Analysis of Storage and Packaging Conditions on Physicochemical Characteristics of Eggplant (Solanum melongena L.)

A. Adhamatika, Karina Meidayanti, A. B. Indraloka
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Abstract

Eggplant (Solanum melongena L.) is a horticultural product widely distributed in Indonesia and is an easily damaged commodity during storage. Suitable storage conditions are needed to increase the eggplant's shelf-life. This study aims to determine the differences and the best conditions of packaging type, storage temperature, and shelf-life to maintain and improve the eggplant's quality. This research was conducted using a Nested Design with three replications. The analysis used includes weight loss, moisture content, ash content, pH, firmness level, protein content, fat content, and carbohydrates content. The results indicate that storage at cold temperatures (±8 °C) can inhibit metabolic processes, so there is a decrease in protein and carbohydrate content due to lower respiration processes than eggplant stored at room temperature (±27 °C). The type of polyethylene (PE) plastic packaging can reduce the potential for damage to eggplant during storage and increase the eggplant's shelf-life compared to brown kraft paper bag packaging and without packaging, which is characterized by better weight loss, protein, carbohydrates, and texture. Storage treatment for five days at cold temperatures (±8 °C) with PE plastic packaging was the best treatment in this study.
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贮藏和包装条件对茄子理化特性的影响分析
茄子(Solanum melongena L.)是一种在印度尼西亚广泛分布的园艺产品,在储存过程中是一种容易损坏的商品。需要合适的储存条件来延长茄子的保质期。本研究旨在确定包装类型、储存温度和保质期的差异和最佳条件,以保持和提高茄子的质量。本研究采用嵌套设计进行,共进行了三次重复。所使用的分析包括体重减轻、水分含量、灰分含量、pH值、硬度水平、蛋白质含量、脂肪含量和碳水化合物含量。结果表明,在低温(±8°C)下储存会抑制代谢过程,因此与室温(±27°C)储存的茄子相比,由于呼吸过程较低,蛋白质和碳水化合物含量降低。与棕色牛皮纸袋包装和无包装相比,聚乙烯(PE)塑料包装可以减少茄子在储存过程中受损的可能性,并延长茄子的保质期,其特点是更好的减肥、蛋白质、碳水化合物和质地。在本研究中,用PE塑料包装在低温(±8°C)下储存5天是最好的处理方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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8
审稿时长
16 weeks
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