PENGARUH PUTRESIN TERHADAP PENGHAMBATAN CHILLING INJURY BUAH PISANG MAS ( Musa paradisiaca , L.)

Abstract

A study on the effect of exogenous putrescine on the inhibition of chilling injury of banana (Musa paradisiaca, L.) cv.Mas was conducted. It was aimed to identify the effect of putrescine at middle lamella (pectin) on chilling injury of ban ana cv. mas. The present study exploited banana cv. mas at 85% of maturity stage with soaking condition in 1.5 mM putrescine solution and soaking without putrescine solution as control. The fruits was stored at 10 o C for 10 days and daily real time observa tions for ethylene emission were conducted utilizing laser driven photo - accoustic spectrometer, while respiration rate, pectin content, methoxyl content of pectins, pectinesterase activities, textures, chilling injury index (necrosis and pitting) were obs erved every day at room temperature after the fruits were keep out from cold storage for 1hr. Result indicated that soaking in 1.5 mM of putrescine solution was able to inhibit chilling injury u p o n s t o r a g e o f t h e f r uit a t 1 0 o C f o r 1 0 d a y s , a s in dic a t e d b y t h e in hibitio n o f r e s pir a tio n r a t e (45.39%), ethylene emission (56.42%), and textures softness of banana fruits and to increased pectinesterase activities, decreased pectin content, methoxyl content of pectins, chilling injury index (necrosis and pitting ) at the peel of banana cv. mas fruits.
Keywords: Banana cv. Mas, refrigerated temperature, chilling injury, pectin, putrescine