Pengaruh kadar CaCl2 dan lama perendaman terhadap umur simpan dan pematangan buah mangga arumanis = Effect of CaCl2 and dipping time on shelve life and ripening of arumanis mango
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2004
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/24411/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=7384 |
Daftar Isi:
- Ripening of mature arumanis mangoes which is infiltrated in 4 and 8% (w/v) CaCl2 solution for 60, 90 or 120 minutes respectively was delayed up to 1-3,6 days. In each treatment, calcium accumulation in the fruit given CaCl2 concentration was linearly increased related to duration of exposure. However, delayed-ripening as indicated by color change and fruit softness did not increase with increasing Ca content of the fruit. In 4% CaCl2-treated fruit, shelve life was prolonged linearly with the dipping time. On the contrary, higher Ca content in 8% CaCl2-treated fruit, resulted in faster ripening. The influence of calcium on ripening inhibition of arumanis mango were attributed to retardation of the onset of respiratory climacteric and suppression of ethylene production. Key words : CaCl2, ripening