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Journal articles on the topic 'Bananas Ripening'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 January 2023

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1

Maduwanthi, S. D. T., and R. A. U. J. Marapana. "Induced Ripening Agents and Their Effect on Fruit Quality of Banana." International Journal of Food Science 2019 (May 2, 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

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2

Akter, Beauty, N. Talukder, L. Bari, and 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, no. 2 (October 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 a

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3

Mugampoza, Diriisa, Samuel Gafuma, Peacekind Kyosaba, and Richard Namakajjo. "Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening." Journal of Food Research 9, no. 5 (September 9, 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 mat

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4

Bagnato, N., A. Klieber, R. Barrett, and M. Sedgley. "Optimising ripening temperatures of Cavendish bananas var. 'Williams' harvested throughout the year in Queensland, Australia." Australian Journal of Experimental Agriculture 42, no. 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

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5

Maduwanthi, S. D. T., and 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 (October 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 aci

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6

Li, Yun, Wu, Qu, Duan, and Jiang. "Combination of Transcriptomic, Proteomic, and Metabolomic Analysis Reveals the Ripening Mechanism of Banana Pulp." Biomolecules 9, no. 10 (September 23, 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 duri

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7

Raharjani, Sophie Anggitta Raharjani, Afandi Faris Aiman, Meirifa Rizanti, Devy Naviana Devy Naviana, Kevin Amadeus Sumendap Kevin Amadeus Sumendap, and 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, no. 9 (September 30, 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 (

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8

Sampiano, Karl Fritze Sibay, and 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, no. 2 (August 22, 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 cond

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9

Blankenship, Sylvia M. "The Effect of Ethylene during Controlled-atmosphere Storage of Bananas." HortScience 31, no. 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 re

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Baptestini, Fernanda Machado, Paulo Cesar Corrêa, Gabriel Henrique Horta de Oliveira, Fernando Mendes Botelho, and Ana Paula Lelis Rodrigues de Oliveira. "Heat and mass transfer coefficients and modeling of infrared drying of banana slices." Revista Ceres 64, no. 5 (October 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, e

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Tovar, B., M. Mata, and 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, no. 1 (February 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

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12

Perez, Rufino, and Randolph M. Beaudry. "Fractional Surface Coating Modifies Gas Diffusion and Ripening in Bananas." Journal of the American Society for Horticultural Science 123, no. 1 (January 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, beginn

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13

Pesis, Edna, Rosa Ben Arie, Oleg Feygenberg, and Fanny Villamizar. "Ripening of Ethylene-pretreated Bananas Is Retarded Using Modified Atmosphere and Vacuum Packaging." HortScience 40, no. 3 (June 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 delayi

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14

Wall, Marisa M. "Ripening Behavior and Quality of `Brazilian' Bananas following Hot Water Immersion to Disinfest Surface Insects." HortScience 39, no. 6 (October 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 frui

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15

Triardianto, Dimas, Adhima Adhamatika, and Adi Sucipto. "Pengaruh Suhu Terhadap Parameter Fisik Pisang Kepok (Musa acuminata) Selama Penyimpanan." AGROSAINTIFIKA 5, no. 1 (November 30, 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 ph

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16

Moser, Simone, Thomas Müller, Marc-Olivier Ebert, Steffen Jockusch, Nicholas J Turro, and Bernhard Kräutler. "Blue Luminescence of Ripening Bananas." Angewandte Chemie International Edition 47, no. 46 (November 3, 2008): 8954–57. http://dx.doi.org/10.1002/anie.200803189.

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17

Jedermann, Reiner, Ulrike Praeger, Martin Geyer, and Walter Lang. "Remote quality monitoring in the banana chain." Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences 372, no. 2017 (June 13, 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

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18

Wei, Wei, Jian-ye Chen, Ze-xiang Zeng, Jian-fei Kuang, Wang-jin Lu, and Wei Shan. "The Ubiquitin E3 Ligase MaLUL2 Is Involved in High Temperature-Induced Green Ripening in Banana Fruit." International Journal of Molecular Sciences 21, no. 24 (December 9, 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 en

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19

Sikder, Md Belal Hossain, and 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, no. 1 (June 30, 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 peri

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20

Thuy, N. M., M. N. Linh, L. T. D. My, V. Q. Minh, and N. V. Tai. "Physico-chemical changes in “Xiem” banana cultivar (cultivated in Vietnam) during ripening and storage at different temperatures." Food Research 5, no. 6 (December 19, 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 gree

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MALEK, NUR IZZATI, WAN ZAWIAH WAN ABDULLAH, and 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, no. 4 (October 31, 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

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22

Macku, Carlos, and Walter G. Jennings. "Production of volatiles by ripening bananas." Journal of Agricultural and Food Chemistry 35, no. 5 (September 1987): 845–48. http://dx.doi.org/10.1021/jf00077a049.

