This research were study physical and chemical changes of fresh-cut melon and papaya on different storage and shelf-life evaluation of products. Fresh-cut melon and papaya was kept at the different storage temperature conditions with observed on physical characteristics of texture and color of their flesh and measured of chemical characteristics on water content, sucrose content, acidity, vitamin C, and total carotene. Physical and chemical changes were observed on fresh-cut melon and papaya under different storage conditions.Fresh-cut products stored in lower temperature on ±14-15 °C had optimum shelf-life of 4 days for melon and 3 days for papaya.
Moderate water stress tomato cultivated hydroponically in the greenhouse contains high lycopene and very sensitive to storage temperatures. This study aimed to observe the effect of storage temperatures on the lycopene content and color quality parameters of tomato (both moderate water stress and no water stress tomato). The lycopene content of water stress tomato increased with the temperatures higher than 10 °C while no water stress tomato relatively stable or increased slightly. The lightness (L*) value of water stress and no water stress tomato decreased during storage in 10, 15, 25 and 30 °C temperatures. The redness (a*), yellowness (b*), a*/b*, hue (h), and chroma (C*) remained stable after 4 days storage in those temperatures. Storage with temperatures above 15 °C increased the color parameters value of both water stress and no water stress tomato. Moderate water stress treatment increased the redness color and harvesting tomato in ripening stage will only shows lightness (L*) major change during storage.
The vegetables should be cultivated in an optimal way to obtain maximum yield. In tropical regions such in Indonesia, the growth of vegetables are influenced by climate factors such as humidity, temperature, nutrients and light. To gain the optimal and controlled condition during the growth periode, mustard plants could be cultivated hydroponically in a greenhouse. This study was conducted to identify the growth pattern of mustard (Brassica rappa var. Parachinensis L.) that hydroponically planted in a greenhouse which is equipped with a temperature, nutrients and light control. The aim of this research is to determine the best factors combination that provide the most optimum growth. This research was conducted by three treatments that were temperature, nutrition, and light. Each of the treatment has three variations : temperature (32 °C, 35 °C, and 38 °C), nutrition (2 mS/cm, 5 mS/cm, and 8 mS/cm), and light (7000 lux, 12000 lux, and 17000 lux) so there were 27 cultivation spaces or greenhouses used with different micro-climates. The growth rate was determined by the area of the leaf and it was measured during 48 days of cultivation. Control in each greenhouse is done by a pump actuator, incandescent bulbs and TL lamps. The result showed that temperature, nutrients and light affect on the growth of mustard. By single factor analysis, we found that maximum leaf area was produced at a temperature of 35 °C that was 565 cm-, nutrition 5 mS/cm that was 639.27 cm- and 17000 lux light that was 697.42 cm-. In short, the best growth rate was obtained at a temperature of 35 °C, nutrition of 5 mS/cm, and 17000 lux of light yield 1068.82 cm- of leaf area. Keywords: Light, mustard plants, nutrition, temperature ABSTRAKTanaman sayuran harus dibudidayakan dengan optimal agar diperoleh hasil yang maksimal. Di wilayah tropis seperti di Indonesia, pertumbuhan tanaman sayuran dipengaruhi oleh beberapa faktor iklim seperti kelembaban, suhu, nutrisi dan cahaya. Untuk memperoleh kondisi yang optimal dan terkendali selama periode pertumbuhan, tanaman sawi dibudidayakan secara hidroponik di dalam greenhouse. Penelitian ini dilakukan untuk mengidentifikasi pola pertumbuhan tanaman sawi (Brassica rappa var. parachinensis L.) yang dibudidayakan secara hidroponik di dalam greenhouse yang dilengkapi dengan kendali suhu, nutrisi dan cahaya. Tujuan penelitian adalah menentukan kombinasi faktor terbaik yang memberikan pertumbuhan paling