Genotypic variation in fruit ripening time and weight reduction among a selection of new <i>musa</i> hybrids

Abstract

Thirty different genotypes of plantain and banana hybrids were evaluated for fruit ripening time to provide information on their shelf life, processing, adoption, and marketing potentials. Fruit of many of the plantain and banana hybrids had a significantly longer shelf life (p<0.05) than that of the plantain landraces. Shelf life from green to the attainment of full ripening (16.3 days) was observed in 23688-2, which differed significantly (P<0.05) from all other cultivars investigated. The mean numbers of days before complete ripening in 23977-7, SH 3362 and 25333-S88 were 15.6 days, 13.8 days and 13.4 days, respectively. These clones differed significantly (p<0.05) from the two plantain landraces used in this study. Obino l'Ewai kept for 8.5 days before the attainment of full ripening. Agbagba and 25291-S32 recorded the shortest ripening times of 5.5 and 5.4 days, respectively to attain full ripening stage. Similarly, most of the plantain and banana hybrids differ significantly from the landraces in shelf life prior to senescence (stage 10). Significant difference (P<0.05) was also observed in most of the hybrids compared to plantain landraces in their keeping qualities before senescence. Specifically, hybrids 23977-7 and SH 3362 kept for 25.9 days to stage 10. Fruits of FHIA 3 showed the shortest storage life (13.3days) before senescence. The weight of 25344-18 fruit reduced from 189.6g to 104.5g during ripening from stage 1 to stage 10. The same trend in fruit weight reduction during ripening was observed for all other cultivar, irrespective of their ploidy status. @ JASEM

Influence of Preharvest Bagging on Maturity Indices and Postharvest Quality of Cherry Tomato (Solanum lycopersicum var. cerasiforme)

“…'Tinker' and 'Roma VF' cherry tomato bagged with the transparent and blue plastics had significantly (P < 0.001) higher weight loss of 46.74% and 35.56% and 36.23% and 31.34% at the end of shelf life compared with unbagged fruit (27.43% and 23.94% and 26.49% and 23.34%), respectively. This could be due to fruit ripening as cherry tomato changes from green to lighter green, and then to yellow or red as chlorophyll is broken down; and during color change the pulp becomes softer and sweeter as the ratio of sugars to starch increases (Adenji and Barimalaa 2008). This is further supported by Table 1 and Fig.…”

The analysis of nutrient and fiber content of banana (Musa paradisiaca) sold in Pontianak, Indonesia

“…High sugar level of banana was characterized by observations when it was being sampled (Table 1), and was associated with post-harvest of fruit climacteric period. This is supported by Adeniji and Barimalaya's (2008) statement that after it is ripen, the skin turned from bright green to yellow because the chlorophyll of fruit was destroyed, and the color change occurred. The flesh became softer and sweeter due to the breakdown of sugar and the increase in its concentration.…”