The Effect of Natural Pesticides of Citronella on Post-Harvest Characteristics of Cabbage: A Study of Changes in Cabbage Quality During Storage Period

Abstract

Cultivation methods are important factors that determine the quality of agricultural products. The quality of cabbage, including integrity, storage capacity and sensory, is certainly also likely to be influenced by the application of insecticides in the field. Essential oil from citronella has antibacterial and antifungal properties, so citronella oil has the potential to be used as a pest control in horticultural plants. This study aims to determine the effect of the use of citronella oil applied in the field on the post-harvest quality of cabbage. Cabbage samples were obtained from cabbage plants that were intensively maintained in rice fields. The study used a Randomized Block Design (RAK) with 4 treatments repeated 3 times. The treatment frequency or interval of citronella oil application was 2 cc/l, namely: A). 1 time a week; B). 2 times a week; C). imidacloprid 1cc/l 1 time a week (farmer's method); D). Control (without control). After harvest, the cabbage was observed for weight loss, the amount of rot, and sensory tests for fresh and boiled cabbage. The results showed that Cabbage received application of citronella twice a week experienced a slower rate of damage and lower % weight loss. Sensory tests showed that application of citronella did not reduce panelist preferences for fresh cabbage and boiled cabbage sensory.