Hot Water Treatment as Effort to Inhibits The Anthracnose Disease and Maintain The Quality of Situbondo Mango Fruit

Abstract

Situbondo is one of the best mango producer city with a distinctive mango taste compared to other regions in East Java. Mango production in Situbondo in 2015 reached 222,471 quintals. One of the damage to post-harvest mango products is due to anthracnose disease. The purpose of this study was to determine the effect of hot water treatment in inhibiting anthracnose disease and maintaining the quality of mangoes. The study was conducted at the Plant Clinical Laboratory in January 2019 at the Faculty of Agriculture, University of Jember. The study design used was a completely randomized design with two factors, namely washing temperature (59 ± 1 ° C, 53 ± 1 °C, normal water temperature) and storage temperature (15.1 ± 1 ° C and 18.1 ± 1 ° C). Washing with a temperature of 53 ± 1 ° C can be used to clean fruit. Treatment with low temperature (15.1 ± 1 ° C and 18.1 ± 1 ° C) resulted in inhibiting changes in weight loss, fruit hardness, acid content (total titrated acid), and total dissolved solids while another treatment, 53 ± 1 ° C washing temperature with storage temperature 15.1 ± 1 ° C gives a good appearance that suppress the development of anthracnose, and inhibit fruit discoloration.