Perubahan Fisiologi Pascapanen Bunga Nasturtium (Tropaeolum majus) pada Berbagai Suhu Penyimpanan

Abstract

Bunga nasturtium termasuk sebagai salah satu bunga edible yang semua bagian dari nasturtium aman untuk dikonsumsi. Nasturtium digunakan sebagai hiasan, kuliner, dan bidang farmakologi. Umumnya bunga edible mudah mengalami kerusakan dan memiliki umur simpan yang pendek. Suhu rendah dapat memperpanjang fase umur simpan dengan memperhambat kerusakan fisiologis pada bunga edible khusunya nasturtium. Tujuan penelitian ini adalah mengkaji pengaruh berbagai suhu penyimpanan terhadap perubahan fisiologi pascapanen bunga nasturtium serta menentukan suhu penyimpanan yang baik untuk menjaga mutu dan memperpanjang umur simpannya. Bunga nasturtium di dapat dari supplier bunga edible di Kabupaten Bandung, kemudian di sortir berdasarkan ukuran yang mendekati seragam dan diletakkan dalam wadah thinwall. Penyimpanan bunga nasturtium dilakukan pada 4 perlakuan suhu yaitu 5 °C, 10 °C, 15 °C, dan 20 °C selama 5 hari masa pengamatan. Hasil penelitian menunjukkan bahwa suhu 5 °C dan 10 °C merupakan suhu penyimpanan terbaik karena secara statistik untuk semua parameter yang diukur mulai dari laju respirasi, produksi etilen, kadar air, susut bobot, dan warna secara signifikan tidak berbeda nyata (sig>0,05). Selisih nilai laju respirasi dan kadar air hanya berkisar kurang dari 1 ml.kg-1jam-1 dan 1%. Penerimaan panelis terhadap bunga nasturtium berdasarkan kenampakan pada skor minimum 3 (dari 0 sampai 5) hingga hari ke-3.

Nasturtium flowers are included as one of edible flowers that all parts of nasturtiums are safe for consumption. Nasturtium is used as an ornamental, culinary and pharmacological. Generally, edible flowers are easily damaged and have a short shelf-life. Low temperatures can extend the shelf-life phase by inhibiting physiological damage to edible flowers, especially nasturtiums. The purpose of this research was to study the effect of various storage temperatures on changes in postharvest physiology of nasturtium flowers and determine a good storage temperature to maintain quality and extend shelf life. Nasturtium flowers were obtained from an edible flower supplier in Bandung Regency, then sorted based on a size that was close to uniform and placed in thinwall container. Storage of nasturtium flowers was carried out at 4 temperature treatments, namely 5 °C, 10 °C, 15 °C, and 20 °C for 5 days of observation. The results showed that 5 °C and 10 °C were the best storage temperatures because statistically for all parameters measured from respiration rate, ethylene production, moisture content, weight loss, and color were not significantly different (sig>0,05). The difference between respiration rate and water content is only less than 1 ml.kg-1hour-1 and 1%. Panelists' acceptance of nasturtium flowers was based on appearance at a minimum score of 3 (from 0 to 5) until day 3.