Dataset on the change of postharvest quality of Physalis peruviana L. as an effect of ethylene inhibitor

Ethylene will be a major problem in postharvest quality of fresh fruit such as Physalis peruviana L. that belongs to an important medicinal plant. This data article describes the alteration of fruit quality of P. peruviana L. during 21 days of postharvest storage as an effect of ethylene inhibitor, 1-Methylcyclopropene (1-MCP), at different concentration and duration of application. Nutritional parameters and fruit shelf life from 1-MCP treated fruit with three level concentrations (0.5, 1.0, and 2.0 μL L−1) and three level of durations application (6, 12 and 24 hours) were analyzed.


Data
Data were represented the postharvest fruit quality of P. peruviana L. as an effect of various 1-MCP concentrations and exposure durations. Several parameter related to the postharvest quality, namely fruit shelf life, total soluble solid (TSS), fruit firmness, fruit pH and titratable acidity (TA) were analyzed. Table 1 presented data on fruit shelf life as the effect of concentration and duration of 1-MCP. Table 2 presented data on fruit firmness. Table 3 presented data on TSS. Table 4 presented data on fruit pH. Table 5 presented data on fruit TA.

Fruit preparation
The sample of P. peruviana L. fruits were obtained and harvested from Waida Farm in Sumedang, West Java, Indonesia. Similar fruit maturation at mature green (MG) fruits were chosen to be harvested according Baumann and Meier [3] and Trinchero et al. [4] with the criteria of yellowish green berry in color with greenish to pale yellow calyx and harvested from the same plant. Harvested fruit was kept at ambiance temperature (23 ± 4 C) and 80% of humidity for postharvest quality analysis. The experiment consisted of nine treatments: (combination from three of concentrations and three exposure duration application) and three control replicates.

Fruit shelf life
The shelf life is one the important fruit character for P. peruviana L. fruit. It was counted from the initial day of storage when the fruit was still yellowish green berry in color with greenish to pale yellow

Value of the data
The data indicate the 1-MCP at the appropriate concentration and duration have a beneficial effect in improving postharvest life of P. peruviana L. Data could be used by the researchers to make more understanding the potential used of 1-MCP for improving postharvest life of P. peruviana L. Data could be used as an initial or basic data for further experiment in P. peruviana L.
Specifications Yellowish green berry in color with greenish to pale yellow calyx were harvested to be treated with different 1-MCP treatment. This experiment consisted of nine treatments: (combination from three of 1-MCP concentration: 0.5, 1.0 and 2.0 mL L À1 and three of 1-MCP duration exposure: 6, 12 and 24 hours) and control repeated third times.

Experimental features
Determination of fruit shelf life, and other fruit quality i.e. fruit firmness, TA, TSS and pH Data source location Sumedang, Indonesia.

Data accessibility
The data are available with this article and accessible to the public.

Fruit firmness
Fruit firmness was assayed in accordance to Mubarok et al. [5]. Briefly, four fruits in each replication were penetrated on two opposite side of the equatorial axes of fruit using a hand penetrometer of   Ultrasonic Hardness Tester (Nippon Optical Works, Tokyo, Japan). Fruit firmness was measured for 7 until 21 days after storage (DAS).

Total soluble solid (TSS)
Sugar content were estimated by the value of TSS. TSS was measured every 7 days until 21 DAS based on method described in Mubarok et al. [5]. Briefly, P. peruviana L. fruit were blended and centrifugated for 10 mins at 13,000 Â g. Obtained supernatant were used to determine TSS by using PAL-J refractometer (Atago, Tokyo, Japan).

Fruit TA and pH
The TA and pH were measured every 7 days until 21 DAS according to methods described by Garner et al. [6] and Dalal et al. [7] with modification. pH meter (Mettler-Toledo AG, Schwerzen-bach, Switzerland) was used to determine pH value from fruit juice. For TA analysis, briefly, 10 g of fresh fruit were homogenized by 100 mL distilled water and centrifugated for 10 mins at 13,000 Â g. The supernatant was titrated with NaOH 0.1 N until pH reached 8.1. TA was represented as percentage of citric acid and calculated with the following equations: % TA ¼ ðV NaOH x N NaOH x 0:064x100Þ