Effect of Gibberellic Acid on Several Parameters of Ripening Banana Fruits (Musa sp. cv. Dwarf Cavendish)

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Date
1995
Authors
Ahmed, O. K.
Tingwa, P. O.
Journal Title
Journal ISSN
Volume Title
Publisher
Faculty of Agriculture, University of Khartoum, Shambat, Sudan
Abstract
Banana fruit fingers were dipped in aqueous solutions of gibberellic acid (GA3) at concentrations of 0, 100, 500 and 1000 ppm, and ripened in cabinets maintained at 20 ± 1°C and 85%-90% relative humidity. Ripening was assessed in terms of changes in peel colour and carbon dioxide production, together with internal changes in total soluble solids, total acids and total reducing and non-reducing, sugars. GA3 significantly delayed colour development and internal ripening changes and prolonged pre-climacteric respiration by two to three days, compared to untreated fruits. However, GA3 elevated the respiratory climacteric, but reduced maximum accumulation in the amounts of sugars.
Description
Page(s): 3 (1), 47- 59, 14 Ref
Keywords
Soluble solids, non-reducing sugars, reducing sugars, aqueous solutions.
Citation