Peran Spektrum dan Intensitas Cahaya Buatan terhadap Kualitas Buah Pepaya (Carica papaya L.) Selama Penyimpanan

Abstract

Pepaya (Carica papaya L.) adalah buah klimakterik yang mengalami peningkatan pematangan selama penyimpanan, membutuhkan penanganan pascapanen tepat untuk menjaga mutu buah. Light Emitting Diode (LED) mengubah energi listrik menjadi cahaya, berpotensi meningkatkan umur simpan produk hortikultura. Penelitian ini mengevaluasi efek spektrum dan intensitas LED yang berbeda pada penyimpanan melalui penyusutan, produksi etilen, laju respirasi, degradasi warna, kelunakan, edible portion, PTT, ATT, dan vitamin C. Penelitian menggunakan Rancangan Kelompok Lengkap Teracak (RKLT) satu faktor yaitu pencahayaan dengan tujuh perlakuan kombinasi spektrum dan intensitas LED (Merah, Biru, Putih; Rendah dan Tinggi) serta kontrol gelap (Dark) diamati selama 12 hari. Hasil menunjukkan penyinaran LED secara signifikan mempercepat pematangan yang ditandai peningkatan susut bobot dan produksi etilen. Suhu ruang penyimpanan LED naik menjadi 25? dibandingkan 22? pada Dark, sehingga mempengaruhi kualitas buah. Perlakuan Red-Low (RL) mempercepat pematangan dengan susut bobot dan etilen tinggi, sedangkan Red-High (RH) menahan laju pematangan. Red-High (RH) memperlambat aktivitas metabolisme buah dan menekan respirasi yang tidak berbeda nyata dengan perlakuan kontrol, sehingga dapat mempertahankan bobot serta memperlambat pematangan. Penyinaran LED berpotensi meningkatkan vitamin C dan tingkat kemanisan, meskipun secara statistik penyinaran LED tidak memberikan pengaruh signifikan terhadap edible portion, kelunakan, laju respirasi, PTT, ATT, rasio PTT/ATT, dan vitamin C.

Papaya (Carica papaya L.) is a climacteric fruit that undergoes increased ripening during storage, requiring proper postharvest handling to maintain fruit quality. Light Emitting Diode (LED) converts electrical energy into light, potentially increasing the shelf life of horticultural products. This study evaluated the effects of different LED spectrum and intensity on storage through shrinkage, ethylene production, respiration rate, color degradation, softening, edible portion, PTT, ATT, and vitamin C. The study used a Randomized Complete Block Design (RCBD) with one factor, namely lighting with seven treatments of LED spectrum and intensity combinations (Red, Blue, White; Low and High) and a dark control (Dark) observed for 12 days. The results showed that LED irradiation significantly accelerated ripening as indicated by increased weight loss and ethylene production. The temperature of the LED storage room increased to 25? compared to 22? in Dark, thus affecting fruit quality. The Red-Low (RL) treatment accelerated ripening with weight loss and high ethylene, while the Red-High (RH) treatment inhibited ripening. Red-High (RH) slowed fruit metabolic activity and suppressed respiration, which was not significantly different from the control treatment, thus maintaining weight and delaying ripening. LED lighting has the potential to increase vitamin C and sweetness levels, although statistically LED lighting does not have a significant effect on edible portion, softness, respiration rate, PTT, ATT, PTT/ATT, and vitamin C.