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1
Maduwanthi, S. D. T., und R. A. U. J. Marapana. „Induced Ripening Agents and Their Effect on Fruit Quality of Banana“. International Journal of Food Science 2019 (02.05.2019): 1–8. http://dx.doi.org/10.1155/2019/2520179.
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Ripening is a genetically programmed highly coordinated irreversible phenomenon which includes many biochemical changes including tissue softening, pigment changes, aroma and flavour volatile production, reduction in astringency, and many others. Banana is one of mostly consumed fruit crops in the world. Since banana is a climactic fruit, induced ripening is essential in commercial scale banana cultivation and distribution to assure good flavour, texture, and uniform peel colour. Ethylene gas, acetylene gas liberated from calcium carbide, and ethephon are some of the commercial ripening agents used successfully in the trade and they have been widely studied for their effectiveness on initiating and accelerating the ripening process and their effect on fruit quality and health related issues. Lauryl alcohol was also shown as a ripening agent for bananas. Most studies suggest that there is no difference in biochemical composition and sensory quality in bananas treated with chemicals that induce ripening from naturally ripened bananas. However volatile profiles of artificially ripened bananas were shown to be considerably different from naturally ripened bananas in some studies. This review discusses induced ripening agents and their effect on fruit quality of bananas.
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Akter, Beauty, N. Talukder, L. Bari und Rabeta Mohd Salleh. „Evaluation of ripening period, shelf-life, and physiological properties of Sobri (Musa cavendish) and Sagor (Musa oranta) bananas triggered by ethephon and calcium carbide“. Food Research 4, Nr. 2 (10.10.2019): 407–12. http://dx.doi.org/10.26656/fr.2017.4(2).290.
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The current work emphasis on the influence of using natural and artificial (ethephon and calcium carbide) process on bananas by sensory observation. The objective of the study was to evaluate the ripening period, shelf-life and other physiological properties of bananas using the natural and the artificial method. Ethephon and calcium carbide with different concentrations, heat, and natural process were applied for the evaluation of two banana species. The result shows different shelf-life, ripening period, and physiological properties of both bananas which were monitored through the physical appearance and sensorial analysis. The ripening period and shelf-life were between 2-3.5 days in both bananas treated with ethephon. For calcium carbide treated banana, ripening period evaluated as 2-3 days for Sagor and 3-4 days for Sobri with same shelf-life duration approximately 2-3 days. Ripening period and Shelf-life for heat applied both bananas were about 4-5 and 3-4 days, respectively. Moreover, it is observed that naturally ripening process took 5-6 and 7-8 days for Sagor and Sobri bananas, respectively with the shelf-life of 5-6 days. Bananas (both) treated with ethephon exhibited attractive bright yellow color and stalk color was green for Sagor while it was yellow for Sobri bananas. Calcium carbide treated both bananas had same peel color with different flavor and stalk color. Heat applied both bananas found with same peel color like light yellow, with little flavor and green in stalk color. Overall, the effect of natural process is found to be better with respect to longer shelf-life approximately 5-6 days, attractive flavor, and soft texture than the artificial process. Among artificially ripened bananas the effect of heat process is better with respect to shelf-life around 3-4 days and application of ethephon process is better with respect to physiological properties.
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Mugampoza, Diriisa, Samuel Gafuma, Peacekind Kyosaba und Richard Namakajjo. „Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening“. Journal of Food Research 9, Nr. 5 (09.09.2020): 67. http://dx.doi.org/10.5539/jfr.v9n5p67.
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East African highland cooking bananas (EA-AAA) are a staple food and major source of calories for Ugandans. Cooking bananas are considerably wasted along the postharvest chain majorly due to poor handling and ripening. Banana waste is a potential source of secondary products such as pectin, wine, beer to mention a few. The aim of this study was to extract and characterize pectin from selected cooking bananas at various stages of ripening in order to assess their potential for commercial pectin production. Pectin was extracted from the bananas at five stages of ripening i.e. stages 0 (green maturity), 1, 2, 5 and 7. Extracted pectin at stages 2, 5 & 7 was characterized. Pectin yield from banana pulp decreased significantly with ripening (P<0.05) from between 18.1 to 22.65% at green maturity to between 0.65 to 1.28% at stage 7 of ripening. Pectin yield from banana peels was generally lower decreasing from between 5.34 to 6.61% at green maturity to between 1.01 to 1.38% at stage 7. The equivalent weight (1774 to 10144) of the pectin at selected stages of ripening was not significantly different (P>0.05) except individually. Methoxyl content was not significantly different among cultivars (P>0.05), however, it increased significantly through ripening stages (P<0.05). Anhydrouronic acid (AUA) ranged between 24.51 to 67.38% and increased with stage of ripening. AUA of pectin from pulp and peel did not differ significantly (P>0.05). The degree of esterification at each of the three stages was generally high (77 to 94%) implying high gelling power. These results showed that purity of pectin increases while yield decreases with ripening and that banana pectin has a high degree of esterification implying rapid set pectin. Thus, banana peel and pulp can be good sources of industrial pectin.
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Bagnato, N., A. Klieber, R. Barrett und M. Sedgley. „Optimising ripening temperatures of Cavendish bananas var. 'Williams' harvested throughout the year in Queensland, Australia“. Australian Journal of Experimental Agriculture 42, Nr. 7 (2002): 1017. http://dx.doi.org/10.1071/ea01162.
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Varying banana ripening temperatures were examined throughout the year to ensure optimum quality and shelf life of commercially ripened fruit in Australia. Cavendish bananas (var. 'Williams') were harvested throughout the year 2000 and were ripened at 14, 16, 18 and 20°C with 300 μL/L ethylene on 2 consecutive days until fruit were more yellow than green and then subsequently stored at 22°C until the end of the experiment. Ripening bananas at 14 and 16°C extended shelf life by up to 50 and 32%, respectively. However, ripening bananas at 14 and 16°C did increase peel discolouration, especially on bananas chilled in the field in winter. Bananas ripened at 18 or 20°C throughout the year had an average shelf life of 6 days and consistently lower peel discolouration. Therefore, ripening at 18 or 20°C throughout the year results in a better visual appearance of the fruit, which is essential for consumers.
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Maduwanthi, S. D. T., und R. A. U. J. Marapana. „Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (Musa acuminata, AAB) Treated with Induced Ripening Agents“. Journal of Food Quality 2019 (10.10.2019): 1–9. http://dx.doi.org/10.1155/2019/7653154.
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The present study was conducted to investigate effect of induced ripening agents on aroma profile, organic acids and sugars of Ambul banana (Musa acuminata, AAB). Mature green bananas that are in same maturity stage were subjected to 1000 ppm ethephon and 1000 ppm acetylene and kept at 20°C, 80–85% RH for ripening. Aroma profile was analyzed by SPME-GC-MS, while organic acids and sugars were tested by HPLC. Naturally ripened banana was found to be more aromatic than acetylene- and ethephon-treated banana having highest number of volatile compounds (27) and high level of esters (65%). Malic acid, citric acid, and oxalic acids were significantly low in treated bananas compared to naturally ripened bananas. Glucose and fructose, which are major types of sugars in ripe banana flesh, were significantly low in acetylene-treated banana, while sucrose was not detected in both ethephon- and acetylene-treated samples at fully yellow stage. Although ethephon and acetylene trigger the ripening process, they lead to poor aroma profile and lower levels of organic acids and sugars in flesh of banana.
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Li, Yun, Wu, Qu, Duan und Jiang. „Combination of Transcriptomic, Proteomic, and Metabolomic Analysis Reveals the Ripening Mechanism of Banana Pulp“. Biomolecules 9, Nr. 10 (23.09.2019): 523. http://dx.doi.org/10.3390/biom9100523.
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The banana is one of the most important fruits in the world. Bananas undergo a rapid ripening process after harvest, resulting in a short shelf. In this study, the mechanism underlying pulp ripening of harvested bananas was investigated using integrated transcriptomic, proteomic, and metabolomic analysis. Ribonucleic acid sequencing (RNA-Seq) revealed that a great number of genes related to transcriptional regulation, signal transduction, cell wall modification, and secondary metabolism were up-regulated during pulp ripening. At the protein level, 84 proteins were differentially expressed during pulp ripening, most of which were associated with energy metabolism, oxidation-reduction, cell wall metabolism, and starch degradation. According to partial least squares discriminant analysis, 33 proteins were identified as potential markers for separating different ripening stages of the fruit. In addition to ethylene’s central role, auxin signal transduction might be involved in regulating pulp ripening. Moreover, secondary metabolism, energy metabolism, and the protein metabolic process also played an important role in pulp ripening. In all, this study provided a better understanding of pulp ripening of harvested bananas.
