Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’
Banana ( Musa sp var ‘Robusta’) fruits harvested at 75–80% maturity were dip treated with different concentrations of ethrel (250–1,000 ppm) solution for 5 min. Ethrel at 500 ppm induced uniform ripening without impairing taste and flavour of banana. Untreated control banana fruits remained shrivele...
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| Veröffentlicht in: | Journal of food science and technology 2011-12, Vol.48 (6), p.730-734 |
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| container_title | Journal of food science and technology |
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| creator | Kulkarni, Shyamrao Gururao Kudachikar, V. B. Keshava Prakash, M. N. |
| description | Banana (
Musa
sp var ‘Robusta’) fruits harvested at 75–80% maturity were dip treated with different concentrations of ethrel (250–1,000 ppm) solution for 5 min. Ethrel at 500 ppm induced uniform ripening without impairing taste and flavour of banana. Untreated control banana fruits remained shriveled, green and failed to ripen evenly even after 8 days of storage. Fruits treated with 500 ppm of ethrel ripened well in 6 days at 20 ± 1 °C. Changes in total soluble solids, acidity, total sugars and total carotenoids showed increasing trends up to 6 days during ripening whereas fruit shear force values, pulp pH and total chlorophyll in peel showed decreasing trends. Sensory quality of ethrel treated banana fruits (fully ripe) were excellent with respect to external colour, taste, flavour and overall quality. |
| doi_str_mv | 10.1007/s13197-010-0133-y |
| format | Article |
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Musa
sp var ‘Robusta’) fruits harvested at 75–80% maturity were dip treated with different concentrations of ethrel (250–1,000 ppm) solution for 5 min. Ethrel at 500 ppm induced uniform ripening without impairing taste and flavour of banana. Untreated control banana fruits remained shriveled, green and failed to ripen evenly even after 8 days of storage. Fruits treated with 500 ppm of ethrel ripened well in 6 days at 20 ± 1 °C. Changes in total soluble solids, acidity, total sugars and total carotenoids showed increasing trends up to 6 days during ripening whereas fruit shear force values, pulp pH and total chlorophyll in peel showed decreasing trends. Sensory quality of ethrel treated banana fruits (fully ripe) were excellent with respect to external colour, taste, flavour and overall quality.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-010-0133-y</identifier><identifier>PMID: 23572812</identifier><language>eng</language><publisher>India: Springer-Verlag</publisher><subject>Acidity ; Bananas ; Carbon monoxide ; Carotenoids ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chlorophyll ; Color ; Food ; Food Science ; Fruits ; Gases ; Nutrition ; Original ; Original Article ; Physiology ; Respiration ; Studies ; Taste ; Trends</subject><ispartof>Journal of food science and technology, 2011-12, Vol.48 (6), p.730-734</ispartof><rights>Association of Food Scientists & Technologists (India) 2010</rights><rights>Association of Food Scientists & Technologists (India) 2011</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c469t-e65ccf307d5baa59a9a48389003d984b90dbf73cbb83dedeea0d7779767832803</citedby><cites>FETCH-LOGICAL-c469t-e65ccf307d5baa59a9a48389003d984b90dbf73cbb83dedeea0d7779767832803</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551045/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551045/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23572812$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kulkarni, Shyamrao Gururao</creatorcontrib><creatorcontrib>Kudachikar, V. B.</creatorcontrib><creatorcontrib>Keshava Prakash, M. N.</creatorcontrib><title>Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Banana (
Musa
sp var ‘Robusta’) fruits harvested at 75–80% maturity were dip treated with different concentrations of ethrel (250–1,000 ppm) solution for 5 min. Ethrel at 500 ppm induced uniform ripening without impairing taste and flavour of banana. Untreated control banana fruits remained shriveled, green and failed to ripen evenly even after 8 days of storage. Fruits treated with 500 ppm of ethrel ripened well in 6 days at 20 ± 1 °C. Changes in total soluble solids, acidity, total sugars and total carotenoids showed increasing trends up to 6 days during ripening whereas fruit shear force values, pulp pH and total chlorophyll in peel showed decreasing trends. Sensory quality of ethrel treated banana fruits (fully ripe) were excellent with respect to external colour, taste, flavour and overall quality.</description><subject>Acidity</subject><subject>Bananas</subject><subject>Carbon monoxide</subject><subject>Carotenoids</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chlorophyll</subject><subject>Color</subject><subject>Food</subject><subject>Food Science</subject><subject>Fruits</subject><subject>Gases</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Physiology</subject><subject>Respiration</subject><subject>Studies</subject><subject>Taste</subject><subject>Trends</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp1Uc1qHSEYldLShNs8QDdBukoXk_ozjroplNCmgZRCk67FUeeOYa5OdCYwuzxG83p5knq5adIUqsgnnvMdz8cB4C1Gxxgh_iFjiiWvEEblUFotL8A-kpxVokbkZbkjQiqMGdsDBzlfobIo4YKg12CPUMaJwGQf9BfTbL3LMAY49kv2Jlamdxtv9ABNr8O6YHZOPqyhTpPvvPEFSX50YfsWO9jqUDY8-jZnDfP4Ht7o5N20wPvbXz9iO-dJ39_evQGvOj1kd_BQV-Dnl8-XJ1-r8--nZyefzitTN3KqXMOM6SjilrVaM6mlrgUVspi3UtStRLbtODVtK6h11jmNLOdc8oYLSgSiK_BxpzvO7cZZ48KU9KDG5Dc6LSpqr54jwfdqHW8UZQyjmhWBoweBFK9nlye18dm4YdDBxTkrTEmDa0xqXKjv_qFexTmFMp4Skgre1MX7CuAdyaSYc3LdoxeM1DZJtUtSlSTVNkm1lJ7Dv4d47PiTWyGQHSGP22hcevr5_6q_AZg2rJU</recordid><startdate>20111201</startdate><enddate>20111201</enddate><creator>Kulkarni, Shyamrao Gururao</creator><creator>Kudachikar, V. 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Musa
sp var ‘Robusta’) fruits harvested at 75–80% maturity were dip treated with different concentrations of ethrel (250–1,000 ppm) solution for 5 min. Ethrel at 500 ppm induced uniform ripening without impairing taste and flavour of banana. Untreated control banana fruits remained shriveled, green and failed to ripen evenly even after 8 days of storage. Fruits treated with 500 ppm of ethrel ripened well in 6 days at 20 ± 1 °C. Changes in total soluble solids, acidity, total sugars and total carotenoids showed increasing trends up to 6 days during ripening whereas fruit shear force values, pulp pH and total chlorophyll in peel showed decreasing trends. Sensory quality of ethrel treated banana fruits (fully ripe) were excellent with respect to external colour, taste, flavour and overall quality.</abstract><cop>India</cop><pub>Springer-Verlag</pub><pmid>23572812</pmid><doi>10.1007/s13197-010-0133-y</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| source | SpringerLink Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central |
| subjects | Acidity Bananas Carbon monoxide Carotenoids Chemistry Chemistry and Materials Science Chemistry/Food Science Chlorophyll Color Food Food Science Fruits Gases Nutrition Original Original Article Physiology Respiration Studies Taste Trends |
| title | Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’ |
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