Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barba-ta leaves powder as edible coating
Indonesia is one of the major countries which contributes the world’s guava production. Guava var. Getas Merah is commonly found in Indonesia. Guava has a short shelflife as it rapidly goes under postharvest ripening. This leads to a faster deterioration of physicochemical and sensorial properties...
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| Format: | Article |
| Language: | English |
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Firenze University Press
2022
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| Online Access: | https://repository.ugm.ac.id/284065/1/182.pdf |
| _version_ | 1797037790425251840 |
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| author | Utama, N. A. Pranata, I. A. Pramesi, P. C. |
| author_facet | Utama, N. A. Pranata, I. A. Pramesi, P. C. |
| author_sort | Utama, N. A. |
| collection | UGM |
| description | Indonesia is one of the major countries which contributes the world’s guava production. Guava var. Getas Merah is commonly found in Indonesia. Guava has a short shelflife as it rapidly goes under postharvest ripening. This leads to a faster deterioration of physicochemical and sensorial properties of guava. A generally used method to extends shelflife is by edible coating. In this study, a combination of alginate and Cyclea barbata leaves powder (CBLP) was investigated as a potential edible coating. The analysis of firmness, total soluble solids, total reducing sugar, total titratable acidity and organoleptic tests were conducted to evaluate the quality of guava fruits stored for 20 d at 14°C. A split plot design study was used and four different treatments with different CBLP concentrations were applied. The samples treated with 2% alginate and 0.8% CBLP showed the lowest total dissolved solids, total reducing sugar, and total titratable acidity. Moreover, the samples were reported with the highest score on color, taste, and texture parameters. The firmness test showed that samples treated with 2% alginate and 0.2% CBLP had the lowest firmness loss and highest score for aroma. In summary longer quality retention of guava fruits was found after the addition of CBLP in alginatebased edible coating. |
| first_indexed | 2024-03-14T00:09:21Z |
| format | Article |
| id | oai:generic.eprints.org:284065 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:09:21Z |
| publishDate | 2022 |
| publisher | Firenze University Press |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2840652023-11-28T01:27:18Z https://repository.ugm.ac.id/284065/ Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barba-ta leaves powder as edible coating Utama, N. A. Pranata, I. A. Pramesi, P. C. Nutrition and Dietetics Indonesia is one of the major countries which contributes the world’s guava production. Guava var. Getas Merah is commonly found in Indonesia. Guava has a short shelflife as it rapidly goes under postharvest ripening. This leads to a faster deterioration of physicochemical and sensorial properties of guava. A generally used method to extends shelflife is by edible coating. In this study, a combination of alginate and Cyclea barbata leaves powder (CBLP) was investigated as a potential edible coating. The analysis of firmness, total soluble solids, total reducing sugar, total titratable acidity and organoleptic tests were conducted to evaluate the quality of guava fruits stored for 20 d at 14°C. A split plot design study was used and four different treatments with different CBLP concentrations were applied. The samples treated with 2% alginate and 0.8% CBLP showed the lowest total dissolved solids, total reducing sugar, and total titratable acidity. Moreover, the samples were reported with the highest score on color, taste, and texture parameters. The firmness test showed that samples treated with 2% alginate and 0.2% CBLP had the lowest firmness loss and highest score for aroma. In summary longer quality retention of guava fruits was found after the addition of CBLP in alginatebased edible coating. Firenze University Press 2022-07-01 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/284065/1/182.pdf Utama, N. A. and Pranata, I. A. and Pramesi, P. C. (2022) Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barba-ta leaves powder as edible coating. Advances in Horticultural Science, 36 (2). pp. 135-144. ISSN 03946169 https://oaj.fupress.net/index.php/ahs/article/view/12341 10.36253/ahsc-12341 |
| spellingShingle | Nutrition and Dietetics Utama, N. A. Pranata, I. A. Pramesi, P. C. Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barba-ta leaves powder as edible coating |
| title | Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barba-ta leaves powder as edible coating |
| title_full | Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barba-ta leaves powder as edible coating |
| title_fullStr | Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barba-ta leaves powder as edible coating |
| title_full_unstemmed | Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barba-ta leaves powder as edible coating |
| title_short | Maintaining physicochemical and sensory properties of guava var. Getas Merah using alginate and Cyclea barba-ta leaves powder as edible coating |
| title_sort | maintaining physicochemical and sensory properties of guava var getas merah using alginate and cyclea barba ta leaves powder as edible coating |
| topic | Nutrition and Dietetics |
| url | https://repository.ugm.ac.id/284065/1/182.pdf |
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