<![CDATA[The purpose of this study was to determine the effect of ethanol vapor treatment on the quality and shelf life of Siamese citrus fruits at room temperature. This study used a Completely Randomized Design (CRD) with 3 different volumes of ethanol; 0 ml, 3ml, and 6 each were trapped in 5 grams of carrageenan which had been 10 ml of distilled water and put into a tea sachet. Sachets are then placed on styrofoam bases where there are 5 Siamese oranges, then covered with LDPE stretch film plastic. Siamese citrus fruit without treatment or control is provided as a comparison. The fruit is then stored at room temperature (28 ± 20). Weight loss, damage intensity, vitamin C, total acid, total dissolved solids, color, hardness, and organoleptic tests were observed during storage. The results showed that the general ethanol steam treatment had a significant effect in reducing the level of damage, weight loss slowed the rate of change in hardness, skincolor, total dissolved solids and vitamin C compared to controls. Similarly ethanol vapor is able to provide a higher panelist preference for color, taste, aroma and overall appearance compared to controls. From the various treatment volumes of ethanol 6 ml ethanol packaging creates the best vapor to slow down the rate of damage, change the quality, reduce shrinkage and increase the preference of panelists.]]>
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