THE INFLUENCE OF HIGH CARBON DIOXIDE LEVELS IN ALL-IN-ONE MODIFIED ATMOSPHERE STORAGE ON BANANAS, PAPAYAS, AND WATERMELONS' SHELF LIFE
DOI:
https://doi.org/10.11113/jurnalteknologi.v88.24535Keywords:
Carbon dioxide-oxygen ratio, modified atmosphere storage, glucose level, shelf timeAbstract
Modified Atmosphere Storage (MAS) can extend the shelf life of fruits. The biological quality assessment of the preserved fruit and the fluid-mechanical phenomena within the compartment determine MAS performance. Most researchers investigate MAS performance for freshly picked fruit compared to post-harvest products, because the former are direct consumption commodities. MAS performance for post-harvest purposes requires a molecular analysis approach to describe the energy release during respiration. Recent technology focuses on single storage for one type of fruit. The carbon dioxide-to-oxygen ratio inside the MAS compartment is a critical controlling factor in suppressing respiration and slowing the decay process. Therefore, this study aims to investigate the application of all-in-one storage for banana, papaya, and watermelon under high-concentration carbon dioxide. An experimental study is set up with three carbon dioxide levels (30%, 40%, and 50% by mass) and skin thickness, hardness, and glucose. A molecular analysis is set up to identify the decay process. This study also explains the direct bandgap energy produced by the fruit. The study results show that MAS treatment is highly effective in retaining mass, skin thickness, and hardness with 30% CO2 application for banana, and bandgap energy shows that banana has the lowest eV after MAS treatment in comparison to storage under room temperature, and direct bandgap energy is able to describe the fruit respiration rate slowing down during MAS treatment.
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