Effect of Heat Shock Treatment and Aloe Vera Coating to Chilling Injury Symptom in Tomato (Lycopersicon asculantum Mill.)
Abstract
Abstract
This research was undertaken to determine the effect of length in heat shock and edible coating as pre-storage treatment to Chilling Injury (CI) symptom reflected by ion leakage induced and quality properties in tomato (Lycopersicon asculantum Mill.). Heat Shock Treatment (HST) was conducted at three different levels of length, which were, 20; 40 and 60 min. Edible coating was conducted using aloe vera gel. The result showed that HST and Aloe Vera Coating (AVC) were more effective to reduce CI symptom at lower chilling storage. Prolong exposure to heated water may delay climacteric peak. The length of heat shock, AVC treatment and low temperature storage significantly affected the tomato quality parameter but not significantly different for each treatment except weight loss. HST for 20 min at ambient temperature was significantly different to other treatment.
Keywords: heat shock treatment, aloe vera coating, ion leakage, chilling injury, tomato
Abstrak
Penelitian ini dilakukan untuk mengetahui pengaruh lama perlakuan panas (heat shock ) dan pelapisan bahan edibelsebagai perlakuan awal sebelum penyimpanan, terhadap gejala chilling injury (CI) yang diekspresikan sebagai terjadinya kebocoran ion (ion leakage) dan perubahan mutu pada tomat (Lycopersicon asculantum Mill.). Heat Shock Treatment (HST) dilakukan dengan pada 3 (tiga) tingkat lama perlakuan yang berbeda, yakni 20, 40 dan 60 menit. Pelapisan bahan edibel dilakukan dengan menggunakan gel lidah buaya. Hasil penelitian menunjukkan bahwa HST dan pelapisan lidah buaya (Aloe Vera Coating/AVC) lebih efektif dalam menurunkan gejala CI pada penyimpanan dengan suhu lebih rendah. Pencelupan pada air panas yang lebih lama dapat menunda pencapaian puncak klimakterik. Lamanya perlkuan panas, perlakuan AVC dan penyimpanan dengan suhu rendah secara signifikan berpengaruh terhadap parameter mutu tomat, akan tetapi tidak berbeda nyata jika perlakuan tersebut bersifat tunggal, kecuali pada parameter susut bobot. Perlakuan panas (HST) selama 20 menit pada suhu ruang berbeda secara sigifikan dibandingkan perlakuan lainnya.
Kata Kunci : perlakuan panas (HST), pelapisan lidah buaya,ion leakage, chilling injury, tomat.
Diterima: 27 Oktober 2011; Disetujui: 02 Januari 2012
Authors
Authors submitting manuscripts should understand and agree that copyright of manuscripts of the article shall be assigned/transferred to Jurnal Keteknikan Pertanian. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.