Effect of Ascorbic Acid and Polythylene Plastic Packaging on Browning and Shelf Life of Langsat Fruit (Lansium domesticum)

¹ Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, 90245, Makassar, Indonesia
² Department of Process & Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, Serdang Selangor, Malaysia
³ Center of Excellence in Science and Technology on Food Product Diversification, Hasanuddin University, 90245, Makassar, Indonesia
⁴ Department of Food Science and Biotechnology, Brawijaya University, 65145, Malang, Indonesia
⁵ Laboratory of Food Biotechnology, Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, 33 1180, Vienna, Austria

^* Corresponding author: olly_hutabarat@yahoo.com

Abstract

Langsat (Lansium domesticum) is a tropical fruit classified as a climacteric fruit that can only last 4-6 days after harvesting. Skin colour is easier to brown and black after 4 days of harvesting. This condition does not affect the fruit flesh, but visually, it becomes unappealing. Ascorbic acid and polyethylene plastic packaging could be applied to extend shelf life and slow browning. This study aims to investigate the effect of different concentrations of ascorbic acid treatment and polyethylene plastic (PE) packaging on the browning index and shelf life of lan and to determine the best concentration of ascorbic acid during storage at 15 °C. The treatments used in this study involved immersing langsat fruit in different ascorbic acid concentrations: 1.5%, 2%, and 2.5%, respectively. The langsat fruit was then packaged using polyethylene plastic and stored at 15 °C. The results showed that using ascorbic acid could delay browning by up to 14 days, with the lowest browning index found in langsat fruit immersed in 2.5% ascorbic acid concentration and packaged in polyethylene plastic. Polyethylene plastic packaging and ascorbic acid during storage affected the shelf life of langsat fruit, extending it to 14 days.