University of Khartoum

Use of Ethylene, Acetylene and Ethrel on Banana Fruit Ripening

Use of Ethylene, Acetylene and Ethrel on Banana Fruit Ripening

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Title: Use of Ethylene, Acetylene and Ethrel on Banana Fruit Ripening
Author: AbuGoukh, AbuBakr A.
Abstract: The effect of ethylene, acetylene, and ethrel at 5 different concentrations. on banana ..fruit ripening, quality and acceptability at 20°C and. 90-95.% _relative humidity was studied.' Untreated fruits remained firm and green for 11 days and reached colour index No. 4 in 13.75 days. Ethylene, acetylene and ethrel triggered ripening at all concentrations used. The higher the concentration is, the higher the ripening rate. Ethylene at 1040 ppm wasithe most effective treatment and fruits at that concentration reached!colour index No 4 only aver 2.75 days. Ethylene was. 100 times more .effective than acetylene. and 20 times more 'effective than ethrel: Ethylene at '10 ppm, acetylene at.1040 ppm and ethrel at '200. ppm gave the same fruit ripening rate and similar fruit'quality.and acceptability. •
URI: http://khartoumspace.uofk.edu/123456789/22282


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