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All Journal Inornatus: Biology Education Journal
Fitri Handayani
Program Studi Pendidikan Biologi, UIN Raden Intan Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Other

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Alterations in the sucrose content and texture of Carica papaya var. California L. and Musa paradisiaca var. formantipyca L. as ripen Dwijowati Asih Saputri; Aulia Ulmillah; Ovi Prasetya Winandari; Fitri Handayani
Inornatus: Biology Education Journal Vol. 4 No. 2 (2024): Inornatus: Biology Education Journal
Publisher : Univeritas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/inornatus.v4i2.682

Abstract

Changes in texture and sucrose content in California papaya and kepok bananas after harvest due to metabolic processes can reduce the quality of the fruit. This research investigated the changes in sucrose content and texture during the maturation process of California papayas and kepok bananas. The observed parameters included physical properties, such as texture variations and sucrose levels in the fruit. The research followed a qualitative approach. The research results are described descriptively. This study showed a change in the texture of the kepok banana and California papaya in the ripening process. Changes in the texture of kepok bananas decreased from 3.66 kg/cm on day 2 to day 12 after harvesting from 3.66 kg/cm to 0.56 kg/cm. California papayas from 3.63 to 1.36 kg/cm2. California papayas from 3.63 to 1.36 kg/cm2. The highest sucrose content in the ripening process occurred in kepok bananas and California papayas, respectively, at 0.45? Brix on day 12 and 11.38? Brix on day 10. 
Co-Authors Aulia Ulmillah Dwijowati Asih Saputri Ovi Prasetya Winandari