Effect of Ethrel Concentration on Avocado Fruit Running (Persea americana mill)
DOI:
https://doi.org/10.33061/jitipari.v8i2.9047Abstract
Avocado is a climacteric fruit, which is usually harvested when it is still unripe. One way to accelerate the maturity of climacteric fruit is by ripening. Ripening treatment with ethrel can accelerate fruit ripening. This study aims to determine the effect of proper ethrel concentration on the avocado ripening process. The experimental design used was RAL (Completely Randomized Design) 1 Factor with 5 treatments and 4 replications. The treatment consisted of P0 control without ethrel treatment, then added ethrel solution P1 = 0.25 ml/L, P2 = 0.50 ml/L, P3 = 0.75 ml/L and P4 = 1.00 ml/L. Variables observed included weight loss, color, texture/hardness, water content, total dissolved solids and fat content. The data obtained were analyzed for variance and if there were significant differences in the treatment then it was further tested with Duncan's test at the 5% level. Based on the results of research on adding the right ethrel solution to the avocado ripening process found in P4 with the addition of 1.00 ml/L ethrel with a fat content of 15.34%, water content 88.99%, total dissolved solids 2.10 mg/L, texture 968.85grf, color 80.44 and weight loss 10.51%.
References
Abdullah. A, Salikha. N. R., Widjaja. T., & Gunawan. S. (2014). Pemisahan campuran etanol-oktanol-air dengan metode distilasi dalam structured packing. Jurnal Teknik Pomits, 3(2), 140–142.
Abu-Goukh, A. A., & Shattir, A. E. (2012). Effect of maleic hydrazide and waxing on quality and shelf life of papaya (Carica papaya L) fruits. University of Khartoum Journal of Agricultural Sciences, 20(1), 62–76.
Alsuhendra., dan Santoso, A.I. (2019). Pengaruh Penggunaan Edible Coating Terhadap Susut Bobot, pH, dan Karakteristik Organoleptik Buah Potong pada Penyajian Hidangan Dessert. Skripsi.Fakultas Teknik Universitas Negeri, Jakarta.
AOAC. (2012). Official Methods of Analysis of the Association of Analitycal Chemist. Association of Official Analitycal Chemist, Inc, 1(Volume 1).
Arif, A. Bin, & Diyono, W. (2016). Optimalisasi Cara Pemeraman Buah Cempedak (Artocarpus champeden). Informatika Pertanian, 23(1), 35–46
Arti, I. M., & Miska, M. E. E. (2020). Perubahan mutu fisik pisang cavendish selama penyimpanan dingin pada kemasan plastik perforasi dan non-forasi. J. Universitas Gunadarma, 14(11).
Badan Pusat Statistik. (2021). Statistik Daerah Kabupaten Semarang 2021. Badan Pusat Statistik Kabupaten Semarang.
Dumadi, S. R. (2001). Penggunaan kombinasi adsorban untuk memperpanjang umur simpan pisang cavendish. Jurnal Teknik Dan Industri Pangan, 12(1), 13–20.
El-Rayes, D. A. (2000). Enhancement of color development and fruit ripening of "Washington Navel" and "Amoon" oranges by Ethrel preharvest application. Assiut Journal of Agricultural Sciences, 31(2), 71–87.
Fauzia, K., Lutfi, M., & Hawa, L. C. (2013). Penentuan tingkat kerusakan buah alpukat pada posisi pengangkutan dengan simulasi getaran yang berbeda. Jurnal Keteknikan Pertanian Tropis Dan Biosistem, 1(1), 50-54.
Hayama, H., Tatsuki, M., Ito, A., & Kashimura, Y. (2006). Ethylene and fruit softening in the stony hard mutation in peach. Postharvest Biology and Technology, 41(1), 16-21.
Hershkovitz, V., Friedman, H., Goldschmidt, E. E., & Pesis, E. (2010). Ethylene regulation of avocado ripening differs between seeded and seedless fruit. Postharvest Biology and Technology, 56(2), 138-146.
Istianah, N., Fitriadinda, H., & Murtini, E. S. (2019). Perancangan Pabrik untuk Industri Pangan. Universitas Brawijaya Press.
Julianti, E. (2012). Pengaruh tingkat kematangan dan suhu penyimpanan terhadap mutu buah terong belanda (Cyphomandra betacea). Jurnal Hortikultura Indonesia, 2(1), 14-20.
Kader, A. A., & Holcroft, D. M. (2018). Postharvest: an introduction to the physiology and handling of fruit, vegetables and ornamentals. Hort Technology, 9(2), 135-149.
Korsak, T., & Y.S Park. (2010). Ethylene metabolism and bioactive compounds in ethylene-treated ‘hayward’ kiwifruit during ripening. Hortic. Environ. Biotechnol, 2(51), 89–94.
