The purpose of this study was to determine the effect of active paper placement methods on super red dragon fruits quality during storage at ambient temperature. The active papers were incorporated with oleoresin of cinnamon leaf destillation residues. Various active paper placement methods were applied such as wrapping, placed on the wall of the box, placed under fruit, and pieces of paper on the sidelines. Weight loss, peel colour, surface and flesh hardness, titrable acid total, soluble solid total, pH flesh fruit, and total plate count (TPC) of super red dragon fruits samples were investigated during 9 days storage. The result show that active paper placement methods significantly affected the weight loss, surface firmness and color peel change of super red dragon fruits samples. However, active paper placement methods insignificantly affected the titrable acid total, soluble solid total, pH, flesh firmness and microbial spoilage of super red dragon fruits samples. The best method to maintain the super red dragon fruits quality was wrapping method.

Keywords : dragon fruit, active paper, oleoresin, cinnamon leaf, destillation residues.

Keywords : dragon fruit, active paper, oleoresin, cinnamon leaf, destillation residues.