Umur simpan dan mutu irisan segar buah sawo (Achras zapota, L) kultivar sukatali ST1 berlapis edibel dalam kemasan atmosfer termodifikasi

Abstract

Minimally processed fruit is one of the options that provide practical and ready to eat food for the urban people that has instant life style. Edible coating and low temperature are required to keep the quality and the shelf life of the minimally processed fruits. The objective of this study was to determine the influence of edible coating used for fresh cut sapota cultivar Sukatali ST1 on its quality and shelf life. Preliminary experiment resulted in the selection of 0.5% glucomannan out of 0.5%, 0.55%, and 0.6% concentration for the edible coated fresh cut sapota due to its lowest respiration. Two treatments, storage temperature at three levels 5oC, 10oC, 15oC and atmosphere composition at also three levels 16-18% O2 & 2-4% CO2, 14-16% O2 & 2-4% CO2, and 14-16% O2 & 4-6% CO2 were applied to the edible coated fresh cut sapota cultivar Sukatali ST1. The results indicated that storage temperature of 10 oC, and atmosphere composition of 14-16% O2 and 2-4% CO2 were favored compared to the room condition. The packaging films appropriate for the selected condition were stretch film and polypropylene film. The validation experiment concluded that edible coated fresh cut sapota cultivar Sukatali ST1 was best to be stored at 10 oC in a modified atmosphere packaging using stretch film, which was still accepted by consumers on the sixth day storage with an organoleptic score of 3-5 in the range of