Effect of waxing and packaging method on the quality of Pontianak Tangerine

Abstract Orange is a fruit that is easily subjected to physical, chemical and biological changes during storage. The change in behavior was due to the absence of handling of the fruit after harvest. To maintain the quality of the fruit and to extend the shelf life, the fruit was manipulated by waxing and packaging. The research objective was to determine the effect of waxing and proper packaging methods on the quality of Pontianak Tangerine fruit during storage 10 days after harvest. The research was conducted at the Post Harvest Laboratory of East Java AIAT in January 2018. The research design was arranged completely randomly with 2 treatment factors. The factors are wax dyeing (waxing and without waxing) and packaging methods (plastic baskets, black plastic bags, white plastic bags, transparent plastic, cardboard and fruit nets). The experiment was repeated 3 times per unit experiment / replication using 10 pieces. The results showed that on the second day after harvest there was a significant difference between the wax and the packaging method on fruit volume, fruit skin brightness color and fruit juice brightness color. Meanwhile, the waxing factor and packaging method were not different with respect to sugar content, acid content, fruit weight, juice volume, and fruit juice color. For yellowish skin color, the packaging method is different but there is no difference in waxing, the packaging method with a white plastic bag is yellow. Observations on day 10 after harvesting wax did not affect fruit volume, fruit skin color, attack by plant-disturbing organisms, juice color, sugar content, acid and vitamin C levels, but had an effect on fruit weight, skin brightness, juice volume, juice brightness and juice yellowish color. The method of packaging affects the volume of fruit, volume of juice, yellowish juice color and vitamins. C