Effect of Sago Starch (Metroxylon rumphii) Edible Coating on the Shelf Life of Papaya (Carica papaya L.)

Abstract

California papaya fruit is included in the climatic fruit that experiences a respiration burst that accompanies or precedes ripening, through an increase in CO2 and ethylene so that California papaya tends to have a short shelf life. One of the postharvest handling efforts that can be done is to provide a protective layer or edible coating to extend the shelf life. This study aims to determine the effect of edible coating of sago starch on the shelf life of papaya fruit and to know the best treatment for the shelf life of papaya fruit. This research was conducted using experimental methods, with a single factor treatment design, arranged in a completely randomised design (CRD). This study was conducted with 4 treatments, namely Edible coating of sago starch with a concentration of 5% + Glycerol 5% + CMC 0.5%, Edible coating of sago starch with a concentration of 7.5% + Glycerol 5% + CMC 0.5%, Edible coating of sago starch with a concentration of 10% + Glycerol 5% + CMC 0.5%, Without coating or Control. The results showed that there was an effect of sago starch edible coating on the shelf life of papaya fruit on the parameters of weight loss, hardness, total soluble solids, total titratable acid and respiration rate. Sago starch edible coating treatment with 10% concentration + 5% Glycerol + 0.5% CMC was the best for papaya fruit shelf life. The use of natural edible coatings is expected to increase the shelf life of papaya fruit so that it can help improve food security.