2019
DOI: 10.9734/jeai/2019/v32i530115
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The Role of Ethylene on Banana Fruit Ripening Via Sugar and Starch Metabolism

Abstract: Banana as a climacteric fruit has a relatively short shelf-life period and thus, technologies that decrease the metabolism and the triggering of the maturation process are extremely necessary on its postharvest conservation. However, the consequences of these technologies on quality attributes are unknown. Therefore, we evaluate the effects of 1-Methylcyclopropene associated with low density polyethylene bags on physical and chemical attributes in the postharvest of banana fruits. Bananas were treated with dif… Show more

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Cited by 2 publications
(1 citation statement)
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“…On the other hand, there is only one report where BF was directly utilized as gluten substitute to produce GF bread, and overripe banana fruit was utilized in the preparation of banana flour (Seguchi, Tab ara, Iseki, Takeuchi, & Nakamura, 2014). Ripening changes the components in bananas, for example, starch is changed to low molecular weight sugars (Forseca et al, 2019; Marriott, Robinson, & Karikari, 1981), and reduces not only the amount of starch, but also the amount of high molecular weight pectic and hemicellulosic polysaccharides with viscosity (Kojima, Sakurai, Kuraishi, & Kokubo, 1994). However, it is unclear how these components and the changes due to ripening affect breadmaking.…”
Section: Introductionmentioning
confidence: 99%
“…On the other hand, there is only one report where BF was directly utilized as gluten substitute to produce GF bread, and overripe banana fruit was utilized in the preparation of banana flour (Seguchi, Tab ara, Iseki, Takeuchi, & Nakamura, 2014). Ripening changes the components in bananas, for example, starch is changed to low molecular weight sugars (Forseca et al, 2019; Marriott, Robinson, & Karikari, 1981), and reduces not only the amount of starch, but also the amount of high molecular weight pectic and hemicellulosic polysaccharides with viscosity (Kojima, Sakurai, Kuraishi, & Kokubo, 1994). However, it is unclear how these components and the changes due to ripening affect breadmaking.…”
Section: Introductionmentioning
confidence: 99%