| dc.description.abstract | Demand of mangosteen fruits (Garciana mangostana L.) is currently increasing both for local and export markets. As a fresh product, the quality of mangosteen fruit must be preserved through the application of post-harvest technology. There are various post-harvest technologies to prevent quality loss such as pre-cooling, cold storage, storage with controlled atmosphere, waxing, packaging and others. The objectives of this research are to knowing the effect of semi-cutting and waxing on shelf-life and quality of fresh mangosteen. Deterioration of quality parameters that observed in this experiment were weight loss, total dissolved solids, and fruit flesh color. The result showed that combination of semi-cutting and waxing influenced the rate of quality deterioration of mangosteen fruit. If semi-cutting may accelerate the weight loss due to small opening on peel, the combination with waxing prevented that from happening. Quality parameter that influenced during cold storage was weight loss, while it had effect on other quality parameters such as total dissolved solids and fruit flesh color. Semi-cutting treatment 5 mm and waxing 10% concentration could extend shelf life until 33 days when stored at 8°C, while those stored at 27°C experienced a shorter shelf life, 14 days only. In addition, this treatment makes opening the mangosteen fruit easier while able to maintain quality of the fruit flesh. Combination of semi-cutting treatment 5 mm and waxing 10% stored at 8°C was found the best treatment in this experiment, if with semi-cutting 3 mm and without semi-cutting stored at temperatures of 8°C and 27°C. | en |
