dianalisis dengan analisis ragam pada taraf nyata 5%. Data dari perlakuan yang berbeda nyata diuji lanjut dengan uji Beda Nyata Jujur pada taraf nyata 5%.Hasil penelitian menunjukkan bahwa perlakuan pelapisan chitosan memberikan pengaruh yang berbeda nyata terhadap laju respirasi, kadar pati, vitamin C, kadar airdan tekstur buah mangga “Gedong Gincu”. Sebaliknya perlakuan chitosan tidak memberikan pengaruh yang berbeda nyata terhadap total padatan terlarut buah mangga Gedong Gincu. Laju perubahan fisiologi dan biokimia buah mangga varietas Gedong Gincu yang dilapisi dengan chitosan 15% lebih lambat dibandingkan dengan perlakuan chitosan 0%, 5%, 10% dan buah yang tidak diperlakukan.  Secara umum buah mangga yang dilapisi dengan chitosan cenderung memiliki daya simpan yang lebih lama (lebih dari 8  hari atau sekitar 2 minggu)dibandingkan dengan buah mangga yang tidak dilapisi dengan chitosan yaitu hanya 1 minggu.   Kata Kunci: Mangga, perubahan fisiologi dan biokimia, chitosan, daya simpan

scholarly journals PREPARATION AND ANTIFUNGAL ACTIVITIES OF CHITOSAN FROM APPLE-SNAIL (Pila ampullacea) SHELLS AS PRESERVING AGENT FOR POSTHARVEST PODANG MANGO (Mangifera indica L.) cv Podang

2021 ◽  
Vol 2 (2) ◽  
pp. 66-78
Author(s):  
Riska Surya Ningrum ◽  
Aisyah Ramadani ◽  
Reny Rosalina ◽  
Desy Yustiyani ◽  
Rio Altha Reyzando
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
Fruit Quality ◽  
Mangifera Indica ◽  
Negative Control ◽  
Aspergillus Ochraceus ◽  
Apple Snail ◽  
Chitosan Coating

Podang mango, an endemic mango from Kediri, has a short post-harvest shelf life that accelerates by physiological factors and pathogenic fungal contamination. Chitosan reported as an active compound for coating. The apple-snail was reported to contain chitosan in its shell. The purposes of this study are to synthesis chitosan from Pila ampullacea, examine anti-fungal activities to Fusarium oxysporum and Aspergillus ochraceus, and verify the effect of chitosan coating on shelf life and quality of Podang mango. The effect of chitosan coating on fruit quality was analyzed using three treatments which were negative control, chitosan, and chitosan-gelatin with 3 replications. The parameters measured were color, texture, aroma, water content, vitamin C, and weight loss. Results showed that chitosan synthesized from P. ampullacea had 53.56 degrees of deacetylation. Antifungal activity test of chitosan 2% had the highest inhibitory activity against F.oxysporum and A.ochraceus growth with 14.46 mm and 10.33 mm inhibition zone. Coating with chitosan statistically affected fruit quality for 14 days of storage (sig <0.05). Chitosan-gelatin coating is the best treatment in reducing weight loss (8.97%), maintain aroma (sweet fragrance), texture (soft), water content (84%), and vitamin C (0.182%), while the color (reddish yellow) was more influenced by Chitosan coating. Chitosan coated with gelatin is recommended for application on Podang mangoes.

scholarly journals 1-Methylcyclopropene (1-MCP) for Extending Postharvest Quality of Chinese Winter Jujube

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 816A-816 ◽  
Author(s):  
Lin Shen* ◽  
Jiping Sheng
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Electrolyte Leakage ◽  
Room Temperature ◽  
Postharvest Quality ◽  
Jujube Fruit ◽  
Significant Difference ◽  
And Control

Chinese Winter Jujube (Zizyphus jujuba Mill.) is a kind of new fresh consumed jujube fruit with high quality originated in China, but its postharvest shelf-life is short at room temperature (often 7 days). A study was conducted to determine the effect on 1-methylcyclopropene (1-MCP) on changes in ethylene production, respiration rate, firmness, electrolyte leakage and vitamin C. Chinese Winter Jujube fruits harvested at half-red stage, were randomized into rigid, vented containers (0.5 m3; n = 5), treated with 1 μL·L-1 for 12h at room temperature (20 ± 2 °C), then stored at 20 °C. Fruits treated with 1-MCP had significant lower ethylene production, it showed 21% lower (0.128 μL·kg-1 per hour) at 8th day. Respiration rate had no significant difference between treated and control during the 12d storage. Firmness of treated fruits was from 15.4% to 26.3% higher than that of control, while the electrolyte leakage was from 12.2% to 27.4% lower than that of control. The content of vitamin C by 1-MCP treatment was 11.2% higher than control at the last day of storage (368 mg/100 g). The results indicated that 1-MCP had positive results on maintaining postharvest shelf-life of half-red stage of Chinese Winter Jujube fruit.

