Peran Spektrum dan Intensitas Cahaya Buatan terhadap Kualitas Buah Lemon selama Penyimpanan

Lemon (Citrus limon) merupakan buah rasa dan aroma yang khas yang banyak diminati di Indonesia. Lemon termasuk buah nonklimakterik yang tidak memproduksi etilen secara signifikan setelah dipanen. Proses pascapanen yang baik diperlukan untuk menghasilkan lemon dengan kualitas tinggi. Salah satu metode pascapanen yang bisa dilakukan menggunakan Light Emitting Diode (LED). Penelitian ini bertujuan untuk mengidentifikasi pengaruh intensitas serta spektrum LED terhadap kualitas pascapanen buah lemon. Penelitian dilakukan dengan Rancangan Acak Lengkap satu faktor, terdiri dari tujuh taraf (termasuk kondisi gelap sebagai kontrol), dan diamati selama 28 hari. Parameter yang diamati mencakup pengamatan non-destruktif (bobot, respirasi, produksi etilen) dan destruktif (Padatan Total Terlarut (PTT), Asam Tertitrasi Total (ATT), vitamin C). Hasil menunjukkan perlakuan Red High (RH) mampu menekan laju susut bobot, mempertahankan kecerahan dan warna kuning pada buah lemon yang sesuai untuk memperpanjang umur simpan. Perlakuan Blue High (BH) memiliki pemuncakan etilen paling awal di 14 HSP yang sesuai untuk mempercepat proses degreening dan memiliki laju respirasi paling stabil dan rendah sepanjang waktu pengamatan. Pada kandungan PTT, ATT, dan vitamin C perlakuan Blue Low (BL) berbeda nyata dengan perlakuan Dark (D) atau tanpa LED. Perlakuan Dark (D) memiliki nilai PTT dan vitamin C terendah serta nilai ATT tertinggi.

Lemon (Citrus limon) is a fruit with a distinctive taste and aroma that is in great demand in Indonesia. Lemon is a non-climacteric fruit that does not produce significant ethylene after being harvested. A good post-harvest process is needed to produce high-quality lemons. One of the post-harvest methods that can be done is using Light Emitting Diodes (LED). This research aims to identify the effect of LED intensity and spectrum on the post-harvest quality of lemons. The research was conducted with a one-factor Completely Randomized Design, consisting of seven conditions (including dark conditions as a control), and observed for 28 days. The parameters observed included non-destructive observations (weight, respiration, ethylene production) and destructive observations (Total Soluble Solid (TSS), Titratable Acid (TA), vitamin C). The results showed that the Red High (RH) treatment was able to suppress the rate of weight loss, maintain the brightness and yellow color of lemons which were suitable for extending shelf life. The Blue High (BH) treatment had the earliest ethylene peak at 14 HSP which was suitable for accelerating the degreening process and had the most stable and low respiration rate throughout the observation period. In terms of TSS, TA, and vitamin C content, the Blue Low (BL) treatment was significantly different from the Dark (D) treatment or without LED, then the Dark (D) treatment had the lowest TSS and vitamin C values and the highest TA value.