The Effect of Ethephon Concentration and Storage Temperature in The Degreening on Siam Citrus Fruits (Citrus Nobilis Lour Var. Microcarpa)

Authors

  • Ali Muhamad Prabowo Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana
  • IBP Gunadnya Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana
  • I Nyoman Sucipta Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana

DOI:

https://doi.org/10.24843/JBETA.2020.v08.i01.p07

Keywords:

citrus, degreening,, concentration of ethephon, storage temperature, peel colour

Abstract

The purpose of this study was to determine the effect of degreening with various concentrations of ethephones on the quality of citrus fruits during storage. This study used a completely randomized design (CRD) with two treatment factors. The first factor was four levels of ethephon concentration is 400, 500, 600, and 700 ppm. The second factor was storage temperature consisted of 2 levels (28 ± 2 ℃ and 18 ± 2 ℃). Variant analysis showed that the interaction of various concentrations of ethephon in the degreening and temperature storage process affected significant is (p <0.05) on decreasing fruit weight, total soluble solids, colour different, vitamin C and total acid. The results showed that the combination of low temperature storage treatment with a concentration of 700 ppm ethephon was the best treatment to form orange color on orange peel and maintain the shelf life of citrus fruits.

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Published

2019-06-19

How to Cite

Prabowo, A. M., Gunadnya, I., & Sucipta, I. N. (2019). The Effect of Ethephon Concentration and Storage Temperature in The Degreening on Siam Citrus Fruits (Citrus Nobilis Lour Var. Microcarpa). Jurnal BETA (Biosistem Dan Teknik Pertanian), 8(1), 55–61. https://doi.org/10.24843/JBETA.2020.v08.i01.p07

Issue

Vol. 8 No. 1 (2020): April

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