Kajian Kualitas Buah  Pepaya  Koleksi  PKBT-IPB Study on Fruit Quality of PKBT – IPB ’ Papaya

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/33213

Full metadata record

DC Field	Value	Language
dc.contributor.author	Suketi, Ketty
dc.contributor.author	Poerwanto, Roedhy
dc.contributor.author	Sujiprihati, Sriani
dc.contributor.author	Sobir
dc.contributor.author	Widodo, Winarso D.
dc.date.accessioned	2010-07-15T04:37:07Z
dc.date.available	2010-07-15T04:37:07Z
dc.date.issued	2009
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/33213
dc.description.abstract	Research was objected to study physical and chemical characteristic of 75% and 100% ripe of 8 genotypes of papaya i.e. IPB1, IPB 2A, IPB 3, IPB 3A, IPB 4, IPB 7, IPB 8, and IPB 9 were picked at 25% yellow skin. The experiment was conducted in split plot wih completely randomized block design. The main plot was ripening periods of 75% ripe and 100% ripe, while the genotypes were taken for sub-plot. There is no significant different on physical and chemical characteristics between papaya at 75% and 100% ripe. Flesh firmness of IPB 9 was better than IPB 1, IPB 4 and IPB 8. Ascorbic acid content of IPB 4 (107.36 mg/100 g) was higher than that of IPB 2A and IPB 3A. Carotenoid content of IPB 4 (29,73 mg/100g) was higher than that of the other genotypes.	id
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Kajian Kualitas Buah Pepaya Koleksi PKBT-IPB Study on Fruit Quality of PKBT – IPB ’ Papaya	id
Appears in Collections:	Proceedings

Files in This Item:

File	Description	Size	Format
Abstract PERHOTI 2009 63.doc	Abstract	24 kB	Microsoft Word	View/Open
Abstract PERHOTI 2009 63.pdf	Abstract	74.93 kB	Adobe PDF	View/Open
Abstract PERHOTI 2009 63.ps	Abstract	212.8 kB	Postscript	View/Open

DSpace JSPUI