Open AccessPhysical quality change in orange fruit (RGL variety): effects of different temperatures in storage
Author(s) -
Wilda Mikasari,
Irma Calista,
D. Mussadad,
Emlan Fauzi,
Nim. Megawati,
May Shiska Puspitasari,
Lina Ivanti,
Taufik Hidayat,
Shannora Yuliasari,
Yudi Sastro
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/653/1/012142
Subject(s) - orange (colour) , factorial experiment , shelf life , cold storage , food science , completely randomized design , preference test , chemistry , horticulture , mathematics , biology , preference , statistics
This research aimed to study the right temperature to extend the shelf life of RGL oranges. The experimental treatments were arranged using a two-factorial Completely Randomized Design (CRD). The factors were washing treatments, namely washing with water and washing with fruit washing solutions, and storage temperatures, namely room temperature (25±30C) and cold temperature (10±10C). The treatment was repeated four times. The variables observed included weight loss, diameter, fruit height and fruit sensory. Data were analyzed using analysis of variance (ANOVA) and followed by the DMRT test with a confidence level of 95%. The results showed that washing treatment and storage temperature had a significant effect on fruit weight loss inhibition, namely 4.72%, 8.58%, and 13.06% at day 5, 10, and 15. Hedonic test showed that the sensory attribute score in washing treatment was significant but was not significant on storage temperature. The panelists’ preference for citrus fruit treated with fruit washing solution and stored at cold temperatures until the 15th day showed the highest score compared to other treatments (skin color 3.93, smoothness 3.83, texture 3.86 and overall 3.76). Thus, the physical quality of citrus fruits freshness last longer if treated with fruit washing solution and stored at cold temperatures.