Harvesting and Postharvest Technology of Banana

Lobo, M.; Montero‐Calderón, Marta

doi:10.1002/9781119528265.ch4

Cited by 3 publications

(3 citation statements)

References 10 publications

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“…In the subsequent Table 1, the solutions are outlined together with relevant references. In addition to these presented solutions, also several pretreatments are available to help preserve fruit and vegetables better (Lobo & Montero-Calderón, 2020;NMB, 2017). Often these pretreatments are done to improve the (microbial) safety of fruit and vegetables (Mostafidi, Sanjabi, Shirkhan, & Zahedi, 2020).…”

Section: Specific Solutions For Reducing Food Loss From Farm To Retailmentioning

confidence: 99%

Solution roadmap to reduce food loss along your postharvest supply chain from farm to retail

Schudel¹,

Shoji²,

Shrivastava³

et al. 2022

Preprint

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Section: Specific Solutions For Reducing Food Loss From Farm To Retailmentioning

confidence: 99%

Solution roadmap to reduce food loss along your postharvest supply chain from farm to retail

Schudel¹,

Shoji²,

Shrivastava³

et al. 2022

Preprint

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“…The climate also affects the quality and the post-harvest metabolism of the fruit, due to the lack or excess of water (drought, flood, rain, soil moisture) and temperature (Lobo & Montero-Calderón, 2020).…”

Section: Novelty Impact Statementmentioning

confidence: 99%

“…In general, to define the correct stage in which the fruit is to be harvested, marketed, or consumed, the various factors that interfere with the physiological response of the fruit during transport must be evaluated, such as the distance and time to be traveled to the final markets; the supply–demand relationship; the variety used, among other factors. The climate also affects the quality and the post‐harvest metabolism of the fruit, due to the lack or excess of water (drought, flood, rain, soil moisture) and temperature (Lobo & Montero‐Calderón, 2020).…”

Section: Introductionmentioning

confidence: 99%

Metabolism of bioactive compounds and antioxidant activity in bananas during ripening

Souza

Mello

Fávaro

et al. 2021

Food Processing Preservation

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The study aimed to characterize bananas in their different stages of ripeness, to determine the variables that demonstrate higher levels at each moment. The fruits were analyzed according to physical parameters: weight, texture, and diameter of the fruits; as well as physicochemical parameters: pH, titratable acidity, soluble solids, and Ratio; and also biochemical parameters: total sugars, phenolic compounds, ascorbic acid, pigments, antioxidant activity by DPPH and FRAP methods. The used samples were collected at the following maturation stages: 2, 4, 6, and 7 and determined according to the Von Loesecke Maturation Scale. In relation to the behavior of the parameters evaluated, the fruits showed significant reductions in relation to the physical parameters, while there were increases in relation to pH, titratable acidity, and soluble solids. The antioxidant and phenolic activities also showed reductions, which shows that the degradative process caused by ripening also causes reductions in these compounds. Novelty impact statement The main parameters and metabolites evaluated in the present study showed optimum values at the stages in which the consumption of fresh fruits is recommended. As the banana is a climacteric fruit, the obtained results showed interesting correlations, with emphasis on the physical parameters, which showed a reduction during ripening, and the physicochemical parameters, that increased, displaying a negative correlation between these groups. It becomes necessary to understand the physiology of the fruit, with emphasis, such as it has been done in this work, on the reactions of synthesis and degradation of primary and secondary metabolites in the ripening and senescence of the fruits, as well as their correlations between the evaluated parameters. Such study is necessary to have an understanding of the regulatory process and possible manipulation of the fruit, to increase service life and reduce losses.

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Control of banana anthracnose by hot water dip: A semi-empirical model coupling heat transfer and Colletotrichum musae inactivation

Siguemoto

Collombel

Hatchy

et al. 2023

Postharvest Biology and Technology

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Harvesting and Postharvest Technology of Banana

Cited by 3 publications

References 10 publications

Solution roadmap to reduce food loss along your postharvest supply chain from farm to retail

Solution roadmap to reduce food loss along your postharvest supply chain from farm to retail

Metabolism of bioactive compounds and antioxidant activity in bananas during ripening

Control of banana anthracnose by hot water dip: A semi-empirical model coupling heat transfer and Colletotrichum musae inactivation

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