Snake fruit (Salacca edulis Reinw.) is a tropical fruit with short shelf time because it is highly susceptible on fungal infection and enzymatic browning reaction. The color and pH changes of the fruit caused by enzymatic browning is one of the indicator of the damaged fruit that was caused by activation of polyphenol oxidase enzyme (PPO). One of the possible alternative agent to inhibit this reaction is using hypoiodous acid (HIO), which was known as an antibacterial and antifungal compound. The purpose of this study was to analyze correlation between color changes and pH value for HIO treatment on snake fruit during 15 days at room temperature storage (30±5°C). Color changes analyze referred to L*a*b* analysis was done using digital color meter and the pH test was done by using portable pH meter. The result indicated that HIO could maintain color changes (L*a*b* value) and pH of snake fruit during storage at room temperature which caused by enzymatic browning reaction. As conclusion, HIO could be used as alternative compound to inhibit enzymatic browning in snake fruit through the detection in color and pH changes.

Reaction of enzymatic browning occurs due to the oxidation of phenol involving polyphenol oxidase (PPO). Prevention of browning reactions can be done by inhibiting PPO activity, one of the alternative is hypoiodous acid (HIO). The purpose of this study is to know the inhibitory activity of HIO on the enzymatic browning of apple based on the color change. The color change was analyzed by L* value differences. HIO was provided from the reaction between H2O2 and KIO3 using peroxidase as catalyst. Apple was immersed into the solution of HIO for six hour and the lightness was analyzed using digital color meter. Result indicated the decrease of the lightness was found in apple when the immersion in HIO was applied. The inhibitory action of HIO was comparable with NaCl immersion where HIO with concentration of 0.09 had better inhibitory action than HIO 0.068.

This study was done to preserve snake fruit cultivar Pondoh cold temperature storage. Snake fruits was obtained from Turi, Sleman, Yogyakarta and transferred to the laboratory with the aseptic condition. The sortation based on the visual method was used to collect the proper snake fruit. The cleaning using aseptic cloth was done prior to storage. The snake fruit was collected individually in refrigeration containers at temperatures of 10±5˚C. The storage was done for 30 days and it was stopped until appearance of physical damage in snake fruit. The result indicates that the storage using this method might extend the shelf-life of snake fruit until 28 days. However, snake fruit was hardly to peeled and dry. It can be concluded that cold temperature might extend the shelf-life of snake fruit.

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