PENGARUH PERLAKUAN PRECOOLING DAN COATING TERHADAP CHILLING INJURY BUAH NANAS (Ananas comosus L.) VARIETAS QUEEN

Pineapple (Ananas comosus L.) varieties queen are susceptible to chilling
injury when stored in low temperatures. Chilling injury can only be seen on the internal
side of the fruit. Symptoms of a chilling injury are characterized by the appearance of
brown spots on the flesh of the fruit. Pineapple fruit can be stored at 7-12°C for 14 days
with the condition that the fruit has been exposed to chilling injury. Coating and
precooling can prevent internal browning damage and maintain fruit quality. This study
aims to determine the effect of adding chitosan edible film with a concentration of 2%
and precooling 18°C on storage at a temperature of 10°C. This research was carried out
using single factor experimental methods and the experiments were arranged in a
completely randomized design (CRD) with 6 treatments, namely without coating
treatment + without precooling (control), without added coating treatment + precooling
for 1 day, without coating treatment + precooling for 2 days, coating treatment + without
precooling, coating treatment + precooling for 1 day, and using coating treatment for
chitosan + precooling for 2 days. The results showed that precooling storage without the
addition of edible film could accelerate the occurrence of internal browning damage.
Treatment with the addition of 2% chitosan coating treatment + 2 days precooling can
inhibit the occurrence of internal fruit damage and increase firmness, titration acidity,
and ascorbic acidity. Pineapple with the addition of coating + precooling for 2 days can
last for 24 days with low damage conditions due to chilling injury.