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Influence of the exposure to some gases on the physiological activity and quality of banana fruit [electronic resource].

By:

Allam, H

Contributor(s):

Meshraky, A. M

Language: English Summary language: Arabic Description: P. 1491-1506Other title:

تأثير استخدام بعض الغازات على النشاط الفسيولوجى والجودة لثمار الموز [Added title page title]

Uniform titles:

Minufiya journal of agricultural research, 2007 v. 32 (5) [electronic resource].

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In: Minufiya Journal of Agricultural Research 2007. v.32(5)Summary: Hands of pre-climacteric green fruit of banana cv. Williams were obtained from EL-Kanater EL-Khairya Experimental station during two seasons 2003 and 2004, to investigate the effect of exposure banana fruit to N2 or Co2 gases treatments on ripening and quality of fruits. Mature green banana fruit were exposed to pure N2 or Co2 for 6 and 24h then stored for up 16 days at 130C and 20°C. Changes in weight loss, firmness, T.S.S, peel color, ethylene production, respiration rate and post harvest life were evaluated. Ripening was inhibited most effectively in fruit exposed to N2 for 6h or Co2 for 24h.

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Hands of pre-climacteric green fruit of banana cv. Williams were obtained from EL-Kanater EL-Khairya Experimental station during two seasons 2003 and 2004, to investigate the effect of exposure banana fruit to N2 or Co2 gases treatments on ripening and quality of fruits. Mature green banana fruit were exposed to pure N2 or Co2 for 6 and 24h then stored for up 16 days at 130C and 20°C. Changes in weight loss, firmness, T.S.S, peel color, ethylene production, respiration rate and post harvest life were evaluated. Ripening was inhibited most effectively in fruit exposed to N2 for 6h or Co2 for 24h.

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