Articles
Herbal based ripening stimulant accelerated the ripening of banana (Musa acuminata Embul)
Article number
1336_10
Pages
67 – 74
Language
English
Abstract
Efficacy of pellets developed from leaf powder mixture (LPM) of kappetiya (Croton aromaticus) and bilin (Averrhoa bilimbi) in stimulating ripening of banana (Musa acuminata Embul) was investigated.
The pellet was prepared using 0.75 g of bilin, 0.75 g of kappetiya (1:1) leaf powders and 1.5 g of grated beeswax.
Banana at commercial maturity (mature green, TSS 8.6±0.2,% TA 0.54±0.01%) was harvested and clustered to have 3-4 fingers per cluster.
Bananas were treated with 10 (T1), 20 (T2) and 30 pellets (T3) for 48 h in corrugated fibre board boxes (CFB). As the fourth treatment (T4), bananas were placed in a ripening chamber and exposed to the smoke generated by burning of one pellet for 24 h.
As the control, one kg of banana clusters was kept in a CFB box for 48 h without treatment.
Physicochemical properties (peel colour, pulp firmness, TSS, TA, TSS/TA ratio, visual quality rating, disease development) and organoleptic attributes were evaluated at 2-day intervals for 6 days.
Emanations of LPM and its smoke were analysed by gas chromatography.
Ripening of bananas was significantly hastened when treated with the smoke generated by burning one pellet followed by banana kept with 30 pellets on the contrary to other two treatments (10 and 20 pellets) and the control.
Higher ranks for sensory attributes were obtained by bananas exposed to 30 pellets.
A significant concentration of ethylene (105.7 ppm) was present in the smoke obtained from burning of 1 pellet and no acetylene or carbon monoxide were found.
In conclusion, exposure of 1 kg of Embul banana to 30 pellets of the developed LPM accelerated ripening with optimum sensory attributes compared to the control and other three treatments examined.
The pellet was prepared using 0.75 g of bilin, 0.75 g of kappetiya (1:1) leaf powders and 1.5 g of grated beeswax.
Banana at commercial maturity (mature green, TSS 8.6±0.2,% TA 0.54±0.01%) was harvested and clustered to have 3-4 fingers per cluster.
Bananas were treated with 10 (T1), 20 (T2) and 30 pellets (T3) for 48 h in corrugated fibre board boxes (CFB). As the fourth treatment (T4), bananas were placed in a ripening chamber and exposed to the smoke generated by burning of one pellet for 24 h.
As the control, one kg of banana clusters was kept in a CFB box for 48 h without treatment.
Physicochemical properties (peel colour, pulp firmness, TSS, TA, TSS/TA ratio, visual quality rating, disease development) and organoleptic attributes were evaluated at 2-day intervals for 6 days.
Emanations of LPM and its smoke were analysed by gas chromatography.
Ripening of bananas was significantly hastened when treated with the smoke generated by burning one pellet followed by banana kept with 30 pellets on the contrary to other two treatments (10 and 20 pellets) and the control.
Higher ranks for sensory attributes were obtained by bananas exposed to 30 pellets.
A significant concentration of ethylene (105.7 ppm) was present in the smoke obtained from burning of 1 pellet and no acetylene or carbon monoxide were found.
In conclusion, exposure of 1 kg of Embul banana to 30 pellets of the developed LPM accelerated ripening with optimum sensory attributes compared to the control and other three treatments examined.
Authors
H.M.N.S. Herath, W.A.H. Champa, O.D.A.N. Perera, R.G.S. Wijesekara
Keywords
Averrhoa bilimbi, Croton aromaticus, ethylene, ripening
Online Articles (53)