Effects of Postharvest Coatings and Heat Treatment on Quality of Stored Pineapple Fruits

Studies on the effect of postharvest treatments (surface coating, heat, and, combination of surface coating and heat treatments) on the changes in physico-chemical characteristics, rate of respiration, diseases and physiological disorder of fresh N36 and Gandul pineapples during storage at 10 ± 10C were carried out. Studies on the effect of various surface coating emulsion (paraffin, palm oil and Semperfresh) showed that palm oil was effective in maintaining the skin firmness, prolonging shelf life, significantly (p <0.05) increasing SSC and subsequently receiving the highest scores in appearance, colour and texture in sensory evaluation of N36 pineapples. Palm oil treatment significantly (p <0.05) reduced ascorbic acid (AA) content, fructose, sucrose and total sugar for Gandul pineapples. Paraffin retarded the ripening, significantly (p <0.05) increased pH, SSC:TA ratio, fructose and glucose content and scores for odour, and sourness but reduced SSC of N36 pineapples. In Gandul pineapples, paraffin significantly (p <0.05) increased AA, TA and fructose content but reduced pH. All the surface treatments were able to significantly reduce weight loss, except for Semperfresh. Semperfresh increased fructose and glucose content and reduced SSC of N36 pineapples. In Gandul pineapples, Semperfresh significantly lowered (p <0.05) pH, fructose, sucrose and total sugar content. CO2 production can only be reduced by paraffin treatment in Gandul pineapple. Heat treatment (HT) (38-420C for 24 hours) and combination of heat and surface coating treatment (CHT) were applied to N36 and Gandul pineapples before storage at 10 ± 1°C, 85 – 88% relative humidity. HT reduced internal browning (IB) and decayed fruit, promoted colour development on skin and pulp but increased weight loss in both cultivars. The positive effects of HT were more significant (p <0.05) in Gandul cultivar than N36 cultivar. HT significantly increased (p <0.05) fructose, glucose, SSC and AA in Gandul cultivar and sensory scores of N36 cultivar. CHT significantly reduced (p <0.05) weight loss during heating and increased SSC:TA ratio in both cultivars. It also increased (p <0.05) total sugar and SSC in N36 cultivar, and increased the sensory taste for Gandul cultivar. HT did not affect CO2 production of N36 and Gandul pineapples stored at low temperature

Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)

Cantaloupes continue to ripen after harvesting which is caused by ethylene production due to climacteric behaviour during postharvest storage. In this study, the cantaloupe fruits harvested at commercial maturity were evaluated for quality attributes during three weeks of storage at 10°C and a relative humidity (RH) of 90±5%. In addition, fresh-cut samples were stored for a further 19 days at 2°C and 87% RH. The fresh-cut samples were prepared on a weekly basis by dipping into deionised water (control) at 2°C for 1 minute. The effect of postharvest storage of cantaloupe on the physico-chemical properties and microbial activity was observed prior to fresh-cut processing. It was found that firmness, luminosity (L*), and titratable acidity (TA) decreased, while total soluble solids (TSS), pH, TSS:TA ratio, microbial activity (total plate count (TPC) and yeast and mould (YM)) of the fresh-cut increased over the postharvest storage period of the fruit. Meanwhile, the orange colour and the intensity (hue angle, hab, and chromaticity) of the flesh did not differ significantly during storage. The cantaloupe stored for three weeks at a low temperature indicated a successful potential for fresh-cut processing due to good maintenance of the product quality

Effect of postharvest storage of whole fruit on physico-chemical and microbial changes of fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)

Cantaloupes continue to ripen after harvesting which is caused by ethylene production due to climacteric behaviour during postharvest storage. In this study, the cantaloupe fruits harvested at commercial maturity were evaluated for quality attributes during three weeks of storage at 10°C and a relative humidity (RH) of 90±5%. In addition, fresh-cut samples were stored for a further 19 days at 2°C and 87% RH. The fresh-cut samples were prepared on a weekly basis by dipping into deionised water (control) at 2°C for 1 minute. The effect of postharvest storage of cantaloupe on the physico-chemical properties and microbial activity was observed prior to fresh-cut processing. It was found that firmness, luminosity (L*), and titratable acidity (TA) decreased, while total soluble solids (TSS), pH, TSS:TA ratio, microbial activity (total plate count (TPC) and yeast and mould (YM)) of the fresh-cut increased over the postharvest storage period of the fruit. Meanwhile, the orange colour and the intensity (hue angle, hab, and chromaticity) of the flesh did not differ significantly during storage. The cantaloupe stored for three weeks at a low temperature indicated a successful potential for fresh-cut processing due to good maintenance of the product quality

Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging

Consumers today prefer to purchase ready-to-eat, fresh-cut fruit that is readily available at the markets and retailers. They generally select the fresh-cut fruit base on the quality, freshness, nutrition and safety. The effects of packaging condition on fresh-cut Cantaloupe were studied during 18 days of storage at 2°C and 87% RH. Fresh-cut Cantaloupe pieces were packed in a Polypropylene (PP) container. As a control, the container was cover with lid without film, while Sample 1 (S1) was sealed only by a 40 μm PP film and Sample 2 (S2) was sealed with a 40 μm PP film and then adding the lid cover. Changes in colour, firmness Total Soluble Solids (TSS), pH, Titratable Acidity (TA) and Total Plate Count (TPC) were evaluated over time. During storage, it was found that the firmness significantly decreased from day 0 until day in all packaging conditions. Color parameters Luminosity (L*) and Chromaticity (C) were significantly change at the significance level of 95% (p&lt;0.05) while hue angle (hab) were not significant (p&lt;0.05) change for all types of packaging. Meanwhile, pH, Titratable Acidity (TA) and Total Plate Count (TPC) were significantly changed over time at the significance level of 95% (p&lt;0.05). The fresh cut cantaloupe packed with the control method showed better appearance and quality as compared to the other treatments after 18 days of storage. These results suggest that the PP container with a lid cover only (control) is suitable to be used for fresh cut cantaloupe during the first 18 days of storage at 2°C

Effect of various coatings on the chemical changes of different pineapple cultivars (N36 and Gandul) at low temperature storage

The chemical changes in N36 and Gandul pineapples stored at 10 ± 1 °C; 85–88% RH and the effects of various surface coatings (palm oil, liquid paraffin, Semperfresh) were examined by monitoring fruit total soluble solids (TSS), titratable acidity (TA), sugar-acid ratios (TSS:TA), pH and individual sugars (glucose, fructose and sucrose). Palm oil was effective in reducing ascorbic acid loses of N36 pineapple. All surface treatments significantly (p <0.05) reduced the TSS value in all pineapple cultivars except for N36 pineapple treated with palm oil. In N36 pineapple, the palm oil caused an increase in the TSS during storage. Sugar-acid ratio was significantly (p <0.05) increased by palm oil as observed in all pineapples, however, sample treated with Semperfresh and paraffin caused an increase in the sugar-acid ratio as observed in Gandul and N36 pineapples, respectively. Titratable acidity (TA) was significantly (p <0.05) reduced by all surface treatments in all pineapples except for paraffin treatment on Gandul pineapple. Paraffin treatment retained ascorbic acid in all pineapples during storage. However the palm oil coating only retained ascorbic acid on N36 pineapple. Paraffin coating significantly (p <0.05) reduced fructose and sucrose in N36 pineapple, but significantly (p <0.05) increased the fructose content in Gandul pineapple. Fructose, sucrose and total sugar in Gandul pineapple were significantly (p <0.05) reduced by palm oil and Semperfresh treatments

Effect of different Fruitone concentrations on the physical characteristics and postharvest physiological disorder of cold stored pineapple

Fruitone CPA (2–(3 Chlorophenoxy) propionic acid) is a plant growth regulator found to exert many beneficial effects on the characteristics of pineapple during development and postharvest storage at low temperature. A study was carried out on the effect of different concentrations of Fruitone CPA (0–44 ppm active ingredient) on the physical characteristics (weight loss, colour, firmness) and sensory evaluation (appearance, colour, texture, odour, flavour, sourness, sweetness, and overall acceptability) of pineapple (cv. Gandul) during storage (10 ± 1 °C) for fresh consumption. Low concentrations of Fruitone CPA (8.8 ppm) was sufficient in maintaining the quality of pineapple in terms of reduction in weight loss, delayed ripening, and increased skin, pulp and core firmness due to alteration of shape, size, fruitlet air space and internal atmosphere. The effect of Fruitone CPA in improving firmness was more noticeable on the skin than the pulp of the pineapple. Fruitone CPA treatment (44 ppm) has potential in producing pineapple resistant to internal browning disorder and significantly (p <0.05) increased the sensory score in terms of appearance, colour and texture