Malangngi, L., Sangi, M., & Paendong, J. (2012). Penentuan kandungan tanin dan uji aktivitas antioksidan ekstrak biji buah alpukat (Persea americana Mill.). Jurnal MIPA, 1(1), 5-10.
Murayama, H., Arikawa, M., Sasaki, Y., Dal Cin, V., Mitsuhashi, W., & Toyomasu, T. (2009). Effect of ethylene treatment on expression of polyuronide-modifying genes and solubilization of polyuronides during ripening in two peach cultivars having different softening characteristics. Postharvest Biology and Technology, 52(2), 196-201.
Murtadha, A., Julianti., & Suhaidi, I. (2012). Pengaruh jenis pemacu pematangan terhadap mutu buah pisang barangan (Musa paradisiaca L.). Jurnal Rekayasa Pangan Dan Pertanian, 1(1), 47-56
Park, Y. S., Jung, S. T., Kang, S. G., Drzewiecki, J., Namiesnik, J., Haruenkit, R., Barasch, D., Trakhtenberg, S., & Gorinstein, S. (2006). In vitro studies of polyphenols, antioxidants and other dietary indices in kiwifruit (Actinidia deliciosa). International Journal of Food Sciences and Nutrition, 57(1–2), 107-122.
Prabawati, S., Suyanti, & Setyabudi, D. (2008). Teknologi Pascapanen dan Teknik Pengolahan Buah Pisang. Bogor: Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian
Rahmawati, S., Asnila, A., Suherman, S., & Abram, P. H. (2020). Kinetika reaksi hidrolisis pati biji alpukat (Persea americana Mill) dengan Katalis HCl. Jurnal IPA & Pembelajaran IPA, 4(1), 120-131.
Setyaningsih, D., Apriyantono, A., & Sari, M. P. (2010). Analisis Sensori Untuk Industri Pangan dan Agro. In Analisis Sensori. PT Penerbit IPB Press.
Setyo, Eddy, Mudjajanto, & K Lilik. (2006). Pisang Peluang Bisnis Yang Menjanjikan. Agro Media Pustaka.
Silva, P.I, Stringheta, P. C., TeofÌilo, R. F., & De Oliveira, I. R. N. (2013). Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses. Journal of Food Engineering, 117(4), 538-544.
Singh, R., & Dwivedi, U. N. (2008). Effect of ethrel and 1-methylcyclopropene (1-MCP) on antioxidants in mango (Mangifera indica var. Dashehari) during fruit ripening. Food Chemistry, 111(4), 951-956.
Singh, R., Singh, P., Pathak, N., Singh, V. K., & Dwivedi, U. N. (2007). Modulation of mango ripening by chemicals: Physiological and biochemical aspects. Plant Growth Regulation, 53(2), 137-145.
Sugianto, W. (2017). Studi pengaruh pemeraman menggunakan ethrel (2-Chloroetyl Phosphonic Acid)terhadap nilai impedansi listrik buah pisang ambon (Musa Paradisiaca Var. Sapientum). Universitas Brawijaya.
Wardani, Y. A. K. (2014). Potential of avocado (Persea americana mill) to reduce coronary heart disease risk. J. Agromed Unila, 1(1), 55-60.
Yang, X., Song, J., Campbell-Palmer, L., Fillmore, S., & Zhang, Z. (2013). Effect of ethylene and 1-MCP on expression of genes involved in ethylene biosynthesis and perception during ripening of apple fruit. Postharvest Biology and Technology, 78, 55-66.
Yongki, A., & Nurlina. (2014). Aplikasi edible coating dari pektin jeruk songhi pontianak (Citrus Nobilis Var Microcarpa) pada penyimpanan buah. JKK, 3(4), 11–20.
Zaharah, S. S., Singh, Z., Symons, G. M., & Reid, J. B. (2013). Mode of action of abscisic acid in triggering ethylene biosynthesis and softening during ripening in mango fruit. Postharvest Biology and Technology, 75. 37-44
Zheng, Q., Song, J., Campbell-Palmer, L., Thompson, K., Li, L., Walker, B., Cui, Y., & Li, X. (2013). A proteomic investigation of apple fruit during ripening and in response to ethylene treatment. Journal of Proteomics, 93. 276-294
Zulkarnain, H. (2010). Buku Dasar-Dasar Hortikultura. PT Bumi Aksara.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Erwin Nofiyanto Erwin, Nadhifah, Dewi Larasati
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors can separately make additional contractual arrangements for non-exclusive distribution published by the journal (e.g., publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are allowed and encouraged to send their work via online (e.g., in the institutional repositories or their website) after published by the journal.
