RESULTS SEMINAR

EXTENDING MANGO (Mangifera Indica L.) SHELF-LIFE WITH COMBINATION

OF ZERO ENERGY COOL CHAMBER (ZECC), WASHING AND PACKAGING
Ashabul Firdaus
(G311 15 013)
Background 3. BPS : Production in 2014 = 2.4 million
tons / year, 2015 = 2.1 million tons / year,
Decreased production = 10.39%
• MANGO
Quality loss and damage up to
1. Tropical plants from asia
20-50%

4. The main problem is the poor handling of the harvest and

2 Seasonal Fruit postharvest which causes damage to quality
and easily damaged

5. Cold Storage
So people consume it in
fresh form
ZECC is a postharvest handling
solution

Research on Kamilia and

Dirpan (2017), mangoes
can be stored for up to 14
days at ZECC

A combination of ZECC
storage and postharvest
technology treatments
such as the washing and
packaging process
 The benefits and the
objectives of the
research
To find out the physical, chemical, microbiological, and
Problem statment
Based on the background
01 sensory quality of mangoes stored in ZECC (Zero
Energy Cool Chamber) with a combination of
postharvest technology.
presented, the problem
formulation can be drawn To find out how long to store mangoes using ZECC
namely how the quality or
quality of mangoes using 02 (Zero Energy Cool Chamber) combined with
postharvest technology.
ZECC (Zero Energy Cool
Chamber) combined with Benefits
other postharvest
technologies, as well as how The benefits of this research is to be able to facilitate
long the mangoes are farmers and related stakeholders in maintaining quality,
stored. extending the shelf life of agricultural products after
harvest, especially mangoes
 METHODOLOGY OF THE RESEARCH

Time and Tools and

Place of the Materials
Research

This research was conducted in July - November Tools Materials

2019 in the Food Processing Laboratory and
Chemical Laboratory Food Quality Analysis and
Supervision of Food Science and Technology
Study Program, Department of Agricultural
Technology, Faculty of Agriculture, Hasanuddin
University, and in the Global Development
Learning Networking (GDLN) room in the building
Research Activity Center (PKP) and Lecturer
Housing Unhas Tamanlarea, Makassar.
ZECC, PP plastic packaging, fruit racks, Mango (77 fruits) with a maturity
temperature and RH sensors, hoses, level or index 2 (light green),
scales, analytical scales, moisture scales aquadest, detergent, chlorine,
analyzer, colorimeter, penetrometer,
calcium hydroxide (Ca (OH) 2),
digital hand refractometer, pH meter, stir NaOH, iod, indicator PP, alcohol,
bar, beaker, erlenmeyer, measuring flask, buffer pH 7, mineral water, starch
drop pipette, volume pipette, petri dish, indicator (starch), potato dextrosa
autoclave, bulp, micropipet, test tube, agar (PDA), inhibitors
tube rack, laminar air flow (LAF) ), plates, (chloramphenicol), cotton, and
spoons, knives, washcloths, blenders. labels
Procedure of the research
Preliminary of
the researcher Main research
Research Design
The research design was divided into
2 stages. The first stage is to determine
the best treatment of mangoes with a
variety of washing materials, with
treatment:
A0: Control (without washed)
A1: Washed with water
A2: Detergent 1% + Ca (OH) 2 0.25%
A3: Detergent 1% + Ca (OH) 2 0.5%
After storage in ZECC and at room
temperature, visual observations were
carried out with the physical parameters of
the surface of the fruit skin, color, sap and
dirt.
The next step was the best treatment
of the results of washing the mangoes
above will be combined with packaging
techniques using Polypropylene (PP)
plastic. Then analyzed every 3 days from
various observational parameters.
 Research parameters Procedure of data analysia

Observation parameters in stage 1 were

physical parameters of fruit skin surface,
color, sap and dirt. Observation parameters
in step 2 include vitamin C, pH value,
moisture content, total acid, total dissolved
solids, weight loss (weight), skin color,
hardness test, total microbial, organoleptic
test using 15 panelists.
Data processing was used quantitative descriptive method, all
parameters were analyzed by analysis of variance (ANOVA)
with three replications. The difference for each treatment was
further tested using the Duncan test. Software used for data
processing is Microsoft Excel 2016 and IBM SPSS Statistics
Version 23.
First Phase Research
 Second Phase
Research
The second step in this study was conducted to determine the quality and duration of storage of
mangoes during storage. The best treatment of mango is washing with detergent 1% + Ca (OH)
2 0.5% then packing using Polypropylene (PP) plastic and without packaging, then the quality is
analyzed. Storage of mangoes in ZECC shows that mangoes that are packed with
Polypropylene (PP) plastic can be stored in ZECC for 21 days, while mangoes without
Polypropylene packaging can only be stored with a shelf life of 18mangoe
1. Weight Loss
2. Level of Violence 3. Vitamin C Levels
4. Total Acid 5. Total Solids Dissolved
6. Acidity (pH) 7. Water Content
8. Skin Color
 9. Organoleptik Test
Color Taste

The Scent Texture

10. Microbial Analysis (Mold and Yeast)
 CONCLUSIONS AND SUGGESTION
Conclusions
01 Mango without packaging (ZT) is better in terms of
chemical and sensory quality, while mangoes with
packaging (ZK) are better in terms of quality and
microbiology..
02
Long storage of mangoes in Zero Energy Cool
Chamber storage by combining post-harvest
technology, namely mangoes without packaging
treatment (ZT) can be stored for 18 days, and
mangoes with packaging treatment (ZK) are stored for
21 days.
Suggestion
Storage in ZECC with a combination of
postharvest technology needs to be
socialized to farmer groups so that it can be
applied to improve the quality of mangoes. It
is necessary to control the air activity entering
the ZECC to avoid the process of fruit
maturity that is not uniform during storage. It
is necessary to measure the respiration rate
and the level of ethylene hormone produced
by the fruit during storage. And it is
recommended that further research be
carried out comparing the shelf life of fruit in
ZECC storage with MAP or CAP, or fruit
storage in ZECC with various types of
packaging.
Thank You