Subminiature panel (SMA-P) coaxial sensor for the determination of moisture content of mango cv. Chok Anan

The research describes the development of a simple, cheap and efficient open-ended coaxial sensor for the determination of moisture content of Chok Anan mango during fruit ripening from week 5 to week 17. The sensor was a modification of a standard subminiature panel (SMA-P). The finite element method was used to calculate the numerical values of the reflection coefficient. The reflection coefficient of the sensor was measured using a Microwave Network Analyzer in the frequency range from 1 to 4 GHz. The actual moisture content was obtained using standard oven drying method. A calibration equation was obtained to predict moisture content from the measured reflection coefficient at 1 GHz with accuracy within 1.5%. The results indicate that the amount of m.c. in Chok Anan mango can be determined with excellent accuracy using a SMA-P coaxial sensor as an OEC sensor

Microwave technique for moisture content and pH determination during pre-harvest of mango cv. Chok Anan

The maturity of mango is usually assessed by the determination of its moisture content (m.c.), soluble solid content (SSC) and pH. However, these techniques are either time consuming, tedious or destructive. In this research, we extend the application of the open-ended coaxial probe technique to determine m.c. and pH of Chok Anan mango from its dielectric properties from week 5 to week 17 after anthesis. The effects of frequency and m.c. on the values of the dielectric constant and loss factor were also investigated. The critical frequency separating the different polarizations was found to be inversely proportional to m.c. Also, in this research we proposed a new classification of fruit ripeness related to the number of weeks after anthesis. The actual dielectric properties, m.c., SSC and pH of Chok Anan mango were measured using standard methods. Relationships were established between the dielectric constant, loss factor, critical frequency, pH and m.c. The accuracy for the determination of m.c. and pH using the coaxial probe was within 1.7% and 3.0%, respectively

EFEKTIVITAS GOOGLE CLASSROOM SEBAGAI MEDIA KEGIATAN BELAJAR MENGAJAR SISWA KELAS XI DI SMK NEGERI 3 KOTA TANGERANG-BANTEN

Penelitian dilatar belakangi adanya pandemi Covid-19 yang menyebabkan pembatasan kegiatan termasuk pendidikan, Guru dituntut untuk mampu menciptakan media belajar yang dapat digunakan peserta didik dari rumah secara efektif. Siswa kelas XI SMK Negeri 3 Kota Tangerang menerapkan proses pembelajaran dari rumah menggunakan media google classroom. Penelitian ini bertujuan untuk menganalisa 1) Penggunaan media google classroom siswa kelas XI di SMK Negeri 3 Kota Tangerang, 2) Mengetahui efektivitas pembelajaran online menggunakan media google classroom siswa kelas XI di SMK Negeri 3 Kota Tangerang, 3) Kendala pengunaan google classroom sebagai media kegiatan belajar mengajar siswa kelas XI di SMK Negeri 3 Kota Tangerang. Hasil penlitian: 1) Siswa kelas XI di SMK Negeri 3 Kota Tangerang telah melakukan pembelajaran online menggunakan google classroom sejak bulan Maret tahun 2020 sebagai kebijakan dari sekolah, merupakan aplikasi gratis, mudah digunakan, dan guru tidak kesulitan&nbsp; mengelola pembelajaran, kegiatannya berupa absensi, pemberian materi, dan tugas. 2) Pembelajaran online menggunakan google classroom siswa kelas XI di SMK Negeri 3 Kota Tangerang kurang efektif, berdasarkan indikator pembelejaran efektif menurut Wotruba dan Wright didapatkan bahwa dalam google classroom komunikasi kurang efektif, penguasaan materi kurang efektif, dan hasil belajar siswa tidak mencapai KKM. 3) Kendala penggunaan google classroom sebagai media kegiatan belajar mengajar siswa kelas XI di SMK Negeri 3 Kota Tangerang yakni tidak bisa menampilkan grafik aktifitas siswa, menghabiskan banyak kuota internet, siswa tidak memiliki handphone canggih, dan kesulitan dalam pengoperasian