Perubahan Warna Kulit Buah Tiga Varietas Jeruk Keprok dengan Perlakuan Degreening dan Suhu Penyimpanan

Abstract

Color is the main quality that determines the level of demand for citrus. Consumer prefers orange citrus, whereas green citrus have high productivity in Indonesia. It causes local citrus cannot compete with imported citrus. One way that can make local citrus compete with imported citrus is by degreening. This is research was conducted to study the effect of degreening and storage temperature on color changes of tangerine peel. Research was conducted from June until July 2013 at the Laboratory of Center for Tropical Horticulture Studies, IPB. This study was conducted on 3 varieties of tangerines (Chokun, Fremont, and Batu 55) separately. This research used a randomized complete factorial design group 2 factors with 3 replications. The first factor is degreening temperature (18°C and room temperature) and second factor is storage temperature (18°C and room temperature). The results showed that degreening treatment at 18°C and room temperature storage on all three varieties of tangerines have the highest CCI value at 15 HSP.