Effect of Maturity Level and Planting Location on Physicochemical Characteristics of Chayote (Sechium edule) from Brawijaya University Forest Jhauharotul Muchlisyiyah*, Mokhamad Nur, Siska Septiana, Tanalyna Hasna, Muhammad Mishbahul Fauzan
Department of Food Science and Biotechnology, Faculty of Agricutural Technology, Universitas Brawijaya, Jl. Veteran Malang, Indonesia
Email: lisyah[at]ub.ac.id
Abstract
Chayote (Sechium edule) is a valuable horticultural crop adaptable to various environmental conditions, but its physicochemical characteristics are influenced by internal factors such as maturity level and external factors such as planting location. This study aimed to analyze the effect of maturity level (baby and mature) and planting location (village and Brawijaya University forest) on the physicochemical properties of chayote using samples categorized into four groups: A (village-mature), B (village-baby), C (UB forest-mature), and D (UB forest-baby), with 5 samples each. Physical parameters analyzed included color values (L*, a*, b*), fruit mass, and dimensions (length, width, thickness), while chemical parameters included moisture content, ash, fat, protein, crude fiber, carbohydrate, and caloric value. Results showed that maturity level significantly affected all physical parameters, with mature chayotes having 4-5 times larger mass and dimensions than baby category. For chemical composition, baby chayotes had higher moisture (95.48% vs 94.01%) and protein content (1.06% vs 0.54%), while mature chayotes showed higher carbohydrate (5.19% vs 3.38%) and caloric values (20.33 vs 16.23 kkal/100g). Planting location consistently affected color parameters, with forest samples showing higher lightness and stronger green intensity, and influenced moisture content with forest samples generally having higher values. Maturity level is the dominant factor affecting chayote physicochemical characteristics, particularly mass, dimensions, and proximate composition, while planting location significantly influences color parameters and several chemical components, providing scientific basis for optimizing harvest management and quality standardization.
