Effect of Heat Shock Treatment and Aloe Vera Coating to Chilling Injury Symptom in Tomato (Lycopersicon asculantum Mill.)
| Main Authors: | Hutabarat, Olly Sanny, Purwanto, Y. Aris, Sutrisno |
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| Terbitan: |
jTEP Jurnal Keteknikan Pertanian
, 2015
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| Subjects: | |
| Online Access: |
http://repository.unhas.ac.id/handle/123456789/14880 |
Daftar Isi:
- This research was undertaken to determine the effect of length in heat shock and edible coating as pre-storage treatment to Chilling Injury (CI) symptom reflected by ion leakage induced and quality properties in tomato(Lycopersicon asculantum Mill.). Heat Shockb Treatment (HST) was conducted at three different levels of lenght, which were, 20;40 and 60 min. Edible coating was conducted using Aloe Vera Coating (AVC) were more effective to reduce CI symptom at lower cilling storage. Prolog exposure water may delay climacteric peak. The lenght of heat shock, AVC treatment and low temperature storage significantly different for each treatment except weight loss. HST for 20 min at ambient temperature was significantly different to other treatment.