%0 Thesis
%9 Masters
%A ALAMANDA, KATARTIKA FAHRI
%B FAKULTAS PERTANIAN
%D 2023
%F eprints:70963
%I UNIVERSITAS LAMPUNG
%P 2124011004
%T PENGARUH TINGKAT KEMATANGAN BUAH, PELAPISAN BUAH,  DAN SUHU SIMPAN TERHADAP MUTU DAN MASA SIMPAN BUAH  PISANG CAVENDISH 
%U http://digilib.unila.ac.id/70963/
%X    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