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Gotowe bibliografie tematyczne / Bananas Ripening

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Gotowa bibliografia na temat „Bananas Ripening”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 29 stycznia 2023

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Artykuły w czasopismach na temat "Bananas Ripening"

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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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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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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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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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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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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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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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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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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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Rozprawy doktorskie na temat "Bananas Ripening"

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Smith, Nicholas. "Textural and biochemical changes during ripening of bananas." Thesis, University of Nottingham, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.235734.

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Bagnato, Annunziata Teresa. "Postharvest improvement of Cavendish banana quality and shelf life /." Title page, table of contents and abstract only, 2002. http://web4.library.adelaide.edu.au/theses/09PH/09phb147.pdf.

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Rahman, Russly Abdul. "Effects of combination treatments on the physico-chemical changes in ripening bananas." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316139.

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Manoel, Luciana 1975. "Irradiação e refrigeração na conservação de bananas "prata" e "nanica" climatizadas /." Botucatu : [s.n.], 2005. http://hdl.handle.net/11449/90501.

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Orientador: Rogério Lopes Vieites<br>Banca: Giuseppina Pace P. Lima<br>Banca: José Maria Monteiro Sigrist<br>Resumo: A banana é considerada uma fruta altamente perecível em virtude de sua alta taxa respiratória, fazendo-se necessário o uso de tecnologia pós-colheita para aumentar a vida útil. Devido a isso, objetivou-se nesse trabalho avaliar o efeito da radiação gama, associada ao amadurecimento artificial e ao armazenamento refrigerado, nas qualidades físicas, físico-químicas, químicas e sensoriais das bananas 'Prata' e 'Nanica', determinando-se as doses adequadas para a sua conservação pós-

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Manoel, Luciana [UNESP]. "Irradiação e refrigeração na conservação de bananas prata e nanica climatizadas." Universidade Estadual Paulista (UNESP), 2005. http://hdl.handle.net/11449/90501.

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Made available in DSpace on 2014-06-11T19:24:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2005-02-11Bitstream added on 2014-06-13T19:31:27Z : No. of bitstreams: 1 manoel_l_me_botfca.pdf: 577800 bytes, checksum: 440d4602e2e19bfc4ddff558da5e5285 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Universidade Estadual Paulista (UNESP)<br>A banana é considerada uma fruta altamente perecível em virtude de sua alta taxa respiratória, fazendo-se necessário o uso de tecnologia pós-colheita para aumentar a vida útil. Devido a isso, objetivou-se nesse trabalho aval

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Saraiva, Lorenzo de Amorim. "Definição do ponto de colheita comercial e da concentração de etileno exógeno visando melhor aproveitamento do potencial comercial e nutricional de bananas da cultivar Thap Maeo." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-10062015-170212/.

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A banana é um fruto consumido no mundo todo e, ao contrário do que acontece na maioria dos países nos quais predomina o grupo Cavendish, uma grande variedade de cultivares são consumidas nas diferentes regiões do Brasil. No entanto, as informações bioquímicas e fisiológicas a respeito das cultivares consumidas no país são ainda restritas e, apesar de serem muito diferentes entre si, são tratadas da mesma maneira na pré e pós-colheita, o que muitas vezes compromete a qualidade do fruto. Diante disso, dois pontos são fundamentais para a obtenção de frutos de melhor qualidade: a definição do pont

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Toledo, Tatiana Torres. "Análise proteômica do amadurecimento da banana empregando eletroforese bidimensional acoplada à espectrometria de massas." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-26012011-155132/.

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A banana tem grande importância econômica, é a fruta mais produzida no mundo, e o Brasil é o segundo maior produtor. É uma fruta altamente perecível, de rápida maturação, sensível a choques mecânicos, suscetível a descoloração, ao amolecimento excessivo e a patógenos na fase pós-colheita. As mudanças ocorridas durante o amadurecimento levam a uma vida de prateleira muito reduzida e são dependentes da expressão de diversas proteínas. Portanto, a identificação de proteínas associadas com essas modificações pode contribuir para a melhor compreensão da regulação do amadurecimento e auxiliar no apr

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Ferris, R. S. B. "Effects of damage and storage environment on the ripening of cooking banana with implications for postharvest loss." Thesis, Cranfield University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317957.

