The purpose of this research was to determine the effect of the type of coating and drying udtemperatures on the chemical and physical properties in strawberry fruit during storage.The model ofudexperimental design methods used in the research is a randomized block design (RAK) with two (2) factors.udThe first factor is consisted of a type of coating that is beeswax 4% ,chitosan crab 2,5 % and composite ofudchitosan crab 2,5 % and beeswax 4% and the drying temperature as a second factor of 25ud0ud C, 30ud0ud C and 35ud0ududC. Response conducted on strawberries are determining the weight loss, pH, and total dissolved solids (%udbrix) as a response to the physical as well as the determination of water content and the levels of vitamin C udas a chemical response.The research result indicated that type of coating and drying temperature affect theudwater content and fruit weight loss, but does not affect the pH, otal dissolved solids and levels of vit. C fruit.udThe best treatment on the 6udthud day of storage were obtained, namely in treatment a1b1 (using 4% beeswaxudcoating and drying temperature of 25 ° C) with a water content of 92.49%, pH of 3.47, TSS 4.1% Brix andudVitamin C content of 54.63% ududKeywords: chitosan, beeswax, strawberries, drying temperature
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机译：这项研究的目的是确定包衣和干燥温度对贮藏期间草莓果实化学和物理性质的影响。研究中使用的实验设计方法的模型是随机区组设计（RAK）具有两（2）个因子。 ud第一个因子包括一种涂层类型：蜂蜡4％，壳聚糖蟹2.5％和 udchitosan蟹2.5％和蜂蜡4％的复合材料，干燥温度为第二因子25 ud0 ud C，30 ud0 ud C和35 ud0 ud udC。对草莓进行的反应是确定体重减轻，pH和总溶解固体（％ udbrix）作为对身体的反应，以及确定水含量和维生素C的水平对化学反应的响应。研究结果表明包衣的类型和干燥温度会影响水分含量和果实失重，但不会影响pH值，总溶解固体和维生素含量。 C果实。在储存的第6天获得了最佳处理，即a1b1处理（使用4％的蜂蜡 udcoat和干燥温度为25°C），含水量为92.49％，pH为3.47 ，TSS 4.1％糖度和 ud维生素C含量为54.63％ ud ud关键字：壳聚糖，蜂蜡，草莓，干燥温度
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