Pengaruh Umur Panen Dan Tingkat Kemasakan Terhadap Perubahan Sifat Fisik Dan Kimia Pisang Tanduk

Abstract

The alteration of the physical characteristics and chemical constituents of, pisang Tanduk at the various ages and the stages of ripening were studied. The investigation of physical characteristics were the changing of colour, firmness, water contents and the pulp/skin ratio; Meanwhile; the chemicals constituents were analysed the carbohydrates, reducing sugar and carotenoids. The maturation of fruits were determined by the initiating of the raising flower shoots till the harvesting time at 70, 80 and 90 days. The stage of ripening were determined by unripe, early ripe, fully ripe and over ripe. The results of investigation indicated that the best physical characteristics and chemicals constituents of the ripening as well as over ripe were 80 days harvested fruits. The reducing sugars content increased until over ripe of the fruits. However, the carbohydrates content decreased after ripening of the fruits and the highest carotenoid content at the fully ripe stage.