Anisa Prima Vera Hapsari, Muhamad Hasdar, Daryono Daryono, Yunika Purwanti

KADAR VITAMIN C PADA MANGGA ARUM MANIS YANG DISIMPAN PADA SUHU YANG BERBEDA

Introduction

Kadar vitamin c pada mangga arum manis yang disimpan pada suhu yang berbeda. Temukan bagaimana suhu penyimpanan yang berbeda memengaruhi kadar Vitamin C pada mangga Arum Manis. Pelajari cara penyimpanan optimal untuk menjaga kualitas nutrisi mangga.

Abstract

Mango fruit that is consumed daily has several benefits such as increasing the body’s immunity, facilitating digestion, supporting eye health, helping hair and skin health, helping reduce cancerrisk, emphasizing cholesterol levels, and nourishing the heart. Mango post-harvest handling is a critical activity that needs attention before mango fruit reaches consumers. Mango fruit storageis closely related to distribution and marketing activities. This study aims to determine how to store at different temperatures for seven days. This study used the storage temperature treatment of arum manis mango. The treatments used were 5-10oC, 15-20oC, 27-32oC, and 35-40oC. The main parameters were vitamin C levels in each treatment and a decrease in vitamin C levelsduring storage. Storage at a temperature of 5-10oC produces an average vitamin C content of 6.84 ± 0.28 mg/ 100 g. Storage at room temperature (27-32oC) resulted in an average vitamin Ccontent of 3.91 ± 0.44 mg/ 100 g. The vitamin C content of the freshly harvested sweet arum mango fruit was 7.53 ± 0.40 mg/ 100 g. Storage at low temperatures is the best choice tomaintain the quality of vitamin C of arum manis mango.

Review

This study, titled "KADAR VITAMIN C PADA MANGGA ARUM MANIS YANG DISIMPAN PADA SUHU YANG BERBEDA," addresses a relevant aspect of post-harvest quality management for mangoes, a fruit known for its various health benefits including boosting immunity and supporting overall well-being. The abstract effectively highlights the critical role of proper handling and storage in ensuring the fruit's nutritional value reaches consumers. The primary objective of this research was to investigate the impact of different storage temperatures (5-10°C, 15-20°C, 27-32°C, and 35-40°C) over a seven-day period on the vitamin C content of Arum Manis mangoes. The findings demonstrate a significant correlation between storage temperature and the retention of vitamin C in Arum Manis mangoes. Initially, freshly harvested mangoes were found to contain 7.53 ± 0.40 mg/100g of vitamin C. After seven days, storage at 5-10°C effectively preserved this essential nutrient, yielding an average vitamin C content of 6.84 ± 0.28 mg/100g. In stark contrast, mangoes stored at room temperature (27-32°C) experienced a substantial degradation, resulting in a much lower average of 3.91 ± 0.44 mg/100g. This data strongly supports the authors' conclusion that low-temperature storage is the optimal method for maintaining the vitamin C quality of Arum Manis mangoes over the investigated period. While the abstract clearly presents a valuable finding regarding optimal storage temperatures for vitamin C retention, a more comprehensive summary of all experimental conditions would enhance its completeness. Specifically, the vitamin C levels for mangoes stored at 15-20°C and 35-40°C, which were included in the methodology, are not provided in the results section of the abstract. Including these data points would offer a more complete picture of the degradation curve across the entire temperature spectrum. Nevertheless, this study makes a clear and practical contribution to post-harvest management, offering empirical evidence to guide producers and consumers on best practices for preserving the nutritional value of Arum Manis mangoes, and underscores the importance of cold chain management for tropical fruits rich in vitamin C.

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