Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage

*Albertus Carolus Dito Wratsongko -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Anang Mohamad Legowo -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Ahmad Ni'matullah Al-Baarri -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Mulyana Hadipernata -  Center of Agricultural Post-Harvest Research and Development, Bogor, Indonesia
Wisnu Broto -  Center of Agricultural Post-Harvest Research and Development, Bogor, Indonesia
Received: 16 Feb 2019; Revised: 2 Mar 2019; Accepted: 14 Apr 2019; Published: 2 May 2019.
Open Access Copyright 2019 Journal of Applied Food Technology
License URL: http://creativecommons.org/licenses/by-sa/4.0/
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Section: Summary Research
Language: EN
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Abstract

This study was done to preserve snake fruit cultivar Pondoh cold temperature storage. Snake fruits was obtained from Turi, Sleman, Yogyakarta and transferred to the laboratory with the aseptic condition. The sortation based on the visual method was used to collect the proper snake fruit. The cleaning using aseptic cloth was done prior to storage. The snake fruit was collected individually in refrigeration containers at temperatures of 10±5˚C. The storage was done for 30 days and it was stopped until appearance of physical damage in snake fruit. The result indicates that the storage using this method might extend the shelf-life of snake fruit until 28 days. However, snake fruit was hardly to peeled and dry. It can be concluded that cold temperature might extend the shelf-life of snake fruit.

Keywords
Snake fruit, hypoiodous acid, browning enzymatic, fungal infection, shelf-life

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