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Manoel, Luciana [UNESP]. "Qualidade e conservação de banana nanica irradiada, climatizada e refrigerada." Universidade Estadual Paulista (UNESP), 2008. http://hdl.handle.net/11449/101704.

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Made available in DSpace on 2014-06-11T19:31:34Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-12-15Bitstream added on 2014-06-13T21:02:48Z : No. of bitstreams: 1 manoel_l_dr_botfca.pdf: 2400210 bytes, checksum: 180fb3313efddc72cd992ab53fad4635 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Objetivou-se no primeiro experimento avaliar o uso da radiação gama, na dose de 0,4 kGy, na redução da temperatura de armazenamento da banana ‘Nanica’, enquanto que no segundo experimento avaliou-se a qualidade da banana ‘Nanica’ irradiada a 0,4 kGy e climatizada e

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Junior, Adair Vieira. "Alfa e beta-amilase no metabolismo do amido durante o amadurecimento da banana: clonagem, expressão e caracterização molecular." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-30092006-225612/.

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A conversão do amido, armazenado nas frutas durante seu desenvolvimento, em açúcares, é desempenhada por várias enzimas, constituindo-se em um dos principais processos do amadurecimento. A função das enzimas hidrolíticas, alfa-amilase e beta-amilase, no metabolismo amido-sacarose durante o amadurecimento de bananas, foi avaliada através da determinação dos perfis de transcrição e tradução dos seus genes. Utilizando-se da expressão heteróloga de clones de cDNA das amilases, foi possível obter as proteínas recombinantes, inclusive na sua forma enzimaticamente ativa, bem como induzir a produção d

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Książki na temat "Bananas Ripening"

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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. Banana Ripening. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0.

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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. Banana Ripening: Science and Technology. Springer, 2019.

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Części książek na temat "Bananas Ripening"

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John, P., and J. Marchal. "Ripening and biochemistry of the fruit." In Bananas and Plantains, 434–67. Dordrecht: Springer Netherlands, 1995. http://dx.doi.org/10.1007/978-94-011-0737-2_15.

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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Introduction." In Banana Ripening, 1–11. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_1.

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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Preharvest Effects." In Banana Ripening, 13–23. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_2.

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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Fruit Ripening." In Banana Ripening, 25–55. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_3.

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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Postharvest Treatments to Control Ripening." In Banana Ripening, 57–78. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_4.

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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Initiation of Ripening." In Banana Ripening, 79–100. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_5.

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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Ripening Technology." In Banana Ripening, 101–9. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_6.

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Thompson, Anthony Keith, Suriyan Supapvanich, and Jiraporn Sirison. "Conclusions." In Banana Ripening, 111. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27739-0_7.

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Seymour, G. B. "Banana." In Biochemistry of Fruit Ripening, 83–106. Dordrecht: Springer Netherlands, 1993. http://dx.doi.org/10.1007/978-94-011-1584-1_3.

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Ghosh, Antara, T. R. Ganapathi, and V. A. Bapat. "Molecular Analysis of Fruit Ripening in Banana." In Banana: Genomics and Transgenic Approaches for Genetic Improvement, 93–105. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-1585-4_7.

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Streszczenia konferencji na temat "Bananas Ripening"

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Butola, Brijesh Singh, Piyush Kumar Sharma, Yashika Singh, and Yabrin Amin. "Arduino based supervision of banana ripening stages." In 2015 1st International Conference on Next Generation Computing Technologies (NGCT). IEEE, 2015. http://dx.doi.org/10.1109/ngct.2015.7375254.

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Rakhmawati, Yunita, Sri Rahayu Lestari, Ade Wahyu Pratama, and Nur Sulistiyowati. "Nutrition Facts Analysis of Agung Banana Flour During Ripening." In 3rd International Scientific Meeting on Public Health and Sports (ISMOPHS 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/ahsr.k.220108.009.

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AboBakr, Ahmed, Menna Mohsen, Lobna A. Said, Ahmed H. Madian, Ahmed S. Elwakil, and Ahmed G. Radwan. "Banana Ripening and Corresponding Variations in Bio-Impedance and Glucose Levels." In 2019 Novel Intelligent and Leading Emerging Sciences Conference (NILES). IEEE, 2019. http://dx.doi.org/10.1109/niles.2019.8909322.

