Kajian Konsentrasi dan Metode Pelilinan Buah Manggis (Garciana mangostana L.) Semi-Cutting Selama Penyimpanan Dingin

Abstract

Quality of mangosteen (Garcinia mangostana L.) fruit decreases due to the process of respiration and transpiration during storage after postharvest. Long term storage time causes peel hardening, semi-cutting might prevent this peel hardening from happening. However semi-cutting treatment would damage the fruit and it will quickly rot, and one of the solution to this problem is to do waxing. This study aimed to obtain a combination of concentration and most pelilinan method for semi-cuting the mangosteen fruit. This research result showed the concentration of 12% wax applied by using a brush sweeping was the best combination to assurance quality of semi-cutting mangosteen fruit during cold storage at 13°C until, day-45. Organoleptic test results showed a concentration of 12% with a combination of sweeping seemed tend to be accepted by panelists and the panellist preferred to do fruit mangosteen waxing method than other treatments until day-41.