Efektivitas Poliamin Terhadap Penghambatan Chilling Injury Pada Beberapa Tingkat Kematangan Dan Kemasakan Buah Pisang Mas (Musa Paradisiaca, L.)

Abstract

A study on the effectiveness of polyamines on chilling injury inhibition of banana (Musa paradisiaca, L.) cv. Mas was conducted. It was aimed to identify the effectiveness of polyamines (putrescine, spermidine, spermine) on chilling injury at various levels of maturities and ripeness of banana cv. Mas. The present study exploited banana cv. Mas at 85 % of maturity, full ripe, over ripe, and soaking condition in polyamine solutions, i.e. putrescine (put), spermidine (spd), spermine (spm). The fruits were stored at 10 oC for 10 days and daily real time observations for emitted ethylene were conducted using photo-accoustic spectrometer, while espiration rate, reducing sugar content, textures, chilling injury index (necrosis and pitting) were observed every two days at room temperature after the fruits were keep out from cold storage. Result indicated that soaking in polyamines (putrescine, spermidine, spermine) was able to inhibit emitted ethylene, respiration rate, chilling injury index (necrosis and pitting) and textures softness of banana fruits. The most effective polyamines to inhibit chilling injury in banana cv. Mas fruits at any maturaties and ripeness level was putrescine compound. Putrescine was highly effective to inhibit the chilling injury of banana cv. Mas fruits at 85% maturity