This research was done to investigate the effectiveness of the presence of olive leaf extract in vacuum packaging in maintaining the physicochemical properties of fresh-cut snake fruit under ambient temperature. The snake fruits were vacuum packaged in the presence of 3% (v/w) olive leave extract (OLE) and stored in room temperature for 8 days of storage. The physicochemical properties including color changes, firmness, and total dissolved solid (TDS) were observed. The results indicated that

more »

... dition olive leaves extract in vacuum packaging gave the best result by inhibiting color changes by declining in total color difference by 10.88, BI 5.08, absorbance 2.750 Ǻ declining in hardness by 14.61% and lowest TDS level. As an alternative method of storing fresh-cut snake fruit under ambient conditions, vacuum packaging containing olive leave extract can be used.