Studi Degreening, Kesegaran, dan Daya Simpan Buah Naga Merah (Hylocereus polyrhizus (Weber) Britton & Rose) untuk Menentukan Kriteria Panen Optimum
Red dragon fruit is a non-climacteric fruit with a photosynthetic crassulacean acid metabolism pathway. The optimum maturity is characterized by a 100% red skin color. The aim of the experiment was to study the changes in color, freshness, and shelf life of red dragon fruit to determine the optimum harvest criteria. The fruits were harvested from Sabisa Farm, Sindang Barang, Bogor (60 35 ‘16“ S, 1,060 46” E; elevation 219 m above sea level). The experiment used a complete randomized block design with 5 levels of harvesting age, namely 30, 32, 34, 36, and 38 days after anthesis (DAA) with 5 replications. The results showed that the skin of 30 DAA fruit has a color scale of 2 (1-25% red) and 32 DAA fruit has a color scale of 4 (26-50% red). Fruit 34, 36, and 38 DAA had reached a color scale of 6 (100% red) when harvested. The skin of 30 DAA fruit takes 6 days after harvest (DAH) and 32 DAA fruit takes 3 DAH to reach a color scale of 6 (100% red). On the 6 color scale, the fruits of 30 to 38 DAA had a total soluble solids content of 11.7 to 13.5 oBrix which still meets the dragon fruit marketing standard of 11.0 oBrix. The total titrated acid content decreased, but the vitamin C content increased with increasing harvest age.
Keywords: CAM, fruit freshness, heat unit, long-day plant, postharvest ripeness