The Effect Of Harvest Age On The Texture And Organoleptic Properties Of Mas Kirana Bananas During Storage Stage
DOI:
https://doi.org/10.61978/sativa.v1i1.22Keywords:
KMnO4, texture, bananas, harvest age, organolepticAbstract
Bananas are classified as superior perishable and climacteric fruits, so they require proper postharvest handling, especially in harvesting and storage. Fruit softness, water content, and organoleptic tests can be indicators of determining the quality of bananas. This study aims to determine the effect of different harvesting ages and storage techniques on the value of fruit softness, water content, and organoleptic test on Mas Kirana bananas for five days of storage. The study used a two-factor, Completely Randomized Design (CRD) with four replications. Factor 1 is the harvest age of 40 and 57 days after anthesis (DAA). Factor 2 is a storage technique without cardboard boxes, cardboard boxes without KMnO4, and cardboard boxes with KMnO4. The data obtained were analyzed using the Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at a confidence interval of ɑ = 5%. The results showed that harvesting age and storage techniques did not significantly affect fruit softness on days 1st, 3rd, and 5th of storing Mas Kirana bananas. Harvesting age had a significant effect on water content on the first and third days of storage and was not significant on the fifth day of storage. Storage techniques did not have a significant effect on the water content of Mas Kirana bananas during storage. Organoleptic tests significantly affect color, flavor, aroma, and texture during storage. The highest average flavor and scent values were found in the 40 DAA harvesting technique storage without a cardboard box (U1P1).
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