Abstract:
This study was conducted to determine effects of vacuum packaged on quality of
dragon fruit (Hylocereus polyrhizus) stored at temperature of 10
C. The dragon fruit
were collected at two different maturity indices (index 2 and index 4) packed in plain
nylon bag and then vacuumed at different vacuum time at 1 O" and 40" seconds. The
control fruits were stored in non-vacuum packaging. Changes in the skin colour,
weight loss, total soluble solid (Brix value), the fruit quality and presence of rots on
the fruits in the packaged were observed during the storage. Vacuum packaged has
caused a distinct disorder for the physiological of the dragon fruit (vacuum injury) and
becoming more obvious with longer vacuum time. However, the assessment done
showed that other quality characteristics of the fruits were not affected by the vacuum
injury. During 20 days of storage, weight loss and skin color showed significance
different compared to non-vacuum packed fruits but the total soluble sugar was
minimally affected. From the observation of rots appearance, include blossom end rot
and body rots, it showed that vacuum packaged storage did not affect the fruit pulp at
least 16 days of storage. It can be concluded that vacuum packaging not suitable for
dragon fruit since all packaged fruits were injured by vacuum packaging. This study
indicates that fruits in the non-vacuum packaged were maintained at acceptable
quality level for at least 16 days thus, the vacuum packaging was unnecessary for
dragon fruit in storage.