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Raharjani, Sophie Anggitta Raharjani, Afandi Faris Aiman, Meirifa Rizanti, Devy Naviana Devy Naviana, Kevin Amadeus Sumendap Kevin Amadeus Sumendap und Rizkita Rachmi Esyanti Rizkita Rachmi Esyanti. „Bamboo Fruit Storage Chamber (FSC) Equipped with Ethylene-Degrading Manganese Doped Titanium Oxide Nanomaterial as Storage for Banana (Musa acuminata)“. Sains Malaysiana 51, Nr. 9 (30.09.2022): 2885–95. http://dx.doi.org/10.17576/jsm-2022-5109-12.
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As a climacteric fruit, banana undergoes rapid ripening induced by the hormone ethylene, which is produced by autocatalytic reactions. Titanium dioxide is a photocatalytic compound with the ability to degrade ethylene to water and carbon dioxide. This compound can be used to control the concentration of ethylene inside storage chambers to delay the ripening process of bananas in storage. A passive modified atmosphere is another method to delay ripening by using storage spaces with limited air flow. This study attempts to investigate the performance of TiO2-Mn and bamboo fruit storage chamber (FSC) to delay the ripening of bananas by measuring characteristic physiological changes for 7 days which included ethylene accumulation in storage space, rate of ethylene production, rate of respiration, starch content, and soluble sugar content. The results show that the use of FSC in combination with TiO2-Mn can be used to delay the ripening of bananas. This study also investigated the effect of volumetric occupation to the efficacy of FSC by varying the number of banana fingers in storage and varying the volume of the chamber. While the volume of the FSC did not produce a significant difference in performance, the number of bananas stored in each FSC greatly influenced the delay-ripening ability of FSC with TiO2-Mn. At the end of the study, a profile plotted with MATLAB is presented to show the relationship of ethylene concentration in FSC in respect to storage time and number of fingers stored.
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Sampiano, Karl Fritze Sibay, und April Jeanne E. Durban. „The Physical and Sensory Qualities of ‘Lakatan’ Banana (Musa acuminata) in Response to Different Natural Ripening Agents“. International Journal on Food, Agriculture and Natural Resources 3, Nr. 2 (22.08.2022): 22–29. http://dx.doi.org/10.46676/ij-fanres.v3i2.92.
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‘Lakatan’ banana is amongst the most important banana varieties in the Philippines. This variety of bananas is widely known and cultivated due to its good sensory qualities and potential for the export market. Locally, ‘Lakatan’ banana is ripened by retailers through the use of calcium carbide and/or ethephon. However, these ethylene-producing chemicals were reported to cause poisoning and alter the fruit's taste. This study is designed to investigate the effects of natural ripening agents such as plant leaves on the ripening qualities and sensory attributes of ‘Lakatan’ banana under room conditions. The result results revealed that C. muconoides and F. septica significantly induced faster ripening of banana as compared to other treatments. Additionally, the disease severity of ‘Lakatan’ banana was lower in both leaves as compared to other treatments. On the other hand, bananas treated with C. muconoides, F. septica, and A. carambola leaves were found to have a longer marketable days. In terms of sensory quality, fruits treated with C. mucunoides, G. sepium, and A. carambola leaves were found to have high sensory acceptability. The results have concluded that leaves of C. muconoides, F. septica, G. sepium and A. carambola have great potential in ripening climacteric fruits like bananas, and these leaves are good substitutes for chemical ripening agents. The research highlights the need for further studies on the biological sources of ethylene to understand its advantages, including its limitations.
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Blankenship, Sylvia M. „The Effect of Ethylene during Controlled-atmosphere Storage of Bananas“. HortScience 31, Nr. 4 (August 1996): 638a—638. http://dx.doi.org/10.21273/hortsci.31.4.638a.
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Banana fruit respiration rates and quality parameters such as peel color, pulp pH and soluble solids content were examined at 14°C under a number of controlled atmosphere (CA) environments. CA conditions were 1%, 2%, 4%, or 8% oxygen with or without 5% carbon dioxide. Each treatment combination was also done with or without 50 μL·L–1 ethylene added to the atmospheres. Green banana fruit were either gassed with ethylene (triggered) or ungassed. One percent oxygen was too low to consistently give undamaged bananas. The addition of 5% carbon dioxide to the controlled atmosphere increased fruit respiration rate whereas air plus 5% carbon dioxide showed decreased respiration when compared to air control fruits. Green, triggered fruit partially ripened under the CA conditions. Pulp pH and soluble solids content changed in a normal ripening pattern, however peel color was poor. Addition of ethylene to the atmospheres advanced fruit ripening somewhat in all fruit. When green, ungassed bananas were placed under CA, the presence of ethylene in the atmosphere did not cause the bananas to turn yellow, although some changes in pH and soluble solids were detectable. In triggered fruit the presence of ethylene in the storage advanced ripening with higher oxygen concentrations promoting faster ripening. Bananas that have ripened under CA conditions are not as high quality as those ripened in air in terms of visual appearance.
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Baptestini, Fernanda Machado, Paulo Cesar Corrêa, Gabriel Henrique Horta de Oliveira, Fernando Mendes Botelho und Ana Paula Lelis Rodrigues de Oliveira. „Heat and mass transfer coefficients and modeling of infrared drying of banana slices“. Revista Ceres 64, Nr. 5 (Oktober 2017): 457–64. http://dx.doi.org/10.1590/0034-737x201764050002.
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ABSTRACT Banana is one of the most consumed fruits in the world, having a large part of its production performed in tropical countries. This product possesses a wide range of vitamins and minerals, being an important component of the alimentation worldwide. However, the shelf life of bananas is short, thus requiring procedures to prevent the quality loss and increase the shelf life. One of these procedures widely used is drying. This work aimed to study the infrared drying process of banana slices (cv. Prata) and determine the heat and mass transfer coefficients of this process. In addition, effective diffusion coefficient and relationship between ripening stages of banana and drying were obtained. Banana slices at four different ripening stages were dried using a dryer with infrared heating source with four different temperatures (65, 75, 85, and 95 ºC). Midilli model was the one that best represented infrared drying of banana slices. Heat and mass transfer coefficients varied, respectively, between 46.84 and 70.54 W m-2 K-1 and 0.040 to 0.0632 m s-1 for temperature range, at the different ripening stages. Effective diffusion coefficient ranged from 1.96 to 3.59 × 10-15 m² s-1. Activation energy encountered were 16.392, 29.531, 23.194, and 25.206 kJ mol-1 for 2nd, 3rd, 5th, and 7th ripening stages, respectively. Ripening stages did not affect the infrared drying of bananas.
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Tovar, B., M. Mata und H. S. García. „Note. Physiological changes in bananas subjected to automodified atmosphere / Nota. Cambios fisiológicos de plátanos envasados en atmósfera modificada“. Food Science and Technology International 6, Nr. 1 (Februar 2000): 67–74. http://dx.doi.org/10.1177/108201320000600110.
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Physiological changes during the ripening of whole and peeled bananas stored in chambers with automodified atmospheres were evaluated. Calcium carbide was applied to preclimacteric bananas for ripening initiation. Three different lots were placed into glass containers, which were maintained at 20 ± 0.5 °C. The treatments evaluated were: peeled bananas inside the glass container, whole (unpeeled) bananas inside the glass containers, and control, unpeeled bananas outside the chambers. Peeling of firm green fruits did not induce spoilage nor interfere with the normal ripening of the bananas when they were kept inside the automodified atmosphere. Under this storage, peeled ba nanas showed better qualities than whole bananas. The ripeness of peeled bananas in automodified atmospheres was similar to that of control fruits.
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Perez, Rufino, und Randolph M. Beaudry. „Fractional Surface Coating Modifies Gas Diffusion and Ripening in Bananas“. Journal of the American Society for Horticultural Science 123, Nr. 1 (Januar 1998): 115–18. http://dx.doi.org/10.21273/jashs.123.1.115.
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We hypothesized that the blocking of O2 influx and CO2 efflux in banana (Musa acuminata) by sealing nearly 100% of the pores over a fraction of the surface would generate a modified internal atmosphere in a manner similar to fruit coatings that cover 100% of the banana surface but only block a fraction of the pores. This hypothesis was based on the observation made by previous workers that the flesh of mature green bananas has insignificant resistance to O2 diffusion relative to the resistance imposed by the skin of the fruit. We modified the O2 diffusion pathway in bananas by covering, beginning at one end, ¼, ½, ¾, and ⅞ of the fruit surface with paraffin, which sealed essentially 100% of the surface where it was applied. Large end-to-end O2 and CO2 gradients developed within coated fruit, relative to the uncoated control, suggesting that the diffusive resistance in the pulp was not insignificant. Since the large gradients of O2 generated caused uneven ripening, using fractional coatings may help analyze gas exchange properties, but it is not suitable for commercially controlling ripening of bananas.
