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PENGARUH AMINOETHOXYVINYLGLYCINE (AVG), KITOSAN DAN SUHU SIMPAN TERHADAP MASA SIMPAN DAN MUTU BUAH PISANG ‘CAVENDISH’
ABSTRAK Pisang ‘Cavendish’ dijual secara domestik pada awal tahap pemasakannya setelah pemberian gas etilen. Setelah pemasakannya ditingkatkan, maka mutu buahnya cepat mengalami kerusakan dan masa simpan menjadi singkat. Penelitian ini dilakukan untuk mengetahui efek dari aplikasi aminoethoxyvinylglycine (AVG), kitosan, penyimpanan pada suhu rendah, dan interaksinya terhadap masa simpan dan mutu buah pisang ‘Cavendish’. Penelitian ini dilaksanakan di Laboraturium Pascapanen Hortikultura, Fakultas Pertanian, Universitas Lampung pada bulan September hingga Oktober 2014. Penelitian ini menggunakan Rancangan Teracak Sempurna (RTS) yang disusun secara faktorial 2 × 2 × 2, yaitu perlakuan AVG × fruit coating × suhu simpan. Faktor pertama adalah aplikasi AVG (tanpa AVG dan dengan AVG 1,25 ppm). Faktor kedua adalah dengan kitosan (tanpa kitosan dan dengan kitosan 2,5%), iv sedangkan faktor ketiga adalah suhu simpan (disimpan pada suhu ruang dan disimpan pada suhu rendah 20 ºC ). Hasil penelitian menunjukkan bahwa (1) aplikasi AVG 1,25 ppm secara nyata tidak mampu meningkatkan masa simpan, kekerasan, susut bobot, padatan terlarut (ºBrix), kandungan asam, dan tingkat kemanisan buah pisang ‘Cavendish’; (2) aplikasi kitosan 2,5 % mampu meningkatkan masa simpan. Akan tetapi, kitosan mempercepat pelunakan, meningkatkan susut bobot, tidak berpengaruh terhadap padatan terlarut (ºBrix), kandungan asam, dan tingkat kemanisan buah pisang ‘Cavendish’; (3) penyimpanan pada suhu rendah mampu meningkatkan masa simpan dan menghambat pelunakan, tetapi tidak berpengaruh terhadap padatan terlarut (ºBrix), kandungan asam, dan tingkat kemanisan buah pisang ‘Cavendish’; (4) tidak terdapat interaksi antara ketiga perlakuan, yang mampu memperpanjang masa simpan dan mempertahankan mutu buah pisang ‘Cavendish’. Kata kunci: pisang, pascapanen, avg, kitosan, suhu simpan, masa simpan, mutu, buah ABSTRAK ‘Cavendish’ banana is marketed domestically on its early ripening stage after receiving ethylene gassing. Once its ripening is promoted, its fruit qualities are quickly deteriorated making its shelf-life very short. This research was conducted to study the effects of applications of aminoethoxyvinylglycine (AVG), chitosan, storage temperatures, and their interactions on the fruit shelf-life and quality of ‘Cavendish’ banana. This research was conducted in the Horticultural Postharvest Laboratory, Faculty of Agriculture, Lampung University from September to October 2014. Treatments were arranged in a completely randomized design, run in three replications, and laid out in a 2 × 2 × 2 factorial design. The first factor was AVG (with 1,25 ppm AVG and ii whitout AVG), the second factor was chitosan (with 2,5% chitosan and without chitosan), and the third factor was storage temperature (a room temperature and 20 oC). The results showed that (1) AVG did not significantly affect fruit shelf-life, physical and chemical fruit qualities such as fruit firmness, weight loss, soluble solid and acid contents, and sweetness; (2) 2,5 % chitosan increased fruit shelf-life, but it accelerated fruit softening and increased fruit weight loss, and did not affect chemical fruit qualities; (3) lower storage temperature significantly lengthened fruit shelf-life and inhibited fruit softening, but did not affect physical and chemical fruit qualities; (4) no interaction was found among the three treatments, in fact, a significant effect of an individual application of chitosan or lower storage temperature dominated the effects of its combinations. Keyword: banana, postharvest, AVG, chitosan, storage temperature, shelf-life, quality, fruit
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