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DAYA SIMPAN PISANG RAJA PADA PEMBERIAN ASAM SALISILIKATAU KALSIUM KLORIDA

La Ode Afal), Leo Mualir? dan Mardjani Aliyah2)
The study aimed to determine the effect of calcium chloride (CaCh) or salicylic acid to banana fruit quality after storage. The study was conducted in 9 until 1 9 April 20 10 at the integrated laboratory of Department of Agronomy and Horliculture, Bogor Agricultural University. Randomized complete block design (RCBD) with one factor and three replications used in the experiment. The teatments used were water soaking (as control), soaking with 50 ppm of salicylic acid, 100 ppm of salicylic acid and 100 ppm of CaClz. The study showed that the treatments resulted in un-pattemed fruit color changes. The soaking treatment with salicylic acid and CaCl2 showed that the respiration rate and the hardness fruit level after storage were relatively the same. Therefore, application of salicylic acid or calcium chloride up to a concentration of 100 ppm did not statistically affected the banana storability. In the future, the effect or relationship betweur salicylic acid or calcium chloride concentration and soaking duration need to be studied. Keyvords: banana, calcium chloride, concentration, salicylic acid, storability

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Diterbitkan pada: AGRIPLUS, Volume 23 Nornor:03 September 2013, ISSN 0854-0128

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