Penyimpanan Suhu Rendah untuk Mempertahankan Mutu Daun Pohpohan (Pilea melastomoides (Poir.) Wedd.)

Abstract

“Pohpohan” leaf is one of leafy vegetables generally used for salads. “Pohpohan” is leafy vegetable belonging to easily damaged. Cold storage is one of the methods to maintain the freshness of “Pohpohan” leaf. The objective of this research was to analyze the quality change of cold stored “Pohpohan” leaf. The storing temperatures were 5°C, 15°C, and room temperature. Respiration rate, weight loss, moisture content, colour, tensile test, vitamin C test, TPC, and total soluble solids of all samples were measured during storage period. The result showed that cold storage could hold down the respiration rate, reduce the weight loss, maintaining the moisture content of the leaves, delay the leaves brightening, increase the total soluble solid, reduce the decrease of vitamin C content, and also reduce the content of microbes until the 6th day of storage. Storage temperature 5°C shows decrease in lower quality compared to the other temperature treatments.