Studi Perubahan Kualitas Pascapanen Buah Manggis (Garcinia mangostana L.) pada Beberapa Stadia Kematangan dan Suhu Simpan

Abstract

Domestic and export market opportunities for fresh mangosteen fruit can be satisfy if the harvest and postharvest handling precise. Harvest based on the maturation stage will determine the freshness of the fruit,and storage at the right temperature can extend storage period.The purpose of this research are (1) to study the proper maturation stage to extend the shelf life of fruit, (2) to study the proper storage temperature to extend the shelf life and maintain the quality, (3) to determine the effects of the optimum combination between the maturition stage and storage temperature to maintain the quality of fruit. This experiment was laid out on completely randomized design with two factors, the first factor is maturation stage of fruit consist of stage 1, 2, 3 and 4. The second factor is temperature storage consist of: 15oC and room temperature. The result showed that maturation stage 1 is appropriate maturity stage that can extend the shelf life of mangosteen fruit until 30 days after harvest. Storage temperature 15oC can extend the shelf life and maintain quality of magosteen fruit until 30 days after harvest. The combination between the stage of maturity 1 and storage temperature 15oC is the best combination to maintain the quality of mangosteen fruit until 30 days after harvest.