Fitri, Annisa and Widodo, Soesiladi E. and Kamal, Muhammad and Karyanto, Karyanto and Zulferiyenni, None (2019) PENGARUH AMINOETHOXYVINYLGLYCINE, PAKET PERLAKUAN PASCAPANEN, DAN SUHU SIMPAN TERHADAP MASA SIMPAN DAN MUTU BUAH MANGGIS. In: Seminar Nasional Pengembangan Wilayah Lahan Kering, Tema: Pengembangan Lahan Kering Berkelanjutan, 9-10 September 2019, Ballroom Emersia Hotel, Bandar Lampung. (In Press)
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Abstract
Abstract.Short fruit shelf-life and rapid decline in fruit quality are problems faced by mangosteen(Garcinia mangostana L.), especially for the export market. This study aimed to determine the single effect of the application of AVG (Aminoethoxyvinylglycine)as an anti-ethylene compound, fruit treatment package (a combination of 14% KD-112 or 2.5% chitosan with a layer of plastic wrapping), storage temperature(room temperature 27-28 ºC and low temperature 16-18 ºC), and its combinations, and get the best treatment to extend the shelf-life and maintain the quality of mangosteen fruit. This research used aCompletely Randomized Design(CRD) with 3 replications arranged in factorial 2 x 3 x 2. Postharvest treatment was applied to stage II mangosteen (yellowish green fruit skin) and observation was stopped if the mangosteen fruit reached stage VI (dark purple fruit skin). The results showed that (1) the application of anti-ethylene aminoethoxyvinylglycine (AVG) did not significantly affect the shelf-life and quality of mangosteen fruit, (2) the package of fruit treatment was able to extend the shelf-life of the mangosteen fruit by 6-7 days longer and reduce shrinkage mangosteen fruit weight by 5-7% lower than control and able to maintain the quality of mangosteen fruit, (3) the storage of mangosteen fruit at the low temperature of 16-18 °C could extend the fruit shelf-life by 9 days longer than the control and was able to maintain the quality of the mangosteen fruit; (4) The best treatment was the package treatment (a combination of 14% KD-112 or 2.5% chitosan with one layer of plastic wrapping) and low storage temperature 16-18 ºC which was able to extend the fruit shelf-life by 14-15 days longer than the control and was able maintain the quality of the mangosteen fruit.
| Item Type: | Conference or Workshop Item (Paper) |
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| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Agronomi dan Hortikultura |
| Depositing User: | PROF. DR. SOESILADI E. WIDODO |
| Date Deposited: | 14 Nov 2019 10:57 |
| Last Modified: | 14 Nov 2019 10:57 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/15701 |
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