Abstract
The effects of chives juice soaking under different conditions of soaking time,concentration and soaking way on major physiochemical and physiological parameters of banana during postharvest ripening,such as color,firmness,total soluble solid content,respiration and ethylene release,were probed.The results showed that chives juice could significantly delay the browning of banana peel,which was green-yellow in color on the 6th day,and improve the color saturation.Soaking 20% chives juice for 2 min every 24 h performed for 3 times resulted in a dramatic decrease in banana firmness when compared with the control.No significant difference in total soluble solid content was observed between the treatment group and the control.Ethylene release reached its maximum on the 3rd day and always revealed a higher level in the treatment group when compared with the control.In conclusion,soaking 20% chives juice for 2 min every 24 h performed for 3 times can provide a better way for preserving banana.
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Claims 8
Claim · model-written summary
Chives juice significantly delayed banana peel browning.
Not reportedComparator
Verbatim
e0“chives juice could significantly delay the browning of banana peel”
Claim · model-written summary
Chives juice improved banana color saturation.
Not reportedComparator
Verbatim
e0“chives juice could significantly delay the browning of banana peel,which was green-yellow in color on the 6th day,and improve the color saturation”
Claim · model-written summary
The treated banana peel was green-yellow on day six.
Not reportedDirection
Verbatim
e0“browning of banana peel,which was green-yellow in color on the 6th day”
Claim · model-written summary
Repeated soaking in 20% chives juice caused a dramatic decrease in banana firmness relative to control.
Verbatim
e0“Soaking 20% chives juice for 2 min every 24 h performed for 3 times resulted in a dramatic decrease in banana firmness when compared with the control”
Claim · model-written summary
Total soluble solid content did not differ significantly between the treatment and control groups.
Verbatim
e0“No significant difference in total soluble solid content was observed between the treatment group and the control”
t0“Banana”
Claim · model-written summary
Ethylene release peaked on day three.
Verbatim
e0“Ethylene release reached its maximum on the 3rd day”
t0“Banana”
Claim · model-written summary
Ethylene release was always higher in the treatment group than control.
Verbatim
e0“Ethylene release reached its maximum on the 3rd day and always revealed a higher level in the treatment group when compared with the control”
t0“Banana”
Claim · model-written summary
The authors recommend repeated 20% chives juice soaking for banana preservation.
Verbatim
e0“soaking 20% chives juice for 2 min every 24 h performed for 3 times can provide a better way for preserving banana”
The same questions in other papers
application · quality: postharvest · MusaPositive and negative results
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See all 18 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.