Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’

Kulkarni, S. G.; Kudachikar, V. B.; Prakash, Maya

doi:10.1007/s13197-010-0133-y

Cited by 63 publications

(49 citation statements)

References 13 publications

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“…The increase in taste during ripening was due to the increase in certain volatile compounds which acted as a precursor for taste in the fruit cells. The findings of Kulkarni et al (2011) in banana cv. Robusta, Mahajan et al (2010) in cv.…”

Section: Results and Discussion:-mentioning

confidence: 93%

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:-mentioning

confidence: 93%

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

Kaur¹,

Kaur²

2017

IJAR

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“…All the fruits were ripened at 8 th days of storage except control.The mode of action of ethylene on ripening of fruits is not clearly understood. However it was explained by Holl (1977) Kulkarni et al (2011) also noted that ethrel @ 500 ppm induced uniform ripening without impairing taste and flavour of banana. Similarly, Mahajan et al (2010) observed that treatment of bananas with ethylene gas (100 ppm) or ethephon (500 ppm) resulted in adequate ripening of fruits after 4 days with uniform colour, pleasant flavour, desirable firmness and acceptable quality and better shelf-life.…”

Section: Resultsmentioning

confidence: 99%

Effect of different treatments of ethrel on ripening behaviour and post- harvest quality of mango (Mangiferaindica L.) during storage

Kaur

2017

JANS

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An experiment was done to assess the effect of various post harvest treatments of ethrel on ripening behaviour and post harvest quality of mango cv. Amrapali (Mangifera indica L.) during storage at Punjab Agricultural University, Regional Research Station, Gurdaspur during the years 2013-14 and 2014-15. The experiment was planned under completely randomized design (CRD) with three replications. The treatment units was six fruits per replication. Total five treatments and control were applied. The objective of this work was to evaluate the effects of various concentrations of ethrel (500 ppm, 750 ppm, 1000 ppm,1250 ppm, 1500 ppm and control ) on shelf life of mango fruits when stored under ambient conditions. The treated fruits were assessed for physiological changes fruit colour, flavour/aroma, organoleptic taste, marketability, ripening, specific gravity, moisture loss, decay, physiological loss in weight (PLW), total soluble solids (TSS), acidity and sugars. The observations were recorded at 5, 8 and 11 days after storage. At 11 th day of storage these mangoes exhibited deep yellow fruit colour with excellent flavour, organoleptic taste and highly acceptable marketability at 1000 ppm ethrel treatment as compared to other ethrel doses. Fruit ripening (100%), specific gravity (0.84), TSS(23°Brix) and sugars(20.65%) were highest in the fruits treated with 1000ppm ethrel as compared to rest of treatments at 11 th day of storage. Lowest moisture loss (8.5%), decay (1%), PLW(12.50%) and acidity(0.12%) were observed in the fruits treated with 1000ppm of ethrel as compared to rest of treatments at 11 th day of storage. The beneficial effect of the present study is to overcome the problem of uneven and late ripening of Amrapali mango by postharvest treatment of ethrel at 1000 ppm at their mature green stage to develop typical fruit flavour with excellent fruit quality.

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“…of variety 'Robusta' were procured at the maturity stage 1 (all green) from selected banana orchards near Anand city (India). The procured material was sorted, tagged and kept for ripening as per the method suggested by Kulkarni et al, (2010) up to 7 th stage of maturity. Commercial pectinolytic enzyme i.e.…”

Section: Methodsmentioning

confidence: 99%

Study of inhibition of browning of clarified banana juice

Tapre¹,

Jain²

2016

AJDFR

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Browning is the second largest cause of quality loss in fruits and vegetables. It seems to be the most severe problem during banana pulp processing. Effect of two anti-browning pretreatments viz. addition of ascorbic acid (200-1200 ppm) and blanching the peeled fruits (90 0 C for different periods) prior to enzymatic clarification banana juice were studied. Effectiveness of anti-browning pretreatments to the pulp was evaluated by measuring the browning in terms of Browning Index in prepared clarified juices. Clarified banana juice obtained from untreated pulp had dark brown colour with initial browning index value of 0.411 which continuously increased and reached to 0.586 at 24 h of storage. Pretreatment of pulp with 1000 ppm of ascorbic acid or heating at 90 0 C for 6 minute was observed to retain the natural colour of prepared clarified juice without marked changes up to 4 h of storage at room temperature. However preheating of banana pulp observed to be caused cooked flavour and altered the original taste of the clarified juices.

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Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’

Cited by 63 publications

References 13 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 different treatments of ethrel on ripening behaviour and post- harvest quality of mango (Mangiferaindica L.) during storage

Study of inhibition of browning of clarified banana juice

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