Pengaruh Aminoethoxyvinylglycine (Avg), Plastic Wrapping Dan Suhu Simpan Terhadap Masa Simpan Dan Mutu Buah Jambu Biji (Psidium Guajava L.) ‘Mutiara’
Abstract: The research was
aimmed at studying the effects of (1) single application AVGs, plastic
wrappings, and storage temperatures, (2) interactions among AVGs and plastic
wrappings, AVGs and storage temperatures, and plastic wrappings and storage
temperatures, and (3) interactions among
AVGs, plastic wrappings, and storage temperatures in extending fruit self-life
and maintain qualities of ‘Mutiara’guava fruits. The research was arranged in a completely
randomized design in 2 x 2 x 2 factorial with three replications. The first factor was AVGs (with 1,25 ppm and
without AVG), the second factor was plastic wrappings (without and with one
layer of plastic wrapping), and the third factor was storage temperature (a
cold temperature of 21, 53 ºC and a room temprature of 26,57 ºC). The result showed that (1) the application of
AVG 1,25 ppm did not significantly affect fruit self-life, fruit firmness, fruit
weight loss, ºBrix, acid contens, and sweetness of ‘Mutiara’guava’ fruits, (2)
storage at cold temprature of 21, 53 ºC did not significantly affect fruit
self-life, fruit firmness, fruit weight loss, ºBrix, acid contens, and
sweetness of ‘Mutiara’guava’ fruits, (3) the application of plastic wrapping
was able to extend fruit self-life by 17 days longer than without plastic
wrapping and supressed fruit weight loss of ‘Mutiara’guava, but accelerated
softening and not able to maintain ºBrix, and also did not significantly affect
acid contens, and sweetness of ‘Mutiara’guava fruits, (4) there were no
interaction effects among AVGs with plastic wrappings, AVGs with cold
tempratures, and plastic wrappings with cold tempratures on self-life, fruit
firmness, fruit weight loss, ºBrix, acid contens, and sweetness of
‘Mutiara’guava fruits, and (5) there were no interaction effects among AVGs,
plastic wrappings, and cold temperatures on fruit self-life, fruit firmness,
fruit weight loss, ºBrix, acid contens, and sweetness of ‘Mutiara’ guava
fruits.
Penulis: Soesiladi E. Widodo,
Kuswanta F. Hidayat, Zulferiyenni Zulferiyenni, Sherly I. Annisa
Kode Jurnal: jppertaniandd160252
