Effect of essential oil type and immersion time on Manalagi apple fruit storability

[摘要] Manalagi apples are easily damaged fruits, so fruit storability is relatively short and yield loss will be high if not handled properly after harvest. This study aims to determine the essential oil type and immersion time that are best for maintaining the storability of Manalagi apple fruit. This study was a factorial experiment arranged in a completely randomized design with three replications. The first factor, essential oil type, consists of three types: citronella oil, coconut oil, and sesame oil. The second factor, immersion time, consists of three levels: 5, 10, and 15 seconds. The additives used to make the emulsion were 1% Tween 80, 0.5% oleic acid, and 3% alcohol. Control without coating treatment. The results showed that apple coating with citronella oil with an immersion time of 5 seconds was the best treatment to maintain the Manalagi apple's storability for 31 days of storage. The weight loss of apples dipped in citronella oil was lower, and the preference level of the panelists was higher than that of apples dipped in coconut or sesame oil. Manalagi apples that are coated with essential oil have better storability than apples that are not coated.

[学科分类] 材料科学（综合）