International Journal of Current Microbiology and Applied Sciences · 2018 · 17 citations · 18 references
AgricultureFood ScienceHorticultural SciencesFood PreservationFruit SciencePostharvest PhysiologyFruit PhysiologyFruit PreservationFruit QualityFruit RipeningFruit StorageQuality PreservationFruit Ripening ControlPostharvest Fruit QualityPostharvest Physiology Of FruitsPostharvest QualityPostharvest Quality DeteriorationQuality MaintenanceShelf LifeShelf Life Quality
Banana fruit were exposed to hexanal vapour at 600, 900 and 1200 ppm for two and four h at 27±2°C. Fruits were then stored at 27±2 ° C with 65-75% relative humidity and latter assessed for quality. The rate of respiration, increase in TSS and loss of firmness were affected negatively by hexanal vapour treatment. Changes in the peel colour were also slowed compared to untreated fruits. The fruits treated with 1200 ppm hexanal vapour for 2 h and 4 h exposure recorded a maximum shelf life of 18 days, whereas untreated fruits had a shelf life of 8 days only. Thus application of hexanal vapour was an effective technology for ripening inhibition and quality maintenance of Grand Naine banana.
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Handbook of analysis and quality control for fruit and vegetable products
S. Rangana, Tod F. Stuessy, Daniel J. Crawford et al. · 1986 · 3.2K citations