Sumardi, - (2010) HOT WATER TREATMENT AS AN ALTERNATIVE TO PROLONGING SHELF LIFE AND IMPROVING THE QUALITY OF MANGO. In: National Student Conference on Food Science& Technology.
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Abstract
Mangoes plantation has been increasing rapidly over the last 30 years. Under the socio-cultural circumstances in Indonesia's farming system, the mangoes plantation is mostly managed by small farmers, who were generally low in neither educationalnor economic background, as well as in cooperative network. As seasonal and climacteric fruit, mangoes is harvested seasonally. Therefore, in the harvesting season, mangoes were available abundantly. Consequently, the price was cheap, and even unsold. One of the factors which resulting unsold mango is the harvested mangoes take long rutes of farm gate to market display, as the consequences of small farm mangoes plantation owned by farmers. Regarding to this, an applicable, inexpensive, effective, environmentally friendly, and of course observable treatment is needed to overcome these mangoes post-harvested weaknesses. An explorative studies was made to review hot water treatment application on post-harvest management of mangoes over the last 30 years. The studies over the last three decades proved that hot water treatments effectively have been prolonging shelf-life up to 8 days after two weeks of storage among fruits of the three varieties. The treatments have also been reported no effects on fruit quality including total soluble salts and vitamin C contents. Therefore, hot water treatment is currently needed to be developed in large scale.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 640 Home & family management > Food and Drink |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Sumardi . |
| Date Deposited: | 27 Apr 2023 01:10 |
| Last Modified: | 27 Apr 2023 03:37 |
| URI: | http://repository.unika.ac.id/id/eprint/31545 |
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