Colour of mangosteen red-violet caused by betalain pigment content. The colour easy to destroy, beacause its characteristics, instabi;, water soble and effected by sunlight, oksigen and warm temperature. In addition, the charses of colour on mangosteen skin also effected by mechanical injury.
Appereances is ones of the quality atributes. Colour can contribute of the appereances, therefore will ditermine the degree of consumen accepted. So is needed of research to increase the stability of mangosteen colour. On the other hand to make the mangosteen atractive and also to increase its shelf-life.
Based on the result, using of ekstract betalain pigment from belt with concentration 75% v/v and deeping process for 10 minutes can improve the quality of mangosteen especially the colour, freshness and increase the shelf-life as well
