Kinetic Analysis of Physical Quality Change on Eggplant (Solanum melongena L.) during Storage

Autor:	Hanis Adila Lestari, Christian Soolany, Amas Agung Pandu Prabowo
Rok vydání:	2020
Předmět:	Horticulture Melongena biology Chemistry Kinetic analysis Kinetics Postharvest chemistry.chemical_element Solanum Calcium biology.organism_classification Total dissolved solids Shelf life
Zdroj:	Jurnal Agritechno. :84-89
ISSN:	2656-2413 1979-7362
DOI:	10.20956/at.v13i2.339
Popis:	Eggplant is one of fruit much like by many people. Postharvest handling of eggplant could reduce losses due to short shelf life. One of the method to extend the shelf life of eggplant was stored at low temperature and soaked into solution of calcium cloride. The purpose of this research was to study kinetics eggplant quality during storage. Treatment to research was eggplant soaked in solution of calsium clorida (CaCl2) with concentration 0%, 1% and 2% then stored at 28°C and low temperature (9°C). Rate of quality is analyzed using kinetic equation. The kinetics of weight losses use zero-order, first-order was for hardness change and total dissolved solids. The research result showed that soaked into solution of calcium chloride (CaCl2) was capable of inhibiting the rate of change the quality of eggplant.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3ac739847d476fcdbacc948e45e92384 https://doi.org/10.20956/at.v13i2.339 Zobrazit plný text záznamu