Pengaruh Suhu Simpan dan Perendaman dengan Methyl Jasmonate terhadap Kualitas Buah Kecapi (Sandoricum koetjape (Burm. f.) Merr.)

Abstract

Buah kecapi (Sandoricum koetjape (Burm. f.) Merr.) masih melakukan aktivitas metabolisme setelah dipanen karena termasuk buah klimaterik. Penyimpanan suhu dingin dapat mengurangi aktivitas metabolisme, namun kecapi termasuk salah satu buah yang sensitif terhadap suhu dan akan mengalami gejala chilling injury saat disimpan di suhu rendah yang tidak tepat. Penelitian ini bertujuan mengetahui suhu simpan dan lama perendaman methyl jasmonate yang sesuai untuk menjaga kualitas buah kecapi selama masa penyimpanan. Penelitian ini menggunakan rancangan acak lengkap dua faktor yaitu suhu simpan (27,94 °C dan 3,03 °C) dan lama perendaman dalam 0,1 mM methyl jasmonate (10 menit dan 30 menit). Hasil penelitian menunjukkan gejala chilling injury sudah terlihat di minggu pertama penyimpanan baik di perlakuan kontrol maupun di buah yang sudah diberi perlakuan methyl jasmonate. Buah yang disimpan di suhu dingin dan diberi perlakuan perendaman methyl jasmonate memiliki kualitas fisik buah lebih baik dibanding perlakuan lainnya. Nilai rata-rata peningkatan susut bobot pada perlakuan tersebut sebesar 11,48% dan 11,80% selama masa penyimpanan.

Kecapi fruit (Sandoricum koetjape (Burm. f.) Merr.) still carries out metabolic activity after being harvested because it is a climacteric fruit. Cold storage can reduce metabolic activity, but kecapi is one of the fruits that is sensitive to temperature and will experience chilling injury symptoms when stored at inappropriately low temperatures. This study aims to determine the appropriate storage temperature and soaking time for methyl jasmonate to maintain the quality of kecapi fruit during the storage period. This study used a completely randomized design with two factors, storage temperature (27,94 °C and 3,03 °C) and soaking duration in 0,1 mM methyl jasmonate (10 minutes and 30 minutes). The results showed that chilling injury symptoms were visible in the first week of storage, both in the control treatment and fruit that had been treated with methyl jasmonate. Fruit stored at cold temperatures and soaked in methyl jasmonate had better physical fruit qualities than other treatments. The average value of the increase in weight loss in these treatments was 11,48% and 11,80% during the storage period.