scholarly journals Metabolic Studies with Banana Fruit Slices I. Changes in the Incorporation of 14c Labelled Compounds in Response to Cutting

1971 ◽  
Vol 24 (1) ◽  
pp. 7 ◽  
Author(s):  
WB Mcglasson ◽  
JK Palmer M Vendrell ◽  
CJ Brady
Keyword(s):  
Aqueous Solutions ◽  
Banana Fruit ◽  
Metabolic Studies ◽  
Green Banana

Transverse slices of green banana fruit were vacuum-infiltrated with aqueous solutions of 14C-labelled metabolites and the non-metabolite a-methyl-D-glucoside immediately after cutting, and at 17 hr after cutting-i.e. near the peak of "induced" respiration.

scholarly journals Metabolic Studies with Banana Fruit Slices II. Effects of Inhibitors on Respiration, Ethylene Production, and Ripening

1971 ◽  
Vol 24 (4) ◽  
pp. 1103 ◽  
Author(s):  
WB Mcglasson ◽  
JK Palmer ◽  
M Vendrell ◽  
CJ Brady
Keyword(s):  
Protein Synthesis ◽  
Aqueous Solutions ◽  
Ethylene Production ◽  
Banana Fruit ◽  
Metabolic Studies ◽  
Potential Inhibitors ◽  
Green Banana

Transverse slices of green banana fruit were vacuum� infiltrated with aqueous solutions of 24 potential inhibitors of protein synthesis, respiration, or ethylene production. The effects of these compounds were examined in the absence or presence of 10 p.p.m. ethylene. Of the compounds which produced marked effects mono� fiuoroacetate, 4�hydroxy�2�oxoglutarate (HKG), KCN, and cycloheximide were examined in more detail.

Geographic expansion of banana Blood disease in Southeast Asia

Plant Disease ◽  
2021 ◽  
Author(s):  
Jane Denise Ray ◽  
Siti Subandiyah ◽  
Vivian A Rincon-Florez ◽  
Ady B Prakoso ◽  
Wayan I Mudita ◽  
...  
Keyword(s):  
Southeast Asia ◽  
Rapid Expansion ◽  
Single Infection ◽  
Banana Fruit ◽  
Long Distance ◽  
Banana Production ◽  
Blood Disease ◽  
Infection Source ◽  
Banana Variety ◽  
Green Banana

Blood disease in bananas caused by Ralstonia syzygii subsp. celebesensis is a bacterial wilt causing significant crop losses in Indonesia and Malaysia. Disease symptoms include wilting of the plant and red brown vascular staining, internal rot, and discoloration of green banana fruit. There is no known varietal resistance to this disease in the Musa genus, although variation in susceptibility has been observed, with the popular Indonesian cooking banana variety Kepok being highly susceptible. This study established the current geographic distribution of Blood disease in Indonesia and confirmed the pathogenicity of isolates by Koch's Postulates. The long-distance distribution of the disease followed an arbitrary pattern indicative of human-assisted movement of infected banana materials. In contrast, local or short distance spread radiated from a single infection source, indicative of dispersal by insects and possibly contaminated tools, water or soil. The rapid expansion of its geographical range makes Blood disease an emerging threat to banana production in Southeast Asia and beyond.

scholarly journals Reversion of Senescence: Effects of 2,4-Dichlorophenoxyacetic Acid and Indoleacetic Acid on Respiration, Ethylene Production, and Ripening of Banana Fruit Slices

1969 ◽  
Vol 22 (3) ◽  
pp. 601 ◽  
Author(s):  
M Vendrell
Keyword(s):  
Aqueous Solutions ◽  
Ethylene Production ◽  
Indoleacetic Acid ◽  
Dichlorophenoxyacetic Acid ◽  
Banana Fruit ◽  
Unripe Fruit ◽  
2,4 Dichlorophenoxyacetic Acid

Slices cut from green, unripe fruit were treated by infiltration with aqueous solutions of 2,4�dichlorophenoxyacetic acid (2,4�D) and indoleacetic acid (lAA). 2,4.D delayed but increased the size of those peaks in respiration and ethylene production which are induced by cutting; ripening was also delayed. These effects were proportional to concentrations of 2,4.D in the range 1O-LlO-3M. Higher concentrations caused injury.

scholarly journals Ethylene Production by Slices of Green Banana Fruit and Potato Tuber Tissue During The Development of Induced Respiration

1969 ◽  
Vol 22 (2) ◽  
pp. 489 ◽  
Author(s):  
WB Mcglasson
Keyword(s):  
Ethylene Production ◽  
Plant Tissues ◽  
Underground Storage ◽  
Banana Fruit ◽  
Physiological Changes ◽  
Tissue Slices ◽  
Tuber Tissue ◽  
Plant Parts ◽  
Storage Organs ◽  
Green Banana

It is well known that injury and infection by disease organisms may stimulate ethylene production by plant tissues (Williamson 1950; Burg 1962; McGlasson and Pratt 1964). The increased ethylene production which results from injury in fruit tissues may hasten the onset of a respiratory climacteric. This response, which has been observed in slices cut from three-quarter-grown cantaloupe fruit, may herald the commencement of physiological changes leading to natural ripening (McGlasson and Pratt 1964). However, in underground storage tissues, stimulated ethylene production may be concerned with the mechanisms of wound healing (Stahmann, Clare, and Woodbury 1966; Imaseki, Uchiyama, and Uritani 1968). The phenomenon of induced respiration in tissue slices of bulky underground storage organs has been known for many years (Laties 1967) and more recently it has been found to occur in sections or slices of other plant parts (ap Rees 1966). Palmer and McGlasson (1969) observed a similar rise in slices of green banana fruit which they considered to be a form of "induced" respiration.

