scholarly journals A Ripening Index for Banana Fruit Based on Starch Content

1993 ◽  
Vol 3 (3) ◽  
pp. 338-339 ◽  
Author(s):  
Sylvia M. Blankenship ◽  
Donna D. Ellsworth ◽  
Ronald L. Powell
Keyword(s):  
Starch Content ◽  
Staining Technique ◽  
Soluble Solids ◽  
Poor Correlation ◽  
Banana Fruit ◽  
Iodine Solution ◽  
Easy Method ◽  
Peel Color ◽  
Ripening Index ◽  
Solids Content

A starch staining technique using pictures to rate starch disappearance has been developed to determine banana pulp maturity. The disappearance of starch from the pulp shows linear correlation with peel color (r2 = 0.76) and soluble solids content (r2 = 0.81). Pulp pH shows a poor correlation with starch disappearance (r2 = 0.38). Staining banana pulp starch with an iodine solution is a quick and easy method for estimation of pulp maturity.

scholarly journals The Effect of Ethylene during Controlled-atmosphere Storage of Bananas

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 638a-638 ◽  
Author(s):  
Sylvia M. Blankenship
Keyword(s):  
Carbon Dioxide ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Banana Fruit ◽  
Controlled Atmosphere ◽  
Soluble Solids Content ◽  
Visual Appearance ◽  
Peel Color ◽  
Solids Content ◽  
Fruit Respiration

Banana fruit respiration rates and quality parameters such as peel color, pulp pH and soluble solids content were examined at 14°C under a number of controlled atmosphere (CA) environments. CA conditions were 1%, 2%, 4%, or 8% oxygen with or without 5% carbon dioxide. Each treatment combination was also done with or without 50 μL·L–1 ethylene added to the atmospheres. Green banana fruit were either gassed with ethylene (triggered) or ungassed. One percent oxygen was too low to consistently give undamaged bananas. The addition of 5% carbon dioxide to the controlled atmosphere increased fruit respiration rate whereas air plus 5% carbon dioxide showed decreased respiration when compared to air control fruits. Green, triggered fruit partially ripened under the CA conditions. Pulp pH and soluble solids content changed in a normal ripening pattern, however peel color was poor. Addition of ethylene to the atmospheres advanced fruit ripening somewhat in all fruit. When green, ungassed bananas were placed under CA, the presence of ethylene in the atmosphere did not cause the bananas to turn yellow, although some changes in pH and soluble solids were detectable. In triggered fruit the presence of ethylene in the storage advanced ripening with higher oxygen concentrations promoting faster ripening. Bananas that have ripened under CA conditions are not as high quality as those ripened in air in terms of visual appearance.

Influence of Storage Period on the Postharvest Characteristics of Five Mango (Mangifera indica L.) Cultivars

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 457d-457
Author(s):  
Judith Zambrano ◽  
Willian Materano ◽  
Sagrario Briceño
Keyword(s):  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Starch Content ◽  
Mangifera Indica ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Peel Color ◽  
Solids Content

Five mangos cultivars (Mangifera indica L., `Palmer', `Keitt', `Spring Field', `Kent', and `Anderson') were harvested at the preclimacteric stage. Fruits were selected for study that were uniform and free of visual defects and stored for 18 days at 10 °C, 90% to 95 % RH. Fruits were evaluated every 3 days for pulp and peel color, total soluble solids, titratable acidity, ascorbic acid content, and total and reducing sugars. Pulp and peel color parameters (lightness, hue, and chroma) were significantly different among cultivars. The soluble solids content, ascorbic acid, and starch content changed significantly during storage and were significantly different among cultivars. Total and reducing sugars content did not change significantly after 10 days of storage. Results of this study indicated that these five mango cultivars have good storage potential.

