Abstract
The research was carried out to investigate the effect of high humidity (100%) and water storage on the ripening behaviour and quality of ripe banana fruit. It was observed that high humidity delayed the ripening of bananas and consequently increased their shelf life Water storage delayed the climacteric phase of bananas in a similar way to CA storage but bananas could not complete their ripening processes properly. Water storage resulted in splitting of bananas due to excessive intake of water. Microbial spoilage of water-stored bananas emerged as serious problem against successful application of this technology. Reduced dissolution of O2 into water affected the ripening process of bananas. In order to attain the best quality and increased shelf life, water storage was found not suitable for banana fruit but high relative humidity (100%) showed better results.
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Claims 8
Claim · model-written summary
High humidity delayed the ripening of bananas.
Not reportedComparator
Verbatim
e0“high humidity delayed the ripening of bananas and consequently increased their shelf life”
t0“quality of bananas”
Claim · model-written summary
High humidity increased the shelf life of bananas.
Not reportedComparator
Verbatim
e0“high humidity delayed the ripening of bananas and consequently increased their shelf life”
t0“quality of bananas”
Claim · model-written summary
Water storage delayed the climacteric phase of bananas in a similar way to CA storage.
Verbatim
e1“Water storage delayed the climacteric phase of bananas in a similar way to CA storage”
t0“quality of bananas”
Claim · model-written summary
Water storage resulted in splitting of bananas.
Not reportedComparatorDirection
Verbatim
e2“Water storage resulted in splitting of bananas”
t0“quality of bananas”
Claim · model-written summary
Microbial spoilage emerged as a serious problem for water-stored bananas.
Verbatim
e3“Microbial spoilage of water-stored bananas emerged as serious problem”
t0“quality of bananas”
Claim · model-written summary
Reduced dissolution of O2 into water affected the ripening process of bananas.
Verbatim
e4“Reduced dissolution of O2 into water affected the ripening process of bananas”
t0“quality of bananas”
Claim · model-written summary
High relative humidity (100%) is recommended to attain the best quality and increased shelf life of banana fruit.
Verbatim
e5“In order to attain the best quality and increased shelf life, water storage was found not suitable for banana fruit but high relative humidity (100%) showed better results”
t0“quality of bananas”
Claim · model-written summary
Water storage was found not suitable for banana fruit.
Verbatim
e5“In order to attain the best quality and increased shelf life, water storage was found not suitable for banana fruit but high relative humidity (100%) showed better results”
t0“quality of bananas”
The same questions in other papers
humidity · quality: postharvest · MusaPositive and negative results
7 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
5 papers more in this group
See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.