Effect of Ozone Treatment on Vitamin C Levels of Strawberry (Fragaria x ananassa) with different storage temperatures

Abstract

Strawberries contain many nutritional values that are good for the health of the body, one of which is vitamin C. Fresh strawberries contain high levels of vitamin C. During storage, it is easily oxidized because it is unstable, causing a decrease in vitamin C levels. The unstable nature of vitamin C is a problem that needs attention and proper postharvest handling is given to maintain the vitamin C content in strawberries. The purpose of this study is to maintain the vitamin C content of strawberries after storage by using ozone water immersion treatment with different storage periods. The research method used is a factorial Completely Randomized Design with a factorial pattern. The first factor is ozone (0 ppm, 0.05 ppm, 0.08 ppm, and 0.1 ppm). The second factor is fruit storage temperature (27°C and 10°C). The results showed that during storage of strawberry vitamin C there was an increase and decrease. The initial content of vitamin C in strawberries used is 927.13 mg/100g, increased to 1350.03 mg/100g in the ozone treatment of 0.05 ppm at 10°C storage and decreased to 0.08 ppm ozone treatment at 10°C storage to 848, 39mg/100g. The best treatment that can maintain vitamin C levels and increase vitamin C levels during storage is treatment with 0.05 ppm ozone with 10°C storage.