Effect of Hot Water Treatments on Postharvest Life of Seeni Kesel Banana (Musa spp.cv. Seeni Kesel-Pisang Awak, ABB)

Dissanayake, Prasajith Kapila; Dissanayake, M. L. M. C.; Wijesekara, W. L. I.

doi:10.9734/jaeri/2015/14011

Cited by 5 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Further, there was no significant difference on the general acceptability of the treated and the control fruits. This indicates that hexanal's effect on shelf life of banana fruit did not have detrimental effects on the various quality parameters [34,35]. These results are in agreement with a study by Siriboon and Banlusilp, [36], who reported that hexanal treatment does not affect the expression of genes involved in quality development pathway of tomato fruit.…”

Section: Discussionsupporting

confidence: 90%

“…These technologies are used to slow down fruits metabolic processes to deliver enhanced shelflife and optimal quality without compromising on the consumer safety. Recently, efforts have been made to develop new and biological post-harvest technologies for extension of banana shelf-life while retaining quality [6][7][8]. Use of hexanal and its formulations is one of the new innovations which have been proved effective in enhancing the post-harvest shelf life of banana fruits [6,7].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Hexanal as a Post-harvest Treatment to Extend the Shelf-life of Banana Fruits (Musa acuminata var. Sweet Banana) in Kenya

Yumbya

Hutchinson

Ambuko

et al. 2019

IJPSS

View full text Add to dashboard Cite

The short shelf-life of fruits in the tropics continues to be a pressing problem for farmers and other value chain actors. Hexanal is a naturally occurring compound that has received attention as a novel postharvest compound preservative. This study was conducted to determine the effect of hexanal on enhancing the postharvest shelf-life and quality of ‘sweet banana’ fruits. Two hexanal concentrations (2% and 3%) were applied as either a pre-harvest spray or a post-harvest dip. Fruits were obtained from two different agro ecological zones of Kenya (AEZs II and IV). The treated fruits were kept under ambient room conditions of 25 ± 1°C and RH 60 ± 5% to ripen. Hexanal treatment maintained the fruits quality and prolonged the shelf-life by 6 days in the dipped fruits, 6 and 3 days in the sprayed fruits from the drier AEZ IV and colder AEZ II respectively compared to the untreated controls. Hexanal treatments significantly (P = .05) delayed or reduced the rate of most of the physicochemical parameters analysed irrespective of the concentration and mode of application used. Fruit firmness was significantly (P = .05) maintained up to day 6 and 9 of storage in the treated fruits compared to the controls which softened drastically as from day 3 and 6 in the sprayed and dipped fruits respectively. Hexanal treatment delayed ethylene and respiratory peaks by 3 days in both modes of application and significantly delayed progression of other ripening related changes such as 0Brix, titratable acidity, simple sugars and vitamin C. Sensory evaluation showed no significant differences in the various quality attributes analysed between the hexanal treated and control fruits. The results of this study indicate that, use of hexanal is a potential technology that could be adopted by banana farmers to enhance post-harvest shelf-life without compromising on quality.

show abstract

Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Effect of Hexanal as a Post-harvest Treatment to Extend the Shelf-life of Banana Fruits (Musa acuminata var. Sweet Banana) in Kenya

Yumbya

Hutchinson

Ambuko

et al. 2019

IJPSS

View full text Add to dashboard Cite

show abstract

“…Enano Gigante. Studies similar to ours have reported that the concentrations of soluble solids and titratable acidity were not affected by thermal treatments (Dissanayake et al., 2015; Prasetia et al., 2018; Vilaplana, Hurtado, & Valencia‐Chamorro, 2018). The fruit firmness and weight in banana cv.…”

