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All Journal Jurnal Pertanian Agros
Susniwan
Program Studi Teknologi Industri Hortikultura, Politeknik Pertanian Negeri Kupang
Agriculture, Biological Sciences & Forestry

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PENGARUH VARIASI KETEBALAN PLASTIK LOW DENSITY POLYETHYLENE (LDPE) DAN VARIASI SUHU RUANG SIMPAN DALAM PENANGANAN PASCAPANEN BUAH TOMAT Eusabius Paul Pega; Agnes Neli Panyongang; Susniwan; Heny M.C. Sine; Rosalia Silaban; Esra Frandika Karo-Karo
Jurnal Pertanian Agros Vol 28 No 4 (2026): EDISI OKTOBER
Publisher : Fakultas Pertanian Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v28i4.244

Abstract

Tomatoes are classified as climacteric fruits; therefore, they do not need to be harvested only when fully ripe on the plant. Harvesting them in an over-ripe state results in a shorter shelf life and rapid spoilage. This study aimed to determine the effects of varying Low-Density Polyethylene (LDPE) plastic thicknesses and storage temperatures—as well as their interaction—on the shelf life of tomatoes. A two-factor Factorial Completely Randomized Design was employed, involving variations in LDPE plastic thickness (30 µm, 40 µm, 50 µm) and storage temperature (15°C in a refrigerator, 10°C in a display cooler, and 5°C in a freezer), with three replications resulting in 27 experimental units. Parameters observed during storage included fruit diameter, total soluble solids, pH, and moisture content. The results indicated that variations in LDPE plastic thickness did not significantly affect fruit diameter, total soluble solids, or moisture content. Storage temperature significantly influenced tomato quality and shelf life; a temperature of 10°C (display cooler) yielded the best results for maintaining fruit quality, whereas 5°C posed a risk of chilling injury, and 15°C accelerated the respiration rate and quality deterioration. The combination of a 10°C storage temperature and 40 µm LDPE plastic thickness is recommended as the optimal treatment for extending shelf life and maintaining tomato quality.
Co-Authors Agnes Neli Panyongang Esra Frandika Karo-Karo Eusabius Paul Pega Heny M.C. Sine Rosalia Silaban