Abstract
Berangan banana were treated with hot water at 50 ºC for 0 (control), 10, and 20 min and then kept at room temperature (25±2 ºC), 75-80 % RH to observe the ripening progress. Firmness and activity of cell wall degradation enzymes such as polygalacturonase (PG), pectin methylesterase (PME), and pectate lyase (PL) were determined for treated and untreated banana. The microstructure of banana peel cell wall was observed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Treated fruit was firmer than the control fruit during ripening process. PG, PME, and PL activities were reduced in the treated bananas when compared with the control treatment. Hot water treatment disturbed cell wall degrading enzymes activity and delayed the disassembling of pectin fraction of Berangan banana. The micrographs of SEM and TEM exhibited lower changes in cell compartment and less loosening of cell wall fibril fractions in treated fruits. The electrolyte leakage in Berangan banana decreased with the increase of exposure time. The results of this study indicated that hot water treatment at 50 ºC slowed down the ripening process and extended shelf life of banana.
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Claims 6
Claim · model-written summary
Treated bananas were firmer during ripening.
Verbatim
e0“Treated fruit was firmer than the control fruit during ripening process”
t0“Hot Water Treated Banana”
Claim · model-written summary
PG, PME and PL activities were reduced in treated bananas.
Verbatim
e0“PG, PME, and PL activities were reduced in the treated bananas when compared with the control treatment”
t0“Hot Water Treated Banana”
Claim · model-written summary
Hot water delayed pectin disassembly.
- Taxon
- Berangan bananae0
- Treatment
- Hot water treatmente0
- Outcome
- disassembling of pectin fractione0
- Direction
- delayede0
Not reportedComparator
Verbatim
e0“Hot water treatment disturbed cell wall degrading enzymes activity and delayed the disassembling of pectin fraction of Berangan banana”
Claim · model-written summary
Longer exposure reduced electrolyte leakage.
Verbatim
e0“The electrolyte leakage in Berangan banana decreased with the increase of exposure time”
t0“Hot water”
Claim · model-written summary
Hot water at 50 ºC slowed ripening.
Not reportedComparator
Verbatim
e0“hot water treatment at 50 ºC slowed down the ripening process and extended shelf life of banana”
Claim · model-written summary
Hot water at 50 ºC extended shelf life.
Not reportedComparator
Verbatim
e0“hot water treatment at 50 ºC slowed down the ripening process and extended shelf life of banana”
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