optimal. Penelitian dilakukan dengan memberikan tiga perlakuan dengan tiga variasi yaitu suhu (32 °C, 35 °C, dan 38 °C), nutrisi (2 mS/cm, 5 mS/cm, dan 8 mS/cm), dan cahaya (7000 lux, 12000 lux, dan 17000 lux) sehingga terdapat 27 ruang budidaya atau greenhouse dengan iklim mikro yang berbeda. Tingkat pertumbuhan ditentukan berdasarkan luas daun dan diukur selama 48 hari budidaya. Kendali di dalam masing- masing greenhouse dilakukan oleh aktuator pompa, lampu pijar dan lampu TL (Flourescent Lamp). Hasil penelitian menunjukkan suhu, nutrisi dan cahaya berpengaruh pada pertumbuhan tanaman sawi. Dari hasil analisis faktor tunggal, luas daun maksimum dihasilkan pada suhu 35 °C yaitu 565 cm-, nutrisi 5 mS/cm yaitu 639,27 cm- dan cahaya 17000 lux yaitu 697,42 cm-. Secara kombinasi, tingkat pertumbuhan terbaik diperoleh pada perlakuan suhu 35 °C, nutrisi 5 mS/cm, dan cahaya 17000 lux dengan hasil luas daun mencapai 1068,82 cm-. Kata kunci: Cahaya, nutrisi, tanaman sawi, suhu
Abstract. Strawberry (Fragaria sp.) are unique and popular fruit with highly desirable taste and flavour, visual appeal, dietary sources of ascorbic acid, potassium, fibre, simple sugar, perishable products with limits their shelf life. Production of strawberry in Indonesia as a tropical country is cultivated in the valley and mountain area. The objectives of this study were to evaluate the quality of whole fresh strawberry fruit that wrapped in plastic packaging and stored at room temperature for several days in tropical environmental condition (26)(27)(28)(29)(30)(31) o C) and compare with these stored in a controlled environment (8-11 o C) . The quality evaluation of fresh strawberry fruit was measured on their physical (fresh weight, size, color and texture of strawberry skin) and nutritional characteristics (water content, Brix, acidity, and ascorbic acid). The results showed that, the quality of whole fresh strawberry stored in lower controlled temperature had longer shelf life than those stored at the room temperature under tropical environmental conditions. Physical quality (the texture of surface skin and skin color changes) and nutritional (water content, soluble solid content, acidity and ascorbic acid) of whole fresh strawberry could be maintained in lower controlled temperature compare with those stored at the room temperature under tropical environmental conditions.
Processed fruit strawberry such as dehydrated fruit was important as alternative ways to increase shelf-life and value of the fresh fruit. However, the unfavorable effects of the tropical environment can accelerate the deterioration quality of processed fruit. Applied packaging to protect the processed fruit was an important way to maintain the quality and increasing the shelf-life of the fruit. The objective of the study wants to know the effects of different packaging treatments for reducing unfavorable tropical environment conditions of dehydrated strawberry fruit. Dehydrated fruit strawberry was made using a combination of pre-treatment by osmotic dehydration with hot air convective drying method. The combination for treatments of material and process for production dehydrated strawberry used is a drying temperature of 70°C, concentrate osmotic agents with 50°Brix, immersion time for 60 min, and drying time of 6 h until 9 h.The dehydrated strawberry fruit was packaging used Polyethylene plastic with Nylon that and stored in the ambient tropical temperature condition. Firstly, dehydrated strawberry fruit packaged conventionally using Polyethylene plastics with Nylon packaging with vacuum treatment and secondly, dehydrated fruit without packaging as a control. Physical parameters were analyzed using standard method texture and color of food. Based on the result, vacuum packaging treatments for the treatment of 70°C; 50°Brix; 60 min; 9 h; 36 h can be maintained the color changes and texture of dehydrated strawberry fruit compare with those of control.However, detailed changes in chemical quality and different thickness of vacuum bag packaging needed to be considered for future research.
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