Analysis of Vitamin C Resistance in Red Grapes (Vitis vinifera) After Exposure to Extremely Low Frequency (ELF) Magnetic Fields Intensity 700 uT and 900 uT

Abstract

The resistance of grapes at room temperature only reaches 7 days, then it will experience a decrease in quality and spoilage by the activity of pathogenic bacteria. This study aims to analyze the resistance of Vitamin C in red grapes (Vitis vinifera) by exposure to an Extremely Low Frequency (ELF) magnetic field with an intensity of 700 μT and 900 μT. This research is a laboratory experimental research using a completely randomized design. The sample of this study was red grapes (Vitis vinifera) in fresh condition as much as 7 kg, grouped into 7 groups @ 1 kg. One group as a control (K), three groups were exposed to an ELF magnetic field with an intensity of 700 μT, with a duration of exposure of 2x15 minutes (E-700.15), 2x30 minutes (E-700.30), and 2x45 minutes (E-700, 45). Three other groups were exposed to an ELF magnetic field with an intensity of 900 T, with a duration of exposure of 2x15 minutes (E-900.15), 2x30 minutes (E-900.30), and 2x45 minutes (E-900.45). is a component of ELF electromagnetic waves generated by current transformers by minimizing the intensity of the electric field up to 30 Volt/m. Measurement of Vitamin C and pH at the beginning and then 6 days, 12 days, and 18 days after being exposed to the ELF magnetic field. The results showed that the levels of Vitamin C in the group exposed to the ELF 900 T magnetic field for 2x30 minutes did not differ significantly (p>0.05) compared to the initial condition when it was still fresh, and physically the number of fresh fruit until the 12th day is the most. Conclusion: exposure to the ELF magnetic field intensity of 900 T for 2x30 minutes significantly (p<0.05), was able to maintain Vitamin C in red grapes until the 12th day