Infiltrasi Poliamina Menghambat Pemasakan Buah Pisang Cavendish

Abstract

The experiments were conducted to determine the effect of various kinds and concentrations of polyamines on the ripening process of banana fruits. Cavendish bananas at ¾ fully mature were pressure infiltrated (0.3 kg/cm2 for 3 minutes) with putrescine, spermidine, and spermine. Result of the experiment showed that polyamines inhibited peel color development, fruit softening, and the increase of sugar content. Among the polyamines, spermine was the most effective. The higher concentration of the polyamines the more effective in inhibiting fruit ripening. Further investigation revealed that spermine at 1 mM inhibited the respiration rate as well as ethylene production.