Efektivitas Poliamin terhadap Penghambatan Chilling Injury pada Beberapa Tingkat Kematangan dan Kemasakan Buah Pisang Mas (Musa paradisiaca, L.) - Ida Bagus Banyuro Partha; Suparmo Suparmo; Murdijati Gardjito; Moh. Ali Joko Wasono (Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia, 2008)
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.ABSTRAKTelah dilakukan penelitian tentang efektivitas poliamin terhadap penghambatan kerusakan suhu dingin (chilling in- jury) pada buah pisang Mas (Musa paradisiaca, L.), dengan tujuan untuk mengetahui efektivitas poliamin (putresin, spermidin, spermin) terhadap penghambatan chilling injury pada beberapa tingkat kematangan dan kemasakan buah pisang Mas. Penelitian ini menggunakan buah pisang Mas tingkat kematangan 85 %, masak penuh, lewat masak dan perendaman dalam larutan poliamin yaitu putresin (put), spermidin (spd), spermin (spm) dengan konsentrasi 1,5 mM selama 8 menit Buah pisang disimpan selama 10 hari pada suhu 10 oC dan dilakukan pengamatan emisi etilen setiap hari secara real time menggunakan spektrometer fotoakustik, sedangkan laju respirasi, indeks chilling injury (nekrosis dan pitting) dan tekstur dilakukan setiap 2 hari pada suhu kamar setelah buah pisang dikeluarkan dari ruang pend- ingin. Hasil penelitian menunjukkan bahwa perendaman buah dalam larutan poliamin (putresin, spermidin, spermin) mampu menghambat laju respirasi, emisi etilen, indeks chilling injury (nekrosis dan pitting), dan pelunakan tekstur buah pisang Mas. Jenis poliamin yang paling efektif untuk menghambat chilling injury pada buah pisang Mas untuk semua tingkat kematangan dan kemasakan buah adalah senyawa putresin (put), kemudian berikutnya spermidin (spd), spermin (spm). Senyawa putresin sangat efektif menghambat chilling injury buah pisang Mas pada tingkat kematangan85 %.