KARAKTERISTIK PASCAPANEN BUAH MANGGIS (Garcinia mangostana L.) SELAMA PENYIMPANAN DENGAN PELAPISAN SHELLAC (Postharvest Characteristics of Mangosteen (Garcinia mangostana L.) Fruits Coated with Shellac During Storage)

Nurhayati, Yati and Rahayu, Arifah and Ramdani, Hisworo (2015) KARAKTERISTIK PASCAPANEN BUAH MANGGIS (Garcinia mangostana L.) SELAMA PENYIMPANAN DENGAN PELAPISAN SHELLAC (Postharvest Characteristics of Mangosteen (Garcinia mangostana L.) Fruits Coated with Shellac During Storage). Jurnal Agronida, 1 (2). ISSN 2407-9111

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Abstract

The research was aimed at obtaining the right concentration of shellac to maintain the postharvest characteristics of mangosteen fruits during storage at low (12 oC) and room (28-29oC) temperature. A completely randomized design (nested) was used. The concentrations of shellac (0%, 25%, 33.3%, and 50%) were nested (12 oC and room temperature of 28-29oC). Results showed that storage at 12 oC was better than at room temperature in maintaining weight, diameter and sepal color (L, a and b values), skin color (a and b values), TSS (total soluble solids) content. At 12 oC, the use of 50% shellac was found to maintain diameter and the use of 25% shellac could maintain fruit skin color (L, a and b values). At room temperature, 50% shellac could maintain diameter, sepal color (L value), and TSS, 33.3% shellac could maintain fruit skin color (L value), 25% shellac could maintain sepal color (L value) and TSS)

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