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A previous study found that mass transfer occurring during the osmotic dehydration (OD) process. This phenomena is possible causing modification in physicochemical properties; therefore, understanding the OD effect on quality attributes is important. This research aimed to study the impact of sucrose concentration and immersion time on the kinetics of mass transfer and the physicochemical properties of avocado (Persea americana var. Miki) during the OD process. The samples were immersed in a sucrose solution (45, 55 and 65 ° Brix) for up to 300 min, then the mass transfer parameter and physicochemical properties were evaluated. The results showed that the highest rate of water removal (WR) was -0.037 g.g-1.h-1 using the 55 ° Brix solution, which also led to an increase in the soluble solid gain (SSG) value to 0.0126 g.g-1.h-1, while the highest WR/SSG ratio was obtained after 180 min of immersion using 65 ° Brix (2.451). A 2nd-order polynomial model accurately describes avocado mass transfer kinetics and their relationship to physicochemical properties. The model showed the best adjustment for WR, SSG, and weight loss (WL), as pointed out by R2 = 0.9671, 0.8968 and 0.9573, respectively. WR has a negative effect on firmness (R2 = 0.9278), vitamin C (R2 = 0.9349), and total fat (R2 = 0.8954). The uptake of sucrose correlated with decrease of vitamin C (R2 = 0.9391), whereas WL also affected the loss of total fat (R2 = 0.8288). The OD process modified the chroma of the avocado by reducing lightness, increasing greenness and yellowness, and yet protecting the flesh from the browning effect. Overall, this study provides insights into the relationship between mass transfer and physicochemical properties, and it is useful to predict the final condition of the osmo-avocado before subsequent processes. [ABSTRACT FROM AUTHOR]

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Butterfly pea (Clitoria ternatea) is a popular edible flower in Indonesia that is rich in antioxidants. However, they are perishable and sensitive to temperature changes during storage and transportation. The use of ice gel in distribution packaging has been identified as an effective solution to maintain its quality. This study aimed to determine the optimal positioning of ice gel in two types of distribution packaging: a Styrofoam box and an insulated box. The experiment involved cooling 36 g of flowers per distribution package over 2 h of simulation using six pieces of ice gel at two different positions (positions 1 and 2). The results showed that the ice gel placed in position 2 reduced the temperature inside the packaging more rapidly and maintained the lowest temperature for a longer period than the ice gel placed in position 1. Therefore, placing the ice gel in position 2 is the best option for application in the distribution package. Ice gel position 2 can reduce the flower’s temperature from 20°C to 10.7°C in the Styrofoam box and from 20°C to 11°C in the insulated box during simulation. [ABSTRACT FROM AUTHOR]

Arumanis mango is a tropical fruit with high economic value for export. One of the technologies that can delay fruit ripeness is ethylene adsorber, which is applied according to the picking date of mango and the duration of the delay in ripeness (green life phase) required for export. This study aimed to examine the effect of using ethylene adsorber and mango green life phase on the physical quality and eating quality of Arumanis mangoes at different picking dates, that's 100 (P1) and 110 (P2) HSBM (Days After Flowers Bloom). Ethylene adsorber bag (EAB) was applied to mangoes packaged using LDPE plastic weighing 1,000±50g. The green life phase studied was 32 and 48 days since the EAB was applied. During the green life phase, mangoes were stored at 13±2℃. EAB was removed from the packaging according to the green life phase. The results showed that the EAB application could maintain the green life of mangoes with a shelf-life scenario of 32 days. Mangoes were ready to be consumed from the first day EAB was released. The time from ripe until the panelists did not accept the mangoes was four days, thus the length of time was 36 days from storage until they were not accepted for consumption. Eating quality expressed in oBrix, showed that mangoes delayed with EAB yielded a value of 12,3oBrix for P1 and 17.3oBrix for P1, while the control yielded values of 13,7oBrix for P1 and 16.8oBrix for P2. [ABSTRACT FROM AUTHOR]