Research Journal of Applied Sciences

Year: 2017
Volume: 12
Issue: 2
Page No. 174 - 179

The Effectiveness of Poliamin to Inhibit the Chilling Injury in Various Levels of Maturation and Ripeness of Sugar Banana

Authors : Ida Bagus Banyuro Partha and Nasikh

Abstract: A study about the effectiveness of poliamin to inhibit the chilling injury in the sugar banana (Musa Paradisiaca, L.) has been conducted to examine the effectiveness of poliamin (putresin, spermidin, spermin) towards the chilling injury in some levels of maturation and ripeness of the sugar banana. This study employed the sugar banana whose level of ripeness was 85%, fully ripe, over ripe and soaked in 8 min in poliamin solution which consisted of Putresin (Put), Spermidin (Spd), Spermin (Spm) with 1.5 mm concentration. The banana was kept in 10 days with the temperature of 10° celsius. Real-time observation to examine the ethylene emission was conducted every day by using photo acoustic spectrometer while the respiration rate, chilling injury index (necrosis and pitting) and texture were examined every 2 days in the room temperature after the banana was taken out from the freezing room. The research finding showed that soaking the banana in the poliamin solution (putresin, spermidin, spermin) could inhibit the respiration rate, ethylene emission, chilling injury index (necrosis and pitting) as well as soften the texture of the banana. The type of poliamin used to effectively inhibit the chilling injury in all ripeness levels of banana was Putresin substance (Put), followed by Spermidin (Spd) and Spermin (Spm). The spermin substance was very effective to inhibit the chilling injury in the banana whose ripeness was 85%.

How to cite this article:

Ida Bagus Banyuro Partha and Nasikh , 2017. The Effectiveness of Poliamin to Inhibit the Chilling Injury in Various Levels of Maturation and Ripeness of Sugar Banana. Research Journal of Applied Sciences, 12: 174-179.

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