Abstract
Color and freshness of mangosteen are important characters as benchmarks for consumers in the selection and purchase of mangosteen in the market. Color, freshness and shelf life of mangosteen are affected by the stage of maturity at harvest and the correct storage temperature. Information about the correct maturity stage for harvesting and storage temperature of mangosteen are needed by the mangosteen farmers, local merchant, and exporters as an effort to maintain the quality of fresh product. The objective of this research was to study the effect of several maturity stage at harvest and storage temperature to mangosteen color changes and shelf life during storage. The research used Completely Randomized Design of two factors. The first factor was the fruit maturity stage at harvest consisting of: Maturity Stage 1, 2, 3 and 4. The second factor was storage temperature of 15 oC and room temperature. The result of harvesting mangosteen at Maturity Stage 1 could maintain skin color longer than at Maturity Stage 2, 3, and 4. Mangosteens that were harvested at Maturity Stage 1 and 2, combined with storage temperature of 15 oC could maintain fruit quality up to 30 days after harvest and could be used for export market. While harvesting at Maturity Stage 3 could maintain fruit quality up to 25 days after harvest and Maturity Stage 4 up to 20 days after harvest. Harvesting at Maturity Stage 4 followed by 15 oC storage temperature and all Maturity stages combined with room temperature storage could be used for local market.Keyword: fruit color; horticultural commodities; queen of tropical fruits; shelf life
Highlights
Fruit freshness during storage is determined by the correct harvest stage and storage condition
International Journal of Applied Biology, 3(1), 2019 best quality of mangosteen, harvest should be done in stage when fruit color is randomly bright with pink to red specks all over the fruit
The result showed that harvesting mangosteen at Maturity Stage 1 could kept skin color, sepal color and freshness longer than at Maturity Stage 2, 3 and 4
Summary
Fruit freshness during storage is determined by the correct harvest stage and storage condition. The information in the correct harvest stage is needed by mangosteen farmers, local trader and exporter in effort to keep the produce fresh and prolong the shelf life. Mangosteen fruit usually is harvested by Indonesian farmers in various harvest stage, from when the skin color is greenish yellow with red to blackish purple complexion. The fruit color that is purplish red changes quickly into blackish purple. That is due to the fruits still undergo physiological process even after detached from its tree. There is a need of effort to slow down the physiological process of mangosteen fruit. There is a need of effort to slow down the physiological process of mangosteen fruit. Efendi (2005) stated that the effort to prolong mangosteen storage time could be done by using controlled storage atmosphere, coating materials and low storage temperature
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