Studi karakter mutu buah pepaya IPB

Abstract

The objective of the experiment was to investigate the physical and chemical characteristic of eight genotypes of papaya i.e. IPB1, IPB2A, IPB 3, IPB 3A, IPB 4, IPB 7, IPB 8, and IPB 9 on two stages of ripening period based on percentage of yellow area of fruit pell (75%yellow and 100% yellow.)The fruit were picked at 25%yellow of fruit pell colour. The experiment was conducted in split plot with completely randomized block design. The main plot was ripening periods of 75% and 100% ripe, while the genotypes were taken at sub-plot. There was no significant different on physical and chemical between papaya at stadium 75% and 100%yellow. Fles firmess of IPB9 was better than IPB 1, IPB 4 and IPB 8. Ascorbic acid content of IPB 4 (107.39 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.