Chemical Control of Ripening in Banana
1978; Wiley; Volume: 44; Issue: 3 Linguagem: Inglês
10.1111/j.1399-3054.1978.tb08624.x
ISSN1399-3054
AutoresB. B. Desai, Padmanabh B. Deshpande,
Tópico(s)Banana Cultivation and Research
ResumoAbstract A post‐harvest dip of banana (Musa paradisiaca L.) fruits into the aqueous solutions of abscisic acid and indoleacetic acid significantly hastened the banana ripening, judging from increases in total sugars, acidity, ascorbic acid and units of von Losecke's colour chart during storage at 20°C. The treatment of bananas with gibberellic acid and kinetin, on the contrary, retarded banana ripening as indicated by higher values for firmness, starch, cellulose and hemicellulose. The results obtained suggest that ripening of banana can be controlled chemically.
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