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Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage

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@article{IJASEIT10857,
   author = {Luh Suriati and I Made Supartha Utama and Bambang Admadi Harjosuwono and Ida Bagus Wayan Gunam},
   title = {Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {10},
   number = {4},
   year = {2020},
   pages = {1731--1736},
   keywords = {tropical fruit; physicochemical characteristics; fresh-cut; storage; shelf-life.},
   abstract = {

Fresh-cut tropical fruit is increasingly popular currently, stimulated by public awareness of health and practical lifestyle-fresh-cut fruit presenting consumers' convenience, safety, and quality. Tropical fruit contains functional components that are quite varied and good for health. Mangosteen, Mango, and Rambutan are three exotic tropical fruits that have high economic value and are liked by foreign people. They have a nonedible relatively high and potentially processed into fresh-cut fruit—the process of stripping cutting and slicer, causing wounds that spur damage. During storage, fresh-cut fruits undergo physical-chemical changes—increased respiration rate, ethylene production, oxidation, and browning processes that can shorten shelf life. The damage will be faster if stored at an improper temperature. Fresh-cut fruit is preferably stored at cold temperatures, to extend the shelf life. The research aims to determine the physicochemical characteristics of fresh-cut tropical fruits during cold storage. The research uses a pattern of random group three replicate. The first factor is fruit type (Mango, Mangosteen, Rambutan); the second factor is storage time in cold temperatures (0, 5, 10 days). The variables observed in the study included physical characteristics color (L*a*b*), weight, and texture. Observations of chemical characteristics include moisture content, pH, total acids, vitamin C levels, and total dissolved solids. Fresh-cut tropical fruit has different physicochemical characteristics and experiences deterioration during cold temperatures. The characteristics of tropical fruit have changed significantly on day 5. Mango shows more significant changes than others, seen from variable moisture content, vitamin C, color, and texture. Meanwhile, based on the physicochemical analysis, rigidity of fresh-cut Mango higher than Mangosteen and Rambutan.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10857},    doi = {10.18517/ijaseit.10.4.10857} }

EndNote

%A Suriati, Luh
%A Utama, I Made Supartha
%A Harjosuwono, Bambang Admadi
%A Gunam, Ida Bagus Wayan
%D 2020
%T Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage
%B 2020
%9 tropical fruit; physicochemical characteristics; fresh-cut; storage; shelf-life.
%! Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage
%K tropical fruit; physicochemical characteristics; fresh-cut; storage; shelf-life.
%X 

Fresh-cut tropical fruit is increasingly popular currently, stimulated by public awareness of health and practical lifestyle-fresh-cut fruit presenting consumers' convenience, safety, and quality. Tropical fruit contains functional components that are quite varied and good for health. Mangosteen, Mango, and Rambutan are three exotic tropical fruits that have high economic value and are liked by foreign people. They have a nonedible relatively high and potentially processed into fresh-cut fruit—the process of stripping cutting and slicer, causing wounds that spur damage. During storage, fresh-cut fruits undergo physical-chemical changes—increased respiration rate, ethylene production, oxidation, and browning processes that can shorten shelf life. The damage will be faster if stored at an improper temperature. Fresh-cut fruit is preferably stored at cold temperatures, to extend the shelf life. The research aims to determine the physicochemical characteristics of fresh-cut tropical fruits during cold storage. The research uses a pattern of random group three replicate. The first factor is fruit type (Mango, Mangosteen, Rambutan); the second factor is storage time in cold temperatures (0, 5, 10 days). The variables observed in the study included physical characteristics color (L*a*b*), weight, and texture. Observations of chemical characteristics include moisture content, pH, total acids, vitamin C levels, and total dissolved solids. Fresh-cut tropical fruit has different physicochemical characteristics and experiences deterioration during cold temperatures. The characteristics of tropical fruit have changed significantly on day 5. Mango shows more significant changes than others, seen from variable moisture content, vitamin C, color, and texture. Meanwhile, based on the physicochemical analysis, rigidity of fresh-cut Mango higher than Mangosteen and Rambutan.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10857 %R doi:10.18517/ijaseit.10.4.10857 %J International Journal on Advanced Science, Engineering and Information Technology %V 10 %N 4 %@ 2088-5334

