Abstract
The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes. Fruits at full maturity stage that are light green and three quarter full were used. The study was consisted of three factors namely ripening techniques (conventional kerosene smoking and Ethrel), exposure times (that is, 18, 24 and 30 h), and cultivars (Williams I, Poyo and Giant Cavendish). Fruits were conventionally treated with kerosene smoke released from kerosene burners and ethylene released from 10 ml of ethrel solution (2-chloro ethyl phosphonic acid). They were equally treated under airtight conditions over three sets of exposure times inside locally standard 3 m × 2 m × 3 m sized six separate commercial banana ripening chambers. Fruits were then sequentially withdrawn from the chambers on the basis of their respective exposure times and studied under ambient conditions (23±1°C and 73±1% RH). All parameters tested were invariably and progressively affected by treatment combinations over the experimental period. Significant differences (p ≤ 0.05) in mean values were also recorded in all parameters at different stages of the ripening period. A three way significant (p ≤ 0.05) interaction effect of the three factors was revealed on the 7th day of the ripening period on the major quality parameters, starch, TSS, and TSS/TA. Sensory quality evaluation results conducted on the 7th day of the ripening period also showed a similarly highly significant interaction effect among the treatment factors on all quality attributes tested. Ethrel treated fruits demonstrated higher sensory quality mean score values in color (3.85), flavor (3.89), taste (3.80), aroma (3.66) and total acceptability (3.67), other than mouth- feel (3.37) and degree of ripening (3.49). Fruits treated with all treatment combinations of the kerosene smoking system equally completed their maximum ripening stage on the 7th day of the ripening period. However, at this stage, fruits were found developing some off ripening effect black scars on the peel in addition to the relatively low quality attributes recorded upon them through the sensory evaluation panel. Fruits treated with ethrel completed their ripening stage on the 7th day only at the exposure time of 30 h. Those exposed to 18 and 24 h exposure times took more time and extended their ripening stage to up to the 11th day. Thus, in terms of ripening efficiency, the kerosene smoking system can be used at the lowest exposure time of 18 h under the conditions tested. The ethrel-based ripening system can similarly be used for equal ripening efficiency and better sensory quality attributes but only at the highest exposure time of 30 h. Key words: Banana, ripening, shelf life, physicochemical quality, kerosene smoking, ethrel.
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Claims 18
Claim · model-written summary
Ethrel-treated banana fruits had a higher sensory color score (3.85) than other treatments.
Not reportedComparator
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Ethrel treated fruits demonstrated higher sensory quality mean score values in color (3.85), flavor (3.89), taste (3.80), aroma (3.66) and total acceptability (3.67)”
Claim · model-written summary
Ethrel-treated banana fruits had a higher sensory flavor score (3.89) than other treatments.
Not reportedComparator
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Ethrel treated fruits demonstrated higher sensory quality mean score values in color (3.85), flavor (3.89), taste (3.80), aroma (3.66) and total acceptability (3.67)”
Claim · model-written summary
Ethrel-treated banana fruits had a higher sensory taste score (3.80) than other treatments.
Not reportedComparator
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Ethrel treated fruits demonstrated higher sensory quality mean score values in color (3.85), flavor (3.89), taste (3.80), aroma (3.66) and total acceptability (3.67)”
Claim · model-written summary
Ethrel-treated banana fruits had a higher sensory aroma score (3.66) than other treatments.
Not reportedComparator
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Ethrel treated fruits demonstrated higher sensory quality mean score values in color (3.85), flavor (3.89), taste (3.80), aroma (3.66) and total acceptability (3.67)”
Claim · model-written summary
Ethrel-treated banana fruits had a higher total sensory acceptability score (3.67) than other treatments.
Not reportedComparator
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Ethrel treated fruits demonstrated higher sensory quality mean score values in color (3.85), flavor (3.89), taste (3.80), aroma (3.66) and total acceptability (3.67)”
Claim · model-written summary
Mouth-feel sensory score (3.37) of ethrel-treated banana fruits was not reported as higher.
