5 perkembangan

Pertumbuhan dan perkembanganPerhatikan contoh di slide berikut !

perubahan yang terlihat (visible changes)1. Ukuran buah2. Warna kulit buah3. Kemulusan kulit buahPerubahan yang tidak terlihat (invisible changes)1. Komposisi kimia (berkaitan dg rasa)2. Kekerasan (tekstur)3. Aroma (bau)4. Metabolisme (respirasi)

• Loss of chlorophyll (undesirable in veg.)

• Production of carotenoids and antocianines.

• Starches conversion into sugars.

• Changes in organic acids, proteins and fats.

• Reduction in tannins and fungistaticcompounds.

STRAWBERRY –EXTERNAL COLOUR CHANGES.

MANGO-INTERNAL COLOUR CHANGES

Perubahan kekerasan buah

Perubahan kekerasan

Kekerasan buah berkurang pada pematangan

Krn

1. Perubahan komposisi dinding sel

Protopektin (tidak larut dalam air) berubah mjdpektin (larut dalam air) shg kontak antar selmerenggang, selanjutnya buah mjd melunak

2. Perubahan cadangan makanan

Perubahan pati (tidak larut dalam air) menjadi gula(larut dalam air) menyebabkan kekerasan buah

Unripe Ripened Interior

100%

0%

Exterior

100%

0%

Perbandingan pola respirasi

Pola respirasi klimakterik

CIRI BUAH KLIMAKTERIK

• continue to ripen.

• During the ripening process the fruits emit ethylene along with increased rate of respiration.

• These fruits are harvested hard and green, but fully mature and are ripened near consumption areas.

• Small dose of ethylene is used to induce ripening process.

CIRI BUAH NON KLIMAKTERIK

• once harvested do not ripen further.

• produce very small amount of ethylene and do not respond to ethylene treatment.

• There is no characteristic increased rate of respiration or production of carbon dioxide.

• In order to improve external skin colour and market acceptance, citrus like

• orange, lemon, mousambi and kinnow can be treated with ethylene, as a de-greening agent.

• Ethylene treatment breaks down the green chlorophyll pigment in the exterior part of the peel and allows the yellow or orange carotenoid pigments to be expressed.

CONTOH

• Non-climacteric fruits are:

• *Orange *Grapefruit *Grapes *Pomegranate

• *Litchi *Watermelon *Cherry

• *Raspberry *Blackberry *Strawberry

• * Carambola *Rambutan * Cashew

PUSTAKA

• Plants in Action second edition. A resource for teachers and students of plant science

• Presentation 3.2. food and agricultural organisation

• agritech.tnau.ac.in/horticulture/fruit_ripening.pdf