EFFECT OF HEAT SHOCK TREATMENT AND ALOE VERA COATING TO CHILLING INJURY SYMPTOM IN TOMATO (LYCOPERSICON ASCULANTUM MILL.)
Abstract: This research was
undertaken to determine the effect of length in heat shock and edible coating
as pre-storage treatment to Chilling Injury (CI) symptom reflected by ion
leakage induced and quality properties in tomato (Lycopersicon asculantum
Mill.). Heat Shock Treatment (HST) was conducted at three different levels of
length, which were, 20; 40 and 60 min.
Edible coating was conducted using aloe vera gel. The result showed that
HST and Aloe Vera Coating (AVC) were more effective to reduce CI symptom at lower
chilling storage. Prolong exposure to heated water may delay climacteric peak.
The length of heat shock, AVC treatment and low temperature storage
significantly affected the tomato quality parameter but not significantly
different for each treatment except weight loss. HST for 20 min at ambient
temperature was significantly different to other treatment.
Penulis: Sutrisno, Yohanes
Aris Purwanto, Olly S. Hutabarat
Kode Jurnal: jppertaniandd120412
