Abstract
Banana fruits were exposed to irradiation doses of 0, 0.25, 0.50, 1.0, 1.5, and 2.0 K-Gy. Irradiated and non-irradiated fruits were stored under different temperatures of 5, 10, 15, and 20 o C. Samples were taken after different storage periods of 7, 14, 21, 28, 35 and 42 days. For all treatments, decay percent of fruits, total bacterial and fungal counts were recorded. In addition, chemical constituents including starch, total sugars, ascorbic acid and peel chlorophyll content were determined. Results revealed that, storing banana fruits under low temperature had the capacity to reduce the decay and decline or inhibit bacterial or fungal growth. In addition, cold storage retarded the changes in chemical constituents during storage. On the other side, the applied irradiation doses exerted positive for maintaining banana fruits and extending its shelf-life. In this connection, the applied irradiation doses reduced the decay and greatly inhibit the microbial growth (total bacterial and fungal count). Furthermore, irradiation doses exhibited good potential for maintaining the chemical constituents near the normal level and in turn keeping its good quality. Irradiation dose of 1.0 K-Gy was found to be the most effective dose to positively maintain the stored banana fruits during the different storage period.
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Claims 8
Claim · model-written summary
Low-temperature storage reduced banana fruit decay.
Not reportedComparator
Verbatim
e0“storing banana fruits under low temperature had the capacity to reduce the decay”
Claim · model-written summary
Low-temperature storage inhibited bacterial or fungal growth on banana fruits.
- Taxon
- banana fruitse0
- Treatment
- low temperaturee0
- Outcome
- bacterial or fungal growthe0
- Direction
- decline or inhibite0
Not reportedComparator
Verbatim
e0“storing banana fruits under low temperature had the capacity to reduce the decay and decline or inhibit bacterial or fungal growth”
Claim · model-written summary
Cold storage retarded changes in banana fruit chemical constituents.
- Taxon
- banana fruitst0
- Treatment
- cold storagee0
- Outcome
- changes in chemical constituentse0
- Direction
- retardede0
Not reportedComparator
Verbatim
t0“banana fruits”
e0“cold storage retarded the changes in chemical constituents during storage”
Claim · model-written summary
Irradiation extended the shelf life of banana fruits.
Not reportedComparator
Verbatim
t0“banana fruits”
e0“the applied irradiation doses exerted positive for maintaining banana fruits and extending its shelf-life”
Claim · model-written summary
Irradiation reduced banana fruit decay.
Not reportedComparator
Verbatim
t0“banana fruits”
e0“the applied irradiation doses reduced the decay”
Claim · model-written summary
Irradiation inhibited total bacterial and fungal counts on banana fruits.
- Taxon
- banana fruitst0
- Treatment
- irradiation dosese0
- Outcome
- microbial growth (total bacterial and fungal count)e0
- Direction
- inhibite0
Not reportedComparator
Verbatim
t0“banana fruits”
e0“irradiation doses reduced the decay and greatly inhibit the microbial growth (total bacterial and fungal count)”
Claim · model-written summary
Irradiation maintained banana fruit chemical constituents near their normal level.
Verbatim
t0“banana fruits”
e0“irradiation doses exhibited good potential for maintaining the chemical constituents near the normal level”
Claim · model-written summary
A 1.0 K-Gy dose was the most effective for maintaining stored banana fruits.
- Taxon
- banana fruitse0
- Treatment
- Irradiation dose of 1.0 K-Gye0
- Outcome
- maintain the stored banana fruitse0
- Direction
- most effectivee0
Not reportedComparator
Verbatim
e0“Irradiation dose of 1.0 K-Gy was found to be the most effective dose to positively maintain the stored banana fruits during the different storage period”
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