Comparison of pigments and some physicochemical properties of banana as affected by ethephon and acetylene induced ripening
作者： R.A.U.J. Marapana , S.D.T. Maduwanthi
DOI: 10.1016/J.BCAB.2021.101997
关键词: Titratable acid 、 Musa acuminata 、 Chemistry 、 Horticulture 、 Ethephon 、 Ripening 、 Pectin 、 Sugar 、 Flesh 、 Carotenoid
摘要: Abstract The study evaluates effects of selected two types induced ripening agents; ethephon and acetylene on biochemical parameters banana (Musa acuminata, AAB). Bananas at fully green stage were treated with 1000 ppm acetylene. A series including vitamin C, tannin, pectin pigments (chlorophylls carotenoids) analyzed. It is revealed that fruit firmness, total sugar C are greatly affected by treatments whereas causes nearly 50% loss eat ripe (Stage 6). Out the tested peel colour, pulp to ratio, moisture content in peel, titratable acidity (TA) % starch flesh not significantly (p > 0.05) treatments. Acetylene treatment caused low level flesh, high tannin 6. Treated contained levels chlorophyll a b carotenoids detected both banana.
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