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Rozprawy doktorskie na temat „Bananas Ripening”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 29 stycznia 2023

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1

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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10

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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Huang, Yashi. "Impact of Banana (Musa acuminata) ripening on resistant and non-resistant starch using hot-air and microwave drying." Thesis, McGill University, 2013. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=119657.

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Banana (Musa acuminate) is a wholesome fruit that plays an important role in healthy diets and in international trade. However, many bananas are wasted and they in turn generate environmental problems as well as worsen the shortage of foods. This study aims at generating value to non-marketable fruits and at studying the effects of the drying process on the physico-chemical properties of banana. In the first part of this study, physical and chemical properties of banana were measured during ripening in order to establish predictive models between these properties and level of ripeness. To achi

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Junior, Adair Vieira. "Seqüência e caracterização molecular do cDNA de uma α-amilase expressa durante o amadurecimento da banana (Musa spp.)." Universidade de São Paulo, 2001. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-29062009-164052/.

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Para a obtenção da seqüência completa do cDNA da α-amilase foi realizada a varredura de uma biblioteca de cDNA, utilizando-se iniciadores planejados a partir do consenso entre seqüências de DNA ou aminoácidos disponíveis em bancos de dados. Após a excisão do vetor pBK-CMV carregando o inserto, foram obtidos subclones e todos foram seqüênciados. Foi obtida uma seqüência clonada de 1971pb, contendo uma ORF de 1251pb, codificando uma proteina de 416 aminoácidos (aa). Esta proteína apresentou urn provável peptídeo sinal de 15 aa, peso molecular calculado de 45.080 Da e pI 5,84. A seqüência de

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Manoel, Luciana 1975. "Qualidade e conservação de banana nanica irradiada, climatizada e refrigerada /." Botucatu : [s.n.], 2008. http://hdl.handle.net/11449/101704.

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Orientador: Rogério Lopes Vieites<br>Banca: Regina Marta Evangelista<br>Banca: Magali Conceição Monteiro da Silva<br>Banca: José Maria Monteiro Sigrist<br>Banca: Luciana Costa Lima<br>Resumo: 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 em diferentes horas após a colheita. No primeiro experimento as bananas 'Nanica' foram adquiridas na Fazenda Taperão, cidade de Brotas (SP), env

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Nascimento, João Roberto Oliveira do. "Purificação, caracterização parcial e expressão da sacarose-fosfato sintase durante o amadurecimento de banana." Universidade de São Paulo, 1997. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-22102007-161052/.

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A enzima sacarose-fosfato sintase foi parcialmente purificada de bananas fisiologicamente imaturas (70 dias após a antese), fisiologicamente maturas pré-climatéricas (110 dias após a antese) e climatéricas (130 dias após a antese). De acordo com os resultados apresentados a SPS de banana é uma enzima constituída de subunidade de 116 kD, apresentando peso molecular nativo de 440 kD por filtração em gel e bandas de 180, 240 e 686 kD por eletroforese em gel de poliacrilamida, nos três estágios estudados. Uma sequência parcial do gene da SPS foi amplificado através de PCR, donado e seu seque

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Purgatto, Eduardo. "Efeito do ácido indol-3-acético no metabolismo amido-sacarose durante o amadurecimento da banana (Musa spp.)." Universidade de São Paulo, 2001. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-11012007-155929/.

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Dentre os vários processos que concorrem para o amadurecimento da banana, a degradação do amido e sua conversão em açúcares solúveis, principalmente sacarose, são dois dos processos mais relevantes para a obtenção o sabor doce característico do fruto maduro. Embora venha sendo estudado há anos, ainda não foram esclarecidos quais os mecanismos regulatórios e os possíveis sinais hormonais envolvidos no controle da degradação do amido e na síntese da sacarose. O presente estudo objetivou avaliar o efeito do ácido indol-3-acético (AIA), um hormônio da classe das auxinas com reconhecido efeito re

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16

Shitakubo, Renata. "A degradação do amido da banana depende da ação combinada de α-amilase e β-amilase em regiões de diferentes graus de cristalinidade do grânulo." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-17022016-153745/.

