Buah Terung Belanda dengan Kemasan Aktif Menggunakan Bahan Penjerap Oksigen, Karbondioksida, Uap Air dan Etilen

Abstract

The effect of modified atmosphere packaging on the physico-chemical composition such as weight loss, moisture content, vitamin C, total soluble solids (TSS), titratable acidity (TA), fruit hardness, color score and sensory characteristics such as color, flavor and texture of tamarillo was investigated at 10⁰C during 1, 2, 3 and 4 weeks of storage. The type of modified atmosphere packaging consisted of active modified atmosphere packaging with the combination of scavenger type such as oxygen scavenger (P1), oxygen and carbondioxide scavengers (P2), oxygen and moisture scavengers (P3), ethylene scavengers (P4), oxygen, carbondioxide, moisture and ethylene scavengers (P5) and passive modified atmosphere packaging (P6) and unpackage fruits as control (P7). The results showed that the type of packaging had high significant effect (P<0,01) on overall physico-chemical constituents and sensory characteristics of tamarillo fruits at 10⁰C during storage. After 4 weeks storage, weight loss of tamarillo fruits packed in active modified atmosphere packaging ranged from 0,71- 4,36%, while fruits in passive modified atmosphere packaging 1,05% and unpackage 13,05%. Tamarillo fruits packed in active modified atmosphere packaging with oxygen and moisture scavengers (P3) had moisture content 62,70%, vitamin C 28,81 mg/100 ml, TSS 5,03⁰Brix, TA 2,40%, color scores 5,00 (dark red), fruits hardness 2,77 kgf and organoleptic value of color 3,65 (like) and texture 3,31 (like), and weight loss 1,00%, and also was the best treatment as compared to other types of modified atmosphere packaging for 4 weeks of storage. The control fruits were unaccetable after 2 weeks of storage due to its unattractive color and texture.