INNOVATION OF YEAST ANTIFUNGAL FRUIT COATING TO MAINTAIN POSTHARVEST STRAWBERRY QUALITY
Dian Indratmi 1) and C.T. Nora Octavia 2)
Universitas Muhammadiyah Malang
Abstract
Postharvest strawberries have a fruit quality that declines rapidly and has relatively short shelf life, especially with a history of high gray mold attacks during cultivation in the garden. The intensity of gray mold is high in the field, causing investment in pathogenic inoculum on the surface of the strawberry skin, which results in strawberries easily attacked by pathogenic postharvest disease. One of the main diseases of postharvest strawberries is the gray mold rot. This disease is caused by the fungus Botrytis cinerea. Coating of fruit with antifungal yeast is one of the innovations used to extend shelf life and maintain the quality of fruit stored at room temperature. Coating of fruit with natural ingredients is still little researched, especially based on antifungal yeast. The study aimed to determine the effectiveness of coating postharvest strawberries with antifungal yeast ingredients at various levels of maturity on the quality and shelf life of strawberries. The results showed fruit coating with yeast Debaryomyces hansenii were able to maintain fruit quality, increase the shelf life of strawberries fruits, and protect the fruit from the attack of postharvest pathogens without reducing fruit quality, so that they can be applied after harvesting strawberries.
Keywords: yeast, Debaryomyces hansenii, Aureobasidium pullulans, Botrytis cinerea, strawberries, edible coating,
Topic: International Conference on Sustainable Agriculture