PENANGANAN SEGAR

PRODUK HORTIKULTURA

Oleh :

JURUSAN TEKNOLOGI INDUSTRI PERTANIAN

FAKULTAS TEKNOLOGI PERTANIAN

UNIVERSITAS BRAWIJAYA

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A. PERLAKUAN FISIS (PENDINGINAN DAN

PEMBEKUAN)

Penyimpanan di atas suhu beku dan dibawah 15oC (chilling storage);

Tiap komoditi mempunyai suhu optimaum yang berbeda;

Suhu yang tidak tepat menyebabkan kerusakan (pisang pada 13oC warna kusam, cita rasa tidak masak;

Kondisi optimum pisang 11-20oC dan RH 85-95%;

Pendinginan tak berpengaruh ke rasa buah.

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EFFECT OF TEMPERATURE

Temperature is the single most important factor in

maintaining quality after harvest. Refrigerated storage

retards the following elements of deterioration in

perishable crops:

aging due to ripening, softening, and textural and color

changes;

undesirable metabolic changes and respiratory heat

production;

moisture loss and the wilting that results;

spoilage due to invasion by bacteria, fungi, and yeasts;

undesirable growth, such as sprouting of potatoes

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ROOM COOLING 19/1

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Produce is placed in an insulated room equipped with refrigeration units.

This method can be used with most commodities.

A room used only to store previously cooled produce requires a relatively small refrigeration unit.

However, if it is used to cool produce, a larger unit is needed.

Containers should be stacked so that cold air can move around them, and constructed so that it can move through them.

Used refrigerated truck bodies make excellent small cooling rooms.

FORCED-AIR

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Fans are used in conjunction with a cooling room to pull

cool air through packages of produce.

Although the cooling rate depends on the air temperature

and the rate of air flow, this method is usually 75–90

percent faster than room cooling.

Fans should be equipped with a thermostat that

automatically shuts them off as soon as the desired

product temperature is reached.

HYDRO-

COOLING

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Dumping produce into cold water, or running cold water over produce, is an efficient way to remove heat, and can serve as a means of cleaning at the same time.

In addition, hydro-cooling reduces water loss and wilting.

Use of a disinfectant in the water is recommended to reduce the spread of diseases.

Hydro-cooling is not appropriate for berries, potatoes to be stored, sweet potatoes, bulb onions, garlic, or other commodities that cannot tolerate wetting.

TOP OR LIQUID

ICING

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Icing is particularly effective on dense products and palletized packages that are difficult to cool with forced air.

In top icing, crushed ice is added to the container over the top of the produce by hand or machine.

For liquid icing, a slurry of water and ice is injected into produce packages through vents or handholds without removing the packages from pallets and opening their tops.

Icing methods work well with high-respiration commodities such as sweet corn and broccoli.

One pound of ice will cool about three pounds of produce from 85º F to 40º F

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VACUUM COOLING 19/1

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Produce is enclosed in a chamber in which a vacuum is created.

As the vacuum pressure increases, water within the plant evaporates and removes heat from the tissues.

This system works best for leafy crops, such as lettuce, which have a high surface-to-volume ratio.

To reduce water loss, water is sometimes sprayed on the produce prior to placing it in the chamber.

This process is called hydrovac cooling.

The primary drawback to this method is the cost of the vacuum chamber system

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ALWAYS REMEMBER

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To avoid over-cooling and

dehydration of produce, do

not operate forced-air fans

after the produce has been

cooled to its optimum

temperature

PRODUCTS CAN BE ICED

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Artichokes

Asparagus

Beets

Broccoli

Cantaloupes

Carrots

Cauliflower

Endive

Green Onions

Leafy Greens

Radishes

Spinach

Sweet Corn

Watermelon

PRODUCTS DAMAGED BY DIRECT CONTACT

WITH ICE

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Strawberries

Blueberries

Raspberries

Tomatoes

Squash

Green Beans

Cucumbers

Garlic

Okra

Bulb Onions

Romaine Lettuce

Herbs

B. PERLAKUAN ATMOSFIR TERKENDALI 19/1

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1. Pengemasan dengan

Polietilen (PE)

Dapat mengurangi kehilangan air

bahan yang didinginkan;

Pembungkus yang banyak

digunakan untuk penyimpanan tsb

adalah plastik.

