Abstract
Snake Fruit (Salacca edulis) var. Pondoh is one of potential commodities in Yogyakarta, Indonesia. It has fluctuated price in farmers level. During the peak of harvest season, the price dropped because of the increase of supply in market. The solutions are needed at farmer’s level to prolong the fruit’s lifetime. One possible solution is treatment to maintain the product quality through good packaging and good storage. The aim of this study was to investigate the effect of room temperature, RH treatment and packaging method on salak pondoh quality during storage. Salak pondoh were packed into four different packaging: a stem of bunch, single fruit, single fruit in plastic (PP), and single fruit in vacuum plastic. Samples from all four packaging were stored in four treatments: ambient room, humidified room, cold storage, and cold-humidified room. The quality parameters were weight loss, moisture content, TDS (brix %), and fruits stress. ANOVA was used for statistical analysis. The result showed that packaging and storage method significantly affect the moisture content, weight losses, and brix. Combination of vacuum packaging and cold storage preservation could keep the moisture content, reduce the weight losses, and prohibited the respiration process that could change the TDS (brix %) value.
Published Version
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