The Mold Causing Agent of Rotten Snake Fruit (<i>Salacca zalacca</i> (gaertn.) from Traditional Fruit Markets

Ahmad, Riza Zainuddin; Setyabudi, Dondy A; Wulandari, N.F.

doi:10.1088/1755-1315/197/1/012031

Cited by 3 publications

(4 citation statements)

References 5 publications

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“…The greater rate of respiration causes the fruit more quickly damage that shorten the shelf-life (Adirahmanto et al, 2013). Physical injury might contribute to the easily infection by microbe and enzymatic browning (Rawat, 2015;Wardhani et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage

Wratsongko

Legowo

Al-Baarri

et al. 2019

J. Appl. Food Tech.

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This study was done to preserve snake fruit cultivar Pondoh cold temperature storage. Snake fruits was obtained from Turi, Sleman, Yogyakarta and transferred to the laboratory with the aseptic condition. The sortation based on the visual method was used to collect the proper snake fruit. The cleaning using aseptic cloth was done prior to storage. The snake fruit was collected individually in refrigeration containers at temperatures of 10±5˚C. The storage was done for 30 days and it was stopped until appearance of physical damage in snake fruit. The result indicates that the storage using this method might extend the shelf-life of snake fruit until 28 days. However, snake fruit was hardly to peeled and dry. It can be concluded that cold temperature might extend the shelf-life of snake fruit.

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Section: Resultsmentioning

confidence: 99%

Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage

Wratsongko

Legowo

Al-Baarri

et al. 2019

J. Appl. Food Tech.

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“…From these results, it can be stated that the rotten salak purchased from the traditional market in Solok in August 2021 was infected by the pathogen C. paradoxa. [4] reported that T. paradoxa was also found on salak with symptoms of point-end rot sold in traditional Jakarta, Depok and Bogor markets. In this study, the SB1 isolate was used as a source of pathogens for the antifungal activities of clove and cinnamon essential oils in vitro.…”

Section: B a Cmentioning

confidence: 99%

“…High fruit damage during supply chain process is the major factor limiting salak exports. One of the causes of damage is fruit infected with pathogens that cause rot [4]. Several studies have shown that one of the most common pathogens causing rot in this fruit is Thielaviopsis spp.…”

Section: Introductionmentioning

confidence: 99%

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Control of Ceratocystis paradoxa causing point-end rot disease on salak fruit with clove (Syzygium aromaticum) and cinnamon (Cinnamomum burmanii) oil vapour in vitro

Riska,

Budiyanti,

Jumjunidang

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Salak is an indigenous Indonesian fruit susceptible to point-end rot disease. Disease control during storage is crucial to maintain the quality of the fruit until it reaches consumers. The study aimed to determine the effectiveness of cinnamon (Cinnamomum burmanii) and clove (Syzygium aromaticum) oil vapour in controlling the causal agent of point-end rot on salak. Morphological identification of pathogenic fungi causing point-rot disease was carried out by observing macroscopic and microscopic morphology using a 40x magnification microscope. Genomic DNA amplification of isolates was using Internal transcribed spacer (ITS) primers 1 and 4. The assay with vapour exposure was using three concentrations (4, 8, and 12 µl) of cinnamon and clove oil, respectively and without essential oil, with four replicates and 3 Petri dishes as treatment units. The parameter was percent of mycelial growth, diameter of colony and fungal viability. The result showed that based on morphological and molecular characterization of the SB1 sample, the pathogen could be classified as C. paradoxa. Clove and cinnamon oil vapours with concentrations ranging from 4 µl can inhibit the growth of C. paradoxa fungi in vitro. The lowest fungal viability was when exposed to clove and cinnamon essential oils with 12 µl and 8 µl, respectively.

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The influence of a closed system combining orange oil and mode of action on quality preservation of salacca fruit

Phothisuwan

Matan

2021

Food Control

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The Mold Causing Agent of Rotten Snake Fruit (Salacca zalacca (gaertn.) from Traditional Fruit Markets

Cited by 3 publications

References 5 publications

Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage

Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage

Control of Ceratocystis paradoxa causing point-end rot disease on salak fruit with clove (Syzygium aromaticum) and cinnamon (Cinnamomum burmanii) oil vapour in vitro

The influence of a closed system combining orange oil and mode of action on quality preservation of salacca fruit

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