Pengaruh Asam Benzoat Terhadap Kandungan Karbohidrat Terlarut Total dan Gula Pereduksi pada Columella, Locular Cavity dan Pericarp Wall Buah Tomat Plum (Solanum lycopersicum var.roma)

Abstract

Effect of benzoic acid on the ripening of tomato fruits was investigated on Desember 2013 in Plant Physiology Laboratory, Departement of Biology, Faculty of Mathematics and Natural Science, Lampung University. The objective of this research was to know the effect of benzoic acid on the total soluble carbohydrate content and reducing sugar of columella, locular cavity and pericarp wall tomato fruits 8 days after picking. The investigation was conducted in factorial experiment 2x3. Factor A was treatment with 2 levels: without benzoic acid treatment (control) and with benzoic acid treatment. Factor B was parts of tomato fruits with 3 levels: columella, locular cavity, and pericarp wall. Treatment was given by spraying tomato fruits in ripening stage 1 with benzoic acid solution (2%w/v). The total soluble carbohydrate content was determined by phenol-sulfuric acid method. The reducing sugar was indentified by Benedict method. Analysis of variance was conducted at 5% significant level. The result show that benzoic acid increases significantly the total soluble carbohydrate content in columella and locular cavity. Reducing sugar level in columella control and pericarp wall control is higher than in locular cavity control. Reducing sugar level in locular cavity treatment is higher than in columella and pericarp wall treatment. Color of tomato controlwas full yellow while color of tomato treatmentwas yellowish green. We concluded that benzoic acid delayed tomato ripening by decreasing the respiration rate in columella and locular cavity. Keyword : Tomato fruits, benzoic acid, total soluble carbohydrate content, and reducing sugar.