print

Waxing tips of salak fruits using chitosan at low temperature storage to prolong shelf life

---

The general objective of this research was to observe the effect of wax coating with chitosan at the tip of salak fruit on various physico-chemical parameters in order to prolong shelf life at low temperature storage. Specific objectives were to determine the best chitosan concentration and storage temperature for waxing the tips of salak fruit. The treatments were chitosan concentrations (0%, 3%, 4%, and 5%) and storage temperatures (5┬░C and 10┬░C) with three times replications. Completely Randomized Design with 2x4 factorials was applied. Data were analyzed using ANOVA continued with post-hoc test. Weight loss, firmness, total soluble solid, titratable acid, and pulp color of salak were observed at day 0, 5, 10, 15, 22 and 29. Sensory test was also carried out in order to determine the acceptability of salak fruit by consumers. The results indicated that the shelf life of tip coated salak fruit could prolong until 22 days with 0%, 3%, 4%, and 5% chitosan concentration at 5┬░C and 10┬░C storage temperatures where salak fruits were still acceptable by consumers. However, the best result was obtained with combination of 3% chitosan concentration and 10┬░C storage temperature.

---

Availability

B01498

(wh)

Available

Detail Information

Series Title

-

Call Number

1498

Publisher

: Swiss German University., 2013

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

FT

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment