Comparison of pigments and some physicochemical properties of banana as affected by ethephon and acetylene induced ripening

Effects of a plant-cushioning material containing tangerine oil on bruising and mould growth of banana (Kluai Hom Thong) and its potential reuse

“…Bananas mature by changing from green to yellow. The ripening process is caused by carbohydrate breakdown; the water molecules in the fruit lead to the enhancement of moisture mobility and evaporation, causing osmotic transfer and the increase of pore-size micro-tunnels, which is positive for moisture migration (Maduwanthi and Marapana 2021). The ripening stage of 'Kluai Hom Thong' bananas in this test was found to be similar to the Monthan Banana (Patil and Shanmugasundaram 2015).…”

Genotype and ripening method affect carotenoid content and bio-accessibility in banana

“…Hakim (2012) 47 concluded that bananas, tomatoes, and pineapple treated with ethephon (exogenous ethylene) had lowered carotenoid content when compared with the non-treated group. Similarly, Maduwanthi (2021) 46 found bananas treated with ethephon and acetylene had significantly lower levels of total carotenoids in peel and flesh when compared to the non-treated groups. The two studies used analogous maturation conditions to the ones used in this study; however, those studies used only one type of banana, and neither study reported which cultivar or accession was used for the experiments.…”

Ripening process in exocarps of scarlet eggplant (Solanum aethiopicum) and banana (Musa spp.) investigated by Raman spectroscopy

“…On the other hand, banana ( Musa spp.) is harvested with a green color, but it gains commercial value when it matures reaching a yellow coloration ( Maduwanthi & Marapana, 2021 ). Although the eggplants (eudicotyledons) diverged morphologically from their relative bananas (monocotyledonous) quite early in angiosperm evolution, they share a similar biosynthetic pool in the production of carotenoids and flavonoids ( Zhang et al, 2021 ).…”