scholarly journals Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2312 ◽  
Author(s):  
Zheng Li ◽  
Ke Guo ◽  
Lingshang Lin ◽  
Wei He ◽  
Long Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Starch Content ◽  
Banana Fruit ◽  
Gelatinization Temperature ◽  
Relative Crystallinity ◽  
Apparent Amylose Content ◽  
Gelatinized Starch ◽  
Green Banana

Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.

scholarly journals Respiration and Ripening of Banana Fruit Slices

1969 ◽  
Vol 22 (1) ◽  
pp. 87 ◽  
Author(s):  
JK Palmer ◽  
WB Mcglasson
Keyword(s):  
Fruit Ripening ◽  
Respiratory Quotient ◽  
Tissue Level ◽  
Model System ◽  
Broad Peak ◽  
Suitable Model ◽  
Banana Fruit ◽  
Colour Changes ◽  
Green Banana ◽  
Sugar Conversion

Transverse slices of green banana fruit (2-6 mm thick) exhibit after cutting an initial burst of respiration which largely subsides within 2 hr, and a broad peak of "induced" respiration at 15-20 hr. Respiration subsequently declines and within 4 days stabilizes at a rate two to three and a half times that of matched, intact fruits. Ripening of the slices occurs naturally within 4 weeks after cutting; it may also be induced at any time by treating with ethylene. In all attributes studied (sensitivity to ethylene, respiratory climacteric, respiratory quotient, peel colour changes, starch to sugar conversion, softening, and aroma development), the slices are comparable to whole fruit. Inhibitors or metabolites may be introduced into the slices by vacuum infiltration. The slices provide a suitable model system for studying the biochemistry of fruit ripening at the tissue level.

scholarly journals Relationship Between Internal Distribution of Exogenous Auxins and Accelerated Ripening of Banana Fruit

1970 ◽  
Vol 23 (5) ◽  
pp. 1133 ◽  
Author(s):  
M Vendrell
Keyword(s):  
Aqueous Solutions ◽  
Ethylene Production ◽  
Indoleacetic Acid ◽  
Dichlorophenoxyacetic Acid ◽  
Banana Fruit ◽  
Control Fruit ◽  
Accelerated Ripening ◽  
Internal Distribution ◽  
2,4 Dichlorophenoxyacetic Acid

Bananas were dipped in aqueous solutions of 2,4-dichlorophenoxyacetic acid (2,4-D) or indoleacetic acid (IAA) at concentrations ranging from 10-5 to 10-2M. Auxin, in proportion to its concentration, stimulated ethylene production; 10-2M and 1O-3M IAA and all 2,4-D concentrations advanced ripening relative to control fruit. 2,4-D at concentrations of 10-2M, 10-3M, and sometimes 10-4M stimulated the respiratory climacteric immediately after treatment, but ripening of the peel was delayed compared to the pulp.

Putrescine accumulation in wounded green banana fruit

1996 ◽  
Vol 42 (2) ◽  
pp. 331-334 ◽  
Author(s):  
Koh-Ichi Yoza ◽  
Yuko Takeda ◽  
Keizo Sekiya ◽  
Yoichi Nogata ◽  
Hideaki Ohta
Keyword(s):  
Banana Fruit ◽  
Green Banana

scholarly journals Determination of Potassium Levels in Bananas Using an Optical Sensor with a Flat and Concave Mirror Plane

2021 ◽  
Vol 7 (3) ◽  
pp. 293
Author(s):  
Mohammad Budiyanto ◽  
Muhamad Arif Mahdiannur ◽  
Wahyu Budi Sabtiawan ◽  
Tutut Nurita ◽  
Elok Sudibyo
Keyword(s):  
Optical Sensor ◽  
The Body ◽  
Potassium Content ◽  
Mirror Reflection ◽  
Mirror Plane ◽  
Banana Fruit ◽  
Plane Mirror ◽  
Concave Mirror ◽  
Green Banana ◽  
Reflection Plane

Potassium is a nutrient that plays a role in maintaining the function of the muscles and nerves that control the heart and is needed for body stability. The potassium content in the body can be obtained from foods such as bananas. The development of instruments and methods that are developed to obtain a more accurate measurement of potassium concentration requires an instrument that has high linearity and sensitivity. The instrument is in the form of an optical sensor system equipped with the use of optical fibers to guide the waveform to maintain its intensity stability. In this study, an experimental method was conducted with a sample of a standard solution with potassium as the solute and pure water as the solvent. Then continue to measurements on samples of banana milk and green banana fruit extracts. The results of the analysis of the measurement data using an optical sensor with a concave mirror reflection plane obtained a sensitivity of 0.36 mV/ppm and a linearity of 82.56%. In the plane of the flat mirror reflection, obtained an optical sensor with a plane mirror reflection plane shows a sensitivity of 0.12 mV/ppm and a linearity of 97.6%. The highest and most accurate linearity value is found in the plane mirror plane results. The next stage is the result of the maximum output voltage read on the optical detector through an optical sensor with a sample of extracts of milk banana and green banana. The results of data analysis on the linear equation with the highest linearity obtained the potassium content in milk bananas of 391.54 ppm and the green banana extract solution obtained 307.91 ppm, so it can be concluded that the potassium content in milk bananas is higher than green bananas with a linearity of more than 97%.

Sign in / Sign up

Export Citation Format

Share Document