Effect of Storage Temperatures on Color of Tomato Fruit (Solanum Lycopersicum Mill.) Cultivated under Moderate Water Stress Treatment

AbstractModerate water stress tomato cultivated hydroponically in the greenhouse contains high lycopene and very sensitive to storage temperatures. This study aimed to observe the effect of storage temperatures on the lycopene content and color quality parameters of tomato (both moderate water stress and no water stress tomato). The lycopene content of water stress tomato increased with the temperatures higher than 10°C while no water stress tomato relatively stable or increased slightly. The lightness (L*) value of water stress and no water stress tomato decreased during storage in 10, 15, 25 and 30°C temperatures. The redness (a*), yellowness (b*), a*/b*, hue (h), and chroma (C*) remained stable after 4 days storage in those temperatures. Storage with temperatures above 15°C increased the color parameters value of both water stress and no water stress tomato. Moderate water stress treatment increased the redness color and harvesting tomato in ripening stage will only shows lightness (L*) major change during storage

Comparative study of antioxidant effect from extract and fraction of 'Paku Atai Merah' ( Angiopteris ferox Coupel)

Paku Atai Merah tubers with the Latin name Angiopteris ferox Coupel have been used by the Dayak people as empirical treatment and have anticancer and antioxidant activity. The purpose of this study was to find out more the movement of extracts and fractions of Paku Atai Merah tubers in reducing free radicals using the total antioxidant capacity (TAC), CUPRAC, and Iron chelating methods. In this study, the sample used was the ethanol extract (EE) of A.ferox Copel and then partitioned using n-hexane (FHP), ethyl acetate (FEAP), and aqueous-ethanol (FEP) solvents. The effectiveness of the sample in reducing free radicals with various antioxidant assay methods. The results obtained from this study indicate that the extract and fraction of Paku Atai Merah tubers have good effectiveness as an antioxidant agent. The total antioxidant capacity (TAC) method showed that EAP had a total antioxidant capacity of 101.60 μM/mg QEAC compared to EE (44.62 μM/mg QEAC), FEAP (89.88 μM/mg QEAC), and FHP (81.21 μM/mg QEAC). In the CUPRAC method using gallic acid as a standard for comparison, the results obtained were EE (4.00 μM/mg GEAC), FHP (1.45 μM/mg GEAC), FEAP (8.66 μM/mg GEAC), and APA (8.72 μM/mg GEAC). The antioxidant activity using the chelating iron method in each sample of EE, HPA, EAP, and APA showed activity with IC50 values of 384 μg/mL, 387.41 μg/mL, 339.23 μg/mL, and 347.3 μg/mL. Based on the results obtained from this study, it can conclude that the extract and fraction of Paku Atai Merah tubers have an excellent antioxidant agent to develop as a food supplement