Effects of temperature and ethephon treatment methods on colour and selected quality characteristics of 'Novaria' banana
2000
Ding, Phebe | Siti Hajar Ahmad
Colour and selected quality characteristics of 'Novaria' banana were determined after being ripened with calcium carbide and ethephon for 24 hrs at 18±2°C and 27±2°C. Two methods of ethephon treatment were used. Banana fingers were either dipped in ethephon or placed near ethephon-saturated sponges. Control fruit were ripened with calcium carbide at 18±2°C. The fruit were analysed seven days after treatment. The peel colour of fruit at 18±2°C was bright yellow while at 27±2°C was light green with black spots. The black spot was more severe in the fruit dipped with ethephon. There were differences in firmness among treatment. The SSC of fruit ripened using ethephon saturated-sponges was higher than fruit dipped in ethephon and this consequently affected the pH and titratable acidity of fruit. 'Novaria' banana could be ripened satisfactorily at 18±2°C when exposed to acetylene or ethylene.
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