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Study of Several Stages of Maturity and Storage Temperature on Color Changes and Shelf Life of Mangosteen (Garcinia mangostana L.)

International Journal of Applied Biology · Vol. 3 No. 1 (2019) · pp. 45–54

ISSN
2580-2119, 2580-2410
Published
2019-06-29
Publisher
Hasanuddin University
Language
en

Abstract

Color and freshness of mangosteen are important characters as benchmarks for consumers in the selection and purchase of mangosteen in the market. Color, freshness and shelf life of mangosteen are affected by the stage of maturity at harvest and the correct storage temperature. Information about the correct maturity stage for harvesting and storage temperature of mangosteen are needed by the mangosteen farmers, local merchant, and exporters as an effort to maintain the quality of fresh product. The objective of this research was to study the effect of several maturity stage at harvest and storage temperature to mangosteen color changes and shelf life during storage. The research used Completely Randomized Design of two factors. The first factor was the fruit maturity stage at harvest consisting of: Maturity Stage 1, 2, 3 and 4. The second factor was storage temperature of 15 oC and room temperature. The result of harvesting mangosteen at Maturity Stage 1 could maintain skin color longer than at Maturity Stage 2, 3, and 4. Mangosteens that were harvested at Maturity Stage 1 and 2, combined with storage temperature of 15 oC could maintain fruit quality up to 30 days after harvest and could be used for export market. While harvesting at Maturity Stage 3 could maintain fruit quality up to 25 days after harvest and Maturity Stage 4 up to 20 days after harvest. Harvesting at Maturity Stage 4 followed by 15 oC storage temperature and all Maturity stages combined with room temperature storage could be used for local market.Keyword: fruit color; horticultural commodities; queen of tropical fruits; shelf life

Collaboration network of the authors

16 authors · 30 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Andria AgustaAffiliation unknown3
Sri YulianiAffiliation unknown3
Hermawan SeftionoAffiliation unknown2
La Ode SafuanUniversitas Halu Oleo1
Anas D SusilaAffiliation unknown1
Sobir SobirAffiliation unknown1
Gracecilia Yohanna PanjaitanAffiliation unknown1
Della Ayu PramestiAffiliation unknown1
Mutiara Dewi PuspitawatiAffiliation unknown1
Fayyadh Yusuf MaulanaAffiliation unknown1
YadarabullahAffiliation unknown1
Ahmad Rifqi FauziAffiliation unknown1
Indra SumarnoAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/ijoab/oai, first harvested 3 Nov 2026, last seen 3 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Study of Several Stages of Maturity and Storage Temperature on Color Changes and Shelf Life of Mangosteen (Garcinia mangostana L.)</dc:title>
	<dc:creator xml:lang="en">Sumiasih, Inanpi Hidayati</dc:creator>
	<dc:creator xml:lang="en">Poerwanto, Roedhy</dc:creator>
	<dc:creator xml:lang="en">Efendi, Darda</dc:creator>
	<dc:description xml:lang="en">Color and freshness of mangosteen are important characters as benchmarks for consumers in the selection and purchase of mangosteen in the market. Color, freshness and shelf life of mangosteen are affected by the stage of maturity at harvest and the correct storage temperature. Information about the correct maturity stage for harvesting and storage temperature of mangosteen are needed by the mangosteen farmers, local merchant, and exporters as an effort to maintain the quality of fresh product. The objective of this research was to study the effect of several maturity stage at harvest and storage temperature to mangosteen color changes and shelf life during storage. The research used Completely Randomized Design of two factors. The first factor was the fruit maturity stage at harvest consisting of: Maturity Stage 1, 2, 3 and 4. The second factor was storage temperature of 15 oC and room temperature. The result of harvesting mangosteen at Maturity Stage 1 could maintain skin color longer than at Maturity Stage 2, 3, and 4. Mangosteens that were harvested at Maturity Stage 1 and 2, combined with storage temperature of 15 oC could maintain fruit quality up to 30 days after harvest and could be used for export market. While harvesting at Maturity Stage 3 could maintain fruit quality up to 25 days after harvest and Maturity Stage 4 up to 20 days after harvest. Harvesting at Maturity Stage 4 followed by 15 oC storage temperature and all Maturity stages combined with room temperature storage could be used for local market.Keyword: fruit color; horticultural commodities; queen of tropical fruits; shelf life </dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2019-06-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/ijoab/article/view/5967</dc:identifier>
	<dc:source xml:lang="en">International Journal of Applied Biology; Vol. 3 No. 1 (2019): International Journal of Applied Biology; 45-54</dc:source>
	<dc:source>2580-2119</dc:source>
	<dc:source>2580-2410</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/ijoab/article/view/5967/3767</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 International Journal of Applied Biology</dc:rights>
</oai_dc:dc>