Evaluation the quality of fresh-cut mango, mangosteen, and rambutan under cold storage

Suriati, Luh (2022) Evaluation the quality of fresh-cut mango, mangosteen, and rambutan under cold storage. Journal of Agriculture and Crops, 9 (1). pp. 62-69.

Preview

Text Artikel-Evaluation the quality of fresh-cut mango, mangosteen, and rambutan under cold storage.pdf Download (666kB) | Preview

Abstract

Fresh-cut tropical fruit is a popular product because it is convenient, healthy, safe, and good quality. Fresh-cut fruits of different types produce different qualities during storage. Mango, mangosteen, and rambutan are three tropical fruits that contain nutrients that are good for health. The research design used a one-factor randomized block design, namely the type of fruit, with three replications. The physical characteristics of the whole fruit are to be processed and determined by their picking age, maturity stage, skin color, and texture. Fresh-cut mango preparation was carried out by peeling and cutting to a size of 4 x 4 x 2cm while mangosteen and rambutan only removed the skin. Fresh-cut mango, mangosteen, and rambutan were stored at a cold temperature of 7±1°C in a plastic box, and periodic observations of days 0, 3, 6, and 9. The quality attributes of fresh-cut fruit during storage that have been observed include acidity, vitamin C, moisture content, total dissolved solids, weight loss, texture, color differences, and browning index. The recommendation of this research is the removal of the skin followed by cutting the fruit as in the mango, the shelf life at cold temperatures is shorter than without cutting, such as mangosteen and rambutan. Fresh-cut mango at cold storage only lasts 3 days, while mangosteen and rambutans last up to 6 days

Actions (login required)

View Item