Effect of Hypoiodous Acid (HIO) Treatment on Color and pH Changes in Snake Fruit (Salacca edulis Reinw.) during Room Temperature Storage

International Conference on Food Science and Technology

Al-Baarri, A.N.^1^2 ; Legowo, A.M.^1 ; Wratsongko, A.C.D.^2 ; Puspitoasih, A.D.^2 ; Izzati, L.^2 ; Auliana, E.^2 ; Michael^2 ; Pangestika, W.^3 ; Hadipernata, M.^4 ; Broto, W.^4

Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia^1

Center of Research and Services, Diponegoro University, Semarang, Indonesia^2

Cenure Laboratory, Department of Nutrition Science, Diponegoro University, Semarang, Indonesia^3

Agricultural Postharvest Technology, Agency for Agricultural Research and Development, Indonesian Ministry of Agriculture, Indonesia^4

关键词: Antifungal compounds;    Color changes;    Digital color;    Enzymatic browning;    Fungal infection;    pH change;    Polyphenol oxidase;    Tropical fruits;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012042/pdf
DOI  :  10.1088/1755-1315/292/1/012042

来源: IOP

【 摘 要 】

Snake fruit (Salacca edulis Reinw.) is a tropical fruit with short shelf time because it is highly susceptible on fungal infection and enzymatic browning reaction. The color and pH changes of the fruit caused by enzymatic browning is one of the indicator of the damaged fruit that was caused by activation of polyphenol oxidase enzyme (PPO). One of the possible alternative agent to inhibit this reaction is using hypoiodous acid (HIO), which was known as an antibacterial and antifungal compound. The purpose of this study was to analyze correlation between color changes and pH value for HIO treatment on snake fruit during 15 days at room temperature storage (30±5°C). Color changes analyze referred to Lab analysis was done using digital color meter and the pH test was done by using portable pH meter. The result indicated that HIO could maintain color changes (Lab value) and pH of snake fruit during storage at room temperature which caused by enzymatic browning reaction. As conclusion, HIO could be used as alternative compound to inhibit enzymatic browning in snake fruit through the detection in color and pH changes.