EFFECT OF COMBINATION OF OZONATION AND ULTRASONICATION ON SHELF LIFE AND QUALITY OF CHERRY TOMATO

• Main Author: Cipta Kirana, Girindra
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/73991
• Institution: Institut Teknologi Bandung

Ozone and ultrasonics are non-thermal technologies to extend the shelf life of fruits and vegetables. Ozone is a powerful oxidizer and ultrasonically generates cavitational energy that can inactivate microbes. This study aims to determine the optimal time required to perform ultrasonication, ozonation, and ozonationultrasonication combination and their effect on the shelf life of ceri tomatoes based on microbial tests, hedonic quality, hardness, color (a*), weight loss, and vitamin C. The test in this study include optimization of ozonation and ultrasonication duration for 10, 20, and 30 min, testing of microbiological characteristics, hedonic quality, and physicochemistry of cherry tomatoes at the optimum duration of ozonation, ultrasonication, and ozonation-ultrasonication combination during a storage period of 15 days at 13oC. This study used a Complete Randomized Design with two stages of testing and three repeats. The preliminary test results that the optimum ozonation and ultrasonication duration is 30 min. During storage, the treatment of ultrasonication, ozonation, and ozonation-ultrasonication combination gave a significant reduction in total bacteria and mold/yeast (p<0.05). However, physicochemical and hedonic quality test results were not significantly different from untreated cherry tomatoes (p>0.05). However, based on PCA (Principal Component Analysis) testing, it was found that ultrasonication, ozonation, and ozonation-ultrasonication combination treatments were able to maintain the quality of cherry tomatoes for up to 15 days of storage at 13oC. While untreated cherry tomatoes last only for 10 days of storage