scholarly journals Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

2019 ◽  
Vol 39 (1) ◽  
pp. 70
Author(s):  
I Desak Putu Kartika Pratiwi ◽  
I Ketut Suter ◽  
Putu Ari Sandhi Widpradnyadewi ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Plate Count ◽  
Total Plate Count ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Standard Limit

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

Effects of Chitosan-Based Coating and Modified Atmosphere Packaging (MAP) on Browning of Sweet Persimmons (Diospy kakiLinn.f)

2012 ◽  
Vol 557-559 ◽  
pp. 943-946 ◽  
Author(s):  
Zhong Li Jiang ◽  
Ai Li Wang ◽  
Xi Hong Li ◽  
Min Peng Zhu ◽  
Jun Wei Wang
Keyword(s):  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Inhibitory Effect ◽  
Edible Coating ◽  
Modified Atmosphere ◽  
Cinnamon Oil ◽  
Browning Index ◽  
Chitosan Coating ◽  
Mda Content

The present study studied the effect of chitosan coating with antibrowning agents, including naphthylacetate and cinnamon oil, and modified atmosphere packaging (MAP) on browning of sweet persimmons stored at - 0.3 ~ 0 °C for 3 months. The browning on the surface of sweet persimmons was effectively inhibited by chitosan - based coating and MAP treatment. After 3 months’ storage, samples coated + MAP exerted the lowest browning index(BI), polyphenol oxidase (PPO) activity and malondialdehyde (MDA) content, which indicated that the coated + MAP treatment could offer an excellent inhibitory effect on the browning. Both edible coating and MAP treatment cause changes in respiration rate of sweet persimmons. This research could be valuable for the development of application to edible coating and MAP for improving the shelf - life properties of sweet persimmons.

scholarly journals Physiological and biochemical changes in ‘Fuyu’ persimmon buds during dormancy

2022 ◽  
Vol 52 (1) ◽  
Author(s):  
Gabriely Pinto Pereira ◽  
Felipe Francisco ◽  
Aline José Maia ◽  
Renato Vasconcelos Botelho ◽  
Luiz Antonio Biasi ◽  
...  
Keyword(s):  
Water Content ◽  
Reducing Sugars ◽  
Respiratory Activity ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Biochemical Changes ◽  
Guaiacol Peroxidase ◽  
Chilling Hours ◽  
Physiological And Biochemical ◽  
Low Activity

ABSTRACT: This study identified physiological and biochemical changes in ‘Fuyu’ persimmon buds during dormancy. Branches were collected between March and August 2015. Dormancy was evaluated by biological testing of isolated node cuttings at 25 °C and a photoperiod of 16 h. The variables analyzed were water content; reducing sugar content; respiratory activity; activity of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), guaiacol peroxidase (POD) and polyphenol oxidase (PPO) enzymes; hydrogen peroxide content (H2O2) and lipid peroxidation. At the end of March 2015, the plants were already dormant, and the leaves and fruits present indicated a paradormancy effect. Induction of endodormancy may have occurred in June 2015, when chilling hours (CH) below 7.2 °C and higher CH below 12 °C began to accumulate, which coincided with the period in which there was a decrease in water content and respiratory activity, an increase in reducing sugars, a decrease in SOD, CAT, APX and PPO and an increase in H2O2. After an accumulation of 553 CH below 12 °C, the budburst capacity increased, and the buds presented increased water content, decreased reducing sugars content, increased respiratory activity, low activity in SOD, CAT, APX and POD and high levels of H2O2.

scholarly journals EKSTRAKSI INULIN DARI UMBI GEMBILI (Discorea esculenta L) DENGAN PELARUT ETANOL

2019 ◽  
Vol 9 (2) ◽  
pp. 110
Author(s):  
Rifatul Masrikhiyah
Keyword(s):  
Water Content ◽  
Dietary Fiber ◽  
Analysis Of Variance ◽  
Experimental Research ◽  
Confidence Level ◽  
Soluble Dietary Fiber ◽  
Randomized Design ◽  
Significant Difference ◽  
Influence Of Water ◽  
Completely Randomized Design

