scholarly journals CRISPR/Cas9‐mediated Genome Editing of MaACO1 (aminocyclopropane‐1‐carboxylate oxidase1) Promotes the Shelf Life of Banana Fruit

2020 ◽  
Author(s):  
Chunhua Hu ◽  
Ou Sheng ◽  
Guiming Deng ◽  
Weidi He ◽  
Tao Dong ◽  
...  
Keyword(s):  
Shelf Life ◽  
Genome Editing ◽  
Banana Fruit

scholarly journals Biodegradable Poly(Butylene Adipate-Co-Terephthalate) and Thermoplastic Starch-Blended TiO2 Nanocomposite Blown Films as Functional Active Packaging of Fresh Fruit

Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4192
Author(s):  
Danaya Phothisarattana ◽  
Phanwipa Wongphan ◽  
Khwanchat Promhuad ◽  
Juthathip Promsorn ◽  
Nathdanai Harnkarnsujarit
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Tio2 Nanoparticles ◽  
Fresh Produce ◽  
Active Packaging ◽  
Mechanical Relaxation ◽  
Banana Fruit ◽  
Scavenging Activity ◽  
Homogeneous Dispersion ◽  
Biodegradable Poly

Biodegradable polymers can be used for eco-friendly, functional, active packaging to preserve food quality. Incorporation of titanium dioxide (TiO2) nanoparticles into polymer packaging enhances ethylene-scavenging activity and extends the shelf-life of fresh produce. In this study, TiO2 nanoparticles were incorporated into biodegradable poly(butylene adipate-co-terephthalate) (PBAT)- and thermoplastic cassava starch (TPS)-blended films to produce nanocomposite packaging via blown-film extrusion. The effects of TiO2 on morphology, packaging properties, and applications as functional packaging for fresh produce were investigated. Increased TiO2 in the film packaging increased amorphous starch content and hydrogen bonding by interacting with the TPS phase of the polymer blend, with negligible chemical interaction with the PBAT component and identical mechanical relaxation in the PBAT phase. Surface topography indicated void space due to non-homogeneous dispersion causing increased oxygen and carbon dioxide permeability. Homogeneous dispersion of fine TiO2 nanoparticles increased mechanical strength and reduced oxygen, carbon dioxide, and water vapor permeability. Films containing TiO2 also showed efficient oxygen-scavenging activity that removed residual oxygen from the package headspace dependent on the levels and morphology of nanoparticles in the film matrices. Banana fruit packaged in films containing TiO2 recorded slower darkening color change and enhanced shelf-life with increasing TiO2 content.

scholarly journals A Postharvest Dip Treatment with Lysophosphatidylethanolamine, a Natural Phospholipid, May Retard Senescence and Improve the Shelf Life of Banana Fruit

HortScience ◽  
2015 ◽  
Vol 50 (7) ◽  
pp. 1035-1040 ◽  
Author(s):  
Zienab F.R. Ahmed ◽  
Jiwan P. Palta
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Membrane Integrity ◽  
Ion Leakage ◽  
Banana Fruit ◽  
Fruit Peel ◽  
Pulp Tissue ◽  
Postharvest Application ◽  
Fruit Shelf Life ◽  
And Control

Banana is one of the most consumed tropical fruits around the world. It is marketed nearly all year-around and has a relatively short shelf life. Fruits are harvested mature green and treated with ethylene to stimulate ripening before distribution and sale. The fruits generally ripen within 4–5 days after ethylene treatment and sold primarily at yellow stage of ripening. After turning yellow the fruit becomes unsuitable for marketing in 1–3 days. Thus 1–2 days of improvement in the fruit shelf life could enhance the market value of banana. Previous studies conducted in our laboratory have demonstrated that both pre- and postharvest application of lysophosphatidylethanolamine (LPE) can retard aging and improve shelf life of various fruits. The objective of this study was to investigate the possibility of improving shelf life of banana fruit by a postharvest dip in LPE. For this purpose, whole fruits obtained from the market at ripeness stage of 2.5 (about 75% green) were dipped in solution of 500 ppm LPE for 30 minutes and observed for a period of five days at room temperature. Each treatment was applied to 50 uniform fruits. From each hand bought, an equal number of fruits were separated for LPE and control treatments to reduce the variability. Five days after dip treatment, the fruit treated with LPE were firmer and thicker as compared with the control. Starch breakdown was also delayed in the LPE-treated fruits. LPE treatment slowed the development of brown spots on the peel tissue. Both peel and pulp tissue of LPE-treated fruits had lower ion leakage compared with the control. Fruit peel slices treated with LPE for 3 hours also showed a decrease in ion leakage and respiration rate at 24 hours after treatment. Results of the present study indicate that a postharvest dip treatment with LPE may improve shelf life of banana fruit by 1–2 days. These results suggest that LPE may improve shelf life by maintaining membrane integrity, reducing respiration, and slowing the breakdown of starch and cell walls during ripening and senescence of banana fruit tissue.

