Parthenocarpy zucchini fruit is produced to be more efficient in processing as food. This experiment aimed to determine the effect of GA3 application and time of application on parthenocarpy fruit formation in zucchini. The GA3 treatment was carried out by spraying 0 ppm to pollinated flower; 0 500, 1000, and 1500 ppm to unpollinated flower. GA3 was applied at pre anthesis and anthesis. This experiment was arranged using Factorial Randomized Block Design (RBD) with three replications. Analysis of variance using the F Test with a confidence level of 95% followed with Tukey at the 5% significance level using Minitab 17. The experi-mental results showed that the concentration of 1000 ppm applied at pre anthesis were responsive in producing parthenocarpy zucchini fruit.

Kusumiyati dkk. : Pengaruh asam giberelat (GA3) dan waktu panen terhadap kualitas hasil buah zukini (Cucurbita pepo L.) Kusumiyati • S. Mubarok • I. E. Putri • R. N. FalahPengaruh asam giberelat (GA3) dan waktu panen terhadap kualitas hasil buah zukini (Cucurbita pepo L.) Effect of giberelic acid (GA3) and harvest periods on zucchini fruit (Cucurbita pepo L.) quality Abstract. Zucchini is a fruit vegetable that is a lot of demand by costumers. This vegetable has a high water content. The farmers needs proper cultivation techniques to improve the quality of zucchini, including the used of the hormone gibberelin (GA3) and the harvest periods. The aim this research was to know effect used GA3 and harvest periods toward zucchini fruit quality, that were total soluble solids (TDS), firmness and fruit water content. This study used a Completely Randomized Design (CRD) with factorial pattern with 2 factors and 5 replications. The first factors was concentration of GA3 (0 part per million (ppm) and 300 ppm) and the second factor was harvest periods (5 days after flowering (DAF), 10 DAF, and 15 DAF). Data were tested by analysis of variance (ANOVA), followed by Duncan Multiple Range test with a significance level of 5% and processed using SPSS 24 software. The results of the study showed that there were interactions between GA3 and harvest periods on moisture content of zucchini fruit. Concentration of GA3 300 ppm obtained fruit skin that is harder than GA3 0 ppm and 10 DAF, then 15 DAF have a harder firmness values than 0 DAF. TDS values for GA3 300 ppm and GA3 0 ppm presented the same value, then 5 DAF and 10 DAF showed TDS value higher than 15 DAF.