Peningkatan Kualitas dan Daya Simpan Buah Anggur (Vitis vinifera L.) melalui Aplikasi Light Emitting Diode (LED)

Abstract

Anggur merupakan komoditas hortikultura yang memiliki nilai ekonomi dan nutrisi yang tinggi. Anggur memiliki masa simpan pascapanen yang relatif singkat. Light Emitting Diode (LED) merupakan teknologi pascapanen berbasis metode fisik yang bebas residu untuk meningkatkan kualitas dan memperpanjang daya simpan buah. Penelitian ini bertujuan untuk mengevaluasi pengaruh LED terhadap kualitas dan daya simpan buah anggur Gozv selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan LED yang diuji yaitu LED merah (~660 nm), LED hijau (~525 nm), LED biru (~450 nm), dan LED putih (400–700 nm), serta kontrol (gelap). Buah disimpan pada suhu 27 ± 2°C, kelembaban relatif 81 ± 2% di bawah cahaya LED dengan intensitas 30 µ mol m?² s?¹ selama 12 jam per hari. Hasil penelitian menunjukkan bahwa aplikasi LED berpengaruh dalam meningkatkan kualitas dan daya simpan buah anggur yang ditandai dengan penurunan susut bobot, laju respirasi, produksi etilen, nilai kelunakan buah, mempertahankan kualitas warna kulit buah, padatan terlarut total (PTT) dan berpotensi mempertahankan kandungan sukrosa, glukosa dan fruktosa serta asam tertitrasi total (ATT) dan kandungan vitamin C. LED biru mampu memperpanjang masa simpan buah anggur yang layak secara komersial berdasarkan parameter susut bobot hingga 8 hari atau 5 hari lebih lama dibandingkan kontrol. LED biru juga mampu menurunkan laju respirasi hingga 36%, menurunkan produksi etilen hingga 32%, mempertahankan warna kulit buah, mempertahankan padatan terlarut total (PTT) dan menurunkan nilai kelunakan buah. Berdasarkan warna LED yang diuji, LED biru (~450 nm) merupakan teknologi pascapanen terbaik untuk meningkatkan kualitas dan daya simpan buah anggur.

Grapes are a horticultural commodity with high economic and nutritional value. However, grapes have a relatively short postharvest shelf life. Light-emitting diode (LED) technology is a residue-free physical postharvest treatment that has the potential to improve fruit quality and extend shelf life. This study aimed to evaluate the effects of LED on the quality and shelf life of Gozv grapes during storage. The experiment was arranged in a Completely Randomized Design (CRD) with five treatments: red LED (~660 nm), green LED (~525 nm), blue LED (~450 nm), white LED (400–700 nm), and a control (dark). Fruits were stored at 27 ± 2°C and 81 ± 2% relative humidity under LED irradiation at an intensity of 30 µ mol m?² s?¹ for 12 h per day. The results demonstrated that LED treatments improved grape quality and shelf life, as indicated by reduced weight loss, respiration rate, ethylene production, and fruit softening, while maintaining skin color quality and total soluble solids (TSS). LED irradiation also showed potential to preserve sucrose, glucose, fructose, total titratable acidity, and vitamin C content during storage. Blue LED extended the commercially acceptable shelf life of grapes, based on weight loss up to 8 days of storage, which was 5 days longer than the control treatment. Blue LED also reduced the respiration rate by up to 36%, decreased ethylene production by up to 32%, maintained fruit skin color and total soluble solids (TSS), and delayed fruit softening. Based on the evaluated LED spectra, blue LED (~450 nm) was the most effective postharvest technology for maintaining quality and extending the shelf life of grapes.