Determination the Pattern of Pericarp Herdening of Mangosteen Fruit During Cold Stroge Using NIR Spectroscopy

Novita, Dwi Dian; Ahmad, Usman; Sutrisno, Sutrisno; Budiastra, I Wayan

doi:10.19028/jtep.25.1.59-67

Cited by 2 publications

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“…Mangosteen peel has a moisture content of 62.53% (Table 1). These results differ from the literature with the moisture content of mangosteen peel at room temperature of 70.10% [11][12]. The difference in moisture content is influenced by air humidity, environmental conditions, fruit ripening process, and storage temperature [13].…”

Section: Comparison Of Carbon Dot Yieldcontrasting

confidence: 91%

Comparing Three Methods for Producing Carbon Dots from Mangosteen Peel

Sugiarti,

Safitri,

Darmawan

2024

J. Pijar.MIPA

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Carbon dots are fluorescent nanoparticles that are around 10 nm in size. Carbon dots can be formed via pyrolysis, hydrothermal, and solvothermal procedures from raw materials such as mangosteen peels. Because it contains cyanidin and xanthone, which improve the intensity of carbon dot fluorescence, mangosteen peel waste can be utilized to make carbon dots. The presence of a urea passivation agent is expected to boost carbon dot luminescence intensity. The study aimed to develop carbon dots from mangosteen peel using three different methods: pyrolysis, hydrothermal, and solvothermal, and to assess their ability to produce luminous hues. Carbon dot yield was 21% by the solvothermal method, 5% by the hydrothermal method, and 2% by pyrolysis. All three methods produced blue carbon dot luminescence. The solvothermal method, hydrothermal procedure, and pyrolysis had the highest luminescence intensity. Adding urea as a passivation agent increased the luminescence of carbon dots. The solvothermal approach produced the highest carbon dot production and fluorescence intensity. The hydrothermal and solvothermal carbon dots made emissions at wavelengths of 413 nm and 454 nm, respectively, both corresponding to blue luminescence.

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Section: Comparison Of Carbon Dot Yieldcontrasting

confidence: 91%

Comparing Three Methods for Producing Carbon Dots from Mangosteen Peel

Sugiarti,

Safitri,

Darmawan

2024

J. Pijar.MIPA

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“…Aril with gamboge is less palate because it taste bitter by consumers; although the gamboge contains α-mangosteen and γ-mangosteen a kind of xanthone as anti-inflammatory effects (Sukatta et al, 2013). A device for selecting gamboged-aril using near infra-red detector has been developed (Novita et al, 2011), however the accuracy is still low. Therefore, study to reduce gamboge is important.…”

Section: Introductionmentioning

confidence: 99%

The effect of fruit position and bagging treatment on Gamboge disorder in mangosteen (Garcinia mangostana L.)

AKMAL¹,

SANTOSA²,

POERWANTO³

et al. 2023

aas

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<p class="042abstractstekst"><span lang="EN-US">Gamboge disorder has a detrimental effect on mangosteen. The leakage of the gamboge may result from water availability. Thus, modifying the transpiration of the fruit by bagging might minimize the inappropriate leak of the gamboge produced by the fruit. The study’s objective was to understand the relationship between different fruit positions and bagging treatment on the gamboge disorder in mangosteen. The experiment was conducted on 10-years old trees by tagging young fruits, five replicates with two fruit positions (inside and outside), and bagging treatment (no bagging, transparent and black plastic bagging). The result showed that bagging the fruits inside the canopy does not affect fruit mass. However, bagging with transparent and black plastic of the fruits inside the canopy decreases fruit size. The fruit quality improves by black bagging on the inside canopy fruits. These findings demonstrate that bagging fruits outside the canopy lowers their quality. Black bags used to package fruits inside the canopy improve fruit quality. However, the treatment also causes more fruit to fall from the tree and decreases the nutrient content.</span></p>

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Determination the Pattern of Pericarp Herdening of Mangosteen Fruit During Cold Stroge Using NIR Spectroscopy

Cited by 2 publications

References 0 publications

Comparing Three Methods for Producing Carbon Dots from Mangosteen Peel

Comparing Three Methods for Producing Carbon Dots from Mangosteen Peel

The effect of fruit position and bagging treatment on Gamboge disorder in mangosteen (Garcinia mangostana L.)

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