Tjepat masak (ranoem)

[PERMANDYAN]

Mengapa boeah boeah(an) djika dipetik akan lebih tjepat masak (ranoem) djika dibandingkan dengan boeah jang berada di pohon...(?)

[Silvercheeks]

err? karena layu? dipaksa dewasa sebelum waktunya?

[et dah]

terjemahan please..

[Bi4rain]

silver kayaknya bener deh. kan sudah dipisahkan dari elemen kehidupan alias pohonnya, jelas percepat masa akhirnya (dan matangnya)

[Yuki]

dan lebih cepat pula menuju masa akhir alias busuk

[AsLan]

Anak yg hidup jauh dari orang tuanya juga pasti cepat matang.

[aya_muaya]

Lebih cepat masak kan karena di karbit.. IMO,

[Kilat]

terjemahan please..

Mengapa boeah boeah(an) djika dipetik akan lebih tjepat masak (ranoem) djika dibandingkan dengan boeah jang berada di pohon...(?)

terjemahan:
Waarom worden vruchten die al geplukt zijn sneller rijp dan vruchten die nog aan de boom hangen?



---------- Post Merged at 09:34 PM ----------

Mengapa boeah boeah(an) djika dipetik akan lebih tjepat masak (ranoem) djika dibandingkan dengan boeah jang berada di pohon...(?)

ehhhh Permandyan yakinkah itu benar?
di Belanda buah pisang diimpor dari Amerika-Selatan dan kalau sampai Belanda belum matang ..
kalau di toko belum matang juga ..
kalau saya beli buah kiwi (diimpor juga) maka saya baru bisa makannya seminggu lagi
cepat matang????? nggak ..

[AsLan]

Yang pasti hawa dingin memperlambat kematangan, hawa hangat mempercepat kematangan.
Enzym yg mematangkan buah adalah enzym yg kerjanya dipengaruhi suhu.

[GiKu]

cepat matang karena dikarbit

buah yg belum tua, kalo dipetik dari pohon ya gak bakal mateng

permandyan nampaknya sotoy

[PERMANDYAN]

terima kasih oentoek jang soedah berpartisipasi...

---------- Post Merged at 08:20 PM ----------

cepat matang karena dikarbit

buah yg belum tua, kalo dipetik dari pohon ya gak bakal mateng

permandyan nampaknya sotoy

benar kok....
saat teman potong pisang dan di simpan digoedang, beberapa hari kemoedian hampir seloeroeh sisir pada satoe tandan masak semoea... dan itoe tidak terdjadi pada pisang jang beloem dipotong, bahkan pada pohon, jang ranoem hanja bebrapa pada sisir jang tertoea (paling atas) sahadja

---------- Post Merged at 08:22 PM ----------

Yang pasti hawa dingin memperlambat kematangan, hawa hangat mempercepat kematangan.
Enzym yg mematangkan buah adalah enzym yg kerjanya dipengaruhi suhu.

mmm..

"enzym" apakah itoe....

[Silvercheeks]

eh, kalo pisang emg bener lho.
tp entah kalo buah lain.

[Bi4rain]

om giku eksperimen juga dong, taroh berbagai buah di gudang lalu pantengin kira2 beberapa hari dolo....semangat kaka

[serendipity]

buahnya udah gak dapet suply "makanan" dari pohon, jadi si buah memutuskan untuk lebih tjepat masak

tapi ada beberapa buah yg meskipun belom masak dipetik, tetep gak akan masak.. salah satunya sawo

[aya_muaya]

om giku eksperimen juga dong, taroh berbagai buah di gudang lalu pantengin kira2 beberapa hari dolo....semangat kaka

Woakakaka bi lucu deh...

---------- Post Merged at 08:40 PM ----------

om giku eksperimen juga dong, taroh berbagai buah di gudang lalu pantengin kira2 beberapa hari dolo....semangat kaka

Woakakaka bi lucu deh...

[etca]

Buah mangga mentah kalau ditaroh di dalam beras katanya juga bikin cepet mateng,
Atau taroh aja di lantai..

Asal hati-hati aja jangan sampai keinjak

[AsLan]

Hasil googling, silahkan dibaca kalo rajin

Fruit Ripening

An unripe fruit.
It is hard, green, sour, has no smell, is mealy
(starch present), and so on. Sometimes we crave
such a combination of characteristics...a 'Granny
Smith' apple has many of those. Such fruits are
similar to celery or other vegetables, and so are not
appealing at other times.
My pet peeve is unripe pears. Most cafeterias serve
pears to students that are absolutely green, hard,
sour, mealy, and lacking aroma.

