Kajian Kematangan Buah Rambutan Varitas Si Macan  

Oleh:

Nurhayati, A. Siti

Jenis: Article from Bulletin/Magazine
Dalam koleksi: Jurnal Studi Indonesia vol. 15 no. 1 (Mar. 2005), page 73-86.
Topik: chemical; physical; physiological characteristics; stages of maturity
Fulltext: A. Siti Nurhayati.pdf (47.31KB)

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: JJ4 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

The aim of this research was to determine the effect of physical, chemical and physiological of several maturity stages of rambutan cultivar Simacan in Wonosari, Gunung Kidul, Yogyakarta. This research was conducted from March to May 2004 used a single factorial Randomized Complete Design (RCD), consisted of six levels, i.e.: A (Rambutan with red stages of maturity), B (Rambutan with yellowness red stages of maturity), C (Rambutan with yellow stages of maturity), D (Rambutan with greenness yellow stages of maturity), and E (Rambutan with green stages of maturity). The treatment was done in three replications. Based on this research, it is better for farmers to harvest rambutan Simacan once they are in red stage. In this stage the rambutan will have its sugar content and vitamin C content in its higher.

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