AbstrakGembili merupakan salah satu umbi dari kelompok Dioscoreacea. Umbi gembili memiliki kadar inulin yang cukup tinggi sebesar  14,77% yang bermanfaat bagi kesehatan tubuh. Inulin merupakan serat pangan larut (soluble dietary fiber) yang bermanfaat bagi pencernaan dan kesehatan tubuh. Penelitian ini bertujuan menganalisis pengaruh pelarut air dan etanol dengan volume yang berbeda terhadap kadar air dan rendemen inulin umbi gembili. Penelitian ini merupakan penelitian eksperimental dengan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dengan 3 ulangan. Variabel yang diukur dalam penelitian ini yaitu kadar air dan rendemen inulin umbi gembili. Data variabel yang diperoleh dianalisis menggunakan analisis ragam (Uji F) pada taraf keyakinan 95%. Apabila menunjukkan pengaruh nyata makan dilakukan uji lanjut duncan (DMRT) dengan tingkat keyakinan 95% untuk mengetahui ada tidaknya perbedaan pengaruh yang signifikan antar taraf perlakuan. Hasil analisis sidik ragam (DMRT) menunjukkan bahwa terdapat pengaruh pelarut air dan etanol dengan volume yang berbeda terhadap rendemen inulin umbi gembili (P<0,005).  AbstractGembili is one of the bulbs of the Dioscoreacea group. Gembili tubers have a high enough level of inulin of 14.77% which is beneficial for health. Inulin is a soluble dietary fiber that is beneficial for digestion and health. This study aims to analyze the effect of water and ethanol solvents with different volumes on water content and yield of gembili tuber inulin. This research is an experimental research with a completely randomized design (CRD) consisting of 4 treatments with 3 replications. The variables measured in this study were water content and yield of gembili tuber inulin. Variable data obtained were analyzed using analysis of variance (F test) at a 95% confidence level. If it shows the real effect of eating, a duncan further test (DMRT) with a 95% confidence level is needed to determine whether there is a significant difference in effect between the treatment levels. Results of analysis of variance (DMRT) showed that there was an influence of water and ethanol solvents with different volumes on the yield of gembili tubilli (P <0.005).

scholarly journals Evaluación de vitamina C por HPLC en el desarrollo postcosecha del tomate (Solanum lycopersicum v. Dominator)

2019 ◽  
pp. 48-53
Keyword(s):  
Vitamin C ◽  
Solanum Lycopersicum ◽  
Respiration Rate ◽  
Physiological Maturity ◽  
Green Color ◽  
Soluble Solid

Evaluación de vitamina C por HPLC en el desarrollo postcosecha del tomate (Solanum lycopersicum v. Dominator) Evaluation of vitamin C postharvest tomato (Solanum lycopersicum v. Dominator) by HPLC Manuel Elías Valle Colchao y Gilbert Rodríguez Paúcar Departamento de Ingeniería Agroindustrial, Universidad Nacional del Santa DOI: https://doi.org/10.33017/RevECIPeru2011.0009/ RESUMEN La investigación tuvo como finalidad evaluar el desarrollo fisiológico postcosecha del tomate procedente del Valle de Santa, Áncash. Se cosechó en madurez fisiológica, analizando el tomate hasta su madurez sensorial. Se ha evaluado variación del contenido de vitamina C, pérdida de peso, sólidos solubles, pH, acidez titulable, índice de madurez, índice de respiración, color y humedad. Se ha establecido que el contenido de vitamina C (mg/100gr) disminuye desde 85±0,04 (estadío 1) hasta 26±0,03 (estadío 7). También desde el primer día hasta el último los resultados en función a su peso disminuye en 5,79%, los sólidos solubles aumentaron de 4,0±0,10 a 7,5±0,01; el pH disminuyó desde 4,38±0,02 hasta 4,94±0,03; de igual manera su acidez titulable (6,45%±0,02% - 2,69%±0,01%); el índice de respiración inmediatamente después de ser cosechada aumenta significativamente de 40,42±0,10 hasta 71,12±0,96 en el estadío 6, mientras que en el estadío 7 disminuye a 64,33±0,11 y el color del tomate, notándose un color verde rojo total. Descriptores: tomate, dominator, vitamina C, postcosecha, CLAR. ABSTRACT Research was intended to evaluator tomato development postharvest comes from the Valley of Santa, Ancash. It was harvested in physiological maturity, analyzing the tomato up to his sensory maturity. The evaluations were content of vitamin C, lost weigh, solid solubles, pH, acidity, maturity rate, respiration rate, color, humidity. At the end of the analysis, is established that the vitamin C (mg/100gr) content decreases from 85±0,04 (1 stage), to 26±0,03 (7 stage),. Whereas from the first to the last day, the results its weight diminishes in 5,79 %, soluble solid increases from 4,0±0,10 to 7,5±0,01; pH decreases from 4,38±0,02 to 4,94±0,03; acidity decreases (6,45 % ± 0,02 % - 2,69 % ± 0,01 %); the rate respiration immediately after being harvested increases significantly from 40,42±0,10 to 71,12±0,96 (6 stage), whereas in the 7 stage diminishes 64,33±0,11 and the color, being green color to red total. Keywords: tomate, dominator, vitamin C, postharvests, HPLC.

