Pelapisan Lilin Lebah Untuk Mempertahankan Mutu Buah Selama Penyimpanan
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An experiment to study the effect of beeswax coating on the quality of fruits during their storage at room temperatur was conducted in Biochemistry Laboratory, Faculty of Agriculture, USU, Medan. Beeswax coating were applied in 5 concentrations, i.e: 0%, 2%, 4%, 6%, and 8%. The fruits wich coated by beeswax coating were banana, orange, and salak. The quality components observed were weight loss, vitamin C, and soluble solid. The result showed that beeswax coating had significant effect in the quality of banana, orange, and salak. It could be concluded that in order to preserve the quality of banana during their storage at room temperature, the recommeaded treatment is coated with beeswax in 4% concentration, while for orange and salak in 6% concentration.