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Pesis, Edna, Rosa Ben Arie, Oleg Feygenberg und Fanny Villamizar. „Ripening of Ethylene-pretreated Bananas Is Retarded Using Modified Atmosphere and Vacuum Packaging“. HortScience 40, Nr. 3 (Juni 2005): 726–31. http://dx.doi.org/10.21273/hortsci.40.3.726.
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Bananas have a short shelf life after ethylene treatment and there is a high commercial demand to increase the storage life of individual clusters at the retail stage. To extend the shelf life of ethylene-pretreated banana, two different forms of modified atmosphere packaging (MAP) were used. In the first, individual clusters of ethylene-pretreated bananas were stored in a range of microperforated polyethylene (PE) bags (25 μm) creating various MAPs. Storage in PE bags with low microperforation (PE8) that created an atmosphere with 11% CO2 and 12% O2 was the most effective treatment for delaying banana ripening. The banana clusters kept firmer with nice peel color after 1 week at 20 °C, but the humidity inside the bags caused some decay development on the crown cut. In the second type of MAP individual clusters of ethylene-pretreated bananas were stored in air-evacuated PE bags (80 μm) under light vacuum (550 mm Hg) for short periods of 24 to 48 hours followed by storage in the same PE bags after releasing the vacuum. Storing bananas in air-evacuated bags for 24 to 48 hours reduced O2 levels to 1% and increased the production of CO2 up to 30%, but perforating the bags dramatically reduced the CO2 level to around 9% and increased the O2 level to 12%. Storing ethylene-pretreated banana clusters under vacuum for a limited time (24 to 48 hours), did not cause any damage, although the levels of acetaldehyde (AA) and ethanol increased dramatically. The AA and ethanol levels of 150 and 300 μL·L–1, respectively, that accumulated in the PE bags did not cause any off-flavors; on the contrary, the taste panelists preferred these bananas. Adding ethylene absorbents (EAs) to the air-evacuated PE bags reduced the ethylene levels as well as the AA and ethanol levels in the bags, which indicate that EAs also absorbed the AA and ethanol volatiles. Storing ethylene-pretreated banana clusters under vacuum for 24 to 48 hours was the most effective treatment for delaying ripening and senescence in yellow bananas (stage 3 to 4).
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Wall, Marisa M. „Ripening Behavior and Quality of `Brazilian' Bananas following Hot Water Immersion to Disinfest Surface Insects“. HortScience 39, Nr. 6 (Oktober 2004): 1349–53. http://dx.doi.org/10.21273/hortsci.39.6.1349.
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The fruit quality and ripening response of `Brazilian' bananas (Musa sp., group AAB) were determined following hot water immersion treatments for surface disinfestation. Summer-harvested fruit were exposed to 47, 49, or 51 °C water for 10, 15 and 20 minutes and ripened at 20 °C. The summer experiment established the exposure time and temperature limits for fruit injury. Winter-harvested fruit were immersed in 48, 49, or 50 °C water for 5, 10 and 15 minutes, stored for 12 d at 14 °C, and ripened at 22 °C. The hot water exposure time had a greater effect than the water temperature on banana fruit ripening. Nontreated bananas ripened after 13 to 15 d, and ripening was delayed by 2 to 7 d when fruit were exposed for 15 or 20 minutes to hot water. Hot water treatments did not inhibit pulp softening, but peels tended to be firmer for bananas immersed in 49 to 51 °C water than control fruit. Heat-treated bananas were not different from control fruit in soluble solids content or titratable acidity, however the conversion of starch to sugars was reduced at higher temperatures and exposure times. Bananas exposed for 20 minutes to hot water had delayed respiratory peaks and ethylene production, especially at 51 °C. Mild peel injury was observed on fruit exposed to higher temperatures (49 to 51 °C) for longer durations (15 or 20 minutes).
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Triardianto, Dimas, Adhima Adhamatika und Adi Sucipto. „Pengaruh Suhu Terhadap Parameter Fisik Pisang Kepok (Musa acuminata) Selama Penyimpanan“. AGROSAINTIFIKA 5, Nr. 1 (30.11.2022): 11–16. http://dx.doi.org/10.32764/agrosaintifika.v5i1.3160.
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Bananas are the leading fruit commodity with the highest production in Indonesia. Apart from the taste that bananas like, it has excellent nutritional content for humans. One of the varieties of bananas that are often consumed is the kepok banana. Because it is included in the climacteric fruit, kepok bananas undergo a ripening and ripening process after being harvested, this makes their storage period short. Postharvest handling for fruit commodities that is often encountered is cold storage. The purpose of this study was to determine the effect of storage temperature on the quality of the physical parameters of kepok bananas, namely total dissolved solids, weight loss, and hardness during the storage period. The study was designed by storing bananas for twelve days at three different temperatures, namely 15oC, 20oC, and 28oC (room temperature). Storage room temperatures of 15oC and 20oC are carried out in cold storage, while temperatures of 28oC are carried out in room temperature. Storage was carried out for 12 days, by measuring the physical quality of kepok bananas, namely TPT (Total Dissolved Solids) using a refractometer, Weight Loss using digital scales, and Hardness using a pressure test tool on days 3, 6, 9, and 12. The results showed that the storage temperature of 15oC made the rate of change of physical parameters in kepok bananas slower than other temperatures. At the same time, the storage temperature of 28oC made the rate of change of physical parameters in kepok bananas the fastest compared to different temperatures.
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Moser, Simone, Thomas Müller, Marc-Olivier Ebert, Steffen Jockusch, Nicholas J Turro und Bernhard Kräutler. „Blue Luminescence of Ripening Bananas“. Angewandte Chemie International Edition 47, Nr. 46 (03.11.2008): 8954–57. http://dx.doi.org/10.1002/anie.200803189.
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Jedermann, Reiner, Ulrike Praeger, Martin Geyer und Walter Lang. „Remote quality monitoring in the banana chain“. Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences 372, Nr. 2017 (13.06.2014): 20130303. http://dx.doi.org/10.1098/rsta.2013.0303.
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Quality problems occurring during or after sea transportation of bananas in refrigerated containers are mainly caused by insufficient cooling and non-optimal atmospheric conditions, but also by the heat generated by respiration activity. Tools to measure and evaluate these effects can largely help to reduce losses along the banana supply chain. The presented green life model provides a tool to predict the effect of deviating temperature, relative humidity, and CO 2 and O 2 gas concentrations on the storage stability of bananas. A second thermal model allows evaluation of the cooling efficiency, the effect of changes in packaging and stowage and the amount of respiration heat from the measured temperature curves. Spontaneous ripening causes higher respiration heat and CO 2 production rate. The resulting risk for creation of hot spots increases in positions in which the respiration heat exceeds the available cooling capacity. In case studies on the transport of bananas from Costa Rica to Europe, we validated the models and showed how they can be applied to generate automated warning messages for containers with reduced banana green life or with temperature problems and also for remote monitoring of the ripening process inside the container.
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Wei, Wei, Jian-ye Chen, Ze-xiang Zeng, Jian-fei Kuang, Wang-jin Lu und Wei Shan. „The Ubiquitin E3 Ligase MaLUL2 Is Involved in High Temperature-Induced Green Ripening in Banana Fruit“. International Journal of Molecular Sciences 21, Nr. 24 (09.12.2020): 9386. http://dx.doi.org/10.3390/ijms21249386.
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Harvested banana fruit ripened under warm temperatures above 24 °C remain green peel, leading to severe economic loss. E3 ubiquitin-ligases, as the major components in the ubiquitination pathway, have been implicated to play important roles in temperature-stress responses. However, the molecular mechanism underlying high temperature-triggered stay-green ripening bananas in association with E3 ubiquitin-ligases, remains largely unknown. In this study, a RING-type E3 ubiquitin ligase termed MaLUL2, was isolated and characterized from banana fruit. The MaLUL2 gene contains 1095 nucleotides and encodes a protein with 365 amino acids. The MaLUL2 protein contains a domain associated with RING2 (DAR2) and a RING domain, which are the typical characteristics of RING-type E3 ligases. MaLUL2 expression was up-regulated during high temperature-induced green ripening. Subcellular localization showed that MaLUL2 localized in the nucleus, cytoplasm, and plasma membrane. MaLUL2 displayed E3 ubiquitin ligase activity in vitro. More importantly, transient overexpression of MaLUL2 in banana fruit peel increased the level of ubiquitination in vivo and led to a stay-green phenotype, accompanying with decreased expression of chlorophyll catabolic genes. Collectively, these findings suggest that MaLUL2 might act as a negative regulator of chlorophyll degradation and provide novel insights into the regulatory mechanism of high temperature-induced green ripening bananas.
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Sikder, Md Belal Hossain, und M. Muksitu Islam. „Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana“. International Journal of Engineering Technology and Sciences 6, Nr. 1 (30.06.2019): 41–54. http://dx.doi.org/10.15282/ijets.v6i1.1390.
