Postharvest Technology to Increase the Shelf Life of Red Fruit (Pandanus conoideus Lamk.) From IJB

M. Meilan Lisangan, Meity S. Sinaga, I. Wayan Budiastra


Red fruit (Pandanus coniodeus Lamk.) is a potential commodity as a food supplement and has multi medicinal. However, the fruit is very perishable. Drying and packaging would be increasing its shelf life, but the medicinal substances might be affected. The objective of this study was to observe the effect of drying and plastic packaging type on red fruit quality during storage at 25-300C and to evaluate and identify the postharvest fungus.  Red fruits (300 grams) were dried at 600C with tray drying method and placed in four plastic packaging types (PP, LDPE, HDPE, PVC, control), and stored in 0, 1, 2, 3, 4 months at room temperature. The results indicated that PVC and HDPE packaging could maintain the quality compound of the fruit and can decrease fungus growth of dried red fruit.  The result of fungus identification showed that there were four genus fungus, those were Aspergillus spp. (10%), Rhizopus sp. (23.3%), Penicillium spp. (6.7%), and Fusarium sp. (16.7%).



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Beccariana Botanical Research Bulletin
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