Abstract
A study on the ripening behavior of Grand Naine variety of banana was conducted under controlled conditions. Green matured banana fruits treated with 100 ppm ethylene were stored at 15+1°C and 30+2°C, for different storage periods to study the physical, biochemical and textural changes associated with the ripening process. Ethylene treated bananas ripened at low temperature (15+1°C), had a firmer pulp, while those stored at higher temperature (30+2°C) had softer pulp. Total soluble solids, reducing sugars, total sugars, pulp to peel ratio and weight loss increased significantly, while acidity and firmness/hardness decreased with increase in the storage temperature and days. Higher temperature and longer storage time resulted in lower shelf life of the fruits.
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Claims 5
Claim · model-written summary
Ethylene-treated bananas ripened at 15+1°C had a firmer pulp than those stored at 30+2°C, which had softer pulp.
Verbatim
e0“A study on the ripening behavior of Grand Naine variety of banana was conducted under controlled conditions”
e1“Ethylene treated bananas ripened at low temperature (15+1°C), had a firmer pulp, while those stored at higher temperature (30+2°C) had softer pulp”
Claim · model-written summary
Total soluble solids, reducing sugars and total sugars increased significantly with increasing storage temperature and days.
- Taxon
- bananae0
- Material
- Grand Nainee0
- Treatment
- increase in the storage temperature and dayse3
- Outcome
- Total soluble solids, reducing sugars, total sugarse2
- Direction
- increasede2
Not reportedComparator
Verbatim
e0“A study on the ripening behavior of Grand Naine variety of banana was conducted under controlled conditions”
e2“Total soluble solids, reducing sugars, total sugars, pulp to peel ratio and weight loss increased significantly”
e3“while acidity and firmness/hardness decreased with increase in the storage temperature and days”
Claim · model-written summary
Pulp to peel ratio and weight loss increased significantly with increasing storage temperature and days.
- Taxon
- bananae0
- Material
- Grand Nainee0
- Treatment
- increase in the storage temperature and dayse3
- Outcome
- pulp to peel ratio and weight losse2
- Direction
- increasede2
Not reportedComparator
Verbatim
e0“A study on the ripening behavior of Grand Naine variety of banana was conducted under controlled conditions”
e2“Total soluble solids, reducing sugars, total sugars, pulp to peel ratio and weight loss increased significantly”
e3“while acidity and firmness/hardness decreased with increase in the storage temperature and days”
Claim · model-written summary
Acidity and firmness/hardness decreased with increasing storage temperature and days.
- Taxon
- bananae0
- Material
- Grand Nainee0
- Treatment
- increase in the storage temperature and dayse3
- Outcome
- acidity and firmness/hardnesse3
- Direction
- decreasede3
Not reportedComparator
Verbatim
e0“A study on the ripening behavior of Grand Naine variety of banana was conducted under controlled conditions”
e3“while acidity and firmness/hardness decreased with increase in the storage temperature and days”
Claim · model-written summary
Higher temperature and longer storage time resulted in a lower shelf life of banana fruit.
- Taxon
- bananae0
- Material
- Grand Nainee0
- Treatment
- Higher temperature and longer storage timee4
- Outcome
- shelf lifee4
- Direction
- lowere4
Not reportedComparator
Verbatim
e0“A study on the ripening behavior of Grand Naine variety of banana was conducted under controlled conditions”
e4“Higher temperature and longer storage time resulted in lower shelf life of the fruits”
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See all 82 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.