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Banana is highly perishable fruit and shelf life is short, which leads resulting post-harvest loss consistently in Bangladesh. To lessen the post-harvest loss and draw out the time span of the usability of banana, green mature bananas were treated with 0.5%, 0.75%, and 1% chitosan, individually. For the subsequent treatments, bananas were stored at room temperature. The viability of the coating in extending fruit’s shelf-life was assessed by evaluated total weight loss, ash content, total soluble solids (TSS), pH, titratable acidity (TA), disease severity and shelf life during the storage period. Chitosan coating reduced respiration activity, thus delaying ripening and the rate of decay due to senescence. The chitosan-coated banana samples had a better outcome on weight loss, ash content, pH, TSS, TA and disease severity values as compared to control samples. Banana coated with 1% chitosan showed less weight reduction and lessened obscuring than different treatments and control. Disease severity was astoundingly lessened by chitosan covering application. Chitosan coating extended banana up to the shelf life of more 2 to 4 days. From this investigation, it demonstrated that 1% chitosan was more appropriate in extending the shelf-life and better quality of banana during ripening and storage at ambient temperature.
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Thuy, N. M., M. N. Linh, L. T. D. My, V. Q. Minh und N. V. Tai. „Physico-chemical changes in “Xiem” banana cultivar (cultivated in Vietnam) during ripening and storage at different temperatures“. Food Research 5, Nr. 6 (19.12.2021): 229–37. http://dx.doi.org/10.26656/fr.2017.5(6).370.
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There are changes in chemical and physical characteristics involved in the ripening of bananas. This study evaluated the changes in physico-chemical and nutritional characteristics of the "Xiêm" banana cultivar at the harvesting (unripe fruit) and ripe stages (ripe fruit). As the pulp to peel ratio and titrable acidity increased, the firmness decreased with an increase in ripening time. A significant increase in total polyphenol content and decrease in beta-carotene and vitamin C content was observed at climacteric peak during ripening. During ripening, the banana peel colour changed from green to yellow, the pulp softened, the flavour develops, and the moisture is lost. "Xiem" banana variety was fully mature after 7 and 22 days of storage at 28-30oC and 13-15oC, respectively. The correlation between various stages of ripeness and these properties were determined and the correlation coefficients were calculated. A very high coefficient of determination (r2 >0.937) was recorded between physical properties (pulp firmness/peel colour) and chemical properties (starch/sugar) of banana fruit with the stage of ripeness.
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MALEK, NUR IZZATI, WAN ZAWIAH WAN ABDULLAH und WAN ZALIHA WAN SEMBOK. „EFFECTS OF UV-C RADIATION IN DELAYING RIPENING OF BERANGAN BANANA (Musa sp. AAA Berangan)“. Universiti Malaysia Terengganu Journal of Undergraduate Research 3, Nr. 4 (31.10.2021): 173–82. http://dx.doi.org/10.46754/umtjur.v3i4.250.
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Banana has a short storage life and is classified under climacteric fruit that produces enough ethylene in changing physico-chemical characteristics, including colour, texture, aroma, chemical composition, respiration rate and senescence. Besides that, the presence of microbes also contributes to the postharvest losses which can be reduced by implementing various postharvest management practices that are currently in practice all over the world. Research has been done in delaying ripening and maintaining the quality of banana such as hot water treatment, controlled atmosphere storage, modified atmosphere packaging and postharvest chemical treatments such as methyl jasmonate, salicylic acid, acetylsalicylic acid or oxalic acid. However, not many focus on non-chemical method such as UV-C radiation. In line with that, this study aimed at evaluating the effects of UV-C radiation in delaying ripening and maintaining the postharvest quality of Berangan banana. Five treatments of UV-C radiation were used viz. 0.000 kJ/m², 0.004 kJ/m², 0.008 kJ/m², 0.012 kJ/m² and 0.016 kJ/m² with three replications. Postharvest parameters evaluated were percentage of weight loss (%), skin colour, starch pattern index (SPI), fruit firmness, soluble solids concentration (SSC), titratable acidity (TA), ascorbic acid (AA) and total phenolic content (TPC). The application of UV-C radiation did not significantly affect all postharvest parameters of treated Berangan bananas. However, UV-C radiation at 0.008 kJ/m2 tended to show the lower percentage weight loss and SPI score. In conclusion, 0.008 kJ/m² of UV-C radiation could be applied to delay ripening and maintaining other quality attributes of Berangan bananas. In addition, 0.008 kJ/m² UV-C also able to prolong the shelf life of Berangan bananas stored at 26±2°C/75% relative humidity up to nine days.
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Macku, Carlos, und Walter G. Jennings. „Production of volatiles by ripening bananas“. Journal of Agricultural and Food Chemistry 35, Nr. 5 (September 1987): 845–48. http://dx.doi.org/10.1021/jf00077a049.
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Majaliwa, Nuria Kudra, Oscar Kibazohi und Marie Alminger. „Effect of cultivar and ripening on the polyphenol contents of East African highland bananas (Musa spp.)“. International Food Research Journal 28, Nr. 3 (01.06.2021): 479–88. http://dx.doi.org/10.47836/ifrj.28.3.07.
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East African highland bananas (EAHBs) contain high amount of phenolics especially tannins, and are used to produce low-viscosity banana juice by a purely mechanical process. Occasional juice failure and cloudy appearance are the major problems facing juice production. The present work thus examined the variations in phenolic content of EAHB cultivars and their changes during ripening. The aim was to obtain a better knowledge of the various forms and amounts of phenolic compounds in different EAHBs, and how these properties may affect the ability of cultivars to produce low viscosity banana juice. Eleven banana cultivars including juice-producing and cooking bananas were harvested at the green maturity stage and analysed for total phenolic content (TPC), tannin content (TC), and tannin monomers at different ripening stages for five days. Analyses of TPC and TC were performed using the Folin-Ciocalteu method, whereas tannin monomers were identified by High-Performance Liquid Chromatography (HPLC) with UV detection. Multivariate analysis of variance was used to evaluate the relationship between cultivar, ripeness stage, and TPC/TC. A substantial difference in TPC was observed between juice-producing and cooking cultivars. The highest TPC was found in the juice-producing cultivar Kibungara (360.68 ± 17.12 mg GAE/100 g) at day 5 (the ripe stage), while the lowest TPC (8.67 ± 0.22 mg GAE/100 g) was observed in the cooking cultivar Malindi at ripening day 5. The results revealed that TPC and TC of banana pulp seemed to be more related to cultivar (p ≤ 0.05) than physiological changes during ripening (p ≥ 0.05). Further, HPLC analysis showed that among the individual catechins, gallocatechin was the predominant monomer in juice-producing cultivars, whereas in cooking cultivars, gallic acid was dominant. The present work indicated that high amount of total phenolic such as tannins especially gallocatechin in juice-producing banana cultivars favour the release of banana juice, and that analysis of phenolic compounds will provide a basis in the selection of banana cultivars with high potential for juice production.
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Dafri, M., R. Ratianingsih und Hajar Hajar. „PENANGANAN PRODUKSI BUAH PISANG PASCA PANEN MELALUI MODEL PENGENDALIAN GAS ETILEN“. JURNAL ILMIAH MATEMATIKA DAN TERAPAN 15, Nr. 2 (06.12.2018): 173–87. http://dx.doi.org/10.22487/2540766x.2018.v15.i2.11351.
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Bananas is a kind of fruit that has many benefits and economic value. However, because it is perishable, an unappropriate post-harvest handling will decreasing the economic value. Many factors affect the ripening of bananas, one of it is ethylene gas. The ethylene gas that contained in the banana flows from the higher concentration to the lower one. The flow should be controlled in order to make it decaying properly. Temperature is a parameter that affects the flow of ethylene. This research offers storage temperature regulation such that the life time of banana could be extended. A mathematical model that represents the ethylene flow among the subpopulations is discussed. The population are devided into sub-population of unripe bananas, normal ripe bananas, ripe bananas wounds, and rotten bananas. The Stability of the model is evaluated in the critical point by Jacobian matrix and the Routh Hurwitz Criteria. The control is design by minimizing the temperature parameters using the Pontryagin Minimum Principle. Simulation is ilustrated in four cases, the firts case is no bananas wound initially, second case is no bananas rot initially, third case is no ripened normal bananas initially, and the fourth case is the bananas ripe initially exiting. The simulations shows that before controling the temperature, in the amount of 120 bananas of firts case, the proces is condcuted in sixteen days, ten days for the second case, nine days for the third case, and eight days for the fourth case. After controling the temperature, for some amount of bananas of firts case, the proces is conduted in seventeen days, eleven days for the second case, ten days for the third case, and nine days for the fourth case.