scholarly journals Physiological and biochemical changes of micropropagated Dendrobium anosmum Lindl. in ex vitro acclimatization process

2019 ◽  
Vol 2 (3) ◽  
pp. 59-67
Author(s):  
Bang Phi Cao
Keyword(s):  
Water Content ◽  
Environmental Changes ◽  
Photochemical Efficiency ◽  
Biochemical Changes ◽  
Ex Vitro ◽  
In Vitro Plantlets ◽  
Relative Water ◽  
Leaf Relative Water Content ◽  
Physiological And Biochemical

The ex vitro acclimatization process plays an important role in plant micropropagation. In vitro plantlets have to rapidly adapt to environmental changes. The current work aimed at assessing some physiological and biochemical changes of micropropagated Dendrobium anosmum Lindl. Plantlets during ex vitro acclimatization process, eg. contents of water (leaf relative water content), dry matter, proline and photosynthetic pigments (chlorophyll a, chlorophyll b and carotenoid), chlorophyll fluorescence and antioxidant enzymes (peroxidase và catalase) activities. The analyzed results showed that water content decreased in acclimatized plantlets compared to in vitro ones. The chlorophylls and carotenoids contents of what were significantly higher in ex vitro plantlet leaves compared to the day 0 plantlets. The pigment contents were observed to increase during the ex vitro acclimatation process. When the plantlets were moved out of the in vitro medium, the maximum photochemical efficiency of photosystem II (Fv/Fm) significantly decreased at the early acclimatation points then restored at the end of acclimatation process. The content of proline and activities of antoxidant enzymes significantly increased with different periods of acclimatation process. The proline content and enzyme activities were recorded at the first ex vitro period when most water loss occurred in plantlets. These results suggest that Dendrobium anosmum Lindl in vitro plantlets have adapted to the transplantation by possesing some physiological responses of its photosynthetic system as well as its antioxidant machinery.

scholarly journals Pendugaan Umur Simpan Cabai Merah Kering (Capsicum annum L.) dengan Metode Konvensional

2019 ◽  
Vol 1 (1) ◽  
pp. 13
Author(s):  
Hisworo Ramdani ◽  
Siti Fatimah
Keyword(s):  
Experimental Design ◽  
Linear Regression ◽  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
Food Processing ◽  
Room Temperature ◽  
Linear Regression Equation ◽  
Capsicum Annum ◽  
Simple Regression

Food processing in the industry aims to extend the shelf life of a product. Shelf life is one of the requirements that must be evaluated before food products were marketed and safety for consumption. Estimation of shelf life was done by conventional methods. The conventional methode that was storage of some products at room temperature conditions which have the same weight and date of production. Observations data were taken on parameters of water content, vitamin C, color and total microbes (TPC). The experimental design taken partially staggered design by simple regression. The results showed that the dried chilli was increasing for water content 0.0975%, vitamin C 0.27 mg 100 g-1, log TPC as much as 0.0487 colonies g-1 and chili color which remained stable in the range of 16-18.3 chroma of storage for 24 days. Based on the results of the calculation of the conventional method, the linear regression equation of water content was y = 0.0975x + 8.0732 so that it obtained 71 days shelf life and based on log TPC regression was y = 0.0487x + 8.1831 obtained 65 days shelf life.

scholarly journals PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS

2021 ◽  
Vol 9 (1) ◽  
pp. 25-33
Author(s):  
Ema Lestari ◽  
◽  
Adzani Ghani Ilmannafian ◽  
Saripah Saripah ◽  
◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
High Water ◽  
High Water Content ◽  
Sugar Solution ◽  
Nutritional Content ◽  
Single Factor ◽  
Randomized Design ◽  
Completely Randomized Design

Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100 g.

Sign in / Sign up

Export Citation Format

Share Document