IN VITRO TEST OF GASTROPOD SHELL CHITOSAN ON SAVING PERIOD AND QUALITY OF GREEN APPLE FRUIT (Pyrus malus L.)

Abstract

Green apple can rot for 30 days t room temperature storage, it is necessary to use gastropod shell chitosan, which can be a natural preservative. The objectives of this study were to determine the shelf life of green apple (Pyrus malus L.) using gastropod shell chitosan and to know how the effect of variations of chitosan concentration on the shelf life and quality of green apple (Pyrus malus L.) (texture, aroma, & color) and shrinkage weight. The research method used in this study was true experimental by making variations in the solution of gastropod shell chitosan and coating of green apple. The process of making chitosan was carried out in several stages, namely deproteination, demineralization, depigmentation, and chitin deacetylation. Dyeing of green apple was done by varying the concentration of chitosan 500 ppm, 600 ppm, 700 ppm, and control solutions. This study used descriptive qualitative and quantitative data analysis. The results of this study showed that the average shrinkage weight of green apples in the variation of control concentration of 15.89% could last for 30 days, a concentration of 500 ppm of 31.74% could last for 55 days, at a concentration of 600 ppm of 32.82% could last for 60 days, and at a concentration of 700 ppm of 49.76% could last for 65 days and the variation of the best concentration of chitosan was concentration of 700 ppm which can extend the fruit shelf life.