ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Responses of 'Senorita' and 'Cavendish' bananas to postharvest ethanol treatment.

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

ASEAN Food Journal Year: 1993 Vol: 8 Issue: 2 Pages: 77-80 Ref: 15 ref.

1993

บทคัดย่อ

Green Cavendish and Senorita bananas imported into Japan from the Philippines, were sprayed with approx. 5 ml ethanol/kg fruit either once (after 24 h of treatment with ethylene at 1 ml/litre in a sealed jar) or twice (the 1st with, and the 2nd after ethylene treatment). Ethanol concentrations were 99 or 75% for Senorita and 99 or 60% for Cavendish. After treatment, bananas were packed in perforated polyethylene bags and ripened at 20 deg C. Peel colour change during ripening was slower in Senorita than in Cavendish. In both cultivars, ethanol treatment slowed ripening, delayed senescent spotting (by up to 4 to 2 days in Senorita and Cavendish, respectively) and extended shelf life, compared with controls. Ethanol-treated fruits had higher sugar contents than control fruits of similar peel colour. Dual ethanol treatments reduced tannin contents (and therefore astringency) compared with controls, more so in Senorita, which had 5 times more tannin at the green stage than Cavendish. In Cavendish, d

ual treatment with 99% (but not 75%) ethanol caused peel injury (brown/black patches) and failure to ripen fully. Dual treatment effects were generally more pronounced than those of single treatments, probably because the first of the 2 treatments took place in the sealed jars.