A Squid-Detected NMR Relaxation Study of Banana Fruit Ripening

2021 ◽  
Vol 37 (2) ◽  
pp. 219-231
Author(s):  
Jean Frederic Isingizwe Nturambirwe ◽  
Willem Jacobus Perold ◽  
Umezuruike Linus Opara
Keyword(s):  
Relaxation Time ◽  
Relaxation Times ◽  
Nmr Relaxation ◽  
Soluble Solids ◽  
Banana Fruit ◽  
Laplace Inversion ◽  
Ripening Process ◽  
Low Field ◽  
Peel Color ◽  
Highly Correlated

HighlightsMeasurements of relaxation times in intact banana at micro-Tesla field was achieved.Bulk spin-spin relaxation time highly correlated with best descriptors of banana ripening.A basis for quasi-continuous distribution of spin-spin relaxation in banana was given.Abstract. Achieving fast, low-cost, and non-destructive internal quality testing techniques in the horticultural industry is a challenge. Developing techniques such as ultra-low field nuclear magnetic resonance (NMR) is a promising solution. Banana is a fast ripening fruit, which undergoes many changes in quality characteristics during ripening, and was chosen as a fit choice for extensive fruit quality study by NMR. A commercial NMR system using a superconducting quantum interference device (SQUID) as a sensor and operating at 100µT was used to measure changes that occurred in banana fruit during ripening. The longitudinal and transverse relaxation times (T1 and T2, respectively), were measured on fruit samples progressively drawn from a larger batch under storage. Physico-chemical attributes such as total soluble solids (TSS), titratable acidity (TA), pH, and color parameters were measured and used as reference measurements. Statistical analysis using cross-correlation, linear regression, analysis of variance (ANOVA), and principal components analysis (PCA) were performed to probe the relationships between various quality attributes. T1 showed high correlations with total soluble solids (R = 0.84), sugar:acid ratio (R = 0.84) and color parameters (R from 0.49 to 0.88). T2, on the other hand, was most highly correlated to pH (R = 0.76) but also had a statistically significant but negative correlation with Ri (-0.58 at p <0.05). PCA results separated the first day from the remaining days of the ripening process and the overall variation was mostly explained by color attributes (a* and h), T1, TSS, and TSS/TA. During seven days of ripening in storage, the trend of change in the peel color of banana was best described by L*, a*, h and total color difference (TCD). The index of ripening, Ri, defined based on the apparent change in peel color was highly correlated to TSS, TSS/TA, L*, a*, h, TCD, and T1. The strong similarity between the evolution of T1 and the most commonly approved characteristics of banana ripening suggest that T1 has great potential for characterizing the ripening process of banana. However, an investigation of the full metabolic profile of banana during ripening would provide an understanding of the link between NMR relaxation and ripening characteristics. A distribution of T1 relaxation time of intact banana fruit at the micro-Tesla field was successfully generated using Laplace inversion. A suitable framework of T1-domain based studies on banana ripening also applicable to other fruit was discussed; it would provide a comprehensive understanding of structural changes and water mobility that occur in ripening banana. The SQUID-detected ultra-low field NMR used here shows promise as a tool for probing the quality of intact banana fruit. Keywords: Banana quality, Laplace inversion, Relaxometry, SQUID-NMR.

scholarly journals Fruit Abscission and Fruit Quality of Apples Following Use of Dicamba to Control Preharvest Drop

1990 ◽  
Vol 115 (3) ◽  
pp. 390-394 ◽  
Author(s):  
Richard P. Marini ◽  
Ross E. Byers ◽  
Donald L. Sowers ◽  
Rodney W. Young
Keyword(s):  
Fruit Quality ◽  
Starch Content ◽  
Soluble Solids ◽  
Naphthaleneacetic Acid ◽  
Soluble Solids Content ◽  
Fruit Abscission ◽  
Fruit Drop ◽  
Solids Content ◽  
Methoxybenzoic Acid

Five apple (Malus domestica Borkh.) cultivars were treated with dicamba at concentrations of 0 to 200 mg·liter-1 during 3 years. Although the response varied with cultivar, dose, and year, dicamba always delayed fruit abscission. At similar concentrations, dicamba usually reduced fruit drop more than NAA, but less than fenoprop. Dicamba at 10 mg·liter-1 effectively delayed drop of `Delicious', whereas 20 to 30 mg·liter-1 was required for `Red Yorking', `Rome', `Winesap', and `Stayman'. Dicamba did not influence flesh firmness, soluble solids content, water core, or starch content at harvest or after storage. Chemical names used: naphthaleneacetic acid (NAA); 2-(2,4,5-trichlorophenoxy)propionic acid (fenoprop); 3,6dichloro-2-methoxybenzoic acid (dicamba).

