Penggunaan Larutan Kalsium Klorida(CaCl2) dalam Menunda Pematangan Buah Pepaya (Carica papaya L.)
Abstract: Papaya (Carica papaya L.)
spreads in tropical areas. The
harvested fruit generally is ripe between 4 and 5 days, therefore to
maintain the quality of the fruit
delaying ripening of it is
needed. One of the ways todelay ripening of fruit is using
Calsium Choloride (CaCl2) solution. The research project aims to find out of the influence
of CaCl2solution as
material for delaying
ripening papaya. The study
was conducted from December 2011 to May 2012 in Biology
Laboratory of Biology department in Faculty of Mathematics and Natural Science, Tanjungpura University.
The research methodology used experimental factorial complete randomized design
which consisted of two treatments that are concentration of CaCl2 solution (C)
with five levels; 0%, 2%,
4%, 6%, 8%
and soaking time
with five level;
0 minutes, 15
minutes, 30 minutes,
45 minutes, and 60 minutes. The investigation covered
keeping period of time (days),
weight decrease (%), food color,
flesh color, tenderness
and food glucose
level (%). The
best fruit storage
time was 6% concentrate and soaking time was 60
minutes, and weight decrease, food color, flesh color and food glucose level
was 6% concentrate and the soaking time was 30 minutes
Penulis; Megasari Ramadani,
Riza Linda, Mukarlina
Kode Jurnal: jpbiologidd130420
