Effect of GA and NAA on ripening of Homthong banana
1982
Suwanit Patthamayothin
Ripening of 'Hom Thong' bananas was studied by dipping them in 50, 100 and 200 ppm GA and 300, 600 and 1200 ppm NAA for 15 minutes, then stored at 5 degrees centigrade for one week and transferred them to room temperature (28 degrees centigrade). NAA at concentrations 600 and 1200 ppm significantly accelerated ripening of bananas, 13.7 days after application, while the control was 15.4 days and all GA solutions did not significantly delay ripening as compared to the control. Percentage of total soluble solids was not significantly changed by all treatment after ripening. Weight loss of bananas in low temperature storage was less than in high temperature storage
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This bibliographic record has been provided by Southeast Asian Regional Center for Graduate Study and Research in Agriculture