<![CDATA[Pencoklatan kulit dan pertumbuhan jamur menyebabkan penampilan duku tidak menarik, mengurangi nilai ekonomi dan menghambat perkembangan area pemasaran duku segar. Iradiasi UV-C digunakan untuk menghambat kerusakan dan memperpanjang umur simpan duku segar. Duku yang telah dipanen selama 1 hari dikelompokkan menjadi 2, sebagian dilepas dan sisanya dibiarkan tetap melekat pada tangkai. Duku bertangkai dipapar iradiasi UV-C selama 0, 20, 30, dan 40 detik, sedangkan duku tanpa tangkai dipapar iradiasi UV-C selama 0 dan 30 detik, sebelum disimpan pada 29±2oC selama 9 hari. Persentase duku yang memiliki kulit coklat berdasarkan skala yang telah ditetapkan, pertumbuhan jamur, kerusakan aril dan perubahan komposisi kimia diuji pada hari ke-5, 7, dan 9 penyimpanan. Hasil penelitian menunjukkan bahwa, paparan iradiasi UV-C tidak efektif digunakan untuk mengurangi kerusakan dan memperpanjang umur simpan duku tanpa tangkai. Namun, kerusakan duku yang masih melekat pada tangkai dapat dihambat secara nyata disertai paparan iradiasi UV-C selama 40 detik. Setelah 9 hari penyimpanan, tidak ada pertumbuhan jamur maupun kerusakan aril pada duku tersebut dengan kadar vitamin C nyata dan total padatan terlarut dan kadar asam total secara tidak nyata lebih tinggi. Sekitar 67,74% buah duku tersebut belum mengalami pencoklatan kulit dan 22,58% baru mulai coklat <10%. Iradiasi UV-C dapat digunakan sebagai metode yang efektif untuk mengurangi kerusakan pascapanen dan memperpanjang umur simpan sampai 9 hari pada suhu 29±2oC. Application of UV-C irradiation to decrease the spoilage and maintain quality of fresh lanzonesSkin browning and fungus growth can cause the unattractive performance, reduce the economic value and limit the market area development of fresh lanzones. UV-C irradiation was used to prevent spoilage and extend the shelf-life of fresh lanzones. One day harvested lanzones were divided into 2 conditions, a half of the fruit were detached from its raceme (detaching lanzones) and the others were kept attaching on its raceme (attaching lanzones). The attaching lanzones were exposed to UV-C irradiation for 0, 20, 30, and 40 seconds, while the detaching Ian zones were exposed to UV-C irradiation for 0 and 30 seconds, prior to storage at 29±2 °C for 9 days. The percentage of lanzones having browning skin was calculated based on fixed scale, and fungus growth, aril damage, chemical composition changes were examined on 5, 7 and 9 days of storage. UV-C irradiation was not effective to reduce the spoilage of detaching fruits. However, spoilages of attaching fruits were significantly reduced by UV-C irradiation for 40 seconds. After 9 days of storage no fungus growth and aril damages were detected on the fruit with significantly higher level of vitamin C and no significantly higher levels of total soluble solids and titratable acidity. About 67.74% of the fruit had no browning skin and 22.58% of the fruit had browning skin less than 10%. UV-C could be used as an effective method to reduce the spoilage and lengthening the shelf life of fresh lanzones for 9 days at 29±2 oC.]]>