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23

Majaliwa, Nuria Kudra, Oscar Kibazohi, and Marie Alminger. "Effect of cultivar and ripening on the polyphenol contents of East African highland bananas (Musa spp.)." International Food Research Journal 28, no. 3 (June 1, 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 jui

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Dafri, M., R. Ratianingsih, and Hajar Hajar. "PENANGANAN PRODUKSI BUAH PISANG PASCA PANEN MELALUI MODEL PENGENDALIAN GAS ETILEN." JURNAL ILMIAH MATEMATIKA DAN TERAPAN 15, no. 2 (December 6, 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 mathematic

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Larotonda, Fábio Donato Soares, Aziza Kamal Genena, Daniela Dantela, Hugo Moreira Soares, João Borges Laurindo, Regina Fátima Peralta Muniz Moreira, and 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, no. 5 (October 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

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Timilsina, Umesh, and 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, no. 1 (March 25, 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 e

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Lobo, M. G., M. González, A. Peña, and 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, no. 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

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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, no. 1 (December 27, 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

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Toma, FA, R. Ahmmed, MF Hasan, MR Haque, MB Monju, and MSH Surovi. "Non-destructive maturity index of “Amritsagor” banana using RGB and HSV values." Journal of the Bangladesh Agricultural University 16, no. 2 (August 23, 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 sta

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30

Hill, Steven A., and Tom ap Rees. "Fluxes of carbohydrate metabolism in ripening bananas." Planta 192, no. 1 (October 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, and Juan Prado-Olivarez. "Nondestructive Quantification of the Ripening Process in Banana (Musa AAB Simmonds) Using Multispectral Imaging." Journal of Sensors 2019 (April 7, 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. Multispect

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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, no. 1 (February 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 conte

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Chandra, Rosita D., Chandra A. Siswanti, Monika N. U. Prihastyanti, Heriyanto, Leenawaty Limantara, and 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 (May 12, 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 t

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Ma, Bao-Cheng, Wan-Li Tang, Li-Yan Ma, Ling-Ling Li, Lu-Bin Zhang, Shi-Jiang Zhu, Chuxiong Zhuang, and 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, no. 3 (May 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. Howe

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Gomes, Juliana Freitas Santos, Rafaela Rezende Vieira, and Fabiana Rodrigues Leta. "Colorimetric indicator for classification of bananas during ripening." Scientia Horticulturae 150 (February 2013): 201–5. http://dx.doi.org/10.1016/j.scienta.2012.11.014.

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Chen, C. R., and H. S. Ramaswamy. "Color and Texture Change Kinetics in Ripening Bananas." LWT - Food Science and Technology 35, no. 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, and 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, no. 2 (April 20, 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, ethepho

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Fernando, Indika, Jiangang Fei, Roger Stanley, Hossein Enshaei, and Alieta Eyles. "Quality deterioration of bananas in the post-harvest supply chain- an empirical study." Modern Supply Chain Research and Applications 1, no. 2 (May 13, 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 o

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Marin, Douglas H., Sylvia M. Blankenship, Turner B. Sutton, and 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, no. 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 longe

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Moser, Simone, Thomas Müller, Andreas Holzinger, Cornelius Lütz, Steffen Jockusch, Nicholas J. Turro, and Bernhard Kräutler. "Fluorescent chlorophyll catabolites in bananas light up blue halos of cell death." Proceedings of the National Academy of Sciences 106, no. 37 (September 8, 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 ban

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SOPI, NUR FARHATUL HUDA, and MOHD ZULFADLI ADENAN. "INVESTIGATION OF THE SHELF LIFE OF BANANA ‘MAS’ (Musa acuminata Colla) USING GAMMA IRRADIATION." Malaysian Applied Biology 50, no. 2 (November 30, 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 l

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Gong, Yanwen, and 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, no. 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 t

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Harta Diani Pande, Ni Putu, and 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, no. 2 (September 30, 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 cur

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Li, Dong Li, Qing Ping Shi, and 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 fi

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Amin, Md Nurul, and Md Mosharraf Hossain. "Reduction of Postharvest Loss and Prolong the Shelf-Life of Banana through Hot Water Treatment." Journal of Chemical Engineering 27 (July 27, 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, respect

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Yamamoto, Kana, Annisa Amalia, Sastia P. Putri, Eiichiro Fukusaki, and Fenny M. Dwivany. "Expression Analysis of 1-aminocyclopropane-1-carboxylic Acid Oxidase Genes in Chitosan-Coated Banana." HAYATI Journal of Biosciences 25, no. 1 (October 4, 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-ami

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Deal, S. Todd, Catherine E. Farmer, and Paul F. Cerpovicz. "Carbohydrate Analysis: Can We Control the Ripening of Bananas?" Journal of Chemical Education 79, no. 4 (April 2002): 479. http://dx.doi.org/10.1021/ed079p479.

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Mendoza, F., and J. M. Aguilera. "Application of Image Analysis for Classification of Ripening Bananas." Journal of Food Science 69, no. 9 (May 31, 2006): E471—E477. http://dx.doi.org/10.1111/j.1365-2621.2004.tb09932.x.

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Thuto and Banjong. "Investigation of Heat and Moisture Transport in Bananas during Microwave Heating Process." Processes 7, no. 8 (August 16, 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 beginni

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Liu, Xinyu, and Xiaojie Jin. "A Novel Transportation Method Based on Dynamic Control of Ripening Environment." Journal of Engineering Science and Technology Review 13, no. 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

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