Articles
REMOVAL OF ASTRINGENCY IN ‘AMAS’ BANANA (MUSA AA GROUP) WITH POSTHARVEST ETHANOL TREATMENT
Article number
321_102
Pages
811 – 820
Language
Abstract
Ethanol at varying concentration (25–75%) was applied to preclimacteric ‘Amas’ (called "Señorita" in Japan) banana to determine its effects on the rate of astringency removal and on some physiological and physico-chemical changes during ripening at 20°C. Ethanol either used singly or in combination with ethylene greatly reduced the total phenolic content at the early stages of ripening compared with the non-treated control and the ethylene treatment.
When used as a single treatment, respiration rate and ethylene production of the ethanol-treated fruits were lower than that of the control and the ethylene-treated fruits with a concomittant retardation of ripening.
In combination with ethylene, respiration rate and ethylene production proceeded at almost the same rate as that of the ethylene-treated fruit and so was the attainment of the table ripe stage.
No off-odor nor off- flavor or any visual manifestation of phytotoxic effect was detected even at the highest concentration.
When used as a single treatment, respiration rate and ethylene production of the ethanol-treated fruits were lower than that of the control and the ethylene-treated fruits with a concomittant retardation of ripening.
In combination with ethylene, respiration rate and ethylene production proceeded at almost the same rate as that of the ethylene-treated fruit and so was the attainment of the table ripe stage.
No off-odor nor off- flavor or any visual manifestation of phytotoxic effect was detected even at the highest concentration.
Publication
Authors
E.B. Esguerra, K. Kawada, H. Kitagawa
Keywords
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