Pisang hijau dapat bertahan

selama 6 hari

2. Controlled Atsosphere Storage (CAS), komposisi udara O2 dan CO2 diatur, semakin banyak CO2

maka laju respirasi semakin rendah, produk lebih awet

3. Modified Atmosphere Storage (MAS), buah-buahan

dimasukkan kantong plastik kemudian ditutup rapat, akibat

plastik agak kedap maka akan terjadi kejenuhan komposisi

O2 dan CO2, semakin rendah O2 dan semakin banyak

CO2 maka kecepatan respirasi menurun.

CAS dan MAS memerlukan plastik yang

permiabilitas thd air, O2 dan CO2 tertentu

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C. PERLAKUAN KIMIA (KARBID DAN KMNO4)

Karbid, biasa digunakan untuk mempercepat

proses pematangan buah.

Karbid (CaC2 atau kalsium karbida) bila kena uap

air atau air akan terurai menjadi Ca(OH)2 dan

C2H2.

C2H2 mempunyai sifat sama dengan etilena

(C2H4) dapat memacu percepatan respirasi dan

pematangan buah-buahan, terutama jenis

klimakterik

Aplikasi Karbid pada buah harus dilakukan pada

ruang terkendali (tertutup)

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KMnO4, merupakan bahan kimia yang bersifat

sebagai oksidator (mengoksidasi etilena/zat percepat

pematangan buah)

C2H4 dengan adanya On dari KMnO4 akan terurai

menjadi CO2 dan H20, sehingga fungsi C2H4 untuk

merangsang pematangan buah menjadi berkurang

Buah-buahan kecepatan respiarasi berkurang dan

keawetan bertambah

Aplikasi KMnO4 pada buah harus dilakukan pada

ruang terkendali (tertutup)

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D. PERLAKUAN PENGATURAN KELEMBABAN 19/1

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Kelembaban adalah ukuran kandungan uap air dalam udara penyimpan

Kelembaban udara penyimpan sangat berpengaruh terhadap kecepatan pelayuan sayur dan buah yang disimpan

Semakin tinggi kelembaban semaki rendah kecepatan pelayuan sayur/buah

Aplikasi kelembaban dengan memberi uap air lewat spayer dll

Ruangan penyimpanan lembab harus terkendali

STORAGE CROPS

Most storage crops require low temperatures and high

humidity, two factors that don't come together easily;

Several others require low humidity and low

temperatures.

Root crops such as beets, carrots, turnips, rutabagas,

and leeks store best at 32º F and 90 percent humidity.

Potatoes prefer temperatures of 40–60º F and 90

percent humidity

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Onions and garlic like it cool—32º—but require less

humidity—about 65–75 percent.

Winter squash prefer temperatures of 50–60º F, but

dry.

That's four different types of storage for vegetables

that will hold a month or more: cold and humid; cold

and dry; cool and humid; cool and dry.

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E. PELAPISAN KULIT BUAH

Teknik ini cocok diterapkan pada produk buah yang

lapisan kulit buahnya tebal, sehingga residu bahan

pelapis setelah peeling kecil

Produk yang cocok : jeruk, kesemek, apokat dll

Bahan yang digunakan : wax, gliserol, karagenan

dll

Prinsip operasi teknis adalah pengurangan

permiabilitas kulit, sehingga respirasi dan

transpirasi berkurang

Cocok untuk pemasaran produk pada daerah yang

tidak memungkinkan adanya mesin pendingin

(listrik)

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