The way fruits ripen is that there is commonly a
ripening signal...a burst of ethylene production.
Ethylene is a simple hydrocarbon gas (H 2C=CH 2)
that ripening fruits make and shed into the
atmosphere. Sometimes a wound will cause rapid
ethylene production...thus picking a fruit will
sometimes signal it to ripen...as will an infection of
bacteria or fungi on the fruit. This ethylene signal
causes developmental changes that result in fruit
ripening.
New enzymes are made. These include hydrolases to
help break down chemicals inside the fruits,
amylase to accelerate hydrolysis of starch into
sugar, pectinase to catalyze digestion of pectin (the
glue between cells), and so on. Ethylene apparently
"turns on" the genes that are transcribed and
translated to make these enzymes. The enzymes
then catalyze reactions to alter the characteristics of
the fruit.
The action of the enzymes cause the ripening
responses. Chlorophyll is broken down and
sometimes new pigments are made so that the fruit
skin changes color to red, yellow, or blue. Acids are
broken down so that the fruit changes from sour to
neutral. The digestion of starch by amylase
produces sugar. This reduces the mealy quality and
increases juiciness (by osmosis, a process we will
study later). The breakdown of pectin between the
fruit cells unglues them so they can slip past each
other. That results in a softer fruit. Finally enzymes
break down large organic molecules into smaller
ones that can be volatile (evaporate into the air)
and we can detect as an aroma.
If you think of this process in pears, the ethylene
signal causes the fruit to change from green to
yellow, from hard to soft, from mealy to juicy, from
tart to sweet, from odorless to fragrant. If you have
never experienced a ripe pear, you have really
missed a sensory delight! It is marvelous.
How can you assist fruit ripening? First let me tell
you that bananas are shipped to the US as hard,
green, sour, unripened fruits. They ship better that
way. They arrive into a distributor's warehouse.
The bananas are put in a room and gassed with
ethylene. They all begin to ripen. You buy them at
the store and within a few days the ripening
process is so rapid that the bananas are "over the
hill" before you can eat them all.
By the way, you can allow the bananas to ripen to
the stage you like them and then put them in the
refrigerator. This slows the process down
drastically. For several days after that you can take
bananas from the refrigerator and enjoy the fruit
inside. Please note: the skin will turn very dark in
color after only a short time in the refrigerator...you
can ignore that...the fruit inside remains just as it
was before you put the banana into the refrigerator.
The ripening bananas produce so much ethylene
that you can use them as a tool to ripen other fruits.
Take those green pears home and put them on the
shelf in a paper bag with a banana. The banana at
room temperature produces ethylene that will signal
the green pears to start ripening immediately. The
paper bag holds the ethylene in stagnant air around
the fruits, yet allows oxygen to go into the bag for
respiration in the fruits...needed to make the
enzymes! In just a few days the pears should be
ready to eat! You can do the same with avocados.
Finally this stimulated ripening process helps
explain the old phrase, "one bad apple spoils the
bunch." In the olden days, apples were packed into
barrels for storage in a root cellar. The cool
temperature of the cellar helped keep the apples
from ripening until the family wanted to eat them
during the winter. However in packing the barrel
with apples you had to be careful not to put any
wormy or fungus-infected apples with the bunch.
Why? Because the wounded, infested apple would
produce ethylene inside the barrel. If you came
back in a month, all the apples in the barrel would
be too-ripe (bruised by weight, soft, mushy, etc.)
because they responded to that ethylene!
Today we store fruits in cold temperatures and cycle
the atmosphere in the warehouse through charcoal
filters to adsorb any ethylene being made by any
"bad apples" in the building! This way we can enjoy
apples year-round.

[GiKu]

om giku eksperimen juga dong, taroh berbagai buah di gudang lalu pantengin kira2 beberapa hari dolo....semangat kaka

udah bro
mangga udah gede, tapi masih muda udah dipetik
udah hampir 10 hari belom mateng juga, masih pucet

[surjadi05]

udah bro
mangga udah gede, tapi masih muda udah dipetik
udah hampir 10 hari belom mateng juga, masih pucet

yoi anak gw mangganya udah 3 bulan ditaruh di freezer juga ga matang2

[kandalf]

Hasil googling, silahkan dibaca kalo rajin

Spoiler for Too long; don't read:

Fruit Ripening

An unripe fruit.
It is hard, green, sour, has no smell, is mealy
(starch present), and so on. Sometimes we crave
such a combination of characteristics...a 'Granny
Smith' apple has many of those. Such fruits are
similar to celery or other vegetables, and so are not
appealing at other times.
My pet peeve is unripe pears. Most cafeterias serve
pears to students that are absolutely green, hard,
sour, mealy, and lacking aroma.

