Effect of Edible Coating Material Formulation and Storage Long on The Response of Tomato (Solanum Lycopersicum L.) at Cooling Temperature (Lycopersicon Esculentum Mill)

Post-harvest handling of horticultural products is very influential on product quality, because storage temperature one the important factors to maintain especially fresh fruits and vegetables. The purpose this study were determined effect calcium chloride concentration (CaCl2) starch type as edible coating material against inhibition chilling injury tomato. research method carried in two stages, namely preliminary main research. was conducted determine time drying. using Randomized Block Design (RAK) with 3x4 factorial 2 replications. first factor consisting 3 levels a1 (1%), a2 (2%) a3 (3%). second which consists ogf 4 b1 (without coating), b2 (sweet potato starch), b3 (cassava starch) b4 (ganyong starch). responses include chemical (vitamin C total soluble solid), physical (weight loss firmness), organolptic reponses (color appearance). Preliminary results obtained 60 ° best 5 hours for showed that (A) affected color appearance either day or 10. an (B) had vitamin (C) content, solid, Factor interaction influenced shrinkage oweight, Ganyong has better based response C, solid weight loss.