IMPROVEMENT THE HARVEST METHOD DAN HANDLING TO REDUCE THE POSTHARVEST DECAY OF PALEMBANG DUKU

anny yanuriati, anny yanuriati and rindit pambayun, rindit pambayun (2010) IMPROVEMENT THE HARVEST METHOD DAN HANDLING TO REDUCE THE POSTHARVEST DECAY OF PALEMBANG DUKU. proceeding International Seminar on horticulture to support food security. ISSN 978-979-8510-13-7

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    Abstract

    This research concerned duku from Kepur, Muara Enim District, South Sumatra Province. Duku were harvested by cutting the stem of each bunch of duku, the product was sorted out and divided into 3 groups, each fruit was individually detached from their stem, still attached in each bunch, and left the fruit to natural detachment from its stem by shaking each bunch of duku after 3 days of storage. However, on the last method, the fruit still attached on its stem and finally each fruit were detached by cutting the stem which was close to each fruit with no injury on the fruit stem end. Finally, the duku were packed in carton boxes and stored at 28±2oC. After a three-day storage, decay of duku was predominantly caused by enzymatic browning and followed by fungus contamination. The rate of skin browning from yellow to dark brown and the softening of duku fruit skin can be slowed down by keeping each bunch of duku still attaching on its stem. Shelf life of the attaching duku can be extended for 3 days or kept fresh for 6 days at room temperature. The shelflife of duku can be extended for more than 3 days by inhibiting the senescence and fungus growth.

    Item Type: Article
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Faculty of Agriculture > Department of Agriculture Product Technology
    Depositing User: Parwiyanti Parwiyanti Parwiyanti
    Date Deposited: 04 Feb 2013 09:07
    Last Modified: 04 Feb 2013 09:07
    URI: http://eprints.unsri.ac.id/id/eprint/1625

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