Effect of Storage Condition to Prevent Sugar Blooming Formation on Dried Banana Product

Abstract

Storage temperature, humidity control, and packaging type play a crucial role in maintaining the quality and preventing sugar bloom in solar-dried Mali Ong bananas (Musa sapientum Linn.) produced by Hillkoff, Thailand. Sugar bloom, a white crystalline layer formed from the re-crystallization of reducing sugars such as glucose and fructose, can mislead consumers into perceiving the product as spoiled, despite no changes in flavor or texture. In this study, vacuum and non-atmospheric packaging were tested under ambient (20–30 °C, 40–80% RH) and cold storage (4–6 °C, 65–70% RH) for 45 days. Cold storage with controlled humidity, particularly when combined with vacuum packaging, maintained stable water activity, minimized moisture fluctuations, and completely prevented sugar bloom. Conversely, ambient storage conditions led to higher fluctuations in water activity and moisture content, greater reducing sugar-to-water ratios, and increased sugar bloom occurrence. These results emphasize the importance of controlling water activity through optimal storage conditions to preserve product appearance, texture, and consumer acceptance.

Suhu penyimpanan, kontrol kelembaban, dan jenis kemasan berperan penting dalam menjaga kualitas dan mencegah sugar bloom pada pisang kering matahari varietas Mali Ong (Musa sapientum Linn.) produksi Hillkoff, Thailand. Sugar bloom, yaitu lapisan kristal putih hasil rekristalisasi gula pereduksi seperti glukosa dan fruktosa, sering disalahartikan konsumen sebagai tanda kerusakan produk, meskipun rasa dan teksturnya tidak berubah. Dalam penelitian ini, kemasan vakum dan non-atmosfer diuji pada kondisi penyimpanan ambien (20–30 °C, 40–80% RH) dan dingin (4–6 °C, 65–70% RH) selama 45 hari. Penyimpanan dingin dengan kelembaban terkontrol, terutama bila dikombinasikan dengan kemasan vakum, mampu menjaga aktivitas air tetap stabil, meminimalkan fluktuasi kelembaban, dansepenuhnya mencegah sugar bloom. Sebaliknya, penyimpanan ambien menyebabkan fluktuasi aktivitas air dan kadar air yang lebih besar, rasio gula pereduksi terhadap air yang lebih tinggi, serta peningkatan kejadian sugar bloom. Hasil ini menegaskan pentingnya pengendalian aktivitas air melalui kondisi penyimpanan yang optimal untuk menjaga tampilan, tekstur, dan penerimaan konsumen.