scholarly journals Hot Water Treatment of Postharvest Mei Fruit to Delay Ripening

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 737-740 ◽  
Author(s):  
Zisheng Luo
Keyword(s):  
Water Treatment ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Fruit Softening ◽  
Hot Water Treatment ◽  
Chlorophyll Breakdown ◽  
Peel Color ◽  
Solids Content

Mei (Prunus mume `Daqinghe') fruit were immersed in 20 °C (control), 47 °C (HWT47), 50 °C (HWT50), or 53°C (HWT53) water for 3 min after harvest, then stored at 20 °C. Firmness, peel color, chlorophyll, chlorophyllase activity, soluble solids content (SSC), titratable acidity (TA), respiration, ethylene production, and pectinmethylesterase (PME) and polygalacturonase (PG) activity were monitored to determine the effects of hot water treatment in delaying fruit ripening. Control fruit displayed a typical climacteric pattern of respiration and ethylene production. Peak CO2 production and ethylene production were observed 6 days after harvest. Fruit softening was accompanied by decreases in hue angle, chlorophyll content, SSC, and TA and increases in chlorophyllase and PME and PG activity. Hot water treatment delayed the onset of the climacteric peaks of CO2 and ethylene production. The delays were associated with delays in fruit softening, consistent with lags in the rise of PME and PG activity; delays in yellowing and chlorophyll breakdown, consistent with lags in the rise of chlorophyllase activity; and delays in loss of SSC and TA. The shelf life of fruit increased by 6 days, or 60%, with HWT47, and by 8 days, or 80%, with HWT50 or HWT53.

Physicochemical Changes during Date Ripening Related to Ethylene Production

2001 ◽  
Vol 7 (1) ◽  
pp. 31-36 ◽  
Author(s):  
M. Serrano ◽  
M. T. Pretel ◽  
M. A. Botella ◽  
A. Amorós
Keyword(s):  
Ethylene Production ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Small Peak ◽  
Physicochemical Changes ◽  
Climacteric Fruit ◽  
Ripening Stages ◽  
Early Ripening ◽  
Ripening Index ◽  
Solids Content

Some physicochemical parameters related to ripening and their relationship with ethylene were studied in date fruits ( Phoenix dactyliferaL. type Negros). Dates were harvested and classified into sixteen ripening stages according to their color, ranging from yellow-greenish to dark brown. Fruit firmness decreased through the different ripening stages, while the ripening index, expressed as the relation between soluble solids and acidity, increased. The greatest loss of fruit firmness correlated with the greatest increases in both polygalacturonase and •-galactosidase activities. In early ripening stages, a small peak in ethylene production was detected, followed by a peak in respiration rate, suggesting that a date could be considered as a climacteric fruit, with the plant hormone ethylene being responsible for changes in color, fruit firmness, soluble solids content and acidity.

Regulation of 1-MCP-Treated Banana Fruit Quality by Exogenous Ethylene and Temperature

2004 ◽  
Vol 10 (1) ◽  
pp. 15-20 ◽  
Author(s):  
W. Jiang ◽  
M. Zhang ◽  
J. He ◽  
L. Zhou
Keyword(s):  
Starch Content ◽  
Soluble Sugar ◽  
Titratable Acidity ◽  
Peak Height ◽  
Soluble Solids ◽  
Banana Fruit ◽  
Total Soluble Sugar ◽  
Low Temperature Storage ◽  
Musa Sp ◽  
Temperature Storage

