Pengaruh Asam Salisilat Terhadap Kandungan Protein dan Level Triptofan Kolumela, Rongga Lokula, dan Dinding Perikarp Buah Tomat Plum (Solanum lycopersicum var. roma)
DOI:
https://doi.org/10.25181/prosemnas.v0i0.374Abstrak
The objective of this research is to know the effect of salicylic acid on the protein content and tryptophan level of columella, locular cavity, and pericarp wall in tomato fruits. This research was conducted in Plant Physiology Laboratory, Department of Biology, Faculty of Mathematics and Natural Science Lampung University on November 2013. The experiment was conducted in factorial experiment 2 x 3 . Factor A is treatment with 2 levels: without salicylic acid treatment (control) and with salicylic acid treatment. Factor B is parts of tomato fruits with 3 levels: columella, locular cavity, and pericarp wall. Each treatment combination was replicated 5 times. Each tomato fruits were sprayed with salicylic acid solutions (0.2 % w/v). Observation was implemented 8 days after spraying or at the end of climacteric. Protein content was determined by Biuret method and expressed in mg/g fresh weight. Tryptophan level was determined by direct photometry at wavelength 280 nm. Analysis of variance was conducted at 5% significant level. The results show that salicylic acid treatment decrease the protein content of columella, locular cavity, and pericarp wall in tomato fruits, but there is no difference in protein content of columella, locular cavity, and pericarp wall and there is no interaction between salicylic acid treatment and the part of tomato fruits in protein content. Salicylic acid also decrease tryptophan level of columella, locular cavity, and pericarp wall. There is a difference in tryptophan level of columella, locular cavity, and pericarp wall but there is no interaction between salicylic acid treatment and the part of tomato fruits in tryptophan level. It shows that salicylic acid effects the tomato ripening process by decreasing the protein content and tryptophan leveloftomato fruit. Keywords: Salicylic Acid, Protein Content, Tryptophan Level, TomatoUnduhan
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