Pengaruh Tingkat Ketuaan Terhadap Perubahan Mutu Buah Pepaya (Carica papaya L.) genotipe IPB 1 selama Penyimpanan dan Pematangan Buatan

Abstract

Papaya (Carica Papaya L.) is one of famous tropical fruits and consumed by people because of its softness, interesting color, sweetness, and high nutrition contents. The main problem of papaya fruit is very perishable characteristic because of the thin peel to be very sensitive of wounds and collision, which caused microorganism activities. Storage at low temperature is one of the method to maintain the shelf life of papaya fruit. The objectives of this study were to determine the effects of maturation stages and storage temperature on the shelf life and to evaluate the quality changes during storage and after ripening process of papaya fruit. Papaya IPB 1 genotype used in this study was harvested from Center for Tropical Fruit Studies (PKBT-IPB). The results indicated that the papaya IPB 1 genotype harvested at 0% maturity stage and stored at 10°C has the longest shelf life of 20 day, while the shortest shelf life of 14 day was occurred for papaya IPB 1 genotype harvested at maturity stage of 10% and stored in storage temperature of 15°C. Papaya IPB 1 genotype harvested at 0% maturity stage and stored at 10°C had better quality than other treatments.