Use of maturity traits to identify optimal harvestable maturity of banana<i>Musa</i>AAB cv. “Embul” in dry zone of Sri Lanka

Kanchana, Kasthuri; Senerath, Anjali; Thiruchchelvan, N.; Kumara, Aruna

doi:10.1515/opag-2021-0015

Cited by 4 publications

(3 citation statements)

References 20 publications

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“…Where bananas with a full green level had a shelf life of up to 12 days, while bananas with a 25% yellow skin only had of 8 days of storage duration and bananas with a 50% yellow skin was only had of 4 days of storage. According to [15] differences in harvest time for bananas cause differences in the climacteric peak of the fruit. According to [16] the climacteric peak indicates that the fruit has undergone a ripening phase.…”

Section: Titratable Aciditymentioning

confidence: 99%

The Use of Chitosan and Beeswax Coatings on Berangan Banana (Musa Paradisiaca) in Different Maturity Stages

Novita,

Husna,

Alfiana

2024

IOP Conf. Ser.: Earth Environ. Sci.

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The coating is a method of giving a thin layer on the surface of the fruit to inhibit the release of gas, water vapor, and direct contact with oxygen. Coatings can create modified atmospheric conditions that slow fruit ripening, browning and prevent water loss, which in turn delays spoilage. The purpose of this study was to quantify the effect of the type of coating material (chitosan and beeswax) and the maturity stages of bananas (full green skin, 25% yellow skin, and 50% yellow skin) on changes in the quality of barangan bananas during storage. Coating significantly affected weight loss, soluble solids concentration (SSC), titratable acidity (TA), and firmness. Bananas with chitosan coating had higher SSC and titratable acidity than bananas with beeswax coating, but had lower weight loss. The maturity stages of bananas had a significant effect on weight loss, total dissolved solids, total acid, and firmness, which also affected the storage time of barangan bananas. Bananas with a yellow maturity level of 50% had higher weight loss and total dissolved solids than bananas with full green maturity and 25% yellow maturity. The barangan bananas with full green maturity had a shelf life of up to 12 days, bananas with 25 % yellow skin had a shelf life of up to 8 days, and bananas with 50% yellow skin had a shelf life of 4 days at room temperature.

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Section: Titratable Aciditymentioning

confidence: 99%

The Use of Chitosan and Beeswax Coatings on Berangan Banana (Musa Paradisiaca) in Different Maturity Stages

Novita,

Husna,

Alfiana

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Similarly, AgNPs were also used to increase the shelf life of banana for 5 days by maintaining the TSS in treated banana instead of control banana [22]. This increase in sugar content could also be attributed to conversion of starch into soluble sugars during ripening stage in the presence of ripening enzymes [35,76]. So, the silver nano-coating may reduce the fruit respiration rate and slow down the consumption of acid content during the physiological and metabolic processes of fruit.…”

Section: Plos Onementioning

confidence: 99%

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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“…This harvest point may not be well evaluated in many cases, accelerating post-harvest losses of climacteric fruits such as bananas. Kanchana et al (2021) evaluated different harvest times of banana fruits (AAB cv. "Embul") after the plant flowering in Anuradhapura, in the north-central province of Sri Lanka.…”

Section: Introductionmentioning

confidence: 99%

Postharvest coatings of ‘apple’ banana fruits

Melo¹,

Rios²,

Silva

et al. 2021

RSD

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Banana is a fruit of great importance for Brazilian agribusiness, in terms of consumption by the Brazilian population, second only to orange. Correct handling after harvesting is decisive to favor the longevity of the fruits during marketing, reducing losses caused by mechanical damage and poor packaging. The objective of this work was to evaluate the influence of seven post-harvest coatings on apple banana fruits. The experiment was carried out in a phytotechnic laboratory, using a completely randomized design with five replications. Each parcel consisted of a bouquet with three units of fruit. The treatments evaluated were: T1 = 28% sucupira extract solution; T2 = 57% sucupira extract solution; T3: 14% moringa extract solution; T4 = 9% grape oil solution, T5 = 14% coconut oil solution, T6 = 14% soy oil solution, T7 = 14% wax solution and T8 = Control (no coating applied). Beeswax provided the smallest losses in length, fruit diameter, and loss of fresh fruit mass during the storage period. The sucupira and moringa extracts provided the highest levels of soluble solids at the end of storage, and all coatings used in the post-harvest treatment of bananas reduced the ripening of the fruit.

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Use of maturity traits to identify optimal harvestable maturity of bananaMusaAAB cv. “Embul” in dry zone of Sri Lanka

Cited by 4 publications

References 20 publications

The Use of Chitosan and Beeswax Coatings on Berangan Banana (Musa Paradisiaca) in Different Maturity Stages

The Use of Chitosan and Beeswax Coatings on Berangan Banana (Musa Paradisiaca) in Different Maturity Stages

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

Postharvest coatings of ‘apple’ banana fruits

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