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Chemical Control of Ripening in Banana
Author(s) -
DESAI B. B.,
DESHPANDE P. B.
Publication year - 1978
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1978.tb08624.x
Subject(s) - ripening , musa × paradisiaca , musa acuminata , starch , gibberellic acid , ascorbic acid , chemistry , horticulture , hemicellulose , abscisic acid , banana peel , musaceae , food science , botany , cellulose , biology , germination , biochemistry , gene
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.