A Comparative Study of Banana Fruit Quality and Acceptability Under Different Ripening Conditions in Sudan.

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Date
1995
Authors
Abu-Goukh, A.A.
Ibrahim, K.E.
Yusuf, K.S.
Journal Title
Journal ISSN
Volume Title
Publisher
Faculty of Agriculture, University of Khartoum, Shambat, Sudan
Abstract
Banana fruit quality and acceptability, as affected by the ripening conditions in three types of ripening rooms commercially used in Sudan, were studied. The banana ripened in the mechanically refrigerated ripening room (20°C, 90%-95% RH, and 200 ppm ethrel) were of the best quality and acceptability. Banana from the semi-improved ripening room (22°C-34°C and 72%-77% RH) came next, while those ripened in the conventional ripening room (36°C-44°C and 60%-67% RH) were of the least quality and acceptability. Weight loss was highest in banana ripened in the conventional ripening room, followed by those in the semi-improved and the least from banana ripened in the mechanically refrigerated ripening room. Bananas ripened in bunch resulted in higher weight loss compared to those ripened in hands in the three types of ripening rooms.
Description
Pages: 3 (2), 32- 48, 21 Ref.
Keywords
Weight loss, ripening conditions and ripening rooms.
Citation