| Abstrakt: |
A recent study conducted at Padjadjaran University explored the use of an edible coating derived from Spirulina platensis to extend the shelf life of Umagna tomatoes. The researchers found that tomatoes coated with 0.5% Spirulina platensis displayed the most favorable outcomes, including reduced respiration and weight loss, while maintaining attributes such as hardness, TAT content, water content, vitamin C content, and total sugar content. This concentration of Spirulina platensis extended the tomatoes' shelf life to 52 days. The study provides valuable insights into potential methods for preserving the quality of tomatoes during storage. [Extracted from the article] |
