Articles
Comparison of storage method and packaging material on physicochemical properties of fresh-cut melons (Cucumis melo L.) during distribution
Article number
1336_25
Pages
189 – 196
Language
English
Abstract
During the COVID-19 pandemic, customer awareness for food quality and safety is distinctly higher.
Fresh-cut fruits in Indonesia are traditionally distributed using wheelbarrows.
The increasing consumption of fruit in Indonesia must be accompanied by awareness of healthy lifestyles and the shift of consumer behavior to online stores.
The purpose of this study was to determine the effect of storage methods and packaging materials for fresh-cut melon on changes in physicochemical properties during the distribution process.
Variation of packaging materials used were polypropylene, plastic wrap, and without packaging as control.
The ice gel in cooled box delivery was used for storage method during distribution and compared to conventional methods (manual fruit carts). The physical parameters of melons fruit observed during distribution were weight loss, hardness level, pH value, and total soluble solids (TSS). The fresh-cut melons were stored in a distribution box which kept the temperature at ±18°C for 6 h.
The results showed that the storage method had a significant effect (p<0.05) on all parameters of physical quality.
While packaging material had a real effect (p<0.05) on weight loss and TSS, but has no effect (p<0.05) on hardness level and pH value.
Packaging using plastic wrap can reduce the weight loss of fresh-cut melons, while polypropylene plastic can maintain the hardness level, pH value, and TSS of cut melons fruit.
Fresh-cut fruits in Indonesia are traditionally distributed using wheelbarrows.
The increasing consumption of fruit in Indonesia must be accompanied by awareness of healthy lifestyles and the shift of consumer behavior to online stores.
The purpose of this study was to determine the effect of storage methods and packaging materials for fresh-cut melon on changes in physicochemical properties during the distribution process.
Variation of packaging materials used were polypropylene, plastic wrap, and without packaging as control.
The ice gel in cooled box delivery was used for storage method during distribution and compared to conventional methods (manual fruit carts). The physical parameters of melons fruit observed during distribution were weight loss, hardness level, pH value, and total soluble solids (TSS). The fresh-cut melons were stored in a distribution box which kept the temperature at ±18°C for 6 h.
The results showed that the storage method had a significant effect (p<0.05) on all parameters of physical quality.
While packaging material had a real effect (p<0.05) on weight loss and TSS, but has no effect (p<0.05) on hardness level and pH value.
Packaging using plastic wrap can reduce the weight loss of fresh-cut melons, while polypropylene plastic can maintain the hardness level, pH value, and TSS of cut melons fruit.
Authors
S.B. Anoraga, H.V. Putri, N.R. Shofiyani, N.S.K. Wardhani, I. Sabarisman, M.A.F. Falah
Keywords
box delivery, ice gel, pandemic, polypropylene, temperature
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