PENGARUH ETILEN PADA BUAH PEPAYA TERHADAP PEMATANGAN BUAH PISANG KEPOK (Musa paradisiaca L.)

Abstract

The aim of this research is the purpose of this study was to determine the effect of ethylene in papaya on the ripening of kepok bananas. As well as to determine weight loss, maturity level, appearance and shelf life of fruit by giving ethylene treatment found in papaya fruit on the ripening of kepok bananas. The research method used was a completely randomized design (CRD) with 3 control treatments without giving papaya fruit ethylene treatment on bananas (P1). keep 1 papaya close to a banana (P2) and keep 2 papaya close to a banana (P3) with storage at the same temperature. The addition of ripe papaya fruit in storage of bananas will make it ripen quickly so that the weight loss of bananas is higher. Appearances also affect consumer acceptance, although appearance does not determine the absolute level of consumer preference and perceptionStorage of papaya fruit close to bananas will affect the shelf life of bananas, with the addition of papaya fruit to banana storage will accelerate the ripening process of bananas so that the shelf life of the product becomes shorter.The addition of papaya fruit in banana storage affects the maturity level of bananas.