EFFECT OF LIGHT ON QUALITY OF BANANA TREATED WITH 1-METHYLCYCLOPROPENE (1-MCP) DURING RIPENING

LULUM LELIANA, Dr. Andriati Ningrum S.TP, M.Agr ; Dr. Ir. Supriyadi, M.Sc

2017 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Pada penelitian ini, efek dari sinar kontinyu (55 �µmol /m2s) pada proses pematangan buah pisang [Musa spp. (AAA group, Cavendish subgroup) Chiquita TM] yang diberi perlakuan 1-Methylcyclopropene (1-MCP) selama proses pasca panen diamati. Perubahan parameter fisiologis dan fisikal seperti produksi etilen, perubahan warna, tekstur, kandungan gula (sukrosa, glukosa, fruktosa) dan kandungan pati dianalisa selama penyimpanan 20 hari. Perlakuan cahaya mempercepat proses pematangan pada buah pisang yang diberi 1-MCP, yang ditandai dengan memendeknya periode pre-klimakterik. Pisang yang diberi perlakuan cahaya mencapai puncak produksi etilen 5 hari lebih awal daripada pisang yang disimpan pada kondisi gelap. Hal serupa juga terjadi pada parameter perubahan warna, kekerasan buah, penumpukan kandungan gula dan kandungan pati. Pada puncak klimakterik, produksi etilen pada pisang dibawah perlakuan cahaya signifikan lebih tinggi daripada pisang di kondisi gelap. Kandungan gula yang terakumulasi dan pati yang terdegradasi pada kondisi dibawah cahaya juga signifikan lebih tinggi daripada kondisi gelap. Perlakuan dengan cahaya mampu mempercepat proses pematangan dari buah pisang dan kondisi gelap mampu menjadi salah satu alternatif kondisi untuk memperpanjang proses penyimpanan buah pisang.

In this study, the effect of continuous light treatment (55 �µmol/m2s) on the ripening of banana fruit [Musa spp. (AAA group, Cavendish subgroup) Chiquita TM] treated with 1-Methylcyclopropene (1-MCP) during post-harvest handling was investigated. The changes in physiological and physical parameters related to banana ripening such as the ethylene production rate, color, texture sugar content (sucrose, glucose, and fructose) and starch content were analyzed during 20 days storage. Light treatment accelerated the ripening of banana treated with 1-MCP, which was characterized by a shortened pre-climacteric period. Light-treated bananas reached a ethylene production rates peak 5 days earlier than bananas stored in the dark. Similar delays were also observed in the color change, firmness reduction, soluble sugar accumulation and starch degradation between banana stored under light and dark condition. At the climacteric peak, ethylene production rates were significantly higher in light-treated banana than banana stored in the dark. The higher amounts of soluble sugars were accumulated and starch were degraded in light-treated bananas than in bananas stored in the dark. Light treatment can be used as a method for accelerating ripening of green banana and dark condition can be used as method to kept banana and prolong the shelf life.

Kata Kunci : pisang, pencahayaan, pematangan buah, umur simpan/ banana, lighting, ripening stage, shelf life