The Effect of Ozone Exposure to Extend the Shelf Life of Carrots (Daucus Carrota L.) Against Vitamin C Levels and Hardness

Abstract

The handling of post-harvest agricultural products has an impact on agricultural production. The handling should prevent factors that can lead to a decrease in the quality of agricultural products. Ozone exposure is done to find out the most effective shelf life for carrots. The sample consisted of 3 groups: the control group without ozone treatment (T0), the ozone exposure group through air or spray (T1), the ozone exposure group through immersion in water or soak (T2), and the spray and soak combination group (T3). Ozone exposure time is given for 10 minutes in a closed container. Further observed organoleptic changes, pH, hardness, and vitamin C levels contained in carrots after 1–5 days of storage. The research results showed that ozone treatment with various methods resulted in significant differences (p = 0) in mass loss, pH, and hardness of carrots. Ozone treatment with spray and soak on days 1–5 resulted in the stability of mass loss, pH, and hardness when compared to other treatment methods. The effect of ozone exposure on carrots by spray and soak can extend shelf life with the smallest percentage decrease based on the results of organoleptic tests, mass loss (58%), hardness (35%), and pH (22%), on the 5th day. So, ozone treatment is able to extend the shelf life of carrots based on their organoleptic and physical parameters.