THE EFFECT OF RED LED LIGHT IRRADIATION AND DEGREENING TEMPERATURE ON COLOR FORMATION OF CALIFORNIA LEMONS (CITRUS LIMON L.)
Lemon (Citrus limon L.) is one of the fruit commodities with high nutritional value. Lemons have a high economic value and are frequently traded both domestically and internationally, so they have a large market opportunity. Lemons have a yellowish green color that is not uniform, which lowers consu...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/69135 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Lemon (Citrus limon L.) is one of the fruit commodities with high nutritional value. Lemons have a high economic value and are frequently traded both domestically and internationally, so they have a large market opportunity. Lemons have a yellowish green color that is not uniform, which lowers consumer interest in local lemons. Degreening technology can improve the color of lemon peel to yellow when combined with red LED light irradiation that maximizes degreening. This research aims at determining the effect of degreening temperature variations accompanied by red LED light irradiation treatment on changes in fruit skin color, physicochemical properties, and sensory properties of lemons. This research employed a basic randomized block design (RBD) with degreening temperature fluctuations (8, 18, and 27°C), with red LED light treatment and without red LED light treatment. Citrus Color Index (CCI), ?Hue, total chlorophyll, carotenoids, weight loss, hardness, Total Dissolved Solids (TPT), Vitamin C, juice content, and hedonic test were the test variables for the color appearance of lemons. The results showed that the degreening temperature with red LED light treatment had a significant effect on the Citrus Color Index (CCI), ?Hue, total chlorophyll and carotenoids, weight loss, hardness, Vitamin C, and the panelists’ preference for lemon peel color. On the other hand, the variation of degreening temperature accompanied by red LED light did not have a significant effect on Total Dissolved Solids (TDS) and the content of lemon juice. The best treatment in this study was the use of a 27? degreening temperature accompanied by red LED light irradiation.
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