Efek Suhu Simpan dan Pelapis terhadap Perubahan Kualitas Buah Pisang Cavendish

Abstract

The objective of the experiment was to determine the effect of coating materials and storage temperatures in inhibiting the ripening process of banana fruits. The experiment consisted of two factors namely storage temperatures (ambient and cool) and coating materials (control, Carnauba wax, bee wax, and Sempefre sh). One experimentalu nit consisted of two fingers of banana. The experiment was replicated three times. Observation was conducted on the following variables: peel color developmentw, eight loss,f ruit softening,r atio of flesh and peel weight, sugar content, and titratable acidity. Resulto f the experimenst howedt hat carnaubaw ax 6 % inhibited weight loss,f ruit softening,a nd the increaseo fflesh andp eel weight ratio. Bee wax inhibitedfruit softening,p eel color developmenta, nd sugar content. Fruit treated with carnauba wax 6 % could be stored at cool temperature for 25.9 days, 10.5 days longer than untreatedf ruit stored at ambient temperature.A mong the three coating materials, Sempefrre sh had the lowest effectivenessin inhibiting bananaf ruit ripening process.