University of Khartoum

Temperature Programmes for Commercial Ripening of Banana

Temperature Programmes for Commercial Ripening of Banana

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Title: Temperature Programmes for Commercial Ripening of Banana
Author: Musa, S.K.; Omer, M.S; Manzoul, M.
Abstract: Banana is the most popular fruit in the Sudan. For good quality banana, different temperature programmes were tested, and the following are recommended for banana ripening to stage 5 (yellow fruits with green tips) which will stand the high marketing temperature of around 36°C in the shade. Four days programme is recommended, for quick returns, in which room temperature should be at 25°C once any day of the four days and the other three should be at 20°C. For five days ripening period, the temperature should be at 20°C continuously. For six and seven days ripening period, the temperature should be at 20°C on the first and last days of the programme while for the intermediate days the temperature should be at 15°C, i.e. for 4 and 5 days in case of six and seven days programmes, respectively. The five, six and seven days programmes could be used in case the banana are shipped to distant markets.
Description: Page(s): 10 (1),53-63, 7 Ref.
URI: http://hdl.handle.net/123456789/2039
Date: 2002


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