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Larotonda, Fábio Donato Soares, Aziza Kamal Genena, Daniela Dantela, Hugo Moreira Soares, João Borges Laurindo, Regina Fátima Peralta Muniz Moreira und Sandra Regina Salvador Ferreira. „Study of banana (Musa aaa Cavendish cv Nanica) trigger ripening for small scale process“. Brazilian Archives of Biology and Technology 51, Nr. 5 (Oktober 2008): 1033–47. http://dx.doi.org/10.1590/s1516-89132008000500021.
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The present work focuse on the impact of O2, CO2 and ethylene concentrations on ripening rate control of bananas as a contribution for the development of domestic equipments that could allow the user to drive the fruit shelf live. It represented the adjustment of metabolic activity rates in order to manage the maturity process. Ripening variables such as ethylene and CO2 concentrations and temperature were adjusted to accelerate or slow down the process, while the maturity degree was monitored through the physical and chemical parameters and sensorial analysis. Therefore, the objective of this work was to evaluate the influence of these parameters to manage the banana ripening. The optimum temperature was at 25 ºC of storage. The presence of oxygen, CO2 withdraws and ethylene injection were relevant for the ripening process. The "ready-to-eat" quality was achieved in 6 days in confined system. The use of ethylene as trigger was adequate to accelerate the ripening process with advantages in fruit color.
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Timilsina, Umesh, und Arjun Kumar Shrestha. „Effect of different concentration of ethephon on banana (cv. Malbhog) ripening and post- harvest life at laboratory condition“. Archives of Agriculture and Environmental Science 7, Nr. 1 (25.03.2022): 20–25. http://dx.doi.org/10.26832/24566632.2022.070104.
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A research study entitled effect of different concentration of ethephon on banana (cv. Malbhog) ripening and post-harvest life at laboratory condition was conducted to find out the best concentration of ethephon on banana ripening and quality parameters after harvest under ordinary room conditions. The experiment was laid out in completely randomized design which comprised of five treatments; control, ethephon @ 250 ppm, Ethephon @ 500 ppm, ethephon @ 750 ppm and ethephon @ 1000 ppm replicated four times. Different post-harvest parameters were recorded on alternate days for 10 days. From the experiment, the use of ethephon @ 1000 ppm and Ethephon @ 750 ppm was found more effective regarding banana ripening and other parameters. On the final day of storage, the highest (2.937) pulp to peel ratio was recovered with ethephon @ 1000 ppm. The maximum TSS/TA ratio (31.51) was recorded in bananas treated with ethephon @ 750 ppm. The highest vitamin C content (6.285 mg/100g) was observed with ethephon@1000 ppm. The respondent gave a higher score for fruits kept as control than ethephon treated banana. Overall acceptability regarding sweetness, flavor was superior in control banana than the ethephon treated banana. The minimum spoilage loss was recorded with ethephon @ 1000 ppm (25.0%) and ethephon @500 ppm (25.0 %). From the experiment the concentration of ethephon 1000 ppm and 750 ppm was found to be effective for banana ripening.
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Lobo, M. G., M. González, A. Peña und A. Marrero. „Effects of Ethylene Exposure Temperature on Shelf Life, Composition and Quality of Artificially Ripened Bananas (Musa acuminata AAA, cv. ‘Dwarf Cavendish’)“. Food Science and Technology International 11, Nr. 2 (April 2005): 99–105. http://dx.doi.org/10.1177/1082013205052568.
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The effects of ethylene exposure temperature, ethylene concentration and post-exposure storage temperature on the ripening processes of bananas were studied. Mature-green bananas were treated for 24h with different ethylene concentrations (5, 50, 500 and 5,000 L/L) at three temperatures (12, 15 and 20°C) and subsequently stored at either 15 or 20°C. No major differences were found among the four ethylene concentrations used, except in the case of the 12°C exposure temperature where the 5 L/L treatment showed little or no effect on ripening. In general, exposure to ethylene at 12°C in all cases resulted in uneven ripening of the fruits. Exposure to ethylene at 15°C (storage temperature 20°C) extended shelf life one or three days (storage temperature 15°C) more than ethylene exposure at 20°C. These differences were accompanied by changes in the respiration pattern of the bananas, their quality parameters (TSS, peel and pulp firmness) and their soluble sugars and organic acids composition. Shelf life of ethylene-treated bananas could reliably be modulated within the range of 6 to 12 days, without any decrease in fruit quality, just by adjusting exposure to ethylene and storage temperature.
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Ning, Tong, Chengjie Chen, Ganjun Yi, Houbin Chen, Yudi Liu, Yanjie Fan, Jing Liu et al. „Changes in Homogalacturonan Metabolism in Banana Peel during Fruit Development and Ripening“. International Journal of Molecular Sciences 23, Nr. 1 (27.12.2021): 243. http://dx.doi.org/10.3390/ijms23010243.
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Though numerous studies have focused on the cell wall disassembly of bananas during the ripening process, the modification of homogalacturonan (HG) during fruit development remains exclusive. To better understand the role of HGs in controlling banana fruit growth and ripening, RNA-Seq, qPCR, immunofluorescence labeling, and biochemical methods were employed to reveal their dynamic changes in banana peels during these processes. Most HG-modifying genes in banana peels showed a decline in expression during fruit development. Four polygalacturonase and three pectin acetylesterases showing higher expression levels at later developmental stages than earlier ones might be related to fruit expansion. Six out of the 10 top genes in the Core Enrichment Gene Set were HG degradation genes, and all were upregulated after softening, paralleled to the significant increase in HG degradation enzyme activities, decline in peel firmness, and the epitope levels of 2F4, CCRC-M38, JIM7, and LM18 antibodies. Most differentially expressed alpha-1,4-galacturonosyltransferases were upregulated by ethylene treatment, suggesting active HG biosynthesis during the fruit softening process. The epitope level of the CCRC-M38 antibody was positively correlated to the firmness of banana peel during fruit development and ripening. These results have provided new insights into the role of cell wall HGs in fruit development and ripening.
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Toma, FA, R. Ahmmed, MF Hasan, MR Haque, MB Monju und MSH Surovi. „Non-destructive maturity index of “Amritsagor” banana using RGB and HSV values“. Journal of the Bangladesh Agricultural University 16, Nr. 2 (23.08.2018): 293–302. http://dx.doi.org/10.3329/jbau.v16i2.37985.
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Massive changes in physicochemical composition and color variation usually occur in fruits during maturation and ripening. This study is conducted to implement an image processing system and develop a maturity color chart of banana. Actually, natural ripening color is different than impose ripening. Maturity color chart will help the consumer when it will be in the packet of banana. The earliest physiological maturity (stage-1) was marked as the stage when the flesh color was olive green and the pulp turning yellow and the subsequent maturity stages determined whenever changes the color as stage-2 (green smoke), stage-3 (apple green), stage-4 (olive drab), stage-5 (yellow) and stage-6 (golden rod) color. For each of the maturity stages, physical (peel color, firmness, and weight loss) and biochemical (anthocyanin content, carotenoids content, titrable acidity, pH, total soluble solids, ascorbic acid, reducing sugar, non-reducing sugar, and total sugar) maturity indices were determined. We had classified the maturity stages of banana based on the RGB (Red, Green, and Blue) and HSV (Hue, Saturation and Value) values. Average, median, minimum and maximum values were used in this study. After completing the qualitative analysis of RGB and HSV values we found the correlation coefficient of RGB and HSV values. The red color (R) values of bananas would increase when stages increase and the hue (H) means the pure color of bananas decreases when stages increase. Therefore, we can say that maturity stages of bananas mainly depend on R and H values. In case of Amritsagor banana at stage-6 (golden rod) color, TSS (Total Soluble Solid) (2.1%), TA (Titrable Acidity) (0.96%), pH (5.2), sugar (1.25%), vitamin C (2.5 mg/100g), reducing sugar (1.04%), non-reducing sugar (0.2%), anthocyanin (0.55 mg/100g) carotenoids (0.38 mg/100g) and at stage-1 (olive green) color, pH (6.8), vitamin C (8.75 mg/100g) are significantly highest. The results show that as maturation progressed, firmness decreased gradually and flesh color turned olive green to golden rod with ripening. Total soluble solids increased while TA (Titrable acidity) gradually increased with maturity. The results revealed that, there is a significant relationship between nutritional value, firmness and fruit skin color. So, the fruit of stage-1 (olive green) is suitable for harvesting and stages-6 (golden rod) color is suitable for consumption. Actually this message for grower/ owner or who would like to harvest and consumer. Fruit is banana, to observe the change of color keep it at room temperature. Neither artificial nor chemical system used here. Each and every box will carry the real maturity color chart.J. Bangladesh Agril. Univ. 16(2): 293-302, August 2018
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Hill, Steven A., und Tom ap Rees. „Fluxes of carbohydrate metabolism in ripening bananas“. Planta 192, Nr. 1 (Oktober 1993): 52–60. http://dx.doi.org/10.1007/bf00198692.
