| dc.description.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. | en_US |
