Abstract
Abstract Unripe Cavendish banana fruits were stored at 5–7°C under normal or 0.14 normal atmospheric pressure for two weeks, with or without a continuous supply of ethylene, prior to ripening at 20°C. Pulp/peel ratio, colour index and production of volatile were measured following prestorage at chilling temperature, and after reaching ripeness at 20°C. CO 2 and C 2 H 4 production were also measured at 20°C. The results show that green fruits had lower pulp/peel ratios than treated green fruits while the reverse was true following ripening at 20°C. Yellow colour development was retarded by 5°C pretreatment, and low pressure storage had no noticeable effect on colour index. Prestorage at 7°C, however, improved colour development slightly. Acetates, butyrates and alcohol produced by fruits prestored at chilling temperature and 0.14 normal atmospheric pressure showed both qualitative and quantitative differences compared with those produced by non‐chilled fruits.
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Claims 5
Claim · model-written summary
Green banana fruit had a lower pulp/peel ratio than treated green fruit, with the reverse after ripening.
Verbatim
e0“green fruits had lower pulp/peel ratios than treated green fruits while the reverse was true following ripening at 20°C”
t0“banana”
Claim · model-written summary
Pretreatment at 5°C retarded yellow colour development.
Not reportedComparator
Verbatim
e0“Yellow colour development was retarded by 5°C pretreatment”
t0“banana”
Claim · model-written summary
Low pressure storage had no noticeable effect on colour index.
Not reportedComparator
Verbatim
e0“low pressure storage had no noticeable effect on colour index”
t0“banana”
Claim · model-written summary
Prestorage at 7°C slightly improved colour development.
- Taxon
- bananat0
- Treatment
- Prestorage at 7°Ce0
- Outcome
- colour developmente0
- Direction
- improvede0
- Qualifier
- slightlye0
Not reportedComparator
Verbatim
e0“Prestorage at 7°C, however, improved colour development slightly”
t0“banana”
Claim · model-written summary
Fruit prestored at chilling temperature and 0.14 normal atmospheric pressure produced acetates, butyrates and alcohol with qualitative and quantitative differences from non-chilled fruit.
Verbatim
e0“Acetates, butyrates and alcohol produced by fruits prestored at chilling temperature and 0.14 normal atmospheric pressure showed both qualitative and quantitative differences compared with those produced by non‐chilled fruits”
t0“banana”
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