ALAMANDA, KATARTIKA FAHRI (2023) PENGARUH TINGKAT KEMATANGAN BUAH, PELAPISAN BUAH, DAN SUHU SIMPAN TERHADAP MUTU DAN MASA SIMPAN BUAH PISANG CAVENDISH. Masters thesis, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Cavendish banana is a climacteric fruit with a fast response to ethylene and a very high respiration rate during storage. Previous studies revealed that these characteristics shortened the green-life and fastened fruit damage, affecting the economic value. Therefore, this study aims to examine the effects of fruit maturity levels, coatings, and storage temperatures on the qualities and green-life of Cavendish banana. This study used a Completely Randomized Design with a factorial 3 x 4 x 2 with 3 replications. The first factor was the banana fruit at 3 levels of maturities, namely physiologically immature M1 (5th cluster), full mature M2 (3rd cluster), and over mature M3 (1st cluster). The second factor was the fruit coating, namely non-coating or control (C1), 1% chitosan (C2), 150 ppm GA3 (C3), and 1% chitosan + 150 ppm GA3 (C4), which were applied on the rind tip and base. The third factor was the storage temperature, including room S1 (27 ± 1 o C) temperatures. The observation was discontinued in this study either when the fruit rind changed to stage III (greenish yellow) at the end of the green shelf-life, or flesh was softened or past 35 days in the postharvest handling. The result showed that the level of fruit maturity significantly increased the green-life duration, as well as maintained firmness, diameter loss, acidity, and starch content, but it had no effect on weight loss, C) and cold S2 (16 ± 1 o brix, and glucose. The use of 1% chitosan, 150 ppm GA3, or their combination had no significant effect on all parameters. Meanwhile, low temperature was able to delay senescence, promote starch degradation, as well as detain firmness and diameter loss. The results also showed that the combined application of maturity levels and storage temperature affected all parameters, while maturities + coatings as well as coatings + storage had effects on firmness, acidity, and starch content. The 1% chitosan coating coverage was analyzed with a Scanning Electron Microscope (SEM), which showed fully covered surface of M1 finger rind tip and some crack points on finger rind base. Furthermore, there was full coverage on M2, and some crack points on M3. Keywords : Cavendish banana; maturity; coating; storage; temperature 24
| Jenis Karya Akhir: | Tesis (Masters) |
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| Subyek: | 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Magister Agronomi |
| Pengguna Deposit: | 2301794984 . Digilib |
| Date Deposited: | 17 Apr 2023 03:41 |
| Terakhir diubah: | 17 Apr 2023 03:41 |
| URI: | http://digilib.unila.ac.id/id/eprint/70963 |
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