KEMUNDURAN KESEGARAN SELAMA PERKEMBANGAN CHILLING INJURY PADA PENYIMPANAN DINGIN BUAH TOMAT

Putri Wulandari Zainal

Sari

Kesegaran merupakan istilah yang digunakan untuk mendefinisikan kondisi produk segar seperti buah dan sayur mendekati kondisi setelah panen. Parameter yang paling sering digunakan untuk menilai kesegaran di tingkat distributor, pasar atau supermarket adalah warna, aroma, mengkilat, dan kekerasan. Akan tetapi variable lainnya seperti kebocoran ion yang disebabkan oleh kerusakan dingin belum menjadi perhatian saat ini. Adapun tujuan dari penelitian ini adalah untuk mengidentifikasi kemunduran kesegaran buah tomat berdasarkan perkembangan kerusakan dingin selama penyimpanan dingin. Dari penelitian yang telah dilakukan didapatkan hasil bahwa berdasarkan produksi CO2 dan perubahan warna, buah tomat yang disimpan pada suhu 2ºC tidak mengindikasikan terjadinya kemunduran kesegaran karena produksi CO2 yang rendah yaitu 0,2 di awal penyimpanan dan dapat dipertahankan menjadi rendah sekitar 0,5 mmol kg/jam hingga hari ke 27 penyimpanan. perubahan warna menunjukkan warna tidak berubah menjadi warna merah pekat di hari ke Sembilan. Berdasarkan kebocoran ion, kerusakan dingin telah terjadi yang ditandakan dengan persentase kobocoran ion yang tinggi pada hari ke-27.

 Kata Kunci

kesegaran, kerusakan dingin, pascapanen

 Teks Lengkap:

PDF

Referensi

Artes, F., & Escriche, A. J. (1994). Intermittent Warming Reduces Chilling Injury and Decay of Tomato Fruit. Journal of Food Science, 59(5), 1053–1056. https://doi.org/10.1111/j.1365-2621.1994.tb08188.x

Barrett, D. M., Beaulieu, J. C., & Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing. Critical Reviews in Food Science and Nutrition, 50(5), 369–389. https://doi.org/10.1080/10408391003626322

Brash, D. W., Charles, C. M., Wright, S., & Bycroft, B. L. (1995). Shelf-life of stored asparagus is strongly related to postharvest respiratory activity. Postharvest Biology and Technology, 5(1–2), 77–81. https://doi.org/10.1016/0925-5214(94)00017-M

Efiuvwevwere, B. J. O., & Thorne, S. N. (1988). Development of chilling injury symptoms in stored tomato fruit (Lycopersicon esculentum Mill). Journal of the Science of Food and Agriculture, 44(3), 215–226. https://doi.org/10.1002/jsfa.2740440303

Fahmy, K., Nakano, K., & Violalita, F. (2015). Investigation on quantitative index of chilling injury in cucumber fruit based on the electrolyte leakage and malondialdehyde content. International Journal on Advanced Science, Engineering and Information Technology, 5(3), 222–225. https://doi.org/10.18517/ijaseit.5.3.532

Fonseca, S. C., Oliveira, F. A. R., & Brecht, J. K. (2002). Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: A review. Journal of Food Engineering, 52(2), 99–119. https://doi.org/10.1016/S0260-8774(01)00106-6

Kader, A. A. (2002). Post Harvest Technology of Horticultural Crops - Adel A. April, 1–515. https://doi.org/10.13140/RG.2.2.28507.98089

Khoo, H. E., Prasad, K. N., Kong, K. W., Jiang, Y., & Ismail, A. (2011). Carotenoids and their isomers: Color pigments in fruits and vegetables. In Molecules (Vol. 16, Issue 2, pp. 1710–1738). https://doi.org/10.3390/molecules16021710

Luengwilai, K., Beckles, D. M., & Saltveit, M. E. (2012). Chilling-injury of harvested tomato (Solanum lycopersicum L.) cv. Micro-Tom fruit is reduced by temperature pre-treatments. Postharvest Biology and Technology, 63(1), 123–128. https://doi.org/10.1016/j.postharvbio.2011.06.017

Patel, A., & Patel, B. (2016). Chilling Injury in Tropical and Subtropical Fruits : a Cold Storage Problem and Its Remedies : a Review Chilling Injury in Tropical and Subtropical Fruits : a Cold Storage Problem and Its Remedies : a Review. International Journal of Science, Environment, 5(4), 1882 – 1887.

Paull, R. E., & Jung Chen, N. (2000). Heat treatment and fruit ripening. Postharvest Biology and Technology, 21(1), 21–37. https://doi.org/10.1016/S0925-5214(00)00162-9

Saltveit, M. E. (2002). The rate of ion leakage from chilling-sensitive tissue does not immediately increase upon exposure to chilling temperatures. Postharvest Biology and Technology, 26(3), 295–304. https://doi.org/10.1016/S0925-5214(02)00049-2

Saltveit, M. E. (2005). Influence of heat shocks on the kinetics of chilling-induced ion leakage from tomato pericarp discs. Postharvest Biology and Technology, 36(1), 87–92. https://doi.org/10.1016/j.postharvbio.2004.10.007

Sargent, S., & Moretti, C. (2016). The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. Agricultural Research Service USDA, 66, 581–587. https://doi.org/10.1007/978-1-4613-1127-0

Techavuthiporn, C., Nakano, K., & Maezawa, S. (2008). Prediction of ascorbic acid content in broccoli using a model equation of respiration. Postharvest Biology and Technology, 47(3), 373–381. https://doi.org/10.1016/j.postharvbio.2007.07.007

Villatoro, C., Echeverría, G., Graell, J., López, M. L., & Lara, I. (2008). Long-term storage of Pink Lady apples modifies volatile-involved enzyme activities: Consequences on production of volatile esters. Journal of Agricultural and Food Chemistry, 56(19), 9166–9174. https://doi.org/10.1021/jf801098b

Zainal, P. W., Syukri, D., Fahmy, K., Imaizumi, T., Thammawong, M., Tsuta, M., Nagata, M., & Nakano, K. (2023). Lipidomic Profiling to Assess the Freshness of Stored Cabbage. Food Analytical Methods, 16(2). https://doi.org/10.1007/s12161-022-02422-z

DOI: http://dx.doi.org/10.25077/jtpa.29.1.41-47.2025

Refbacks

  • Saat ini tidak ada refbacks.