‘Raja Bulu’ banana<i>MaACS1</i>and<i>MaACO1</i>gene expression during postharvest storage

Dwivany, Fenny Martha; Hermawaty, Dina; Esyanti, Rizkita Rachmi

doi:10.17660/actahortic.2016.1120.16

Cited by 8 publications

(7 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this study, lower temperature could result in lower metabolic processes as shown by slower rate of the peel color changes and amylum conversion in the pulp. These results confirmed the results in a previous study [11] that bananas stored at 20°C had better physical characteristics than bananas stored at room temperature. Therefore, it could be concluded that based on the slower change in the color of the peel and in amylum conversion, the most optimal treatment for the banana fruit was with 1.5% (w/v) carrageenan edible coating and stored at low temperature (20°C).…”

Section: Carrageenan Edible Coating In Combination With Lowsupporting

confidence: 92%

See 1 more Smart Citation

Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life

Dwivany

Aprilyandi

Suendo

et al. 2020

International Journal of Food Science

View full text Add to dashboard Cite

Banana is very important for both food and economic securities in many tropical and subtropical countries, because of its nutritional values. However, banana fruit is a climacteric fruit which has short shelf life, so an alternative method to delay its ripening is needed. Our group has used carrageenan as an edible coating to delay banana fruit ripening. In this study, the effect of different concentrations of carrageenan and storage temperatures on Cavendish banana shelf life and fruit quality was evaluated. The fruits were treated with 0.5%, 1.0%, and 1.5% carrageenan and stored at two different temperatures, 26°C and 20°C. Carrageenan functional groups in banana peel samples as well as changes in surface structure of banana peel, color, weight loss, pulp to peel ratio, total soluble solid, and levels of MaACS1 and MaACO1 gene expression were analyzed. Result showed that the optimum condition to extend shelf life and maintain fruit quality was by treating the banana fruits with 1.5% carrageenan and storing them at a cool temperature (20°C). In addition, the result obtained from this study suggested that carrageenan can be used as edible coating to extend the shelf life of banana fruits (Musa acuminata AAA group).

show abstract

Section: Carrageenan Edible Coating In Combination With Lowsupporting

confidence: 92%

“…The use of these biodegradable materials could to some extent help solve the waste problem [9]. Our previous study showed that chitosan as edible coating for banana fruit could slow down ripening of the banana [10,11].…”

Section: Introductionmentioning

confidence: 99%

Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life

Dwivany

Aprilyandi

Suendo

et al. 2020

International Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Pulp to peel ratio was measured by calculating pulp weight divided by peel weight. Pulp and peel were separated and weighed individually as described by Karmawan et al 2009;Dwivany et al 2016.…”

Section: Pulp To Peel Ratiomentioning

confidence: 99%

Effect of chitosan and chitosan-nanoparticles on post harvest quality of banana fruits

et al. 2018

View full text Add to dashboard Cite

In this study, we evaluated the effect of different concentrations of chitosan and chitosan nanoparticles as edible coating in extending shelf life and maintaining the quality of banana fruits (Musa acuminata AAA group). The fruit treated with 1.15% chitosan, 1.25% chitosan and chitosan nanoparticles then store at ambient temperature (25±1°C). The shelf-life of banana, starch content, weight loss, pulp to peel ratio, total soluble solid, surface morpholgy of banana peel and sensory evaluation were analysed. Molecular analysis on the effect of chitosan was also conducted. Results showed that the application of chitosan nanoparticles and chitosan could extend shelf-life and maintain quality of banana fruits.

show abstract

“…According to Maduwanthi and Marapana [1] , bananas are usually harvested at the pre-climacteric stage and ripened artificially by exposure to exogenous ethylene. Plantain bananas (B-content genome) can only be consumed 18 days after harvest without being treated with ethylene at a storage temperature of 25–27 °C, while A genome banana can be consumed 6 days after harvest [2] , [3] , [4] – 5] . Delays of finger-drop or release of fingers and hands from bunches due to maturity in B-content banana were also found in a study conducted by Imsabai et al.…”

Section: Data Descriptionmentioning

confidence: 99%

Transcriptome dataset of ethylene-treated Klutuk Wulung banana

et al. 2021

View full text Add to dashboard Cite

Klutuk Wulung banana ( Musa balbisiana Colla, BB Group) is a climacteric fruit whose ripening is influenced by ethylene production. This banana fruit has a relatively slow ripening process time and long shelf-life compared with A genome banana ( Musa acuminata , AA). Bananas are usually harvested at a pre-climacteric stage and ripened artificially by exogenous ethylene. Hence, the application of exogenous ethylene at the pre-climacteric stage can accelerate the Klutuk Wulung banana ripening. However, there is no report regarding the effect of exogenous ethylene treatment on Klutuk Wulung banana global gene expression. The knowledge of global gene expression of ethylene treated Klutuk Wulung banana will help to understand this fruit ripening process. In this study, global gene expression data of untreated and ethylene treated Klutuk Wulung banana fruit during ripening were available. Total RNA was extracted from fruit pulp for differential expressed gene analysis using RNA-Seq. The RNA-Seq results obtained were ranged from 34,565,252 to 44,752,129 total reads, with 80.5% to 86.7% of reads were mapped against Klutuk Wulung banana genome reference derived from The Banana Genome Hub. In total, 29,968,128 to 37,776,907 transcripts were detected. The transcriptome data discussed in this article were deposited into NCBI's Gene Expression Omnibus (GEO) Series with an accession number GSE162077. These data can be used as information to identify gene candidates involved in fruit ripening for the application in banana postharvest program.

show abstract

‘Raja Bulu’ bananaMaACS1andMaACO1gene expression during postharvest storage

Cited by 8 publications

References 7 publications

Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life

Carrageenan Edible Coating Application Prolongs Cavendish Banana Shelf Life

Effect of chitosan and chitosan-nanoparticles on post harvest quality of banana fruits

Transcriptome dataset of ethylene-treated Klutuk Wulung banana

Contact Info

Product

Resources

About