Penundaan Kematangan Menggunakan Oksidan Etilen dan Pengaruhnya Terhadap Perubahan Fisiologi Pisang Barangan
Abstract
Abstract
Ethylene oxidants were used to delay Barangan banana ripening at ambient temperature. However, a few information about the effect of ripening delay to fruit physiological quality after treatment that has been reported. This study was performed to examine the effects of ripening delay using ethylene oxidants to fruit quality during storage, ripening process, and display period. The experimental design was used
randomize complete design with two factors consisting 2 levels of picking date and 3 levels of delaying duration. Ethylene oxidants (KMnO4 and zeolite powder) were packaged into sachets and applied to banana packaging. Observed quality parameters were peel color, hardness and TSS content. The results indicated that ethylene oxidants application effectively delayed Barangan banana ripening at 25±2°C compared to control. Banana picked at 10 weeks after flower cutting (WAFC) has longer green life period than 11 WAFC. Ripening delay treatment did not detrimentally affect fruits quality. The fruits ripened normally and attain optimum TSS as the control. Overall, the quality parameters at the display period were not significantly different (α<0.05) between control and treated fruit. Duration of ripening delay did not affect the whole parameters of fruit quality, while the picking date affects Hue color and TSS.
Abstrak
Oksidan etilen telah digunakan untuk menunda kematangan Pisang Barangan pada suhu lingkungan, namun masih sedikit penelitian yang mengkaji efek penundaan kematangan terhadap mutu fisiologi buah pasca-perlakuan. Penelitian ini dilakukan untuk mengkaji efek penundaan kematangan menggunakan oksidan etilen terhadap mutu buah selama penyimpanan, proses pematangan, dan pemajangan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap faktorial dengan dua faktor meliputi 2 taraf umur petik dan 3 taraf durasi penundaan kematangan. Oksidan etilen (KMnO4 dan zeolit 200 mesh) dikemas dalam bentuk sachet dan diaplikasikan pada kemasan pisang. Parameter mutu yang diamati meliputi warna kulit, kekerasan dan TPT. Hasil pengamatan menunjukkan aplikasi oksidan etilen
secara efektif dapat menunda kematangan pisang Barangan pada 25±2°C dibandingkan kontrol. Pisang yang dipetik umur 10 minggu setelah potong ontong (MSPO) umur simpannya lebih lama dibandingkan 11 MSPO. Perlakuan penundaan kematangan tidak memberikan efek yang mengganggu terhadap mutu buah pasca-perlakuan. Buah matang secara alami dan mencapai kandungan TPT setara dengan kontrol. Secara keseluruhan, parameter mutu buah dengan perlakuan dan kontrol selama pemajangan tidak berbeda nyata (α<0.05). Durasi penundaan kematangan tidak berpengaruh terhadap seluruh parameter mutu, sedangkan umur petik berpengaruh terhadap warna Hue dan TPT.
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