Peranan Etanol dalam Pematangan Buah Mangga

Rms, Hermanto and Yanuriati, Anny Peranan Etanol dalam Pematangan Buah Mangga. Agria, 4 (1). pp. 43-46. ISSN 1829-779X

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    The purpose of this research was to learn the using of ethanol on the maturity of mango fruit. Pursuant to research result with the treatment of Ethanol concentration and storing period showed that by using etanol until 0,4% can quickening the change of fruit colour become orange, not yet manifestly improve the dissolve total solid and sugar reduce but very real can degrade the total acid and pH of the mango. By using Etanol 0,4% can degreening mango because it can race the change of fruit colour become the orange, and improve the flavor fruit, by degrading total acid in very real in 1 day so that improve the ratio between concentration of total acid and sugar of mango.

    Item Type: Article
    Uncontrolled Keywords: mango, ethanol, maturity, storing period
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Faculty of Agriculture > Department of Agriculture Product Technology
    Depositing User: Mr Hermanto Ramli Mansyur
    Date Deposited: 08 Apr 2014 08:49
    Last Modified: 10 Apr 2014 11:26

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