Open AccessApplication Ecogel Incorporation additive for maintain freshness of Strawberry fruit during storage
Author(s) -
Luh Suriati,
Ni Made Ayu Suardani
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1098/6/062055
Subject(s) - ascorbic acid , food science , chemistry , shelf life , vitamin c , acetic acid , fragaria , potassium , horticulture , biology , biochemistry , organic chemistry
Strawberries are popular fruits with high economic value and nutritional content, which are easily damaged. Therefore, the edible coating is one of the steps used to extend the shelf-life of strawberry and maintain its quality. This process uses aloe gel, which contains glucomannan, capable of cross-linking with other ingredients, to bridge the mass transfer of destructive components. The purpose of this study is to examine the influence of additives against the stability of ecogel as an edible coating method for Strawberry fruit in order to maintain its freshness during storage. The method used a factorial complete randomized design to determine the treatment of additives such as acid, potassium sorbate, and calcium chloride into Aloe gel. Secondly, it determines the storage time of Strawberry fruit for 0, 3, 6, 9, 12, and 15 days. The result showed that the Ecogel treatment with the addition of ascorbic acid additives retains the freshness of strawberry fruit till the 9 th in cold temperatures of 7 ± 1°C. It also reduces the weight, vitamin C, pH, and total soluble solid of the fruit, while retaining the moisture content.