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
COOLING 19/1
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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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