Effect of 1-methylcyclopropene, potassium permanganate and packaging on quality of banana

Zewter, A.

doi:10.5897/ajar11.1203

Cited by 39 publications

(38 citation statements)

References 34 publications

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“…Softening of fruits is related to a change in cell wall components and starch degradation. With the advance in ripening there may be breakdown of the cell walls, reduction in the cohesion of middle lamella due to solubilization of the pectic substances and movement of water from the skin to the flesh as a result of osmosis, all of which result in softening of the fruits (Zewter et al 2012). The research findings of Kulkarni et al (2012) in Robusta and Mahajan et al (2010) in Grand Naine banana cultivars are in agreement with the present studies.…”

Section: Results and Discussion:-supporting

confidence: 82%

Effect of Post Harvest Treatments on Quality and Shelf Life of Banana Cv. Grand Naine.

Kaur¹,

Kaur²

2017

IJAR

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The present investigation entitled Effect of various ripening agents on physical characteristics of banana cv. Grand Naine was conducted in the laboratory of the Department of Horticulture, Khalsa College, Amritsar during 2016-2017. The experiment comprised of six postharvest treatments viz., ethrel 300 ppm, ethrel 400 ppm, ethrel 600 ppm, cold water + ethrel 200 ppm, hot water + ethrel 200 ppm and control . Changes in different physical characteristics of banana were studied at 2 days interval during storage for 8 days. The two-factor experiment was laid out in Completely Randomized Design (CRD) with three replications. Results of the study revealed that marked variations were recorded among the post harvest treatments on ripening of banana. The highest fruit color (7), pulp to peel ratio (2.41%), fruit taste (9.10), physiological loss in weight(5.9 %) and minimum fruit firmness (6.00 kg/cm 2 ) was observed in the treatment of ethrel 600 ppm. Among bio-chemical characters the highest moisture content in pulp (76.60 %), total soluble solids (21.97 %), total sugars (18.09 %), reducing sugars (12.10 %) and minimum titratable acidity (0.18 %) and starch content (3.01 %) were also observed in the treatment of ethrel 600 ppm Copy Right, IJAR, 2017,. All rights reserved.

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Section: Results and Discussion:-supporting

confidence: 82%

Effect of Post Harvest Treatments on Quality and Shelf Life of Banana Cv. Grand Naine.

Kaur¹,

Kaur²

2017

IJAR

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“…The consumption of banana cuts across every age group, from little children to adults, and it supplies necessary calories and essential micronutrients. Once harvested it is highly perishable, with short shelf life leading to high post harvest losses of about 20-50% due to poor handling and quality deterioration (Ajayi and Mbah, 2007;Zewter et al, 2012). In order to reduce the high post harvest losses, bananas are harvested when green but mature, and artificially ripened when needed with the use of ripening agents.…”

mentioning

confidence: 99%

Effect of Biological and Chemical Ripening Agents on the Nutritional and Metal Composition of Banana (<i>Musa spp</i>)

Sogo-Temi¹,

Idowu²,

Idowu³

2014

Journal of Applied Sciences and Environmental Management

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ABSTRACT:The use of potentially toxic ripening agents is common in developing countries. Four ripening agents namely calcium carbide, potash, African mango and jathropha curcas leaf were used and compared with a control with no ripening agent. Result showed that RB1 and RB2 were the first to ripen at 3days with RB5 at 6 th day. Protein content reduced in the ripened samples in the order of 4.12>3.68>3.04>2.52>1.99>1.77%. Protein value was lowest when calcium carbide was used. Fat ash and fiber contents range between 0.28-1.72, 0.75-2.75and 0.50-1.75% respectively. The moisture content increased from 65.50 to 74.0%, while carbohydrate content range is 17.49-29.29%. Pb, Cu, Zn and Mn values of 0.22, 0.87, 1.96 and 0.67ppm was highest in calcium carbide ripened banana and lowest in the control 0.09, 0.26, 0.37 and 0.19 ppm. © JASEM http://dx.doi.org/10.4314/jasem.v18 i2.14 Ripening is a biochemical process which involves a series of physiological changes in colour, aroma, flavor and texture. Banana is a climateric fruit showing an increase in respiration resulting in colour, flavor, aroma and texture changes. It is usually eaten raw when ripe and is a major starchy food common in Sub-Sahara Africa and Asia, providing more than 25% of carbohydrate (Adeniji et al, 2007). The consumption of banana cuts across every age group, from little children to adults, and it supplies necessary calories and essential micronutrients. Once harvested it is highly perishable, with short shelf life leading to high post harvest losses of about 20-50% due to poor handling and quality deterioration (Ajayi and Mbah, 2007;Zewter et al, 2012). In order to reduce the high post harvest losses, bananas are harvested when green but mature, and artificially ripened when needed with the use of ripening agents. Ripening agents are substances which hasten the ripening process, and it comes in different forms. These include ethylene gas, ethephon, ethylene glycol, etherel and calcium carbide (Singal et al, 2012); African bush mango fruit (irvingia gabonesis) and leaves, Palm nut, Cassia leaves, Yellow Pawpaw leaves, torch light battery, calcium carbide, potash and ash (Ajayi and Mbah, 2007). African mango fruits, calcium carbide and newbouldia leaves were also reported by Adewole and Duruji (2010). According to Singal et al (2012), the commercial practice is to use these ripening agents to artificially ripen the fruits at the destination market before retailing. Ethylene gas is expensive to produce so low cost indigenous ripening technologies involving the use of hazardous materials are used (Singal et al 2012;Ajayi and Mbah, 2007). The adverse potential of calcium carbide as a ripening agent has been established (Singal et al, 2012) while other chemical ripening agents like ethepon, etherel and ethylene glycol are also considered hazardous to health and they have to be used within recommended safe limits (Hakim et al 2012;Food and Beverage Online, 2010). The use of toxic and suspicious ripening agents is of great concern as the activities of human ...

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“…The respiration rate of banana fruits treated with 1-MCP with PHMG and ClO 2 had shown a significantly lower rate of respiration than untreated fruits throughout their storage life (Fig.1) Clara et al, 2002;Eduardo et al, 2006;Zewter et al, 2012. The physiological loss in weight (PLW) of fruits treated with 1-MCP, PHMG and ClO 2 was significantly lower than the untreated fruits at the end of the 8 days of storage (Fig.…”

Section: Resultsmentioning

confidence: 91%

Effect of Chlorine Dioxide, Polyhexa Methylene Guanidine and 1-Methylcyclopropene on Shelf Life of Banana (Musa paradisiacal L.) Fruit cv. Yelakki

Krishna¹,

Manjula²,

Shivakumar³

2017

Int.J.Curr.Microbiol.App.Sci

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Effect of 1-methylcyclopropene, potassium permanganate and packaging on quality of banana

Cited by 39 publications

References 34 publications

Effect of Post Harvest Treatments on Quality and Shelf Life of Banana Cv. Grand Naine.

Effect of Post Harvest Treatments on Quality and Shelf Life of Banana Cv. Grand Naine.

Effect of Biological and Chemical Ripening Agents on the Nutritional and Metal Composition of Banana (<i>Musa spp</i>)

Effect of Chlorine Dioxide, Polyhexa Methylene Guanidine and 1-Methylcyclopropene on Shelf Life of Banana (Musa paradisiacal L.) Fruit cv. Yelakki

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