EFFECT OF STORAGE TREATMENT ON CHARACTERISTICS AND PHYSICAL PROPERTIES OF WATERCRESS (Nasturtium officinale)

Kaharuddin Darmawan1, Arfiani Nur Sayidah1, Maris Miftahun Nisak1, Ankardiansyah Pandu Pradana1*, Muh Adiwena2, Rizza Wijaya3

1Program Studi Proteksi Tanaman, Fakultas Pertanian, Universitas Jember

2Program Studi Agroteknologi, Fakultas Pertanian, Universitas Borneo Tarakan

3Jurusan Teknologi Pertanian, Program Studi Keteknikan Pertanian, Politeknik Negeri Jember

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ABSTRACT

Watercress (Nasturtium officinale) is a vegetable that contains antioxidant components, so it has many health benefits. Post-harvest handling of watercress is needed to maintain its freshness and quality. Storage of watercress in cold temperatures can maintain the shelf life and freshness of watercress. This study was conducted to observe the effect of different media and storage treatments at low temperatures on the quality of watercress harvested products during five-day shelf life. The experimental design used in this study was a Completely Randomized Design (CRD) with 5 treatments. The results of the research conducted from the treatment of watercress storage for 5 days, namely storage using tissue and husks showed better results than the control treatment. Treatment of tissue and husks can maintain moisture and reduce evaporation of water, so it has better consumption feasibility than the control treatment, vinegar water treatment, and baking soda solution. Based on the data, consumer satisfaction lies in the texture, color, and freshness of the watercress.

Keywords: freshness, quality, storage, post-harvest, watercress

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