The best treatment to make longer of shelf life storage of eggplant is treatment hydrocooling 20 minutes at 7?C and continued by storing in temperature of 15?C

Eggplant is one of the horticultural commodities that commonly consumed by society. An appropriated postharvest handling of the produce, therefore, is needed to maximize get the best out of its utilization. The purpose of this research is developing of kinetic model to predict shelf life of eggplants and determining the best postharvest handling which can maintain its physical quality. Precooling treatment on this research is applied by using water in temperature of about 7oC and the precooling time about 10 and 20 minutes, and then the produce storage in various temperatures of 7oC, 15oC and 28oC. Eggplants used in this research weighting between 180 gr to 200 gr and the volume each of the fruit 220 ml. The eggplants bought from the traditional market of Demangan (Indonesia), packed in transparent plastics, and taken to laboratory at 06.00 a.m. in the morning. Changing of textures is analyzed by the kinetic variations and it is used to predict shelf life of eggplants. Results of the study showed that precooling treatments by hydrocooling is able to decline the temperature of eggplants. The precooling and cool storing are also able to maintain fresh of the produce. Based on kinetic changes, shelf life of precooling eggplants in 10 minutes are 14 days, precooling in 20 minutes are 18 days and the nonprecooling are only 5 days. Equations on this research are used to predict changing the physical quality and shelf life of eggplants.? Source Shelf life prediction of eggplant by application of hydrocooling technics and various temperatures of storageMaya Sari, Juliana Br Simbolon, Sumatera TariganInternational Journal of Food Science and Nutrition?Volume 3; Issue 2; March 2018; Page No. 67-71ISSN: 2455-4898 Direct source? Picture by http://www.jakartaymas.com