Ripe green banana (Musa sp., AAA group, cv. Zhonggang) fruits treated with 1-methylcyclopropene (1-MCP) significantly delayed the peaks of respiration rate and ethylene production but did not reduce the peak height. Mature banana fruits were also treated with 1-MCP for 24 h at 20 C and then exposed to 50 mL/L ethylene or stored at different temperatures to analyse the effects of external added ethylene. Reductions in firmness, titratable acidity (TA) and starch content (SC) of banana fruits were remarkably delayed by 1-MCP treatment. 1-MCP treatment also delayed the increase of total soluble sugar (TSS) and soluble pectin (SP) contents. Soluble solids (SS) content in the 1-MCP-treated fruit remained almost unchanged during the first 10 days of storage at 20 C. No significant differences in TA, TSS, SP and SS levels were observed between the fruit treated with 1-MCP alone and the fruit treated with 1-MCP plus ethylene. The 1-MCP effects on all the parameters related to banana ripening were enhanced by low temperature storage and reduced by high temperature storage.

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 Ripening Behavior and Quality of `Brazilian' Bananas following Hot Water Immersion to Disinfest Surface Insects

HortScience ◽  
2004 ◽  
Vol 39 (6) ◽  
pp. 1349-1353 ◽  
Author(s):  
Marisa M. Wall
Keyword(s):  
Exposure Time ◽  
Water Immersion ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Banana Fruit ◽  
Control Fruit ◽  
Solids Content ◽  
Water Treatments ◽  
Hot Water Immersion

The fruit quality and ripening response of `Brazilian' bananas (Musa sp., group AAB) were determined following hot water immersion treatments for surface disinfestation. Summer-harvested fruit were exposed to 47, 49, or 51 °C water for 10, 15 and 20 minutes and ripened at 20 °C. The summer experiment established the exposure time and temperature limits for fruit injury. Winter-harvested fruit were immersed in 48, 49, or 50 °C water for 5, 10 and 15 minutes, stored for 12 d at 14 °C, and ripened at 22 °C. The hot water exposure time had a greater effect than the water temperature on banana fruit ripening. Nontreated bananas ripened after 13 to 15 d, and ripening was delayed by 2 to 7 d when fruit were exposed for 15 or 20 minutes to hot water. Hot water treatments did not inhibit pulp softening, but peels tended to be firmer for bananas immersed in 49 to 51 °C water than control fruit. Heat-treated bananas were not different from control fruit in soluble solids content or titratable acidity, however the conversion of starch to sugars was reduced at higher temperatures and exposure times. Bananas exposed for 20 minutes to hot water had delayed respiratory peaks and ethylene production, especially at 51 °C. Mild peel injury was observed on fruit exposed to higher temperatures (49 to 51 °C) for longer durations (15 or 20 minutes).

scholarly journals The Progression of Ethylene Production and Respiration in the Tissues of Ripening `Fuji' Apple Fruit

HortScience ◽  
2000 ◽  
Vol 35 (7) ◽  
pp. 1300-1303 ◽  
Author(s):  
D.R. Rudell ◽  
D.S. Mattinson ◽  
J.K. Fellman ◽  
J.P. Mattheis
Keyword(s):  
Ethylene Production ◽  
Starch Content ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Ethylene Evolution ◽  
Ethylene Concentration ◽  
Respiration Rates ◽  
Fuji Apple ◽  
Solids Content ◽  
The One

`Fuji' apple (Malus ×domestica Borkh.) fruits were harvested periodically prior to and during fruit ripening. Ethylene evolution and respiration rates of skin, hypanthial, and carpellary tissue was determined in each fruit. Additionally, whole fruits were used for analyses of internal ethylene concentration, volatile evolution, starch content, flesh firmness, and soluble solids content. Ethylene production was greatest in the carpellary tissue at all sampling dates except the one occurring just before the rise in whole fruit internal ethylene concentration, when production in the skin and carpellary tissue was similar. Respiration was always highest in the skin, in which the climacteric rise was most drastic. Higher ethylene production in the carpellary tissue of pre- and postclimacteric fruit and higher respiration in the skin tissue, including a noticeable climacteric rise, is indicative of a ripening initiation signal originating and/or transduced through the carpels to the rest of the fruit.

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