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A banana é considerada um bom modelo de estudo para a transformação amido-sacarose, já que acumula um teor alto de amido durante o desenvolvimento, que é degradado durante o amadurecimento. Já foram detectadas em polpa de banana atividade e proteína relativa a várias enzimas supostamente envolvidas no processo de degradação do amido. Entre elas, a α-amilase, a β-amilase, a amido fosforilase e as glucano-água-diquinases (GWD). Estas enzimas estão envolvidas em dois processos distintos de degradação de amido em plantas: o dependente da ação inicial da α-amilase e o dependente da f

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Soares, Claudinéia Aparecida. "Avaliação comparativa de características estruturais do amido e enzimas relacionadas à sua degradação em cultivares de banana com padrão distinto do modelo representado pela cultivar Nanicão." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-21072016-162217/.

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O acúmulo de açúcares solúveis observados em banana madura é resultado da ação de diversas enzimas que atuam sob o amido acumulado durante o seu desenvolvimento. Este processo pode ocorrer fora da planta e, em um período relativamente curto conhecido como amadurecimento. A rápida mobilização associado à escassez de trabalhos que enfoquem o processo de degradação de amido em órgãos que armazenam amido temporariamente, como bananas, o objetivo desse estudo foi localizar cultivares que se comportem diferente do modelo Nanicão, que é objeto de estudo do laboratório há muito tempo, sendo por isso,

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"Die invloed van BA en MAP op koueskade by piesangs." Thesis, 2008. http://hdl.handle.net/10210/234.

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The ripening of bananas is a process that needs to take place in accurately controlled conditions to ensure synchronization of all the metabolic processes that are involved with ripening so that the best quality product can be made available to the consumer. Optimal ripening requires the correct ambient room temperature and relative humidity, adequate ventilation and ethylene treatment. Banana ripening occurs at temperatures between 16º-18ºC, with 95% humidity and constant ventilation. Ripening is triggered when the bananas are exposed to ethylene for 24 hours. Fruit that ripens in ideal circu

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De, Villiers Bernard Johann. "The prevention of postharvest heat and chilling injury in bananas." Thesis, 2008. http://hdl.handle.net/10210/232.

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Seasonal variations had a great influence on the ripening patterns of banana fruit. Normal ripening was enhanced or delayed by the effect of the maturing season on the fruit. Fruit maturing in summer (harvested in autumn) showed an increase in the rate of ripening, while fruit harvested in winter and spring showed a decrease in the rate of ripening. The banana fruit are sensitive to temperatures outside of their acclimated range. Due to ineffective storage and faulty handling procedures, cold and heat stress is a universal problem in bananas. Large amounts of fruit are lost due to heat and col

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Bagnato, Annunziata Teresa. "Postharvest improvement of Cavendish banana quality and shelf life / Annunziata (Nancy) Teresa Bagnato." Thesis, 2002. http://hdl.handle.net/2440/21870.

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"November 2002"<br>Includes bibliographyical references (leaves 150-172)<br>xvii, 172, [53] leaves : ill. (chiefly col.), plates (col.) ; 30 cm.<br>Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 2002

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Moradinezhad, Farid. "Effects of 1-methylcyclopropene (1-MCP) on shelf life and quality of Cavendish bananas." 2006. http://hdl.handle.net/2440/57116.

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Title page, summary and table of contents only. The complete thesis in print form is available from the University of Adelaide Library.<br>"This study examined how the efficacy of 1-MCP varies throughout the year; the effect of concentration, duration and timing of ethylene application; the effect of hand position on the bunch; the timing of 1-MCP application in relation to ripening and harvest time; and the effect of ripening storage temperatures and chilling storage .. The findings of this study allow 1-MCP to be used in a more commercially reliable manner" -- from Abstract.<br>http://proxy.

