Studying the Effects Of Inhibitor Solution Soaking Time On Guava (Psidiumguajava L.) Storability

Abstract

This research is conducted to study the effects of the concentration and soaking time of inhibitor solution on the storability of guava using various concentrations (0, 10, 30, and 50 ppm) and soaking time (4, 8, and 12 hours). The estimation of guava storability uses simple linear regression. Results show that an AgNO3 10 ppm solution with 4 to 12 hours of soaking time can reduce the effect of storability with the following parameters: weight decrease, hardness level, vitamin C content, and total dissolved solids (TDS). Guava that is stored at room temperature is expected to have a storability that lasts for 29 days for the responses of weight decrease, hardness level, vitamin C, and TPI or it can reach around 2.5 to 3 times longer compared to the controls only stored for 9 days at room temperature. The treatment using AgNO3 solution for 4 hours can suppress the effect of storage on the response parameters; the hardness level with storability reaching 28 days, and vitamin C content with storability reaching 12 days. Meanwhile, the treatment using the AgNO3 solution for 12 hours can suppress the effects of storage on the response parameters; weight decrease with storability that reaches 12 days, TDS with storability that reaches 63 days.