Application of Ozone as a Result of the Chemical Plasma Technology for Preservation of the Storage Life of the Potato Corm

It has been done the research of influence of the ozone gift (ozonization) to the potato corm to know its storage life. Ozone gas with product rate of 0.015 mg/s applied was the result of combination of plasma and chemistry process from oxygen gas in the discharge tube of the power of P=50 wall. The research was carried out by variation of the ozonization time duration on potato corm (0 minute, 4 minute, 8 minute and 12 minute) and each of its condition was observed every 5 day, 15 day, 25 day and 35 day. Observation of the condition of potato corm consisted of the analysis parameters of water stage, texture, sugar reduction, the colour and test the differentiation. From research result was shown that the potato corm ozonization at room temperature by the ozonization for 12 minute per day, potato corm could be maintained during 35 day with the water stage of 83.72% wet base (% wb), texture of 12.19 N, sugar reduction of 1.42% dry base (% db), the yellowness degree of 4.30 and the redness degree of 8.34. (author)