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吳靜婷. "Ultrastructure of banana fruit and changes associated with ripening." Thesis, 1992. http://ndltd.ncl.edu.tw/handle/24878678358017707403.

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Yan, Bo-Wen, and 顏柏文. "Changes of Compositions and Physicochemical Properties of Banana Starch During Ripening." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/77563187795772275363.

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碩士<br>靜宜大學<br>食品營養學系<br>103<br>The objectives of this study were to investigate the changes of starch content and physicochemical properties of banana flours and banana starch in the different ripening stages. Unripe banana were treated with ethylene gas and stored at low temperature (15℃) for seven days during ripening. The changes of total starch, resistant starch, chemical compositions and physicochemical properties were analyzed each day during ripening. The results showed the total starch and resistant starch content of banana flours in the different ripening stages were 76.2% and 34.6%,

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Wang, Shiow-Yuh, and 王秀玉. "Syudy of Ripening-Related Enzymes and Physical Properties on Rubbery Banana." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/56161682145521160190.

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碩士<br>國立屏東科技大學<br>食品科學系<br>87<br>The objective of the current research is to investigate the occurrence of rubbery banana. Ripening-related enzymes, component analysis, tissue microstructure observation and physical properties responsible for the phenomenon of rubberiness were systemically examined. The results were described as follows: (1) The whiteness of pulp in rubbery banana, 61.16, was lower than those in normal yellow banana 62.30 and green banana 66.34. It could be regarded as an indicator to differentiate the normal and rubbery banana. (2) The shear force measured by Universal Testin

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YEH, JUI-LIN, and 葉瑞霖. "Changes of Nutrient Contents and Physical Properties of Banana During Ripening." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/61700530569106238799.

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碩士<br>靜宜大學<br>食品營養學系<br>104<br>Banana is the most important economic crops in Taiwan in the past decades. The changes of nutrients and physicochemical properties are critical mechanism for the quality of unripen green banana during artificial ripening period. The objectives of this study were to investigate the changes of physical properties and nutrients of banana during ripening period. The green banana were harvested and ripened by using ethylene gas for 1000 ppm and storing at low temperature (12-18℃) variably for nine days during ripening. The changes of nutrients including proximate c

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Chang, Hui-Chu, and 張慧竹. "Improvement of Quality after ripening and Control of Crown Rot of Banana." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/21544806898142935894.

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碩士<br>國立中興大學<br>園藝學系所<br>98<br>‘Cavendish’（‘Giant Cavendish’）, the major variety for exporting, cordially welcomed to domestic and oversea consumers, because of its superb shape and wonderful flavor. For the past years, banana fruits exported to Japan decreasingly. The investigation into Japanese market, the chief vendee, revealed that not only the unstable quality of banana fruits grown in Taiwan, but also there were more defectives produced during shipping process than in other countries. In order to supply the export market steadily with fine-quality commodities, we needs a week more for th

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"The effects of aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP) on banana ripening." Thesis, 2010. http://hdl.handle.net/10210/3265.

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M.Sc.<br>Bananas are climacteric fruit which are characterised by a low rate of ethylene production and respiration during the pre-climacteric phase, followed by a sudden burst in ethylene production and respiration during ripening. Ethylene is a gaseous plant hormone that accelerates the ripening of climacteric fruit. In order to extend the shelf life of bananas the action or synthesis of ethylene must be inhibited or delayed. Examples of such inhibitors are 1- methylcyclopropene (1-MCP) an inhibitor of ethylene action, and aminoethoxyvinylglycine (AVG), an inhibitor of ethylene synthesis. Th

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Hsieh, Hsin-Wen, and 謝欣彣. "Gas Permeability of Chitosan Coating and Its Effect on Ripening of Banana Fruit." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/64237409896643362559.