IEEE

Luh Suriati,I Made Supartha Utama,Bambang Admadi Harjosuwono and Ida Bagus Wayan Gunam,"Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage," International Journal on Advanced Science, Engineering and Information Technology, vol. 10, no. 4, pp. 1731-1736, 2020. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.10.4.10857.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Suriati, Luh
AU  - Utama, I Made Supartha
AU  - Harjosuwono, Bambang Admadi
AU  - Gunam, Ida Bagus Wayan
PY  - 2020
TI  - Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 10 (2020) No. 4
Y2  - 2020
SP  - 1731
EP  - 1736
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - tropical fruit; physicochemical characteristics; fresh-cut; storage; shelf-life.
N2  - 

Fresh-cut tropical fruit is increasingly popular currently, stimulated by public awareness of health and practical lifestyle-fresh-cut fruit presenting consumers' convenience, safety, and quality. Tropical fruit contains functional components that are quite varied and good for health. Mangosteen, Mango, and Rambutan are three exotic tropical fruits that have high economic value and are liked by foreign people. They have a nonedible relatively high and potentially processed into fresh-cut fruit—the process of stripping cutting and slicer, causing wounds that spur damage. During storage, fresh-cut fruits undergo physical-chemical changes—increased respiration rate, ethylene production, oxidation, and browning processes that can shorten shelf life. The damage will be faster if stored at an improper temperature. Fresh-cut fruit is preferably stored at cold temperatures, to extend the shelf life. The research aims to determine the physicochemical characteristics of fresh-cut tropical fruits during cold storage. The research uses a pattern of random group three replicate. The first factor is fruit type (Mango, Mangosteen, Rambutan); the second factor is storage time in cold temperatures (0, 5, 10 days). The variables observed in the study included physical characteristics color (L*a*b*), weight, and texture. Observations of chemical characteristics include moisture content, pH, total acids, vitamin C levels, and total dissolved solids. Fresh-cut tropical fruit has different physicochemical characteristics and experiences deterioration during cold temperatures. The characteristics of tropical fruit have changed significantly on day 5. Mango shows more significant changes than others, seen from variable moisture content, vitamin C, color, and texture. Meanwhile, based on the physicochemical analysis, rigidity of fresh-cut Mango higher than Mangosteen and Rambutan.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10857 DO - 10.18517/ijaseit.10.4.10857

RefWorks

RT Journal Article
ID 10857
A1 Suriati, Luh
A1 Utama, I Made Supartha
A1 Harjosuwono, Bambang Admadi
A1 Gunam, Ida Bagus Wayan
T1 Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage
JF International Journal on Advanced Science, Engineering and Information Technology
VO 10
IS 4
YR 2020
SP 1731
OP 1736
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 tropical fruit; physicochemical characteristics; fresh-cut; storage; shelf-life.
AB 

Fresh-cut tropical fruit is increasingly popular currently, stimulated by public awareness of health and practical lifestyle-fresh-cut fruit presenting consumers' convenience, safety, and quality. Tropical fruit contains functional components that are quite varied and good for health. Mangosteen, Mango, and Rambutan are three exotic tropical fruits that have high economic value and are liked by foreign people. They have a nonedible relatively high and potentially processed into fresh-cut fruit—the process of stripping cutting and slicer, causing wounds that spur damage. During storage, fresh-cut fruits undergo physical-chemical changes—increased respiration rate, ethylene production, oxidation, and browning processes that can shorten shelf life. The damage will be faster if stored at an improper temperature. Fresh-cut fruit is preferably stored at cold temperatures, to extend the shelf life. The research aims to determine the physicochemical characteristics of fresh-cut tropical fruits during cold storage. The research uses a pattern of random group three replicate. The first factor is fruit type (Mango, Mangosteen, Rambutan); the second factor is storage time in cold temperatures (0, 5, 10 days). The variables observed in the study included physical characteristics color (L*a*b*), weight, and texture. Observations of chemical characteristics include moisture content, pH, total acids, vitamin C levels, and total dissolved solids. Fresh-cut tropical fruit has different physicochemical characteristics and experiences deterioration during cold temperatures. The characteristics of tropical fruit have changed significantly on day 5. Mango shows more significant changes than others, seen from variable moisture content, vitamin C, color, and texture. Meanwhile, based on the physicochemical analysis, rigidity of fresh-cut Mango higher than Mangosteen and Rambutan.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10857 DO - 10.18517/ijaseit.10.4.10857