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Santoyo-Mora, Mauro, Agustin Sancen-Plaza, Alejandro Espinosa-Calderon, Alejandro Israel Barranco-Gutierrez und Juan Prado-Olivarez. „Nondestructive Quantification of the Ripening Process in Banana (Musa AAB Simmonds) Using Multispectral Imaging“. Journal of Sensors 2019 (07.04.2019): 1–12. http://dx.doi.org/10.1155/2019/6742896.
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The ripening process in bananas causes the waste of a significant part of the production of this fruit. The aim of this research is to find a new technique useful for identifying, registering, and quantifying the ripening process of a banana (Musa AAB Simmonds) at the seventh stage of the growing process. This quantification is proposed with a nondestructive technique based on processing multispectral images. This experiment used a set of multispectral imagery registered in a range of 270-1000 nm (from UV to IR) with the aid of a monochromatic camera and a set of 10 optical filters. Multispectral images were analyzed with three different techniques: Fourier fractal analysis, Hotelling transform, and homogeneity texture analysis based on cooccurrence matrix. First, a characteristic index was computed for each technique for a daily set of multispectral imagery. These indexes are slope index, for Fourier fractals; the average of the computed eigenvalues, with Hotelling transform; and the texture homogeneity value. These indexes were evaluated using the behavior of the resulting graphs for a seven-day period, being preferred those graphs with a tendency of decreasing values. Finally, the repeatability of each technique was evaluated by reproducing similar values for each day during the evaluation period. These three methods will be compared in this article in order to select the one with the best performance for measuring the ripening process in bananas. The obtained results show that it is possible to effectively isolate the brown spots from the banana peel with the Hotelling transform by using only 2 optical filters: visible (410-690 nm) and Near-IR (820-910 nm). With the resulting spectral image fusion it was possible to effectively describe the evolution of the brown spots present in the ripening process through the texture homogeneity criteria.
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Wall, Marisa M. „Postharvest Quality and Ripening of Dwarf Brazilian Bananas (Musa sp.) after X-ray Irradiation Quarantine Treatment“. HortScience 42, Nr. 1 (Februar 2007): 130–34. http://dx.doi.org/10.21273/hortsci.42.1.130.
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Fruit quality and ripening of Dwarf Brazilian bananas (Musa sp., group AAB) were determined after x-ray irradiation for disinfestation of quarantine pests. The proximal and distal hands from winter- and summer-harvested bunches were treated with irradiation doses of 0, 200, 400, 600, or 800 Gy, stored for 7 days at 14 °C, and ripened at 20 °C. Irradiation did not extend banana shelf life or affect soluble solids content, but titratable acidity decreased with increasing dose. Starch and total sugar concentrations were similar for control and irradiated fruit at all doses. However, sucrose contents decreased linearly as dose increased, whereas glucose and fructose concentrations increased, indicating an acceleration of sucrose hydrolysis in treated bananas. Irradiation retarded peel softening but not pulp softening for winter-harvested fruit and had a minimal effect on peel and pulp firmness of summer-harvested fruit. For irradiated fruit, the respiratory climacteric rates decreased relative to control fruit, but CO2 and ethylene production increased 1 day after irradiation stress. Proximal fruit (more mature) had higher respiration rates and produced more ethylene than distal fruit (less mature) after irradiation, but differences in physiological maturity between hands did not affect soluble solids, titratable acidity, starch, or total sugar content of ripe fruit. Bananas from distal hands treated with 800 Gy irradiation developed peel injury when harvested in either the winter or summer months. Summer-harvested fruit also were damaged at the 600-Gy dose for distal fruit only. Treatment of fruit from the proximal half of bunches at doses ≤600 Gy would ensure visual quality while providing quarantine security for Dwarf Brazilian bananas.
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Chandra, Rosita D., Chandra A. Siswanti, Monika N. U. Prihastyanti, Heriyanto, Leenawaty Limantara und Tatas H. P. Brotosudarmo. „Evaluating Provitamin A Carotenoids and Polar Metabolite Compositions during the Ripening Stages of the Agung Semeru Banana (Musa paradisiaca L. AAB)“. International Journal of Food Science 2020 (12.05.2020): 1–9. http://dx.doi.org/10.1155/2020/8503923.
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Banana cultivars that are rich in provitamin A carotenoids and other nutrients may offer a potential food source to help alleviate vitamin A deficiencies, particularly in developing countries. The local plantain type banana, Agung Semeru (Musa paradisiaca L.), was investigated, in order to analyse the changes in the compositions of the provitamin A carotenoids and metabolite compounds, including the amino acids, organic acids, and sugars, during the ripening stage as this banana is widely processed for food products in either the unripe, ripe, or overripe stages. The bananas that had reached the desired ripening stages were subjected to high-performance liquid chromatography (HPLC) analysis, and the results indicated that the total provitamin A carotenoid concentrations ranged between 4748.83 μg/100 g dry weight (dw) and 7330.40 μg/100 g dw, with the highest level of vitamin A activity at 457.33±5.18 μg retinol activity equivalents (RAE)/100 g dw. Compared to the Cavendish variety, which is consumed worldwide, the Agung Semeru banana had vitamin A activity that was 40 to 90 times higher, dependent on the stage of ripening. The breakdown of the starch during the ripening stages resulted in an increase of its sugar compounds, such as sucrose, fructose, and glucose, as well as its dominant organic acids, such as malic acid, oxalic acid, and citric acid, which were observed using gas chromatography-mass spectrometry (GC-MS) during the ripening stages. The findings of this study show that the Agung Semeru banana is a promising fruit that could be widely produced as a nutritional and energy food resource, due to its high levels of vitamin A activity and sugars.
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Ma, Bao-Cheng, Wan-Li Tang, Li-Yan Ma, Ling-Ling Li, Lu-Bin Zhang, Shi-Jiang Zhu, Chuxiong Zhuang und Donald Irving. „The Role of Chitinase Gene Expression in the Defense of Harvested Banana Against Anthracnose Disease“. Journal of the American Society for Horticultural Science 134, Nr. 3 (Mai 2009): 379–86. http://dx.doi.org/10.21273/jashs.134.3.379.
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The pathogenic fungus Colletotrichum musae infects developing green bananas (Musa spp. AAA group), but remains latent until the fruit ripens. The aim of this research was to determine whether the appearance of disease symptoms is regulated by chitinase gene expression following treatment of fruit with benzothiadiazole (BTH) and methyl jasmonate (MeJA), and with physical (heat) and chemical (H2O2 and Ca2+-related) treatments. In bananas inoculated with C. musae, BTH and MeJA lowered disease severity and stimulated higher gene expression compared with the untreated controls during ripening. However, in naturally infected bananas, BTH and MeJA treatments slightly reduced transcription of the chitinase gene in green bananas, but they prolonged gene expression in ripe bananas and significantly reduced disease severity. The combination of H2O2 and the NADPH oxidase inhibitor, diphenylene iodonium, down-regulated chitinase gene expression and compromised disease resistance compared with H2O2 alone. Heat treatment (HT) or the combination of HT followed by CaCl2 reduced disease, but only the latter significantly upregulated chitinase gene expression. The combination of HT and a calcium ionophore (A23187) resulted in different disease indicies and different levels of gene expression depending upon the order of application: HT followed by A23187 induced higher gene expression and lower disease. The results suggest that disease resistance of green bananas could be related to high and prolonged levels of chitinase gene expression, and chitinase could be involved in harvested banana's anthracnose resistance activated by different defense pathway signals, such as BTH, MeJA, H2O2, and Ca2+.
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Gomes, Juliana Freitas Santos, Rafaela Rezende Vieira und Fabiana Rodrigues Leta. „Colorimetric indicator for classification of bananas during ripening“. Scientia Horticulturae 150 (Februar 2013): 201–5. http://dx.doi.org/10.1016/j.scienta.2012.11.014.
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Chen, C. R., und H. S. Ramaswamy. „Color and Texture Change Kinetics in Ripening Bananas“. LWT - Food Science and Technology 35, Nr. 5 (August 2002): 415–19. http://dx.doi.org/10.1006/fstl.2001.0875.
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Umesh Timilsina, Arjun Kumar Shrestha, Arbind Srivastava und Anuja Rijal. „Ripening Regulation and Post-harvest Improvement of Banana Cv. Malbhog by Treating with Ethephon“. International Journal for Research in Applied Sciences and Biotechnology 8, Nr. 2 (20.04.2021): 262–66. http://dx.doi.org/10.31033/ijrasb.8.2.35.
