Judul: Physiological study of hardening and color changes of pericarp in relation to climacteric respiration and moisture content in mangosteen (Garcinia mangostana) after harvest
Abstrak: Mangosteen is a high economic value fruit in Indonesia. The problems encountered are the fruit pericarp quickly harden and the color immediately changed to dark purple-black, and sepals quickly turned into brown in color after harvest, so shelf life is short, especially at room temperature. This research aimed to study the process of change in hardness, pericarp and sepal color, and the sepal freshness of the mangosteen fruit and the factors that influence the physiology and biochemistry during storage. The research consisted of five experiments: (1) hardening physiology of mangosteen pericarp, (2) effect of exogenous ethylene and storage temperature on quality changes of mangosteen, (3) effects of 1-methylcyclopropene (1-mcp) and storage temperature on hardening of and color change of pericarp of mangosteen, (4) Effect of cytokinin and CoSO4 on physical quality of mangosteen during cool storage, and (5) Effect of coating material and cytokinin CPPU (N-(2-chloro-4-pyridyl)-N-phenylurea (Forchlorfenuron)) on the quality of mangosteen on cool storage. The results showed that the peak rate of ethylene production one day earlier than the respiration climacteric. The peak rate of ethylene production occurred on day 11 while the respiration climacteric peak occurred on day 12. Climacteric respiration will lead to biochemical changes in the mangosteen fruit pericarp, such an increase in protein content, increased activity of the enzyme phenylalanine ammonia lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), and peroxidase (POD), and increasing the amount of lignin. Pericarp hardening occured due to water content decrease in the mangosteen and increased content of lignin. Fruit stored at a temperature of 15oC can last up to 28 days after treatment (DAT). Whereas fruit stored at room temperature only last up to 14 DAT. Mangosteen fruit stored at a temperature of 15oC had lower level of resistance and hardness. had a higher water content, lower weight loss, slower color change, and had a higher total soluble solids (TSS) and titratable acidity (TA). Exogenous ethylene treatment did not provide a marked influence on all the variables observed, which means that the mangosteen fruit wass less sensitive to exogenous ethylene treatment. 1-MCP treatment at various doses did not prolong the shelf life of the mangosteen fruit. This treatment is consistent in both room temperature and at a temperature of 15oC. 6% beeswax better reduce weight loss than other types of coating materials.
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Judul: Kajian Semi-cutting dan Pelilinan terhadap Beberapa Parameter Mutu Buah Manggis (Garciana mangostana L.) selama Penyimpanan Dingin
Abstrak: Demand of mangosteen fruits (Garciana mangostana L.) is currently increasing both for local and export markets. As a fresh product, the quality of mangosteen fruit must be preserved through the application of post-harvest technology. There are various post-harvest technologies to prevent quality loss such as pre-cooling, cold storage, storage with controlled atmosphere, waxing, packaging and others. The objectives of this research are to knowing the effect of semi-cutting and waxing on shelf-life and quality of fresh mangosteen. Deterioration of quality parameters that observed in this experiment were weight loss, total dissolved solids, and fruit flesh color. The result showed that combination of semi-cutting and waxing influenced the rate of quality deterioration of mangosteen fruit. If semi-cutting may accelerate the weight loss due to small opening on peel, the combination with waxing prevented that from happening. Quality parameter that influenced during cold storage was weight loss, while it had effect on other quality parameters such as total dissolved solids and fruit flesh color. Semi-cutting treatment 5 mm and waxing 10% concentration could extend shelf life until 33 days when stored at 8°C, while those stored at 27°C experienced a shorter shelf life, 14 days only. In addition, this treatment makes opening the mangosteen fruit easier while able to maintain quality of the fruit flesh. Combination of semi-cutting treatment 5 mm and waxing 10% stored at 8°C was found the best treatment in this experiment, if with semi-cutting 3 mm and without semi-cutting stored at temperatures of 8°C and 27°C.
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Judul: Formulasi Hamiltonian untuk Menggambarkan Gerak Gelombang Soliter Dimensi Tiga di Permukaan Laut
Abstrak: Gelombang permukaan adalah gelombang yang terjadi perbedaan rapat massa antara air dan udara. Salah satu gelombang permukaan yang ditinjau adalah gelombang soliter. Formulasi gelombang soliter dilakukan dengan menggunakan formulasi Hamiltonian.
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