Abstract
Mature unripe banana cv. Grand Naine fruits were treated exogenously with 1mM putrescine (PUT) for 30 min while distilled water served as a control, then the treated fruits were packed with 200 guage polythene cover and stored at 13OC and 80-85 % RH for 15 days + 20 days (ambient storage). Observations on different physicochemical characteristics showed that the application of 1mM PUT significantly delayed the loss of firmness (1197.5g vs. 815.12g in control); reduced respiration rate (81.49 vs. 118.46mlCO2/kg/h); recorded lower pulp to peel ratio (1.95 vs.2.33); delayed accumulation of total soluble solids content (13.42 vs.15.55 B); maintained higher titratable acidity (0.25 vs. 0.17 %); delayed peel color changes and registered lowerL* (77.62), a* (0.78) andb* (35.60) compared to the untreated fruits. The results clearly suggested definite role of PUT in delaying the ripening changes in banana cv. Grand Naine.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food and Fermentation Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