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A study entitled “Ripening regulation and post-harvest life improvement of banana Cv. Malbhog using ethephon” was under taken to assess the effect of ethephon on banana fruit ripening and quality parameters after harvest under ordinary room condition. The experiment was conducted at Central laboratory of Post-Harvest Horticulture of Agriculture and Forestry University, Rampur, Chitwan, Nepal in 2016. The experiment was laid out in Completely Randomized Design (CRD) in which the experiment comprised of five treatments; control(no use of ethephon), ethephon @ 250 ppm, ethephon @ 500 ppm, ethephon @ 750 ppm and ethephon @ 1000 ppm replicated four times. On the final day of storage, the maximum physiological loss in weight was observed with ethephon @ 1000 ppm (24.52 %) and the colour score (7.75). Similarly the highest Total Soluble Solids content (19.32ºBrix) was observed with ethephon @ 1000 ppm and the maximum shelf life was found with control (14 days). From the experiment, the use of ethephon @ 1000 ppm and ethephon @ 750 ppm was found more effective regarding banana ripening and other various post harvest parameters and in case, if the bananas are to be stored for long duration, the control treatement is recommended to the farmers because it increases the shelf life.
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Fernando, Indika, Jiangang Fei, Roger Stanley, Hossein Enshaei und Alieta Eyles. „Quality deterioration of bananas in the post-harvest supply chain- an empirical study“. Modern Supply Chain Research and Applications 1, Nr. 2 (13.05.2019): 135–54. http://dx.doi.org/10.1108/mscra-05-2019-0012.
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Purpose Quality deterioration in bananas along the supply chain (SC) due to cosmetic damage has been a persistent challenge in Australia. The purpose of this paper is to investigate the incidence of cosmetic defects in bananas across the post-harvest SC and determining the causes of the diminished fruit quality at the retail stores. Design/methodology/approach The study quantified the level of cosmetic damage in 243 cartons of Cavendish bananas across three post-harvest SCs in Australia from pack houses to retail stores and identified the risk factors for cosmetic defects. Findings The level of cosmetic damage progressively increased from pack house (1.3 per cent) to distribution centre (DC) (9.0 per cent) and retail (13.3 per cent) and was significantly influenced by package height and pallet positioning during transit. Abrasion damage in ripened bananas was influenced by the travel distance between DC and retail store. The study also revealed a range of risk factors contributing to the observed damage including weakened paperboard cartons due to high moisture absorption during the ripening process. Research limitations/implications This study only investigated damage incidence in three post-harvest banana SCs in Australia and the damage assessments were confined to packaged bananas. Originality/value This study assessed the quality of bananas along the entire post-harvest SC from farm gate to retail store. The study provided knowledge of the extent of the quality defects, when and where the damage occurred and demonstrated the underlying factors for damage along the SC. This will enable the development of practical interventions to improve the quality and minimize wastage of bananas in the retail markets.
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Marin, Douglas H., Sylvia M. Blankenship, Turner B. Sutton und William H. Swallow. „Physiological and Chemical Changes during Ripening of Costa Rican Bananas Harvested in Different Seasons“. Journal of the American Society for Horticultural Science 121, Nr. 6 (November 1996): 1157–61. http://dx.doi.org/10.21273/jashs.121.6.1157.
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Mature green `Grande Naine' bananas (Musa AAA) were harvested 13 weeks after flowering in June and Sept. 1993 and Feb. and Mar. 1994 and were sent air freight to Raleigh, N.C. Fruit were held under 1) storage (36 days at 14 C and 80% to 90% relative humidity) or 2) ripening (8 days storage, followed by ethylene treatment on day 8 and subsequent storage at 17 °C and 80% to 90% relative humidity). Despite of similar grade and age, length of the preclimacteric phase (green life) was different between fruit harvested at different times of the year. Fruit harvested in February and March had a longer green life than those harvested in June and September. Rate of respiration best described changes that occurred during the postharvest life of bananas; however, variables such as pulp pH and soluble solids could be commercially useful measures. Once gassed with ethylene, ripening rates were similar between all four lots of fruit, indicating that seasonal variation probably doesn't contribute much to variability seen during ripening. Hand position in the bunch did not have a large influence on variability during ripening or storage.
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Moser, Simone, Thomas Müller, Andreas Holzinger, Cornelius Lütz, Steffen Jockusch, Nicholas J. Turro und Bernhard Kräutler. „Fluorescent chlorophyll catabolites in bananas light up blue halos of cell death“. Proceedings of the National Academy of Sciences 106, Nr. 37 (08.09.2009): 15538–43. http://dx.doi.org/10.1073/pnas.0908060106.
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Breakdown of chlorophyll is a major contributor to the diagnostic color changes in fall leaves, and in ripening apples and pears, where it commonly provides colorless, nonfluorescent tetrapyrroles. In contrast, in ripening bananas (Musa acuminata) chlorophylls fade to give unique fluorescent catabolites (FCCs), causing yellow bananas to glow blue, when observed under UV light. Here, we demonstrate the capacity of the blue fluorescent chlorophyll catabolites to signal symptoms of programmed cell death in a plant. We report on studies of bright blue luminescent rings on the peel of very ripe bananas, which arise as halos around necrotic areas in ‘senescence associated’ dark spots. These dark spots appear naturally on the peel of ripe bananas and occur in the vicinity of stomata. Wavelength, space, and time resolved fluorescence measurements allowed the luminescent areas to be monitored on whole bananas. Our studies revealed an accumulation of FCCs in luminescent rings, within senescing cells undergoing the transition to dead tissue, as was observable by morphological textural cellular changes. FCCs typically are short lived intermediates of chlorophyll breakdown. In some plants, FCCs are uniquely persistent, as is seen in bananas, and can thus be used as luminescent in vivo markers in tissue undergoing senescence. While FCCs still remain to be tested for their own hypothetical physiological role in plants, they may help fill the demand for specific endogenous molecular reporters in noninvasive assays of plant senescence. Thus, they allow for in vivo studies, which provide insights into critical stages preceding cell death.
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SOPI, NUR FARHATUL HUDA, und MOHD ZULFADLI ADENAN. „INVESTIGATION OF THE SHELF LIFE OF BANANA ‘MAS’ (Musa acuminata Colla) USING GAMMA IRRADIATION“. Malaysian Applied Biology 50, Nr. 2 (30.11.2021): 107–12. http://dx.doi.org/10.55230/mabjournal.v50i2.1976.
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To investigate the shelf life of banana ‘Mas’ (Musa acuminata Colla) using gamma rays in Malaysia. An experimental study to investigate the shelf life of banana Mas using different doses of gamma radiation. Different doses will be given to each group of banana Mas which are 0 (untreated control), 0.4, 0.8 and 1.2 kGy. The irradiated groups were being irradiated by gamma radiation at the National University of Malaysia (UKM) using Gamma Cell 220 Excel Cobalt-60 source. The observation was performed on the physical changes of the sample such as peel colour, decay rate, and physiological weight loss. Findings have shown that the high dose of gamma radiation caused the darkening of the peel and accelerate the ripening process depend on the varieties of the bananas. Among all, group B (0.4 kGy) has the lowest PWL (Physiological Weight Loss) and decay rate when compared to the other groups. The result of the one-way ANOVA test on the weight loss was not statistically significant. The dose of 0.4 kGy was the most effective one in delaying the ripening process for banana Mas when compared to the other group samples.
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Gong, Yanwen, und Theophanes Solomos. „Interactions between the Timing of the Application of Hypoxia and Rate of Sugar Accumulation and Activities of Invertase, Sucrose Synthase, and Sucrose Phosphate Synthase“. HortScience 31, Nr. 4 (August 1996): 638b—638. http://dx.doi.org/10.21273/hortsci.31.4.638b.
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Previous research has shown that subjecting bananas to low O2 treatment during the climacteric rise decreases the rate of sugar accumulation but the fruits eventually ripen. In the present study we applied low O2 in fruits whose ripening had been initiated by exogenous C2H4 and in preclimacteric ones. In preclimacteric fruits low O2 suppressed the climacteric rise during the duration of the experiment (20 days). It completely inhibited the increase in sugars, invertase and sucrose phosphate synthase (SPS) activities while there was a sharp increase in sucrose synthase (SS). In control fruits the increase in sugar content coincides with a sharp increase in invertase, and SPS and a decline in SS. Hypoxia inhibited the increase in invertase and SPS while it induced an increase in SS. Nevertheless, the activities of invertase and SPS in the climacteric hypoxic fruits was higher than in hypoxic preclimacteric ones. The results, thus, indicate that the imposition of low O2 at the preclimacteric stage is much more efficient in delaying banana ripening than when it is applied after the initiation of ripening.
