International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 2 (2018)

Shelf life prediction of eggplant by application of hydrocooling technics and various temperatures of storage

Author(s): Maya Sari, Juliana Br Simbolon, Sumatera Tarigan
Abstract: Eggplant is one of the horticultural commodities that commonly consumed by society. An appropriated postharvest handling of the produce, therefore, is needed to maximize get the best out of its utilization. The purpose of this research is developing of kinetic model to predict shelf life of eggplants and determining the best postharvest handling which can maintain its physical quality. Precooling treatment on this research is applied by using water in temperature of about 7oC and the precooling time about 10 and 20 minutes, and then the produce storage in various temperatures of 7oC, 15oC and 28oC. Changing of textures is analyzed by the kinetic variations and it is used to predict shelf life of eggplants. Results of the study showed that precooling treatments is able to decline the temperature of eggplants. The precooling and cool storing are also able to maintain fresh of the produce. Based on kinetic changes, shelf life of precooling eggplants in 10 minutes are 14 days, precooling in 20 minutes are 18 days and the non-precooling are only 5 days. Equations on this research are used to predict changing the physical quality and shelf life of eggplants.
Pages: 67-71  |  885 Views  512 Downloads
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