Section: Discussionsupporting

confidence: 76%

Control of crown rot with potassium carbonate in banana cv. Enano Gigante

González‐Jiménez,

Moscoso‐Ramírez,

Ortiz‐García

et al. 2024

Plant Pathology

View full text Add to dashboard Cite

The postharvest antifungal activity of potassium carbonate (PC) against crown rot (CR) was investigated in banana cv. Enano Gigante by artificially inoculating with Colletotrichum musae (Cm) and incubating at 25 ± 1°C for 7 days. PC treatments were tested by in vitro and in vivo primary experiments. The in vivo preliminary concentration of 175 mM PC was selected as the most effective and was used in subsequent experiments on the influence of dip temperature on the effectiveness of PC. Curative dip treatments of 175 mM PC at 40°C for 20 min applied alone or combined with low doses of thiabendazole (TBZ) were evaluated on CR. Finally, the effect of PC on banana fruit quality was determined. PC at 150 and 200 mM totally inhibited mycelial growth and conidial germination of Cm. In in vivo primary experiments, 175 mM PC significantly reduced both the incidence (33.3% reduction) and the severity (90.5% reduction) of CR, but only in curative treatments. When the 175 mM PC dip for 20 min was tested at different temperatures, the curative dip at 40°C was the most effective, reducing CR incidence and severity by 91.6% and 98.8%, respectively, and was used for subsequent experiments. PC combined with TBZ at 225 μL L−1 did not improve the curative control effectiveness on CR compared to PC alone. PC did not affect the quality of banana fruit.

show abstract

“…Fungicides have been a major cause for development of resistant fungal strains. Therefore, it is highly important to introduce alternatives for chemical fungicides (Dissanayake et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of Essential Oils and GRAS Compounds on Postharvest Disease Control in Mango (Mangifera indica L.cv Tom EJC)

2020

View full text Add to dashboard Cite

Purpose : Mango (Mangifera indica L. cv. Tom EJC) has a high economic value due to its unique qualities. Postharvest diseases such as anthracnose cause considerable loss of fruits in the market. Applications of synthetic fungicides are the common practice for controlling postharvest diseases, which could lead to hazardous effects on health. Therefore, search for alternative measures for the control of anthracnose are in demand. Research Method : Different fungal species have been described as causative agents of above disease. To determine the causative agent, fungal isolations were done from symptomatic fruits and identified by morphological and molecular techniques. Sodium bicarbonate, and sodium metabisulphite were used as GRAS (Generally Recognized as Safe) compounds and clove, cinnamon and citronella oils were used as essential oils during in-vitro studies to evaluate their potential to control the pathogen. The mycelial inhibitory capacity of five concentrations (1µLplate-1-5µLplate-1) of each essential oil was evaluated in-vitro disc volatilization method. Compounds with minimum inhibitory concentrations were selected for in-vivo studies. Essential oil treatments for mango comprised of fumigation and application of GRAS compounds by dipping 15 and 30 minute time intervals. Physiochemical properties (pH, titrable acidity and total soluble solid content) of treated and non-treated mango fruits were evaluated. Findings : The identified causative agent of anthracnose was Colletotrichum siamense. Sodium bicarbonate (80000ppm), sodium metabisulphite (1500ppm) showed 100% inhibition of radial mycelia growth against the pathogen through in-vitro poison food method.100% inhibition of radial mycelia growth was reported with clove and cinnamon oil at all the concentrations tested (1-5µLplate-1). The citronella oil showed the lowest inhibitory activity. 15 minute and 30 minute dipping in sodium bicarbonate and fumigation with clove oil and cinnamon oil treatments effectively controlled anthracnose disease in mango, in comparison to the recommended fungicide Chlorothalonil (3mL/L). Physiochemical properties of mango were not altered by any of the treatments in comparison to no-treated fruits. Originality / Value : These results suggest that Sodium bicarbonate, Clove oil and Cinnamon oil could be used as alternatives to control the anthracnose disease in mango.

show abstract

Effect of Hot Water Treatments on Postharvest Life of Seeni Kesel Banana (Musa spp.cv. Seeni Kesel-Pisang Awak, ABB)

Cited by 5 publications

References 0 publications

Effect of Hexanal as a Post-harvest Treatment to Extend the Shelf-life of Banana Fruits (Musa acuminata var. Sweet Banana) in Kenya

Effect of Hexanal as a Post-harvest Treatment to Extend the Shelf-life of Banana Fruits (Musa acuminata var. Sweet Banana) in Kenya

Control of crown rot with potassium carbonate in banana cv. Enano Gigante

Effect of Essential Oils and GRAS Compounds on Postharvest Disease Control in Mango (Mangifera indica L.cv Tom EJC)

Contact Info

Product

Resources

About