Studi Tentang Efek Beberapa Hormon Pematangan Buah Terhadap Mutu Pisang Barangan (Musa Paradisiaca L.)

Abstract

An experiment to study the effect of fruit ripening hormones on the quality of banana in AKBP Laboratory, Faculty of Agriculture, USU, Medan, on December 2004, using Completely Randomized Design with no factorial with four replications. The fruit hormones ripening were; Eo without hormone, E, Acetylene, E₂ = Acetylene from carbide, E3 = Ethylene, and E4 = Ethrel. Parameters recorded and analyzed were; vitamin C content, weight loss, total soluble solid (TSS), texture, color, taste and aroma.

The result showed that fruit ripening hormones affected all parameters with highly significant effects except TSS and texture. Ethylene (E3) gave the highest values of vitamin C content, weigh loss, total soluble solid (TSS), color, taste and aroma and ethylene gave lowest values of texture. It could be concluded that for ripening of good banana, the recommended treatment was ethylene (E3).