TY  - JOUR
T1  - The Effectiveness of Poliamin to Inhibit the Chilling Injury in
Various Levels of Maturation and Ripeness of Sugar Banana
AU - , Nasikh AU - Partha, Ida Bagus Banyuro 
JO  - Research Journal of Applied Sciences
VL  - 12
IS  - 2
SP  - 174
EP  - 179
PY  - 2017
DA  - 2001/08/19
SN  - 1815-932x
DO  - rjasci.2017.174.179
UR  - https://makhillpublications.co/view-article.php?doi=rjasci.2017.174.179
KW  - poliamin
KW  -chilling injury
KW  -low temperature
KW  -Sugar banana
KW  -ripeness
AB  - A study about the effectiveness of poliamin to inhibit the chilling injury in the sugar banana
(Musa Paradisiaca, L.) has been conducted to examine the effectiveness of poliamin (putresin, spermidin,
spermin) towards the chilling injury in some levels of maturation and ripeness of the sugar banana. This study
employed the sugar banana whose level of ripeness was 85%, fully ripe, over ripe and soaked in 8 min in
poliamin solution which consisted of Putresin (Put), Spermidin (Spd), Spermin (Spm) with 1.5 mm concentration.
The banana was kept in 10 days with the temperature of 10° celsius. Real-time observation to examine the
ethylene emission was conducted every day by using photo acoustic spectrometer while the respiration rate,
chilling injury index (necrosis and pitting) and texture were examined every 2 days in the room temperature after
the banana was taken out from the freezing room. The research finding showed that soaking the banana in the
poliamin solution (putresin, spermidin, spermin) could inhibit the respiration rate, ethylene emission, chilling
injury index (necrosis and pitting) as well as soften the texture of the banana. The type of poliamin used to
effectively inhibit the chilling injury in all ripeness levels of banana was Putresin substance (Put), followed by
Spermidin (Spd) and Spermin (Spm). The spermin substance was very effective to inhibit the chilling injury in
the banana whose ripeness was 85%.
ER  -