Different Levels of 1-Methylcylopropene to Keep the Quality of Pineapple

Fitri Lestari; M. Arif Syakban; Sri Rahayoe; Bayu Nugraha

doi:10.2991/978-94-6463-086-2_56

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Different Levels of 1-Methylcylopropene to Keep the Quality of Pineapple

Authors

Fitri Lestari¹, M. Arif Syakban¹, Sri Rahayoe¹, Bayu Nugraha¹^{, *}

¹Department of Agricultural and Biosystems Engineering, Universitas Gadjah Mada, Jl. Flora No. 1, Sleman, Yogyakarta, 55281, Indonesia

^*Corresponding author. Email: bayu.nugraha@ugm.ac.id

Corresponding Author

Bayu Nugraha

Available Online 28 December 2022.

DOI: 10.2991/978-94-6463-086-2_56 How to use a DOI?
Keywords: Postharvest; Tropical fruit; Shelf-life; Respiration; Cold storage.s
Abstract: Pineapple is one of Indonesia′s leading tropical fruits distributed in both domestic and international markets. High demand for pineapple leads to the development of pineapple preservation in Indonesia. However, postharvest handling constraints that have not been optimally hampered restrict the development of the pineapple agroindustry due to fruit damage. In addition, it can cause problems in the form of quality degradation such as the appearance of mold, decay, shell pitting, chilling injury, and internal browning. One way to inhibit damage and extend pineapple’s shelf life is applying 1-Methylcyclopropene (1-MCP). This study used 1-MCP treatment with a concentration of 1 ppm to keep the pineapple quality for long-term storage. This study used 192 fresh pineapples produced by PT Great Giant Pineapple. The treated pineapples were kept at a display temperature of 25 ± 0.5°C and a cold temperature of 7 ± 0.5°C. Changes in physiological parameters such as carbon dioxide (CO₂) production, texture, weight loss, and shell color were analyzed every 4 days in display temperature and every 7 days for 42 days of storage in cold temperature. Statistical analysis was implemented to test the 1-MCP effect on pineapple for each parameter. This study has a conclusion that pineapple with 0,5 ppm treatment has the best results as also shown for other fresh products.
Copyright: © 2023 The Author(s)
Open Access: Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title: Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
Series: Advances in Biological Sciences Research
Publication Date: 28 December 2022
ISBN: 978-94-6463-086-2
ISSN: 2468-5747
DOI: 10.2991/978-94-6463-086-2_56 How to use a DOI?
Open Access: Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

ris enw bib

TY  - CONF
AU  - Fitri Lestari
AU  - M. Arif Syakban
AU  - Sri Rahayoe
AU  - Bayu Nugraha
PY  - 2022
DA  - 2022/12/28
TI  - Different Levels of 1-Methylcylopropene to Keep the Quality of Pineapple
BT  - Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
PB  - Atlantis Press
SP  - 419
EP  - 423
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-086-2_56
DO  - 10.2991/978-94-6463-086-2_56
ID  - Lestari2022
ER  -

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