Kajian Perubahan Mutu Pisang Raja Bulu Selama Proses Penyimpanan Dan Pemeraman

摘要: WIHARYANI WERDININGSIH. Study on The Quality Evaluation of Banana Fruit cv. Raja Bulu during Storage and Ripening. Under the Supervision SUROSO Y. ARIS PURWANTO. banana at optimum temperature could prolong pre-climacteric storage life Bulu. Therefore, to achieve uniform ripening, artificial ripening by exposing fruit exogenous ethylene was done. objective this study were (1) examine best (10C 15C) maintain quality before (2) (5, 10 15 days), (3) investigate after ripening. Green mature bananas stored 10C 15C for different period days) allowed ripen injecting 100 ppm 25C 24 h. After process, fruits placed ambient room. Respiration rate 10C, 5,4 ml CO2/kg h; 7,2 h 28,1 climacteric peak CO2 respiration achieved 51 5 day, day. stage eat-ripe 3 days treatment which indicated changes colour (fruit completely yellow) (peel a* = -4.43 b* 60), total soluble solid i.e. 29.0% brix, firmness 0.34 kgf. It obtained that weight loss ripened in both 19.09% 24.05%. can be concluded possible store days. Key word: banana, shelf life,