Abstract
Banana var Grand Naine fruits harvested at 75-80 per cent maturity were treated with different concentrations and different sources of ethylene. Ethylene gas and ethephon were used as sources of ethylene with three concentrations of each ethylene gas and ethephon viz 50, 100 and 150 ppm and ethylene gas-treated fruits were kept in the ripening chamber up to 36 h at constant 20oC temperature and 85-90 per cent relative humidity. The fruit colour as well as the chemical parameters namely TSS, reducing and total sugars exhibited an increasing trend with increase in concentration and period after the treatment. It was noticed that more the concentration of ethylene gas, faster was the ripening process in banana. The fruits treated with ethylene gas recorded significantly higher sensory score indicating that the fruits treated with ethylene gas have good overall acceptability on 4th day of ripening. It can be safely concluded that ripening of banana with 150 ppm ethylene gas in low cost ripening chamber at 20oC temperature and 85-90 per cent relative humidity for 36 h is safe way of ripening banana.
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Claims 5
Claim · model-written summary
Fruit colour increased with treatment concentration and time.
Verbatim
e0“The fruit colour as well as the chemical parameters namely TSS, reducing and total sugars exhibited an increasing trend with increase in concentration and period after the treatment.”
t0“Ripening behaviour of banana treated with different ethylene sources”
Claim · model-written summary
TSS, reducing sugars and total sugars increased with concentration and time.
Verbatim
e0“The fruit colour as well as the chemical parameters namely TSS, reducing and total sugars exhibited an increasing trend with increase in concentration and period after the treatment.”
t0“Ripening behaviour of banana treated with different ethylene sources”
Claim · model-written summary
Higher ethylene gas concentration accelerated banana ripening.
Verbatim
e0“It was noticed that more the concentration of ethylene gas, faster was the ripening process in banana.”
Claim · model-written summary
Ethylene gas treated fruit had a significantly higher sensory score on day four.
- Taxon
- bananat0
- Treatment
- ethylene gase0
- Outcome
- sensory scoree0
- Direction
- highere0
- Qualifier
- 4th day of ripeninge0
Not reportedComparator
Verbatim
e0“The fruits treated with ethylene gas recorded significantly higher sensory score indicating that the fruits treated with ethylene gas have good overall acceptability on 4th day of ripening.”
t0“Ripening behaviour of banana treated with different ethylene sources”
Claim · model-written summary
The authors conclude that 150 ppm ethylene gas in a low cost chamber is a safe ripening practice.
Verbatim
e0“ripening of banana with 150 ppm ethylene gas in low cost ripening chamber at 20oC temperature and 85-90 per cent relative humidity for 36 h is safe way of ripening banana.”
The same questions in other papers
ethene · quality: general · MusaPositive and negative results
1 in the opposite direction · 1 reporting no difference from an alternative
- no effect
- no effect
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.