|Table of Contents|

Effects of Different Treatment on Quality and Browning of Banana Fruit(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年18期
Page:
160-164
Research Field:
Publishing date:

Info

Title:
Effects of Different Treatment on Quality and Browning of Banana Fruit
Author(s):
HUANG Hua; JIANG Yue-ming
South China Botanical Garden,Chinese Academy of Sciences,Guangzhou,Guangdong 510650
Keywords:
banana; postharvest treatment; softening; quality; browning
PACS:
S 668.109+.3
DOI:
-
Abstract:
The postharvest banana were treated with the follow 31 group formulas,there were honey,tea tree oil,benzalkonium chloride,CPPU,o-phenylphenol,and oxalic acid etc in different concentrations,respectively,and then storage at (25±2)℃，85％~95％ RH after air dry.Changes in peel color，flesh firmness，fruit respiration rate，and fruit brown incidence were investigated during the storage．The results showed that,as compared with the control fruits,5 different combinations and found that 1∶5 (v/v) honey,0.1% or 0.5% tea tree oil,10 mg/L CPPU,10 mg/L CPPU with 10 mg/L BA or 50 mg/L GA3,20 mmol oxalic acid were better preservation formulas.Especially in 10 mg/L CPPU with 10 mg/L BA treated fruits,peel degreening was obviously retarded,respiration rate was inhibited,and increased of natural brown was significantly inhibited as well.These formuloas not only could delay the banana maturity and softening,but also could maintain the color and resist the fungal infection.

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Last Update: 2014-08-30