PENGURANGAN CHILLING INJURY PADA BUAH TOMAT (Lycopersicum esculentum) MELALUI Aloe vera Coating SELAMA PENYIMPANAN DINGIN

Authors

  • Novita Herdiana Staf Pengajar Jurusan Penyuluhan Pertanian, STPP Bogor

DOI:

https://doi.org/10.51852/jpp.v6i1.311

Abstract

Tomat tergolong sayuran buah yang bersifat mudah rusak. Penurunan mutu buah tomat selama penyimpanan dapat diatasi dengan penyimpanan dingin dengan mengaplikasikan edible film pada tomat. Penyimpanan dengan suhu yang terlalu rendah dapat menyebabkan chilling injury sehingga mutu menurun. Salah satu metode yang dapat digunakan untuk mengurangi gejala chilling injury adalah Aloe vera coating. Penelitian ini bertujuan untuk mengetahui perubahan mutu tomat (Lycopersicum esculentum) yang disimpan pada suhu dingin, yaitu 5oC dan 10oC setelah perlakuan Aloe vera coating pada konsentrasi 100% dan 50%. Hasil penelitian menunjukan bahwa perlakuan aloe vera coating pada buah tomat yang disimpan pada suhu 5oC dan 10oC dapat memperkecil kenaikan persentase ion leakage. Aloe vera coating dengan konsentrasi 100% efektif mengurangi peningkatan PHdan susut bobot buah tomat.

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Published

2020-01-06

Issue

Vol. 6 No. 1 (2011)

Section

Articles

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