Articles
FORCED RIPENING OF BANANAS: EVALUATION OF THE AFTER TREATMENT TEMPERATURE
Article number
490_59
Pages
555 – 562
Language
Abstract
Temperature importance in relation to ripening of bananas was investigated.
Fruit used in our experiments originated form Central-America.
After exposure of green fruit to ethylene different fruit temperatures between 14 and 20°C were studied.
Fruit behaviour was evaluated by measuring ethylene and CO2 release, peel color, pulp firmness, percentage soluble solids and electrical impedance of the pulp.
Fruit used in our experiments originated form Central-America.
After exposure of green fruit to ethylene different fruit temperatures between 14 and 20°C were studied.
Fruit behaviour was evaluated by measuring ethylene and CO2 release, peel color, pulp firmness, percentage soluble solids and electrical impedance of the pulp.
Ethylene induction (forced ripening) resulted in fruit from which the ethylene release was very difficult to control by temperature.
Fruit respiration was very intense but still responding to temperature after en ethylene treatment.
Consumer parameters did change fast after ripening induction and where almost out of temperature control.
Electrical impedance followed the ‘classical’ ripening characteristics of the fruit.
The use of temperature control instead of ethylene treatment for ripening induction is proposed.
Publication
Authors
M.P. De Proft, P. Omoaka, A.M. Pekke
Keywords
Ethylene, shelf-life, electrical impedance, fruit characteristics
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