PENANGANAN SEGAR PRODUK HORTIKULTURA

FreshTreatments/SUG/2012

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Oleh : JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS BRAWIJAYA

19/10/2014

PENANGANAN SEGAR PRODUK HORTIKULTURA

A. PERLAKUAN FISIS (PENDINGINAN DAN PEMBEKUAN) 19/10/2014

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:

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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 3

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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.


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ROOM COOLING

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FORCED-AIR

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COOLING

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. 5

HYDROCOOLING 19/10/2014 FreshTreatments/SUG/2012

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. 

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TOP OR LIQUID ICING


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. 

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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 19/10/2014 FreshTreatments/SUG/2012

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. 

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19/10/2014 FreshTreatments/SUG/2012

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


temperature

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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

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PRODUCTS CAN BE ICED


Endive Green Onions Leafy Greens Radishes Spinach Sweet Corn Watermelon

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Artichokes Asparagus Beets Broccoli Cantaloupes Carrots Cauliflower

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PRODUCTS DAMAGED BY DIRECT CONTACT WITH ICE


Cucumbers Garlic Okra Bulb Onions Romaine Lettuce Herbs

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Strawberries Blueberries Raspberries Tomatoes Squash Green Beans

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Pengemasan dengan Polietilen (PE)

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Dapat mengurangi kehilangan air bahan yang didinginkan; Pembungkus yang banyak digunakan untuk penyimpanan tsb adalah plastik. Pisang hijau dapat bertahan selama 6 hari

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B. PERLAKUAN ATMOSFIR TERKENDALI

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2. Controlled Atsosphere Storage (CAS), 19/10/2014

komposisi udara O2 dan CO2 diatur, semakin banyak CO2 maka laju respirasi semakin rendah, produk lebih awet

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.


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

CAS dan MAS memerlukan plastik yang permiabilitas thd air, O2 dan CO2 tertentu 15

C. PERLAKUAN KIMIA (KARBID DAN KMNO4)


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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 Karbid,

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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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 KMnO4,

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D. PERLAKUAN PENGATURAN KELEMBABAN

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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

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STORAGE CROPS 19/10/2014 FreshTreatments/SUG/2012

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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19/10/2014 FreshTreatments/SUG/2012

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 19/10/2014 FreshTreatments/SUG/2012

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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PENANGANAN SEGAR PRODUK HORTIKULTURA

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