Abstract
SUMMARYMaintaining banana fruit in a low humidity environment accelerated fruit ripening. This was reflected in an earlier increase in respiration and ethylene production and more advanced peel colour and pulp sugars. At the end of the trial the fruit kept in low humidity were yellow with green tips (stage 5) whereas those kept at high humidity were still green (stage 1-2). Fruit kept at low humidity did not show a large increase in pulp ethylene production compared with the fruits stored at high humidity. This difference occurred despite a large increase in the 1-aminocyclopropane-l-carboxylic acid (ACC) content of both samples, with the low humidity fruit preceding the high by two days. The peel ethylene production of the low humidity stored fruit increased dramatically as the fruit ripened, coinciding with an increase in ACC. The ACC oxidase activity of the peel reflected the ethylene production with a large increase in the low humidity stored fruit and a later, smaller increase in the high humidity stored fruit. The ACC oxidase activity of the pulp of both low and high humidity stored fruit increased gradually during storage. The changes in ethylene production are discussed with reference to banana ripening being regarded as co-ordinated by pulp ethylene production while the peel is passive, depending on pulp ethylene production for degreening.
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Claims 11
Claim · model-written summary
Low humidity accelerated banana fruit ripening.
Not reportedComparator
Verbatim
e0“Maintaining banana fruit in a low humidity environment accelerated fruit ripening.”
Claim · model-written summary
Low humidity led to an earlier rise in banana fruit respiration and ethylene production.
- Taxon
- bananae0
- Treatment
- low humiditye0
- Outcome
- respiration and ethylene productione0
- Direction
- earlier increasee0
Not reportedComparator
Verbatim
e0“Maintaining banana fruit in a low humidity environment accelerated fruit ripening. This was reflected in an earlier increase in respiration and ethylene production”
Claim · model-written summary
Low humidity led to more advanced banana peel colour and pulp sugars.
Not reportedComparator
Verbatim
e0“Maintaining banana fruit in a low humidity environment accelerated fruit ripening. This was reflected in an earlier increase in respiration and ethylene production and more advanced peel colour and pulp sugars”
Claim · model-written summary
At trial end, low humidity banana fruit reached stage 5 while high humidity fruit remained at stage 1-2.
Verbatim
e0“At the end of the trial the fruit kept in low humidity were yellow with green tips (stage 5) whereas those kept at high humidity were still green (stage 1-2).”
t0“banana”
Claim · model-written summary
Low humidity did not produce a large increase in banana pulp ethylene production relative to high humidity.
Verbatim
e0“Fruit kept at low humidity did not show a large increase in pulp ethylene production compared with the fruits stored at high humidity.”
t0“banana”
Claim · model-written summary
ACC content rose in both banana storage groups, with low humidity fruit leading by two days.
Verbatim
e0“a large increase in the 1-aminocyclopropane-l-carboxylic acid (ACC) content of both samples, with the low humidity fruit preceding the high by two days.”
t0“banana”
Claim · model-written summary
Peel ethylene production increased dramatically as low humidity banana fruit ripened.
Verbatim
e0“The peel ethylene production of the low humidity stored fruit increased dramatically as the fruit ripened, coinciding with an increase in ACC.”
t0“banana”
Claim · model-written summary
Peel ACC increased as low humidity banana fruit ripened.
Verbatim
e0“The peel ethylene production of the low humidity stored fruit increased dramatically as the fruit ripened, coinciding with an increase in ACC.”
t0“banana”
Claim · model-written summary
Peel ACC oxidase activity increased greatly in low humidity banana fruit.
Verbatim
e0“The ACC oxidase activity of the peel reflected the ethylene production with a large increase in the low humidity stored fruit and a later, smaller increase in the high humidity stored fruit.”
t0“banana”
Claim · model-written summary
Peel ACC oxidase activity increased later and less in high humidity banana fruit.
Verbatim
e0“The ACC oxidase activity of the peel reflected the ethylene production with a large increase in the low humidity stored fruit and a later, smaller increase in the high humidity stored fruit.”
t0“banana”
Claim · model-written summary
Pulp ACC oxidase activity increased gradually during storage under both humidity levels.
Verbatim
e0“The ACC oxidase activity of the pulp of both low and high humidity stored fruit increased gradually during storage.”
t0“banana”
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.