PENDAHULUAN

According to the Indonesian

Language Dictionary (2014), fruit is
a part of a plant that comes from a
flower or pistil and is usually seeded

In botany, the fruit is part of the plant whose

structure surrounds the seed where the
structure originates from the ovary or as part
of the flower itself
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FOTOSINTESIS

Photosynthesis is the chemical event

of combining carbon dioxide and
water in chlorophyll to form
carbohydrates with the help of
sunlight as an energy source
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Reactions that occur in the fruit before harvesting, such as the formation of sugar and starch.

Gula Pati
Sweeteners are usually in the form
of crystals (small grains) made from Complex carbohydrates that are not
sugarcane or sugar palm water soluble in water, are white, tasteless
(KBBI). and odorless.

from the process

PHOTOSYNTHESIS
PRA PANEN
Starch formation
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Sucrose formation
 KANDUNGAN BUAH
Hijau Merah
Biru
Ungu

Antosianin

Kuning

Orange
 FRUIT HORMONES
Role in growth to spur the Affects the development
Encourages cell division
process of cell elongation and germination of the
and prevents aging
embryo

1 2 3
Auksin Sitokinin Giberelin
4 5 6
Kalin Asam Absisat Gas Etilen
O

OH
HO

K a lin
O

Play a role in the Play a role in the Play a role in fruit

process of aging process and ripening and
organogenesis (organ leaves fall abscission
formation)
DIFFERENCE OF FRUIT PHYSICAL FORM

2
1 Texture
Calor

3
Taste
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MATURATION FRUIT
Maturation is interpreted as an embodiment of the beginning of the winding process where the organization
between cells becomes disturbed (experiencing hydrolysis).

During the hydrolysis process, several compounds are broken down, such as:

dispart

 Klorofil
 Pati
 Pektin
 Tannin
 Etilen
 Pigmen
 Flavor
 Energi
 Polipeptida
PRA PANEN
PROSES PEMATANGAN
Chlorophyll compounds Hydrolase enzyme
Anthocyanin Compounds

Pectin Compound Pectinase enzyme Fewer Pectin Compounds

(Hard Texture) (Softer Texture)

Acid Compounds enzymem Kinase Neutral Compounds

Amylum compound Amylase enzyme Simple Sugar Compounds

(Flour / Fresh Flavor) (Sweetness)

Complex Organic Compounds Hydrolase enzyme Ester Organic Compounds

(Without scent) or Aromatic Compounds
(Scented)
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Anthocyanin Formation
 Effect of pH on Anthocyanin Color
PRA PANEN

Biru Merah

Colorless Colorless
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Formation of β-carotene
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Formation of Vitamin A
PRA PANEN Formation of Vitamin A
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Formation of Vitamin C
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DISCOLORATION
 Prapanen
DISCOLORATION

Skema jalur degradasi Klorofil

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DISCOLORATION

Pengaruh Asam

Hijau Hijau kekuningan Coklat

Pengaruh Basa
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TEXTURE CHANGE
Changes in cell turgor pressure Turgor pressure is the water pressure on the cell wall caused by the entry of
water into the cell causing pressure on the cell wall.

The more water that enters, then the amount of protopectin in apples will decrease and the amount of pectin will
increase, causing a buildup of fruit flesh.

Table of relationships between apple hardness and the content of protopectin and pectin

Tekanan Protopektin Pektin yang Total Pektin

(kg/m2) Larut
(% berat segar)
61 0,76 0,03 0,79
50 0,58 0,17 0,75
39 0,56 0,22 0,78
34 0,51 0,23 0,72
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After the organ is harvested it turns out the fruit is still carrying out the process of respiration which characterizes that the
harvest organ is still alive.

At the stage of respiration, the process that occurs is:

Carbohydrate changes are stored during respiration

 PASCA PANEN
1
Ethylene Gas Play a role in fruit
ripening and
abscission

Ethylene affects the ripening of fruit by encouraging the

breakdown of flour and accumulation of sugar. Activation
of ethylene in fruit ripening will decrease with decreasing
temperature of storage space.
1
Gas Etilen Berperan dalam
pematangan buah dan
absisi
Terima Kasih