Quality Analysis of Golek Mango Fruit (Mangifera indica L.) on Zero Energy Cool Chamber (ZECC) Storage Method with Packaging Combination
Singgang Dewitara (a*), Andi Dirpan (a), Andi Nur Faidah Rahman (a)

a) Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University,Makassar, Indonesia
*singgangdewitara09[at]gmail.com

Abstract

Mango is one of the horticultural plants that are in great demand by the public. The increase in the amount of mango fruit production is due to their high nutritional content affordable, and relatively easy to find. However, like other horticultural crops, Mango can be easily bruised or damaged. Thid fruit damage can be caused by improper post-harvest handling, causing mango quality and has a short shelf life. The aim of the study aims was to determine the shelf life and quality of mango golek stored in Zero Energy Cool Chamber (ZECC) using LDPE packaging and LDPE packaging with additional perforations. This research was conducted from January to March 2021 with two stages. The first stage was observing the physical quality of the fruit and then post-harvest treatment such as washing, packaging and storing mangoes at ZECC temperature (26 degrees Celsius). The second stage was the mango quality test after storage. Tests in the form of weight loss, firmness, vitamin C, total acid, total dissolved solids, pH value, water content, skin color and organoleptic. The results obtained in this study were mangoes packed with LDPE and LDPE with perforations, respectively, 18 and 15 days. Mango packaged in LDPE packaging were able to retain vitamin C, total acid, total dissolved solids, pH, water content of L color, b color, organoleptic color, aroma, texture and taste. Mangoes packed with perforated LDPE packaging can retai, total dissolved solids, L color water content, b color, organoleptic color, aroma, texture and taste.

Keywords: LDPE, Golek manggo (Mangifera indica L.), perforation

Topic: Food Processing and Packaging