Degreening Tropical Mandarin Citrus at Different of Maturity Stage and Concentration of Ethephon Muh. Riadi1, Taruna Shafa Arzam AR2*, Yunus Musa1, Mulyati M Tahir1
a) Agriculture Faculty, Universitas Hasanuddin, Makassar, Indonesia
b) Agriculture Faculty, Universitas Andi Djemma, Palopo, Indonesia
*taruna.arzam[at]gmail.co.id
Abstract
Selayar citrus grows in the tropics, where farmers pick even though they are still green or yellow-green even though they are ripe. need to be applied with degreening technology. This study aims to see the response to changes in fruit color with the application of degreening using etephon using several levels of concentration and at various levels of fruit maturity. The first factor of this research is maturity stage (M) which consists of 3 treatment levels, namely maturity-1 (m1), maturity-2 (m2) and maturity-3 (m3). The second factor is the concentration of etephon (K) which consists of 3 treatment levels, namely 0 ppm (k0), 500 ppm (k1) and 1000 ppm (k2). The level of fruit maturity has a significant effect on the color change of selayar citrus during storage. The results showed that there was no difference between ethephon at a concentration of 500 ppm and a concentration of 1000 ppm on the increase in the color of Selayar citrus. Storage and maturity level affect the quality of the juice (sour, sugar), while ethephon does not affect the juice. Storage, maturity level and ethephon affect weight loss and hardness of Selayar citrus
Keywords: hue, citrus color indeks, selayar, precooling, β--citraurin
Topic: Food processing, safety and diversification
