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IJSTR >> Volume 5 - Issue 2, February 2016 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

The Effect Of Coating With Chitosan Of Some Degrees Of Concentration On Fruit Quality

[Full Text]



Lince Romauli Panataria, Dharma Bakti, Elisa Julianti



Chitosan, storage, strawberry



Strawberries are kind of fruit that easily go bad after they are harvested from the orchards. Thus it is needed good post-harvest handlings to retain the fresh quality of the fruits. One of the handlings is coating the fruits with chitosan. It is expected that this coating the fruits with chitosan can prolong the storage of the fruits after they are harvested. This occurs because chitosan can slow down the ripening process of the fruits wheile they are stored. Research has been done to derive what the best concentration of chitosan used in storing some varieties of strawberries is. This research was conducted in Medan, North Sumatera. The design was Random, Complete Factorial Plan consisting of two factors namely, three varieties of strawberries and chitosan of (0-150 ml/L) concentration at environmental temperature of 25°C. The statistics showed that the application of the highest water content and CO2 was on the application of V1K0 (local variety, no chitosan); the lowest was on the application V2K2 (Chandler variety, 150 ml/L liquid chitosan). The highest O2 was on the application V2K0 (Chandler variety,nochitosan); and the lowest oxygen was on the application V1K3 (Loal variety, 150 ml/L liquid chitosan). The application of the highest fiber content was on V2K3 (Chandler variety, 150 ml/ L liquid chitosan); the lowest was on the V1K0 (Local variety, no chitosan). The highest vitamin C content was found in the application of coating with 150 ml/L liquid chitosan; and the lowest was on the application with no chitosan applied.



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