Abstract:
Studies on the storage of pineapple with mango were conducted. Pineapple is non
climacteric but sensitive to presence of ethylene which can induce it's ripening.
Common assumption when pineapple are mixed load with ethylene producer, i.e.
mango it will cause adverse effect on pineapple. The aim of this study is to see the
effects of ethylene produced by mango on pineapple during storage at ambient
temperature. In this study, 1.4 kg of pineapple are packed together with mango in
1.4:0, 1.4: 1.0, 1.4:2.0, and 1.4:4.0 ratio by weight. Evaluation of ripening of pineapple
based on total soluble solids, ascorbic acid, total titratable acidity and pH were
conducted every 2 days for up to ten days. For total soluble solids and pH, treatment 1
that is storing pineapple and mango with ratio 1.4: 1.0 appears to give minimal effect
on ripening of pineapple whereas treatment 2, ratio 1.4:2.0 and 3, ratio 1.4:4.0 are
about the same. This is due to 2 kg of mango is sufficient to produce the concentration
of ethylene to its saturation point. For ascorbic acid and total titratable acidity,
treatment 1 also appears to give minimal effect on ripening of pineapple. Meanwhile,
treatment 2 and 3 give higher impact on ripening of pineapple. In conclusion, the best
ratio by weight if mixed load is unavoidable is 1.4 kg of pineapple to 1 kg of mango
for ten days of storage where the ripening effect of pineapple based on the parameter
that has been determined is minimal.