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Harta Diani Pande, Ni Putu, und Made Ria Defiani. „KANDUNGAN GULA TEREDUKSI DAN VITAMIN C DALAM BUAH PISANG NANGKA (Musa paradisiaca forma typica) SETELAH PEMERAMAN DENGAN ETHREL DAN DAUN TANAMAN“. SIMBIOSIS Journal of Biological Sciences 5, Nr. 2 (30.09.2017): 64. http://dx.doi.org/10.24843/jsimbiosis.2017.v05.i02.p06.
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longer than other bananas and the availability is limited. One way to accelerate the availability of banana is by treating it naturaly andchemical. How to do in determining the ripeness of bananas as morphological and chemical analysis.The objectives of this study wereto explore the utilization of Gliricidia sepium leaf, cocoa leaf, banana leaf and ethylene and the duration of treatment to the maturitylevel of Musa paradisiaca forma typica, vitamin C, vitamin A, reducing sugar content as well as ripening time and rotting. CompletelyRandomized Design was used with 2 factors, the duration of curing with 3 treatments ie L1 (curing for 3 days), L2 (curing for 6 days)and L3 (curing for 9 days) and type of calibration method used was C0 (control), C1 (curing with ethylene 0,5%), C2 (curing withbanana leaf), C3 (curing with Gliricidia sepium leaf) and C4 (curing with cocoa leaf) . Each treatment combination was repeated 4times with 3 experimental units. The results showed that curing with cocoa leaves and 0.5% ethylene affected banana maturity.Ethylene (0.5%) increase the maturation score and vitamin C. Cocoa increased maturation score, reducing sugar and vitamin Ccontent. The longer the curing the more increase the maturation score and increase the reducing sugar content.Keywords: Musa paradisiaca forma typica, ethylene, cocoa leaf, banana leaf, G. sepium leaf
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Li, Dong Li, Qing Ping Shi und Wen Cai Xu. „Effects of Zeolite Modified LDPE Film on Banana Fresh Keeping“. Advanced Materials Research 393-395 (November 2011): 724–28. http://dx.doi.org/10.4028/www.scientific.net/amr.393-395.724.
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Ethylene is a kind of plant hormones, which can promote postharvest fruit mature and age rotten. Banana is a typical type of after-ripening fruit, and very sensitive to ethylene, and it can get decay easily in the process of transportation and selling, which results in shortened shelf life. Considering the situations above, self-made with zeolite that adsorption of ethylene. And then to have the zeolite melted blending with the LDPE film, prepared five kinds of different modified films with ethylene adsorption. Through experiment and analyzing the quality changes of banana packaged in those five modified films, the following conclusion that LDPE with 2% zeolite had a better preservation of bananas was obtain.
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Amin, Md Nurul, und Md Mosharraf Hossain. „Reduction of Postharvest Loss and Prolong the Shelf-Life of Banana through Hot Water Treatment“. Journal of Chemical Engineering 27 (27.07.2013): 42–47. http://dx.doi.org/10.3329/jce.v27i1.15857.
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For reducing the post-harvest loss and extension of shelf-life of banana, it is treated with fungicide or combination of fungicide and hot-water treatment. A study was conducted for developing a method to control post-harvest diseases and extension of shelf-life of banana through non-chemical method of hot water treatment. The best treatment combination was found at 53 °C for 9 minutes. Shelf-lives of BARI Kola 1 and Sabri Kola treated with hot water increased by 26 and 27.5%, respectively against untreated fruits. Post-harvest loss (decay and crown rot) of these varieties was reduced, respectively by 95% and 70% against untreated fruits. Firmness of treated fruits for both varieties was found higher than that of untreated fruits during ripening. Total soluble solid, total sugar, acidity and ?-carotene of treated fruits of these varieties increased over untreated fruits. The pH and vitamin C of treated bananas decreased over untreated fruits during ripening. DOI: http://dx.doi.org/10.3329/jce.v27i1.15857 Journal of Chemical Engineering, IEB Vol. ChE. 27, No. 1, June 2012: 42-47
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Yamamoto, Kana, Annisa Amalia, Sastia P. Putri, Eiichiro Fukusaki und Fenny M. Dwivany. „Expression Analysis of 1-aminocyclopropane-1-carboxylic Acid Oxidase Genes in Chitosan-Coated Banana“. HAYATI Journal of Biosciences 25, Nr. 1 (04.10.2018): 18. http://dx.doi.org/10.4308/hjb.25.1.18.
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Banana is a climacteric fruit in which ethylene plays an important role in the regulation of the ripening process. Though it is the most produced fruit in Indonesia, the current post-harvest technologies for exporting this fruit are not economically friendly. Chitosan is one of economical biopolymer for edible coating which can extend fruit shelf-life. However, little study focused on the effect of chitosan coating has been done on gene expression level. In this study, the expression levels of several 1-aminocyclopropan-1-carboxylic acid oxidase (ACO) genes, which is an enzyme to convert 1-aminocyclopropan-1-carboxylic acid to ethylene in banana were analyzed on day 0, 1, 3, 5, 7, and 9 after ethylene treatment. As a result, one gene (ID: Ma01_t11540.1) had a similar expression pattern in both control and chitosan-coated bananas while the other genes (ID: Ma03_t02700.1, Ma05_t09360.1, Ma06_t02600.1, Ma10_t01130.1) showed different expression patterns. Among these genes, two genes (ID: Ma05_t09360.1, Ma10_t01130.1) were expressed higher than the other genes and the peak was observed on day 3. It was indicated that chitosan coating might activate the ethylene biosynthesis pathway in banana while it delayed fruit ripening.
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Deal, S. Todd, Catherine E. Farmer und Paul F. Cerpovicz. „Carbohydrate Analysis: Can We Control the Ripening of Bananas?“ Journal of Chemical Education 79, Nr. 4 (April 2002): 479. http://dx.doi.org/10.1021/ed079p479.
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Mendoza, F., und J. M. Aguilera. „Application of Image Analysis for Classification of Ripening Bananas“. Journal of Food Science 69, Nr. 9 (31.05.2006): E471—E477. http://dx.doi.org/10.1111/j.1365-2621.2004.tb09932.x.
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Thuto und Banjong. „Investigation of Heat and Moisture Transport in Bananas during Microwave Heating Process“. Processes 7, Nr. 8 (16.08.2019): 545. http://dx.doi.org/10.3390/pr7080545.
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The numerical method was used to investigate heat and moisture transport during dehydration of bananas from microwave heating. COMSOL multi-physics software was employed to perform the simulation task. A banana is defined as a porous medium. It has constituents of water, vapor, air as the liquid phase and a solid porous matrix. The numerical results of this study were validated with experimental data. The profiles of moisture, vapor and pressure are discussed in this study. Moreover, the effects of the ripening stages of the banana are examined. A higher heat flux was observed from the beginning period along with the increasing time steps until 50 s. Heat generation decreased during 50 s to 60 s, coinciding with a small rise in temperature, but the temperature gradient remained constant. The temperature distribution of both unripe and ripe banana samples was non-uniform. At the center of the banana, the temperature increased rapidly and reached its highest temperature with the negative temperature gradient toward the boundary surface. More heat generation was observed around the center region of the banana. This was due to higher moisture in comparison with the boundary surface. Heat and moisture were transported from the center of the banana to its surface. The water convective flux peaked around 11 mm from the center. The vapor pressure peaked at the center for all cases. Less heat generation within unripe bananas was observed due to the lower moisture content.
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Liu, Xinyu, und Xiaojie Jin. „A Novel Transportation Method Based on Dynamic Control of Ripening Environment“. Journal of Engineering Science and Technology Review 13, Nr. 5 (2020): 58–66. http://dx.doi.org/10.25103/jestr.135.08.
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The dynamic control of atmosphere is an important factor for guaranteeing the quality of climacteric products during transportation. As atmosphere changes, respiration climacteric products would rot because of overripeness, thus leading to loss. Moreover, climacteric products must be ripened artificially when delivered to the destination, thereby causing economic waste. In this study, a new transportation method based on dynamic control of ripening environment was designed.The ripeness control method based on the dynamic control of ripening atmosphere was presented to accomplish quality safety during transportation as well as avoid a subsequent extra process of ripening. The transportation method was employed to stem from the ethylene’s ripening effect on climacteric fruits and vegetables. The ethylene generator and air circulation unit, which dynamically regulate and control the dual regional atmosphere of carriages during transportation, were quantitatively controlled by the central treatment layer. Ripeness level could be regulated by controlling the temperatures and time of exogenous ethylene release, to control the quality of products and ripen them. The proposed method was proven feasible through experiments. Results demonstrate that a volume fraction of 0.01% exogenous ethylene allows bananas’ respiratory intensity to reach the peak early; meanwhile, moderate low temperature (16 °C) can enable ethylene peak to appear in advance. Therefore, bananas’ ripeness can be controlled by changing temperatures and the ripening environment when transporting. This study can provide references for the control of products’ ripeness during transportation.