Abstract
The present work aimed to investigate the effect of exogenous melatonin and salicylic acid in post-harvest quality and shelf life of traditional banana variety Ney Poovan. The hands were dipped in melatonin, salicylic acid, and the combinations, along with absolute control (water dip) and control (alum and carbendazim dip) for 15 min, and then stored at ambient temperature for 12 d, and in cold storage for 28 d. The results revealed that minimum total soluble solids, titratable acidity, total sugars, and physiological loss in weight, and maximum ascorbic acid, total starch, firmness, and shelf life were recorded by the fruits treated with 1.0 mM melatonin. This could be attributed to delayed activity of ripening related enzymes viz., pectin methyl esterase, polygalacturonase, amylase, cellulase, and β-glucosidase. The melatonin-treated fruits exhibited reduced anthracnose incidence due to the higher activity of antioxidant-related enzymes viz., peroxidase, catalase, superoxide dismutase, and sustained firmness. The outcomes of the present work suggested that 1.0 mM melatonin can be effectively utilised to extend the shelf life, maintain the quality, and reduce the post-harvest disease incidence of banana, offering a sustainable way for the post-harvest handling of banana.
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Claims 11
Claim · model-written summary
Banana fruit treated with 1.0 mM melatonin had minimum total soluble solids.
Not reportedComparator
Verbatim
e0“minimum total soluble solids, titratable acidity, total sugars, and physiological loss in weight, and maximum ascorbic acid, total starch, firmness, and shelf life were recorded by the fruits treated with 1.0 mM melatonin”
t0“banana”
Claim · model-written summary
Banana fruit treated with 1.0 mM melatonin had minimum titratable acidity.
Not reportedComparator
Verbatim
e0“minimum total soluble solids, titratable acidity, total sugars, and physiological loss in weight, and maximum ascorbic acid, total starch, firmness, and shelf life were recorded by the fruits treated with 1.0 mM melatonin”
t0“banana”
Claim · model-written summary
Banana fruit treated with 1.0 mM melatonin had minimum total sugars.
Not reportedComparator
Verbatim
e0“minimum total soluble solids, titratable acidity, total sugars, and physiological loss in weight, and maximum ascorbic acid, total starch, firmness, and shelf life were recorded by the fruits treated with 1.0 mM melatonin”
t0“banana”
Claim · model-written summary
Banana fruit treated with 1.0 mM melatonin had minimum physiological loss in weight.
Not reportedComparator
Verbatim
e0“minimum total soluble solids, titratable acidity, total sugars, and physiological loss in weight, and maximum ascorbic acid, total starch, firmness, and shelf life were recorded by the fruits treated with 1.0 mM melatonin”
t0“banana”
Claim · model-written summary
Banana fruit treated with 1.0 mM melatonin had maximum ascorbic acid.
Not reportedComparator
Verbatim
e0“minimum total soluble solids, titratable acidity, total sugars, and physiological loss in weight, and maximum ascorbic acid, total starch, firmness, and shelf life were recorded by the fruits treated with 1.0 mM melatonin”
t0“banana”
Claim · model-written summary
Banana fruit treated with 1.0 mM melatonin had maximum total starch.
Not reportedComparator
Verbatim
e0“minimum total soluble solids, titratable acidity, total sugars, and physiological loss in weight, and maximum ascorbic acid, total starch, firmness, and shelf life were recorded by the fruits treated with 1.0 mM melatonin”
t0“banana”
Claim · model-written summary
Banana fruit treated with 1.0 mM melatonin had maximum firmness.
Not reportedComparator
Verbatim
e0“minimum total soluble solids, titratable acidity, total sugars, and physiological loss in weight, and maximum ascorbic acid, total starch, firmness, and shelf life were recorded by the fruits treated with 1.0 mM melatonin”
t0“banana”
Claim · model-written summary
Banana fruit treated with 1.0 mM melatonin had maximum shelf life.
Not reportedComparator
Verbatim
e0“minimum total soluble solids, titratable acidity, total sugars, and physiological loss in weight, and maximum ascorbic acid, total starch, firmness, and shelf life were recorded by the fruits treated with 1.0 mM melatonin”
t0“banana”
Claim · model-written summary
Melatonin-treated banana fruit had reduced anthracnose incidence.
Not reportedComparator
Verbatim
e0“The melatonin-treated fruits exhibited reduced anthracnose incidence due to the higher activity of antioxidant-related enzymes viz., peroxidase, catalase, superoxide dismutase, and sustained firmness.”
t0“banana”
Claim · model-written summary
Higher antioxidant enzyme activity was associated with reduced anthracnose in melatonin-treated banana fruit.
Verbatim
e0“The melatonin-treated fruits exhibited reduced anthracnose incidence due to the higher activity of antioxidant-related enzymes viz., peroxidase, catalase, superoxide dismutase, and sustained firmness.”
t0“banana”
Claim · model-written summary
Delayed ripening enzyme activity was proposed to explain quality retention.
Verbatim
e0“This could be attributed to delayed activity of ripening related enzymes viz., pectin methyl esterase, polygalacturonase, amylase, cellulase, and β-glucosidase.”
t0“banana”
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See all 7 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.