Faculty of Mathematics and Natural Sciences, Mulawarman University. Effect of Addition of CaCo3 and Storage Time on Vitamin C Levels in the Inhibition Process of Tomato Fruit Ripening (Lycopersicum esculentum Mill). Fisiologi Pasca Panen, Penanganan dan Pemanfaatan Buah-buahan dan Sayur-sayuran Tropik dan Subtropik. Proceedings of the IX National Science and Science Education Seminar, Faculty of Science and Mathematics, SWCU 5 (1), ISSN: 2087-0922 Department of Chemistry Education, FPMIPA, UPI. Lemon Fortification in Cottage Cheese Production and Analysis of its Nutritional Content. International Journal of Pure and Applied Bioscience. Ozone Treatment of Shelf of Temperate and Tropical Fruits. Ěafia, S., Rouf, A., Kanojia, V and Ayaz, Q. Journal of Agricultural Postharvest Research. Ozonization Technology to Maintain the Freshness of Chili Cultivar Kencana During Storage. Journal of Tropical Commodity Bioprocesses. Physical and Chemical Characteristics Test on Strawberries ( Fragaria L) by Fast Freezing Using Liquid Nitrogen Immersion Method. ĝahlan., Sakinah, A., Lutfi, M and Hendrawan, Y. Postharvest Handling Technology of Fruits and Vegetables. Tanevska, 2011, Influence of Temperature and Humidity on The Degradation Process of Ascorbic Acid in Vitamin C Chewable Tablets. Pangan, Gizi dan Pertanian (Suhardjo, penerjemah). 18thed, Los Altos, California 94022, Lange Medical Publications Comparative Study of Strawberry (Fragaria x ananassa) with Binahong Leaves ( Anredera cordifolia (Ten.) Steenis ) and stabilizer types on the characteristics of mixed fruit. Agricultural Research and Development Journal. Strawberry Fresh Fruit Handling Technology To Maintain Quality. 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☌ storage. 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☌ storage and decreased to 0.08 ppm ozone treatment at 10☌ storage to 848, 39mg/100g. The results showed that during storage of strawberry vitamin C there was an increase and decrease. The second factor is fruit storage temperature (27☌ and 10☌). The first factor is ozone (0 ppm, 0.05 ppm, 0.08 ppm, and 0.1 ppm). The research method used is a factorial Completely Randomized Design with a factorial pattern. 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 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. During storage, it is easily oxidized because it is unstable, causing a decrease in vitamin C levels. Fresh strawberries contain high levels of vitamin C. Strawberries contain many nutritional values that are good for the health of the body, one of which is vitamin C. International journal of Engineering, Business and Management(IJEBM).International journal of Chemical, Gas and Material Science(IJCGM).International journal of Chemistry, Mathematics and Physics(IJCMP).International journal of Rural Development, Environment and Health Research(IJREH).International journal of Horticulture, Agriculture and Food science(IJHAF).International Journal of Language, Literature and Culture(IJLLC).International Journal of Electrical, Electronics and Computers(IJEEC).International Journal of Civil, Mechanical and Energy Science(IJCMES).
International Journal of Forest, Animal and Fisheries Research(IJFAF).International Journal of Engineering, Business and Management(IJEBM).International Journal of Medical, Pharmacy and Drug Research(IJMPD).International Journal of Chemistry, Mathematics and Physics(IJCMP).International Journal of Rural Development, Environment and Health Research(IJREH).International Journal of Horticulture, Agriculture and Food science(IJHAF).Publication Ethics and Publication Malpractice Statement.
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