Vol. 33 No. 1 (2019)
Articles

Combination of alginate based edible coating-betel essential oil in extending the shelf life of rose apple cv. Dalhari (Syzygium samarangense)

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  • Chandra Setiawan,
  • Nafi Utama,
  • Bintang Pradana
Chandra Setiawan
Department of Agrotechnology, Faculty of Agriculture, Universitas Muhammadiyah Yogyakarta
Nafi Utama
Department of Agrotechnology, Faculty of Agriculture, Universitas Muhammadiyah Yogyakarta
Bintang Pradana
Department of Agrotechnology, Faculty of Agriculture, Universitas Muhammadiyah Yogyakarta
DOI: https://doi.org/10.13128/ahs-22953

Published 2018-09-18

Keywords

  • alginate,
  • betel essential oil,
  • edible coating

How to Cite

Setiawan, C., Utama, N., & Pradana, B. (2018). Combination of alginate based edible coating-betel essential oil in extending the shelf life of rose apple cv. Dalhari (Syzygium samarangense). Advances in Horticultural Science, 33(1), 33–38. https://doi.org/10.13128/ahs-22953
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Abstract

Rose apple cv. Dalhari is a local fruit grown in Berbah District, Special Region of Yogyakarta. This fruit perishable easily loses its water content and is attacked by microbes. This research aimed to determine the best combination between alginate and betel essential oil to inhibit the growth of microbes and maintain quality of rose apple cv. Dalhari. Alginate and betel essential oil treatments were used at three concentration levels, alone and in combinations, respectively of 2%, 2.5%, 3% and 0%, 0.1%, 0.2%. The results showed that combination treatment of 2.5% alginate and 0.1% betel essential oil was the most effective to maintain the fruit quality. The sole addition of betel essential oil was not able to inhibit microbial growth. Furthermore, combination of alginate based edible coating and betel essential oil was able to maintain the quality of rose apple cv. Dalhari up to nine days.

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