EFFECT OF QUANITITY OF BANANAS STORED IN BAMBOO FRUIT STORAGE CHAMBER WITH ETHYLENE-DEGRADING MATERIAL MN-DOPED TIO2 TO THE RIPENING OF CAVENDISH BANANA (Musa acuminata GROUP AAA)

• Main Author: Faris Aiman (NIM : 11214039), Afandi
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/25066
• Institution: Institut Teknologi Bandung

Banana is one of most important fruit commodity, at the fourth of the total fruit production in the world. As a climacteric fruit, the banana storage condition after harvesting become a big challenge to decrease the amount of banana losses that can reach up to 20% currently. TiO2 is a catalic compound that has an ability to degrade various organic compound to become CO2 and H2O with the help of light energy. TiO2 can be used to control banana storage condition by catalizing ethylene compound that caused an acceleration in the ripening of climacteric fruit. In this research, Cavendish banana was being saved in a Fruit Storage Chamber (FSC) equipped by TiO2 attached on a glass plate. Variety of treatment that being used in this research is the number of banana used in an FSC, those are 1, 3, and 6 fingers. The ripening parameters are ethylene accumulation in FSC, ethylene and carbon dioxide concentration, sucrose and starch concentration, and visual observation. The result show that the effect of TiO2 in the storage chamber is significant enough to the 1 finger treatment. But for the 3 and 6 fingers, TiO2 cant inhibit the ripening process as the ethylene accumulation and ethylene and CO2 production are so high.