scholarly journals Ripening Regulation and Post-harvest Improvement of Banana Cv. Malbhog by Treating with Ethephon

2021 ◽  
Vol 8 (2) ◽  
pp. 262-266
Author(s):  
Umesh Timilsina ◽  
Arjun Kumar Shrestha ◽  
Arbind Srivastava ◽  
Anuja Rijal
Keyword(s):  
Shelf Life ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Banana Fruit ◽  
Post Harvest ◽  
Randomized Design ◽  
Long Duration ◽  
Room Condition ◽  
Life Improvement ◽  
Solids Content

A study entitled “Ripening regulation and post-harvest life improvement of banana Cv. Malbhog using ethephon” was under taken to assess the effect of ethephon on banana fruit ripening and quality parameters after harvest under ordinary room condition. The experiment was conducted at Central laboratory of Post-Harvest Horticulture of Agriculture and Forestry University, Rampur, Chitwan, Nepal in 2016. The experiment was laid out in Completely Randomized Design (CRD) in which the experiment comprised of five treatments; control(no use of ethephon), ethephon @ 250 ppm, ethephon @ 500 ppm, ethephon @ 750 ppm and ethephon @ 1000 ppm replicated four times. On the final day of storage, the maximum physiological loss in weight was observed with ethephon @ 1000 ppm (24.52 %) and the colour score (7.75). Similarly the highest Total Soluble Solids content (19.32ºBrix) was observed with ethephon @ 1000 ppm and the maximum shelf life was found with control (14 days). From the experiment, the use of ethephon @ 1000 ppm and ethephon @ 750 ppm was found more effective regarding banana ripening and other various post harvest parameters and in case, if the bananas are to be stored for long duration, the control treatement is recommended to the farmers because it increases the shelf life.

scholarly journals Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Fenny Martha Dwivany ◽  
Ayesha Nilam Aprilyandi ◽  
Veinardi Suendo ◽  
Nisrina Sukriandi
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Edible Coating ◽  
Banana Peel ◽  
Cool Temperature ◽  
Banana Fruit ◽  
Coating Application ◽  
Climacteric Fruit ◽  
Cavendish Banana ◽  
Different Temperatures

Banana is very important for both food and economic securities in many tropical and subtropical countries, because of its nutritional values. However, banana fruit is a climacteric fruit which has short shelf life, so an alternative method to delay its ripening is needed. Our group has used carrageenan as an edible coating to delay banana fruit ripening. In this study, the effect of different concentrations of carrageenan and storage temperatures on Cavendish banana shelf life and fruit quality was evaluated. The fruits were treated with 0.5%, 1.0%, and 1.5% carrageenan and stored at two different temperatures, 26°C and 20°C. Carrageenan functional groups in banana peel samples as well as changes in surface structure of banana peel, color, weight loss, pulp to peel ratio, total soluble solid, and levels of MaACS1 and MaACO1 gene expression were analyzed. Result showed that the optimum condition to extend shelf life and maintain fruit quality was by treating the banana fruits with 1.5% carrageenan and storing them at a cool temperature (20°C). In addition, the result obtained from this study suggested that carrageenan can be used as edible coating to extend the shelf life of banana fruits (Musa acuminata AAA group).

Sign in / Sign up

Export Citation Format

Share Document