PENGARUH ZAT PERANGSANG PEMATANGAN TERHADAP MUTU BUAH TERUNG BELANDA (Cyphomandra betacea)
ABSTRACT: The aim of this
research was to find the effect of kinds of ripening stimulant and maturity
stage on the quality of Tamarillo. This research had been performed using
factorial completely randomized design with two factors, i.e maturity stage M1
= 70-80%, M2 = 85-90% , and kind of ripening stimulant P1 = Ethephon 750 ppm,
P2 = Ethylene 250 ppm, P3 = Acetylene 250
ppm, P4 =
Calcium Carbide 0,5%.
Ripening was performed
for 6 days
at 28oC. Parameters
analyzed were total soluble
solid, acid content, maturity index,
vitamin C content,
weight lost, moisture
content, hardness, color
score, organoleptic values (color,
aroma, texture) and
concentration of carbon
dioxide. The results
showed that the
maturity stage had highly
significant effect on
respiration rate, total
slolube solid, acid
content, hardness, color
score, hedonic score of
colors and texture.
Kind of ripening
stimulant had highly
significant effect on
concentration of carbon
dioxide, moisture content,
maturity index, color
index, organoleptic values
(color, smell, texture),
and had significant
effect on weight loss,
vitamin C content.
The interaction of
maturity stage and
kinds of ripening
stimulant had highly
significant effect on vitamin C content, marutity index, hardness, color
index, and hedonic score of
texture.
Keywords: Tamarillo, maturity
stage, ripening stimulant
Penulis: Efrida Yanti Anna P,
Elisa Julianti, Mimi Nurminah
Kode Jurnal: jppertaniandd120096
