Issue |
E3S Web Conf.
Volume 595, 2024
5th International Conference on Agribusiness and Rural Development (IConARD 2024)
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Article Number | 02011 | |
Number of page(s) | 8 | |
Section | Agricultural Technology and Smart Farming | |
DOI | https://doi.org/10.1051/e3sconf/202459502011 | |
Published online | 22 November 2024 |
Sago starch edible coating retains the organoleptic properties of non-climacteric fruits
Department of Agrotechnology, Faculty of Agriculture, Universitas Muhammadiyah Yogyakarta, Indonesia
* Corresponding author: dewisusilo@umy.ac.id
Non-climacteric fruits, such as cucumber, do not undergo ripening after harvested. However, other metabolic processes such as respiration and transpiration can still occur during transportation and storage. Both metabolic processes result in the decrease of moisture content in cucumber. The adverse effects on fruit with high water loss are poor appearance and shorter shelf life. Thus, postharvest treatments to avoid moisture content decline are crucial and imperative in cucumber. The present study investigated sago starch’s optimal concentration and effect as a potential edible coating in non-climacteric fruit (cucumber var. CU 699). A completely randomized design study was used with four different coating treatments: control, 5%, 7.5%, and 10% of sago starch edible coating groups. A hedonic test and color measurement were conducted to evaluate the sensory attributes of the cucumber after ten days of storage. The physicochemical properties of cucumber analyzed to assess the shelf-life include weight loss, hardness, titratable acidity, total soluble solids, and vitamin C content. Sago starch edible coating treatment showed the ability to retain the visual attributes of cucumber and a higher likeness score after the hedonic test compared to control samples.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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