Kajian Pengurangan Chilling Injury Tomat yang Disimpan pada Suhu Rendah. (Study On the Alleviation of Chilling Injury Symtoms of Tomato Fruits Stored Under Low

Tomato fruits(Lycopersicon esculentum Mill) are sensitive to low temperature and develop chilling injury. Understanding the physiological properties of tomato fruits stored under low temperature is important to find better storage method. The objetive of this research was examine the effect of low temperature, heat shock treatment and aloe vera coating treatment was carried out at 42oC during 20, 40, 60 minutes. During storage, the changes of quality i.e. ion leakage, pH, soluble solid content, firmness, weight loss, respiration rate as well as visible appearance were evaluated. The result showed that the heat shock treatment and aloe vera coating reduced the chilling injury symptoms which indicated by the reduction of ion leakage