EFFECTS OF THE ADDITION OF IAA, IBA, AND BA INTO CHITOSAN COATING ON THE SHELF-LIFE AND QUALITIES OF 'MUTIARA' GUAVA FRUITS
The objectives of this research were to study 1) the effects of 0.5% acetic acid as a commonly used chitosan solvent, and 2) the additions of indole acetic acid (IAA), indole 3-butyric acid (IBA), and N6-benzyladenine (BA) into chitosan coating to prolong the shelf-life and maintain the fruit qualities of Mutiara guava cultivar. A completely randomized design was used in each experiment of IAA, IBA, and BA. The first factor was fruit coating of three levels: control, without chitosan but 1 h soaked in 0.5% acetic acid solution, and a quick-dipped in 2.5% chitosan. The second factors consisted of hormones, namely 1) IAA (0, 5, and 10 µM), 2) IBA (0, 5, and 10 µM), and BA (0, 25, 50, and 100 ppm). The results showed that it was chitosan, not the acidic condition developed by the solvent of acetic acid, that increased the shelf-life of Mutiara guava fruits. Regardless of hormones applied, 2.5% chitosan coating consistently increased their shelf-life while maintaining their fruit qualities. Unfortunately, the applied PGRs of IAA, IBA, and BA did not significantly affect the guava fruit shelf-life and qualities.
Widodo, S.E., Agustina, N. and Zulferiyenni, (2015). EFFECTS OF THE ADDITION OF IAA, IBA, AND BA INTO CHITOSAN COATING ON THE SHELF-LIFE AND QUALITIES OF 'MUTIARA' GUAVA FRUITS. Acta Hortic. 1088, 155-160
Psidium guajava L., surface coating, PGR, quality