Abstract
Sapodilla fruit (Manilkara achras) is a thin-skinned and fast-ripening climatic fruit. The aim of this study was to determine the concentration of edible coating (edible alginate) enriched with Pontianak tangerine essential oil during storage. This study used fresh sapodilla fruit harvested at 180 days after anthesis with a uniform level of maturity, fruit size with a length of 6 cm and a diameter of 5.5 cm. The study used a completely randomized design with 2 treatments, namely edible alginate coating enriched with Pontianak tangerine essential oil and storage temperature. The first factor consisted of 5 levels, namely E0 = control (without edible coating), E1 = edible alginate coating (AEC) + 0% essential oil concentration, E2 = AEC + 0.5% essential oil concentration, E3 = AEC + 1% essential oil concentration, E4 = AEC + 1.5% essential oil concentration. The second factor is temperature (T) which includes 0 days, 5 days, 10 days, and 15 days. The results of the study stated that edible coating made from sodium alginate enriched with Pontianak tangerine peel essential oil concentration has a significant effect on the quality of sapodilla fruit on parameters such as color, total hardness of dissolved solids, water content, and weight loss during storage at cold temperatures.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
