Cara praktis penentuan saat pemanenan buah manggis dan sifat-sifatnya selama penyimpanan.
1986
Daryono M. | Sosrodiharjo S.
Harvesting maturity and storage properties of mangosteen fruits (Garcinia mangostana L.) were studied. This tropical fruit was picked at several stages of maturity based on the development of purple color, as a sign of maturity, on the skin. Then the fruits were subjected to chemical analysis, such as moisture, acidity, sugars, and vitamin C contents. The fully ripe fruit was stored at 5 centigrade for 7 days, and its losses as well as the chemical changes of the flesh, were observed. The results indicated that the time of harvesting should be conducted whenever about 25 percent of the skin color turned to purple. At this stage of ripeness the fruit was able to ripen normally within one day storage period at ambient condition, after detachment from the tree. The sugars, acidity, sugar acid ratio and vitamin C content of the flesh at harvest time are 14.3 percent; 0.46 percent; 31.31 and 42.32 grams/100 grams, respectively. Storing of fully tree ripe fruit at 5 centigrade for 7 days, showed a reduction in the loss weight and diseases infestation at 3.26 percent and 9.94 percent, respectively, without any chilling injury, and good quality of the flesh. Using polyethylene plastic bag reduced the loss weight and postharvest diseases infection at 6.84 percent and 7.03 percent, respectively. In this case, the sugars acid ratio of the pulp was slightly reduced, but the vitamin C remained unchanged.
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