PENGARUH PENAMBAHAN INDOLE ACETIC ACID (IAA) PADA PELAPIS KITOSAN TERHADAP MUTU DAN MASA SIMPAN BUAH JAMBU BIJI (Psidium guajava L.) ‘CRYSTAL’
| Main Authors: | Soesiladi E. Widodo, . Zulferiyenni, Icha Maretha |
|---|---|
| Format: | Article application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
JURNAL AGROTROPIKA
, 2013
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| Subjects: | |
| Online Access: |
http://journal.unila.ac.id/index.php/agrotropika/article/view/688 |
Daftar Isi:
- EFFECT OF INDOLE ACETIC ACID (IAA) ADDITION INTO CHITOSAN COATING ON THE FRUITQUALITIES AND SHELF-LIFE OF ‘CRYSTAL’ GUAVA. The research was aimmed at (1) studying theeffects of the addition of IAA into chitosan coating on the fruit qualities and shelf-life of guava ‘Crystal’, and(2) obtaining the best concentration of IAA added into the chitosan coating to maintain the fruit qualities andprolong the shelf-life of guava ‘Crystal’. The treatments were arranged in a factorial 3 x 3 in a completelyrandomized design with three replications. The first factors were fruits without any treatment but water (K0),acetic acid 0.5% (K1), and 2.5% chitosan (K2). The second factors were the concentrations of IAA in threelevels: 0 (A0), 5 (A1), and 10 μM (A2). The results showed that (1) the chitosan coatings of 2.5% concentrationwas effective in prolonging the fruit self-life of guava ‘Crystal’ 2.56 and 6.45 days longer compared tothe control and acetic acid 0.5%, (2) IAA application did not prolong the fruit shelf-life, and did not decreasethe fruit qualities, and (3) the addition of 0.5% acetic acid as a solvent in 2.5% chitosan did not cause a badaffect, but soaking in 0.5% acetic acid as a main solution adversely affected the fruit qualities and shelf-lifeof guava ‘Crystal’