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碩士<br>國立臺灣大學<br>園藝學研究所<br>92<br>The object of this study was to investigate the potential of chitosan as an edible coating material with modified atmosphere effect for fresh fruit. The characteristics for the formation of chitosan film were studied and the gas permeability of chitosan film was measured. Then the effects of chitosan coating on the ripening behavior of banana were studied. The formation of chitosan film was affected by several factors, including addition of emulsifier, type of solvent and the pH value. Adding 0.01% Tween 80 to the solvent enabled the chitosan solution to sprea

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Lee, Tzuu-Fen, and 李祖芬. "Cloning and Analysis of the Ripening-related Genes Encoding Protein Kinase in Banana." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/26601213171978414721.

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碩士<br>國立臺灣大學<br>園藝學系研究所<br>85<br>Reversible protein phosphorylation mechanism is thought to play a key role in diverse biological signal transduction systems in animal, yeast, and plant. To identify protein kinases which functions during fruit ripening, we have isola ted several cDNA clones from Musa spp. using PCR and degenerate oligonucleotid es designed based on the conserved regions of the catalytic domain of protein kinases. One of the cDNA clones (pBPK3) was completely sequenced and character ized.

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Hsu, Yun-Ping, and 許芸萍. "Cloning and analysis of the ripening-related gene BPK10 encoding protein kinase in banana." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/65732749810754532640.

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碩士<br>國立臺灣大學<br>園藝學系研究所<br>86<br>Abstract Intercellular communication is fundamental to the growth and development of higher plants. A growing body of evidence suggests that responses to ma ny signals such as plant hormones and foreign and endogenous carbohydrat e elicitors are mediated by cell-surface receptors and may involve ki nase -mediated phosphorylation. Protein phosphorylation is now recogni zed as the major general mechanism by which intracellular events

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Xu, Yun-Ping, and 許芸萍. "Cloning and analysis of the ripening-related gene BPK10 encoding protein kinase in banana." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/04896248616016084823.

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Huang, Yue-Zheng, and 黃耀正. "Studies on the changes in compositions and physiochemical properties during maturation and ripening of banana." Thesis, 1986. http://ndltd.ncl.edu.tw/handle/86768027067625461348.

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Wang, Cheng Lung, and 王. 正. 隆. "Post-harvest Physiology and Packaging on Artificial Ripening and Quality of ‘Pei-Chiao’and ‘Formosana’ Banana (Giant Cavendish,AAA Group)Fruits." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/54500421198232298786.

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碩士<br>國立屏東科技大學<br>農園生產系所<br>97<br>The study was to investigate the fruit postharvest physiology, quality and the effect of hole number of perforated PE bag in carton on peel color during ripening of two Taiwan major banana cultivars, ‘Pei- Chiao’ (traditional commercial cultivar) and ‘Formosana’ (resisting banana fusarium wilt and high yield cultivar selected from ‘Pei- Chiao’ tissue culture plants) were packed by following perforated PE bag treatments: control (no PE bag), 48-hole PE bag, 64-hole PE bag, 80-hole PE bag, and 96-hole PE bag within cardboard carton. The PE bag thickness in this

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Huang, Yu-Xuan, and 黃鈺軒. "Effect of Leaf Removal at Shooting on Fruit Development and Postharvest Quality and Effect of the 1-MCP Treatment on Ripening and Quality of Banana Fruit." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/98457690078655726454.

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碩士<br>國立屏東科技大學<br>農園生產系所<br>100<br>The aim of this study was to investigate the effect of different ‘Bai-Pi-Chun-Chiao’ and ‘Hun- Long-Chiao’ banana leaf numbers on fruit growth and different leaf numbers of shooting, to confer that the effect of different banana leaf numbers on growth quantity, storage life, quality after harvest and control banana fruit procreation. By the way, study the effect of postharvest ripening banana treatments by 1-MCP application. Moreover, to find out the best treatments of period time, concentration and temperature of 1-MCP in banana fruit including the differenc

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