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Removal of astringency in 'Amas' banana (Musa AA group) with postharvest ethanol treatment.

Esguerra, E. B.; Kawada, K.; Kitagawa, H.;

Acta Horticulturae Year: 1992 Issue: No. 321 Pages: 811-820 Ref: 13 ref.

1992

บทคัดย่อ

Removal of astringency in 'Amas' banana (Musa AA group) with postharvest ethanol treatment.

Amas (Musa AA group) is a Philippine banana cultivar which is harvested green and exported to Japan in small quantities, where it is commercially ripened together with cv. Cavendish (AAA group). The fruits tend to retain their astringency even when ripe and this greatly affects their acceptability to consumers. Varying concentrations of ethanol (25-75%) either alone or with ethylene (1000 p.p.m.) were applied to preclimacteric fruits to determine their effect on removal of astringency and other physiological characters. Ethanol with or without ethylene rapidly reduced the total phenolic content compared with untreated controls or fruits treated with ethylene alone. Respiration rate and ethylene production were lower for ethanol-treated fruits than in controls or ethylene treatments and this was reflected in a delay in ripening. The respiration rate and ethylene production with ethanol + ethylene were the same as those for ethylene alone and attainment of table-ripeness for these 2 treatments also coincided. No off-aromas, off-flavours or phytotoxic effects were observed even at the highest concentrations.