Pengaruh Komposisi Udara Ruang Penyimpanan terhadap Mutu Buah Terung Belanda selama Penyimpanan

Abstract

The aim this research was to find the effect of air composition in storage room and storage time in maintaining the quality of tamarillo. The research had been performed using completely randomized design with two factors i.e the length of storage L1= 3 days, L2= 6 days, L3= 9 days and L4= 12 days, and air composition with concentrations G1 = 3 ± 2% O2 : 4 ± 2% CO2, G2 = 3 ± 2% O2 : 6 ± 2% CO2, G3 = 3 ± 2% O2 : 8 ± 2% CO2, G4 = 4 ± 2% O2 : 4 ± 2% CO2, G5 = 4 ± 2% O2 : 6 ± 2% CO2, G6 = 4 ± 2% O2 : 8 ± 2% CO2, G7 = n air (21% O2 dan 0.003% CO2). Parameters analysed were weight lost, water content, vitamin C content, total soluble solids, acid content, organoleptic values of color, smell, texture and hardness. The result showed that storage time had highly significant effect on weight lost, water content, vitamin C content, total soluble solids, acid content, organoleptic values of color, smell, texture and hardness. The air composition had highly significant effect on weight lost, water content, total souble solid, acid content and hardness. But had no significant effect on vitamin C content, organoleptic values of color, smell and texture. The interaction of the air composition and storage time had significant effect only on weight lost. Composition with concentration G1(3 ± 2% O2 : 4 ± 2% CO2) gave the best quality of tamarillo fruit up to 6 days of storage.