Effect of different levels of gibberellic acid and kinetin on quality and self-life of banana (Musa spp.) fruits

Ghimire, Ritambar; Yadav, Pankaj Kumar; Khanal, Shovit; Shrestha, Arjun Kumar; Devkota, Ananta Raj; Shrestha, Jiban

doi:10.1016/j.heliyon.2021.e08019

Cited by 10 publications

(9 citation statements)

References 17 publications

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“…Moisture content of banana pulp from un-ripe to ripened stages were determined by placing 3-4mm thick slice in drying oven for 24 hours at 105˚C. The moisture contents were calculated by using the following formula [33].…”

Section: Nanoparticle's Coating Applicationsmentioning

confidence: 99%

“…The banana pulp was homogenized by using a blender and then sieved in a beaker through muslin cloth to determine the pH value at different stages of banana. A digital pH meter was used by dipping the sensory electrode in beaker after calibration [33].…”

Section: Moisture Contents ð%þ ¼mentioning

confidence: 99%

“…For titration, NaOH (0.1 N solution in burette) was added dropwise in beaker until the color of sample turned light pink. Titrable acidity was calculated by using the following formula [33].…”

Section: Moisture Contents ð%þ ¼mentioning

confidence: 99%

“…So, the less increase in pulp to peel ratio was due to AgNPs coatings that reduce the respiration and other oxidation reactions and maintain the pulp to peel ratio in fruits by improving their post-harvest quality. The rapid conversion of starch into sugar in banana pulp during ripening process and the created osmotic gradient increases the weight of pulp while transpiration and respiration loss from peel again decrease the weight of peel [33]. AgNPs act as barrier and maintain the moisture evaporation and respiration of gases and transpiration rate from coated banana surface.…”

Section: Plos Onementioning

confidence: 99%

“…So, control banana samples showed more change in pH as compared to treated banana samples. Similarly, different varieties of banana showed changes in pH depending on their ripeness and experimental conditions [33,69,70].…”

Section: Plos Onementioning

confidence: 99%

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Green synthesized silver nanoparticles from eucalyptus leaves can enhance shelf life of banana without penetrating in pulp

Nayab

Akhtar

2023

PLoS ONE

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Bananas are exposed to serious post-harvest problems resulting in agricultural and economic losses across the world. The severity of problem is linked with the process of rapid ripening and pathogens attack. Such problems have led to economic losses as well as a lower yield of nutritionally rich bananas. The global demand to increase the life span of bananas and their protection from pathogens-borne diseases urged the use of antimicrobial edible coatings of nanoparticles. The present experiment has explored the innovative development of green synthesized nanoparticles from Eucalyptus leaf extract (ELE) to increase the shelf life of bananas up to 32 days from the day of collection. Statistically significant results were recorded (P = 0.05) by applying five different concentrations of silver nanoparticles (AgNPs) in ranges of 0.01–0.05%. Various morphological and physiological parameters such as color, decay, firmness, weight loss, pulp to peel ratio, pH, titrable acidity (TA), phenolic contents, protein estimation, ethylene production, starch content and total soluble sugars were measured in Cavendish banana (Basrai). Bananas treated with 0.01% AgNPs showed maximum control on its ripeness over morphological and physiological changes. The increase in shelf life was in order 0.01%>0.02%>0.03%>0.04%>0.05%> control. Further, AgNPs reduced the process of ripening by controlling ethylene production. The result has also proved the safety of banana consumption by simple removal of banana peel as penetration of AgNPs from the peel to the pulp was not detected. It is recommended to use 0.01% AgNPs to enhance the shelf life of banana without effecting its nutritive value.

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Section: Nanoparticle's Coating Applicationsmentioning

confidence: 99%

Section: Moisture Contents ð%þ ¼mentioning

confidence: 99%

Section: Moisture Contents ð%þ ¼mentioning

confidence: 99%

Section: Plos Onementioning

confidence: 99%

Section: Plos Onementioning

confidence: 99%

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