The Effect of Packaging Methods on Characteristics of Zalacca During Storage

Abstract

Modifying storage conditions through modified atmosphere packaging (MAP) is an effort that can be done to maintain the quality and shelf life of zalacca fruit. The application of MAP causes the concentration of O2 and CO2 to change from normal conditions so that it affects the physiological activity of the fruit. MAP in this study was carried out through the application of several packaging techniques for zalacca fruit. The packaging technique includes packaging using plastic wrap, 0.05 mm LDPE plastic with 12 perforations with a diameter of 0.5 cm, packaging with 0.05 mm LDPE plastic by adjusting the composition of the air in the plastic at 9% O2 and CO2 concentrations, and control. Zalacca fruits were cleaned by brushing, treated with immersion in 5% galangal extract, air-dried, packed in various packaging techniques, then stored in a refrigerator at 12°C and stored for 21 days. Observations were made every 7 days on weight-loss parameters, moisture content of skin and flesh, total soluble solids, and visual observations of zalacca fruit appearance. The results showed that the use of wrapping plastic film as a packaging material could reduce weight loss and maintain moisture content and TSS and better maintenance of visual appearance.