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Pertumbuhan dan perkembangan
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perubahan yang terlihat (visible changes)
1. Ukuran buah
2. Warna kulit buah
3. Kemulusan kulit buah
Perubahan yang tidak terlihat (invisible changes)
1. Komposisi kimia (berkaitan dg rasa)
2. Kekerasan (tekstur)
3. Aroma (bau)
4. Metabolisme (respirasi)
5 perkembangan
• Loss of chlorophyll (undesirable in veg.)
• Production of carotenoids and antocianines.
• Starches conversion into sugars.
• Changes in organic acids, proteins and fats.
• Reduction in tannins and fungistatic
compounds.
5 perkembangan
STRAWBERRY –EXTERNAL COLOUR CHANGES.
MANGO-INTERNAL COLOUR CHANGES
Perubahan kekerasan buah
Perubahan kekerasan
Kekerasan buah berkurang pada pematangan
Krn
1. Perubahan komposisi dinding sel
Protopektin (tidak larut dalam air) berubah mjd
pektin (larut dalam air) shg kontak antar sel
merenggang, selanjutnya buah mjd melunak
2. Perubahan cadangan makanan
Perubahan pati (tidak larut dalam air) menjadi gula
(larut dalam air) menyebabkan kekerasan buah
Unripe Ripened Interior
100%
0%
Exterior
100%
0%
Perbandingan pola respirasi
Pola respirasi klimakterik
5 perkembangan
5 perkembangan
5 perkembangan
CIRI BUAH KLIMAKTERIK
• continue to ripen.
• During the ripening process the fruits emit
ethylene along with increased rate of
respiration.
• These fruits are harvested hard and green, but
fully mature and are ripened near
consumption areas.
• Small dose of ethylene is used to induce
ripening process.
CIRI BUAH NON KLIMAKTERIK
• once harvested do not ripen further.
• produce very small amount of ethylene and
do not respond to ethylene treatment.
• There is no characteristic increased rate of
respiration or production of carbon dioxide.
• In order to improve external skin colour and
market acceptance, citrus like
• orange, lemon, mousambi and kinnow can be
treated with ethylene, as a de-greening agent.
• Ethylene treatment breaks down the green
chlorophyll pigment in the exterior part of the
peel and allows the yellow or orange
carotenoid pigments to be expressed.
5 perkembangan
CONTOH
• Non-climacteric fruits are:
• *Orange *Grapefruit *Grapes *Pomegranate
• *Litchi *Watermelon *Cherry
• *Raspberry *Blackberry *Strawberry
• * Carambola *Rambutan * Cashew
PUSTAKA
• Plants in Action second edition. A resource for
teachers and students of plant science
• Presentation 3.2. food and agricultural
organisation
• agritech.tnau.ac.in/horticulture/fruit_ripening
.pdf

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5 perkembangan

  • 1. Pertumbuhan dan perkembangan Perhatikan contoh di slide berikut ! perubahan yang terlihat (visible changes) 1. Ukuran buah 2. Warna kulit buah 3. Kemulusan kulit buah Perubahan yang tidak terlihat (invisible changes) 1. Komposisi kimia (berkaitan dg rasa) 2. Kekerasan (tekstur) 3. Aroma (bau) 4. Metabolisme (respirasi)
  • 3. • Loss of chlorophyll (undesirable in veg.) • Production of carotenoids and antocianines. • Starches conversion into sugars. • Changes in organic acids, proteins and fats. • Reduction in tannins and fungistatic compounds.
  • 8. Perubahan kekerasan Kekerasan buah berkurang pada pematangan Krn 1. Perubahan komposisi dinding sel Protopektin (tidak larut dalam air) berubah mjd pektin (larut dalam air) shg kontak antar sel merenggang, selanjutnya buah mjd melunak 2. Perubahan cadangan makanan Perubahan pati (tidak larut dalam air) menjadi gula (larut dalam air) menyebabkan kekerasan buah
  • 15. CIRI BUAH KLIMAKTERIK • continue to ripen. • During the ripening process the fruits emit ethylene along with increased rate of respiration. • These fruits are harvested hard and green, but fully mature and are ripened near consumption areas. • Small dose of ethylene is used to induce ripening process.
  • 16. CIRI BUAH NON KLIMAKTERIK • once harvested do not ripen further. • produce very small amount of ethylene and do not respond to ethylene treatment. • There is no characteristic increased rate of respiration or production of carbon dioxide.
  • 17. • In order to improve external skin colour and market acceptance, citrus like • orange, lemon, mousambi and kinnow can be treated with ethylene, as a de-greening agent. • Ethylene treatment breaks down the green chlorophyll pigment in the exterior part of the peel and allows the yellow or orange carotenoid pigments to be expressed.
  • 19. CONTOH • Non-climacteric fruits are: • *Orange *Grapefruit *Grapes *Pomegranate • *Litchi *Watermelon *Cherry • *Raspberry *Blackberry *Strawberry • * Carambola *Rambutan * Cashew
  • 20. PUSTAKA • Plants in Action second edition. A resource for teachers and students of plant science • Presentation 3.2. food and agricultural organisation • agritech.tnau.ac.in/horticulture/fruit_ripening .pdf