PENGARUH PENAMBAHAN INDOLE ACETIC ACID (IAA) PADA PELAPIS KITOSAN TERHADAP MUTU DAN MASA SIMPAN BUAH JAMBU BIJI (Psidium guajava L.) ‘CRYSTAL’
DOI:
https://doi.org/10.23960/ja.v17i1.4275
Abstract View: 1002
Abstract
The research was aimmed at (1) studying the effects of the addition of IAA into chitosan coating on the fruit qualities and shelf-life of guava ‘Crystal’, and obtaining the best concentration of IAA added into the chitosan coating to maintain the fruit qualities and prolong the shelf-life of guava ‘Crystal’. The treatments were arranged in a factorial 3 x 3 in a completely randomized design with three replications. The first factors were fruits without any treatment but water (K0), acetic acid 0.5% (K1), and 2.5% chitosan (K2). The second factors were the concentrations of IAA in three levels: 0 (A0), 5 (A1), and 10 μM (A2). The results showed that (1) the chitosan coatings of 2.5% concentra-tion was effective in prolonging the fruit self-life of guava ‘Crystal’ 2.56 and 6.45 days longer compared to the control and acetic acid 0.5%, (2) IAA application did not prolong the fruit shelf-life, and did not decrease the fruit qualities, and (3) the addition of 0.5% acetic acid as a solvent in 2.5% chitosan did not cause a bad affect, but soaking in 0.5% acetic acid as a main solution adversely affected the fruit qualities and shelf-life of guava ‘Crystal’
Key words: guava, IAA, chitosan, browning, quality
Downloads
References
Du, J., H. Gemma, dan S. Iwahori. 1997. Effects of chitosan coating on the storage of peach, Japanase pear, and kiwifruit. J. Japan. Soc. Hort. Sci. 66(1): 15-22.
Frenkel, C., dan R. Dyck. 1973. Auxin inhibition of ripening in bartlett pears. Plant Physiol. 51: 6-9.
Kacem, B., J. A. Cornell, M. R. Marshall, R. B. Shire-man, and R. F. Matthews. 1987. Nonenzymatic browning in aseptically packaged orange drinks: Effect of ascorbic acid, amino acids and oxygen. J. Food. Sci. 52 (6): 1668-1672.
Komarudin, A. 2012. Pengaruh Penambahan Indole Acetic Acid (IAA) pada Pelapis Kitosan Terhadap Mutu dan Masa Simpan Buah Pisang ‘Cavendish’. Skripsi. Fakultas Pertanian. Universitas Lampung. Bandar Lampung.
Purgatto, E., F. M. Lajolo, J. R. Oliveria do Nascimento, and B. R. Cordenunsi. 2001. Inhibition of β-amylase activity, starch degradation and sucrose formation by indole-3-acetic acid during banana ripening. Planta 212: 823-828.
Purwoko, B. S., P. Utoro, Mukhtasar, S. S. Harjadi, dan S. Susanto. 2002. Infiltrasi poliamina menghambat pemasakan buah pisang ‘Cav-endish’. Hayati (1): 19-23.
Pratiwi, H. H. 2008. Pengaruh Bahan Pelapis dan Sitokinin terhadap Kesegaran Cupat dan Umur Simpan Buah Manggis (Garcinia mangosta-na L.). Skripsi. Institut Pertanian Bogor. Bogor. 81 hlm.. Http://repository. ipb. ac.id/ bitstream/handle/ 123456789/3113/ A2008_ Heliyana%20 Hermawati %20 Pratiwi.pdf? sequence=5. Diakses 20 November 2011
Rohmana. 2000. Aplikasi Zat Pengatur Tumbuh Dalam Penanganan Pascapanen Pisang ‘Cavendish’ (Musa cavendhisii L.). Skripsi. Insti-tut Pertanian Bogor, Bogor.
Tien, C. L., C. Vachon, M. A. Mateescu, dan M. Lacroix. 2001. Milk protein coatings prevent oxidative browning of apple and potatoes. Food Chemistry Toxicology 66 (4): 512─516.
Tingwa, P. O. and R. E. Young. 1975. The effect of indole-3-acetic acid and other growth regulators on the ripening of avocado fruits. Plant Physiol. 55: 937-940.
Trainotti, L., A. Tadiello, dan G. Casadoro. 2007. The involvement of auxin in the ripening of climacteric fruits comes of age: the hormone plays a role of its own and has an intense interplay with ethylene in ripening peaches. J. Exp. Bot. 58 (12): 3299—3308.
Vendrell, M. 1970. Relationship between internal distribution of exogenous auxins and accelerated ripening of banana fruit. Aust. J. Biol. Sci. 23: 1133-1142.
Wahyuni, N. F., B. Widia, dan A. Lestari. 2009. Uji fisik buah jambu biji merah pada suhu kamar yang diiradiasi dengan sinar gamma (60Co). Institut Pertanian Bogor. Bogor. 13 hlm. Http://repository.ipb. ac. id /han-dle/123456789/20242. Diakses 1 Mei 2012.
Widodo, S. E. 2009. Kajian Fisiologis Teknologi Panen dan Pascapanen Buah. Universitas Lampung. Bandar Lampung.
Widodo, S. E., dan Zulferiyenni. 2008. Aplikasi chitosan dalam teknologi pengemasan beratmosfir-termodifikasi buah duku. Prosiding Seminar Nasional Pangan 2008: Peningkatan Keamanan Pangan Menuju Pasar Global. Perhimpunan Ahli Teknologi Pangan Indonesia dan Jurusan Teknologi Pangan dan Hasil Pertanian UGM, Yogyakarta. p TP278─TP287.
Widodo, S. E., Zulferiyenni, dan R. Arista. 2010a. Coating effect of chitosan and plastic wrapping on the self-life and qualitities of guava cvs. ‘Mutiara’ and ‘Crystal’. International Seminar: Emerging Issuues and Technology Developments in Foods and ingredients. PATPI. September 29-30, 2010. Jakarta International Expo, Arena PRJ, Kemayoran, Jakarta.
Widodo, S. E., Zulferiyenni, dan D. Novalina. 2010b. Pengaruh kitosan terhadap mutu dan masa simpan buah pisang (Musa paradisiaca L.) cv. ‘Muli’ dan ‘Cavendish’. Seminar Nasional Sains dan Teknologi III. Universitas Lampung.
Widodo, S. E., M. Shiraishi, and S. Shiraishi. 1996. On the interpretation of Brix value for the juice of acid citrus. J. Sci. Food Agric. 71: 537-540.
Zulferiyenni dan S. E. Widodo. 2010. Technology of passive packaging for chitosan-coated ‘Mu-tiara’ and ‘Muli’ banana. Proceeding International Seminar on Horticultura to Support Food Security. Bandar Lampung 22-23 June 2010. p B36─B43.
Downloads
Published
How to Cite
Issue
Section
License
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 Licence that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