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Verma, Amit, Rajendra Hegadi, and Kamini Sahu. "Development of an effective system for remote monitoring of banana ripening process." In 2015 IEEE International WIE Conference on Electrical and Computer Engineering (WIECON-ECE). IEEE, 2015. http://dx.doi.org/10.1109/wiecon-ece.2015.7443987.

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Vetrekar, Narayan, Raghavendra Ramachandra, Kiran B. Raja, and R. S. Gad. "Multi-spectral Imaging To Detect Artificial Ripening Of Banana: A Comprehensive Empirical Study." In 2019 IEEE International Conference on Imaging Systems and Techniques (IST). IEEE, 2019. http://dx.doi.org/10.1109/ist48021.2019.9010525.

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Chowdhury, A., T. K. Bera, D. Ghoshal, and B. Chakraborty. "Studying the electrical impedance variations in banana ripening using electrical impedance spectroscopy (EIS)." In 2015 3rd International Conference on Computer, Communication, Control and Information Technology (C3IT). IEEE, 2015. http://dx.doi.org/10.1109/c3it.2015.7060196.

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Hallur, Veena, Bhagyashree Atharga, Amruta Hosur, Bhagyashree Binjawadagi, and K. Bhat. "Design and development of a portable instrument for the detection of artificial ripening of banana fruit." In 2014 International Conference on Circuits, Communication, Control and Computing (I4C). IEEE, 2014. http://dx.doi.org/10.1109/cimca.2014.7057776.

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Pramono, Eko Kuncoro, and Endang Juliastuti. "Preliminary study on development of a low cost banana ripening stage predictor using visible lights reflectance method." In Third International Seminar on Photonics, Optics, and Its Applications (ISPhOA 2018), edited by Agus M. Hatta and Aulia M. Nasution. SPIE, 2019. http://dx.doi.org/10.1117/12.2503349.

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Raporty organizacyjne na temat "Bananas Ripening"

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Friedman, Haya, Julia Vrebalov, James Giovannoni, and Edna Pesis. Unravelling the Mode of Action of Ripening-Specific MADS-box Genes for Development of Tools to Improve Banana Fruit Shelf-life and Quality. United States Department of Agriculture, January 2010. http://dx.doi.org/10.32747/2010.7592116.bard.

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Fruit deterioration is a consequence of a genetically-determined fruit ripening and senescence programs, in which developmental factors lead to a climacteric rise of ethylene production in ethylene-sensitive fruits such as tomato and banana. Breeding of tomato with extended fruit shelf life involves the incorporation of a mutation in RIN, a MADS-box transcription factor participating in developmental control signalling of ripening. The RIN mode of action is not fully understood, and it may be predicted to interact with other MADS-box genes to execute its effects. The overall goal of this study

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Friedman, Haya, Julia Vrebalov, and James Giovannoni. Elucidating the ripening signaling pathway in banana for improved fruit quality, shelf-life and food security. United States Department of Agriculture, October 2014. http://dx.doi.org/10.32747/2014.7594401.bard.

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Background : Banana being a monocot and having distinct peel and pulp tissues is unique among the fleshy fruits and hence can provide a more comprehensive understanding of fruit ripening. Our previous research which translated ripening discoveries from tomato, led to the identification of six banana fruit-associated MADS-box genes, and we confirmed the positive role of MaMADS1/2 in banana ripening. The overall goal was to further elucidate the banana ripening signaling pathway as mediated by MADS-boxtranscriptional regulators. Specific objectives were: 1) characterize transcriptional profiles

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Sisler, Edward C., Raphael Goren, and Akiva Apelbaum. Controlling Ethylene Responses in Horticultural Crops at the Receptor Level. United States Department of Agriculture, October 2001. http://dx.doi.org/10.32747/2001.7580668.bard.

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Ethylene is a plant hormone that controls many plant responses, such as growth, senescence, ripening, abscission and seed germination. Recently, 1-methy- cyclopropene (1-MCP), was shown to bind to ethylene receptor for a certain period of time and prevent ethylene action. The objectives of this research were to synthesize analogues of 1-MCP and test their potency to block the ethylene receptor and inhibit ethylene action. During the course of this project, procedures for synthesis and shipment of the cyclopropene compounds were developed as well assay procedures for each compound were worked o

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