AKTIVITAS PEROKSIDASE DAN PROFIL SENYAWA FLAVOR SELAMA PEMERAMAN BUAH MANGGA PASCA PENYIMPANAN SUHU RENDAH = PEROXIDASE ACTIVITY AND FLAVOR COMPOUNDS PROFILE DURING RIPENING OF MANGO FRUITS FOLLOWING AFTER LOW TEMPERAT
ABSTRACT Mango fruits were firstly stored at 4°C or 15°C for one week and control samples were also prepared without storage. At the end of storage period to see their effects or chilling injury they were removed from the storage room and then they are placed in a ripening room which is operated...
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| Format: | Article NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
1999
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| Online Access: | https://repository.ugm.ac.id/23445/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6394 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | ABSTRACT
Mango fruits were firstly stored at 4°C or 15°C for one week and control samples were also prepared without storage. At the end of storage period to see their effects or chilling injury they were removed from the storage room and then they are placed in a ripening room which is operated at ambient temperature. At three days interval during ripening samples were drawn for analyses of peroxidase activity, textur and appearance of fruits as well as their flavor compounds profile.
Results showed that at the start of ripening period, the peroxidase activity of samples without storage were relatively low, however, those of stored samples were exceptionally high. These phenomena might be due to chilling injury. As the time of ripening increased, the peroxidase activity of samples without storage also increased, on the contrary, those of stored samples slightly lessened. The texture of mango fruit as represented by its firmness was significantly reduced by the low temperature treatment primarly at temperature 15°C. During ripening, firmness reduction occured for all samples. For samples without storage the optimum length of time for ripening was three days. Low temperature storage at 4°C or 15°C brought about to the development of abnormal ripening accompanied by undesirable appearance which led to the deterioration of fruits. It seemed, that temperature of 15°C was still too low for storage of the mango fruit. Compositional changes with regard to flavor compounds took place during ripening. The pattern of flavor compound changes of samples without storage and stored samples were significantly different. These might be due to chilling injury as a result of low temperature treatment. There was a closed relationship between peroxidase activity and flavor compounds profile during ripening of mango fruit.
Key words : storage, ripening, peroxidase activity and flavor compounds profile. |
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