Not reportedComparatorDirection
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Ethrel treated fruits demonstrated higher sensory quality mean score values in color (3.85), flavor (3.89), taste (3.80), aroma (3.66) and total acceptability (3.67)”
e2“other than mouth- feel (3.37) and degree of ripening (3.49)”
Claim · model-written summary
Degree of ripening sensory score (3.49) of ethrel-treated banana fruits was not reported as higher.
Not reportedComparatorDirection
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Ethrel treated fruits demonstrated higher sensory quality mean score values in color (3.85), flavor (3.89), taste (3.80), aroma (3.66) and total acceptability (3.67)”
e2“other than mouth- feel (3.37) and degree of ripening (3.49)”
Claim · model-written summary
All banana quality parameters were affected by ripening treatment combinations over the experimental period.
- Taxon
- bananae0
- Treatment
- treatment combinationse1
- Outcome
- All parameters testede1
- Qualifier
- invariably and progressivelye1
Not reportedComparatorDirection
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“All parameters tested were invariably and progressively affected by treatment combinations over the experimental period”
Claim · model-written summary
Mean values of banana quality parameters differed significantly at different stages of the ripening period.
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Significant differences (p ≤ 0.05) in mean values were also recorded in all parameters at different stages of the ripening period”
Claim · model-written summary
A three-way interaction of the three ripening factors was significant on day 7 for starch, TSS and TSS/TA.
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“A three way significant (p ≤ 0.05) interaction effect of the three factors was revealed on the 7th day of the ripening period on the major quality parameters, starch, TSS, and TSS/TA”
Claim · model-written summary
The interaction among treatment factors was highly significant for all sensory quality attributes on day 7.
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Sensory quality evaluation results conducted on the 7th day of the ripening period also showed a similarly highly significant interaction effect among the treatment factors on all quality attributes tested”
Claim · model-written summary
Fruits treated with kerosene smoking equally completed their maximum ripening stage on day 7.
Not reportedComparatorDirection
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Fruits treated with all treatment combinations of the kerosene smoking system equally completed their maximum ripening stage on the 7th day of the ripening period”
Claim · model-written summary
Kerosene-smoked banana fruits developed off-ripening black scars on the peel.
Not reportedComparatorDirection
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Fruits treated with all treatment combinations of the kerosene smoking system equally completed their maximum ripening stage on the 7th day of the ripening period”
e2“fruits were found developing some off ripening effect black scars on the peel”
Claim · model-written summary
Kerosene-smoked banana fruits had relatively low sensory quality attributes.
Not reportedComparator
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Fruits treated with all treatment combinations of the kerosene smoking system equally completed their maximum ripening stage on the 7th day of the ripening period”
e2“the relatively low quality attributes recorded upon them through the sensory evaluation panel”
Claim · model-written summary
Ethrel-treated banana fruits completed ripening on day 7 only at the 30 h exposure time.
- Taxon
- bananae0
- Treatment
- ethrele1
- Outcome
- ripening stagee1
- Value
- 7th daye1
- Qualifier
- only at the exposure time of 30 he1
Not reportedComparatorDirection
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Fruits treated with ethrel completed their ripening stage on the 7th day only at the exposure time of 30 h”
Claim · model-written summary
Banana fruits exposed to ethrel for 18 and 24 h took more time and extended ripening up to day 11.
- Taxon
- bananae0
- Treatment
- 18 and 24 h exposure timese1
- Outcome
- ripening stagee1
- Direction
- extendede1
- Value
- 11th daye1
Not reportedComparator
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Those exposed to 18 and 24 h exposure times took more time and extended their ripening stage to up to the 11th day”
Claim · model-written summary
The authors recommend the kerosene smoking system at the lowest exposure time of 18 h for ripening efficiency under the conditions tested.
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“Thus, in terms of ripening efficiency, the kerosene smoking system can be used at the lowest exposure time of 18 h under the conditions tested”
Claim · model-written summary
The authors recommend the ethrel-based ripening system at the highest exposure time of 30 h for equal ripening efficiency and better sensory quality.
Verbatim
e0“The effect of banana treatment with traditional kerosene smoking and ethrel released ethylene were investigated to determine their efficacy on ripening, shelf life and physicochemical quality attributes”
e1“The ethrel-based ripening system can similarly be used for equal ripening efficiency and better sensory quality attributes but only at the highest exposure time of 30 h”
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