The effect of concentration calcium chloride and immersion time on changes in colour and texture of fresh-cut mangosteen

Fresh-cut mangosteen is a popular product, containing functional components that are good for health. The weakness the deterioration of colour and texture. application calcium chloride can delay fresh-cut mangosteen. This study aimed to determine effect concentration immersion time on changes in texture cold storage. Preparation was carried out by removing skin with solution using concentrations 0.5, 1.0, 1.5, 2.0% (w/v) times 10, 20, 30 mins. design used completely randomized three replications observe browning quality namely texture, acidity, total dissolved solids, water content, weight loss. treatment concentration, time, their interactions affected all variables To conclude, best fruit 1% an 10 mins 9 days at storage temperature 7±1°C.