Effect of Polyethylene Film Lining and Gibberellic Acid on Quality and Shelf-Life of Banana Fruits

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Date
2015-05-21
Authors
Osman, Hiba Elmukhtar
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Journal ISSN
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Publisher
UOFK
Abstract
The study was conducted to investigate the effect of polethylene film lining, sealed or perforated, and gibberellic acid (100 ppm), by dipping the tip of the fruit only or the whole fruit , on quality and shelf-life of banana fruits. Polyethylene film liners, sealed or perforated significantly delayed fruit ripening, maintained quality and extended shelf-life of bananas. Treatment with gibberellic acid (GA) either by dipping the tip of the fruit only or the whole fruit, resulted in more delay of fruit ripening and extension of shelf-life of banana fruits. The sealed film liners and treatment with GA by dipping the whole fruit were more effective in delaying fruit ripening and extending shelf-life of bananas. That was reflected in more delay in the climacteric peak of respiration, peel color development, TSS accumulation, fruit softening and reduced weight loss during storage of bananas.
Description
August 2006
Keywords
Banana
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