Studi Pemberian Kalsium Klorida (CaCl2) Pada Proses Pemasakan Buah Tomat (Lycopersicum esculentum Mill.) Setelah Panen  

Oleh:

Setijorini, Ludivica Endang ; Sulistiana, Susi

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Jurnal Matematika, Sains, dan Teknologi vol. 3 no. 1 (Mar. 2002)
Topik: Kalsium Klorida; CaCl2; Tomat; proses Pemasakan Tomat; Lycopersicum esculentum Mill.
Fulltext: Ludivica Endang Setijorini_Susi Sulistiana.pdf (100.6KB)

Isi artikel

Calcium chloride dips were applied to tomato fruits taken from breaker stage. The treatments applied were 0, 0,05, 0,10, and 0,15 M calcium chloride for 10 minutes. Color development, firmness, weight loss, respiration (CO2) rate, and calcium pectate contain were evaluated periodically during storage at room temperature. Application of calcium chloride dips resulted in inhibited respiration, color development, and weight loss. A delay in the respiration rate and development of color were at least 4-8 days. Calcium chloride dips improved flesh firmness and calcium pectate contain of tomato fruits during storage. The doses of 0,05 and 0,10 M were found to be the optimal doses in delaying ripening and senescence.

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