The way fruits ripen is that there is commonly a
ripening signal...a burst of ethylene production.
Ethylene is a simple hydrocarbon gas (H 2C=CH 2)
that ripening fruits make and shed into the
atmosphere. Sometimes a wound will cause rapid
ethylene production...thus picking a fruit will
sometimes signal it to ripen...as will an infection of
bacteria or fungi on the fruit. This ethylene signal
causes developmental changes that result in fruit
ripening.
New enzymes are made. These include hydrolases to
help break down chemicals inside the fruits,
amylase to accelerate hydrolysis of starch into
sugar, pectinase to catalyze digestion of pectin (the
glue between cells), and so on. Ethylene apparently
"turns on" the genes that are transcribed and
translated to make these enzymes. The enzymes
then catalyze reactions to alter the characteristics of
the fruit.
The action of the enzymes cause the ripening
responses. Chlorophyll is broken down and
sometimes new pigments are made so that the fruit
skin changes color to red, yellow, or blue. Acids are
broken down so that the fruit changes from sour to
neutral. The digestion of starch by amylase
produces sugar. This reduces the mealy quality and
increases juiciness (by osmosis, a process we will
study later). The breakdown of pectin between the
fruit cells unglues them so they can slip past each
other. That results in a softer fruit. Finally enzymes
break down large organic molecules into smaller
ones that can be volatile (evaporate into the air)
and we can detect as an aroma.
If you think of this process in pears, the ethylene
signal causes the fruit to change from green to
yellow, from hard to soft, from mealy to juicy, from
tart to sweet, from odorless to fragrant. If you have
never experienced a ripe pear, you have really
missed a sensory delight! It is marvelous.
How can you assist fruit ripening? First let me tell
you that bananas are shipped to the US as hard,
green, sour, unripened fruits. They ship better that
way. They arrive into a distributor's warehouse.
The bananas are put in a room and gassed with
ethylene. They all begin to ripen. You buy them at
the store and within a few days the ripening
process is so rapid that the bananas are "over the
hill" before you can eat them all.
By the way, you can allow the bananas to ripen to
the stage you like them and then put them in the
refrigerator. This slows the process down
drastically. For several days after that you can take
bananas from the refrigerator and enjoy the fruit
inside. Please note: the skin will turn very dark in
color after only a short time in the refrigerator...you
can ignore that...the fruit inside remains just as it
was before you put the banana into the refrigerator.
The ripening bananas produce so much ethylene
that you can use them as a tool to ripen other fruits.
Take those green pears home and put them on the
shelf in a paper bag with a banana. The banana at
room temperature produces ethylene that will signal
the green pears to start ripening immediately. The
paper bag holds the ethylene in stagnant air around
the fruits, yet allows oxygen to go into the bag for
respiration in the fruits...needed to make the
enzymes! In just a few days the pears should be
ready to eat! You can do the same with avocados.
Finally this stimulated ripening process helps
explain the old phrase, "one bad apple spoils the
bunch." In the olden days, apples were packed into
barrels for storage in a root cellar. The cool
temperature of the cellar helped keep the apples
from ripening until the family wanted to eat them
during the winter. However in packing the barrel
with apples you had to be careful not to put any
wormy or fungus-infected apples with the bunch.
Why? Because the wounded, infested apple would
produce ethylene inside the barrel. If you came
back in a month, all the apples in the barrel would
be too-ripe (bruised by weight, soft, mushy, etc.)
because they responded to that ethylene!
Today we store fruits in cold temperatures and cycle
the atmosphere in the warehouse through charcoal
filters to adsorb any ethylene being made by any
"bad apples" in the building! This way we can enjoy
apples year-round.

Terjemahkan dong, Kop.
Minimal dirangkum dengan kata-katamu sendiri agar kami-kami ini mengerti.


Oh iya, [MENTION=28]PERMANDYAN[/MENTION]
apakah setelah dipetik dibungkus?