THE APPLICATION OF PALM OIL DERIVATIVE-BASED GLOSSY COATINGS TO EXTEND THE FRESHNESS PERIOD OF AVOCADOS AT ROOM TEMPERATURE AND COLD TEMPERATURE Indra Budi Susetyo 1*), Wiwik Handayani 1), Agus Triputranto1**), Dian Anggraeni1), Maya Soraya1), Mulyana Hadipernata1)
Research Center for Agroindustry, Research Organization for Agriculture and Food National Research and Innovation Agency, LAPTIAB Building No. 610-614-KST BJ Habibie, South Tangerang, Banten, 15314, Indonesia
Abstract
Extension of avocado fruit freshness by extending the climacteric stage and delaying fruit aging is done by coating. The results of the research test of palm oil derivative-based coating formulations showed that it was able to extend the freshness of avocado fruit up to 12 days at room temperature storage compared to uncoated avocado fruit which was rotten within 5 days, and cold storage at a temperature of 12-13oC avocado fruit freshness could be extended up to 23 days compared to without coating which only lasted up to 14 days. The results showed that in storage at room temperature, the glossy coating was able to reduce the weight loss of avocados until day 12 to only 5.87% lower than without coating which was 26.78%, moisture content in coated fruit at 29.5% was closer than uncoated at 30.82%. The hardness level of the coated avocado is 12.4 kg/cm2 higher than that of the uncoated at 9.2 kg/cm2, the appearance of the fruit skin on the coated avocado is still fresh green until day 12 and on the avocado without coating on day 9 it already looks shriveled and rotten, the appearance of the coated mesocarp is still fresh on day 12, while without coating on day 9 it has begun to be unfit for consumption. While in cold temperature storage for 23 days, the glossy coating is able to reduce weight loss to 6.92% compared to without coating by 9.71%, moisture content in coated fruit can be maintained at 42.24% compared to uncoated at 30.97%. the level of hardness of the coated avocado is still high at 47.9 kg/cm2 compared to without coating at 15.9 kg/cm2, the appearance of the fruit skin on the coated avocado is still fresh green until day 23 and on the avocado without coating on day 14 it already looks shriveled.
Keywords: Coating, Climacteric, Avocado, and Palm Oil Derivatives
Topic: Palm Oil Product Diversification in Creative Industries
