Influence of Time From Harvest to 1-Methylcyclopropene (MCP) Treatment on Silver Bell Pear (Pyrus Communis L.) Quality and Cell Wall Polysaccharides (Pectin and Hemicellulose)

ERWINA SAFITRI, Dr. Andriati Ningrum, S.TP, M.Agr; Dr. Ir. Supriyadi, M.Sc

2017 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

1-Methylcyclopropene (1-MCP), sebagai penghambat kerja etilen, mencegah perubahan fisikawi dan kimiawi pada buah yang disebabkan oleh etilen, seperti perubahan tekstur pada buah. Untuk mengetahui pengaruh penundaan pengaplikasian 1-mcp, dilakukan analisis kandungan etilen, kekerasan dan warna buah, serta kandungan dinding sel buah (pektin dan hemiselulosa). Penundaan selama satu minggu dan dua minggu mengakibatkan perbedaan pada konsentrasi etilen dan kekerasan buah, namun tidak memberi pengaruh pada warna buah. Penundaan pengaplikasian 1-MCP setelah dua minggu menyebabkan kenaikan konsentrasi etilen dan penurunan kekerasan buah. Selama proses pematangan buah, pektin akan larut dan terpolimerisasi menjadi asam galakturonat yang diikuti dengan penurunan kekerasan buah. Penundaan pengaplikasian 1-MCP setelah satu minggu menyebabkan rendahnya konsentrasi pektin larut air (WSP) dibanding dengan waktu penundaan dua minggu dan kontrol sedangkan untuk pektin larut alkali (ASP) lebih tinggi. Menurut hasil penelitian, penundaan pengaplikasian 1-mcp menyebabkan penurunan kemampuan 1-MCP dalam menghambat pematangan buah.

1-Methylcyclopropene (1-MCP), known as strong inhibitor of ethylene action, prevents ethylene-dependent responses such as softening and senescence of fruit tissues. To understand the influence of time from harvest to 1-MCP treatment, this research studied the expression of ethylene production, flesh firmness, peel color, and cell wall component (pectin and hemicellulose). The two different times (one week and two weeks after harvest) of 1-MCP treatment resulted in different of ethylene production and flesh firmness, but peel color exhibited no difference at all. The later of 1-MCP treatment showed a rapidly increasing of ethylene production and decreasing of flesh firmness. During ripening, pectins were solubilized into uronic acid and this increased of solubility was accompanied by decreasing of the firmness. The level of polyuronides, water-soluble polyuronides (WSP) in earlier of 1-MCP treatment tended to be lower than in the late treatment. On the other hand, alkaline-soluble polyuronides (ASP) showed high concentration in the earlier of 1-MCP treatment. These data suggested that the later 1-MCP was applied after harvest, the less was the efficacy of 1-MCP.

Kata Kunci : pear fruit, ethylene, firmness, cell wall polysaccharides, ripening capacity.