Penulis: Firmansyah dan Suhendra
Tahun terbit: 2022
Jumlah halaman: 105
Dimensi: 15.5 x 23 cm
Penerbit: Yayasan Sahabat Alam Rafflesia
ISBN: 978-623-427-070-9
Sinopsis: Vegetables can be classified as a horticultural commodity primarily because they have a wide range of nutrients that are essential to human health. Moreover, the high water content in vegetables causes them to lose their quality and shelf life, and even causes them to spoil more quickly. There are a number of factors that contribute to this, such as the external circumstance (air, humidity, light intensity, microbes), and the internal circumstance (enzymatic and chemical reactions). Vegetables that are decreasing in quality are generally characterized by several characteristics. The oxidation process occurs when compounds in vegetables react with oxygen. In addition, spoilage comes from the presence of activity and fungi and/or bacteria, and withering from the intensity of light and temperature. Vegetables have many nutrients for the human body. In addition, high water content causes the quality and shelf life of vegetables to decrease and even spoil. This is due to many factors such as environmental (air, humidity, light intensity, microbes) and internal factors (enzymatic and chemical reactions). As a result, the most effective way to ensure quality in vegetable production is to modify the existing environment to make it suitable for vegetables and to keep the production environment as free from quality-damaging factors as synthetic polymer packaging and low room temperatures, rather than using modified environmental packaging.