Changes in physical characteristics of pisang berangan Musa sapientum. L Var Berangan following high temperature and calcium carbide treatments

Ratule M.T., . and Osman A., . and Saari N., . and Ahmad S.H., . (2002) Changes in physical characteristics of pisang berangan Musa sapientum. L Var Berangan following high temperature and calcium carbide treatments. [Proceedings Paper]

The most obvious changes in ripening banana fruit are theloss of the green peel colour and firmness. Study on the effect of high temperature and calcium carbide on the changes of both peel colour and peel and pulp firmness of Pisang Berangan had been carried out. High temperature treatments 37 41 and 45C and different concentrations 0.0 0.2 0.4 and 0.6g/kg fruit of calcium carbide were applied to the individual fingers of mature green Pisang Berangan Musa sapientum L. var Berangan at 24 hours after harvest. Exposure to temperature at 37c could significantly p0.01 induce the change in fruit colour chroma at much faster rate than exposure at both 41 and 45C. However there was significant difference found between exposure temperature at 37 and 41C on the changes in the hue angle h during ripening. Calcium carbide at concentration of 0.2 g/kg fruit was sufficient to change the fruit colour Lightnessand both the chroma C and hue angle h values during ripening. Changes in peel firmness was significantly p0.01 faster at 37C as compared to 41C. Results obtained also indicate that changes in both the peel and pulp firmness at 45C were slow. Calcium carbide at a concentration of 0.2 g/kg fruit was also found to be sufficient in changing both peel and pulp firmness. Therefore results of this study suggest that exposure of mature green banana fingers to calcium carbide at 0.2 g/kg fruit followed by storage at 37C was sufficient to initiate ripening changes in peel colour; peel and pulp firmness at ambient conditions 25 - 1C85-95 RH.

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Abstract

The most obvious changes in ripening banana fruit are theloss of the green peel colour and firmness. Study on the effect of high temperature and calcium carbide on the changes of both peel colour and peel and pulp firmness of Pisang Berangan had been carried out. High temperature treatments 37 41 and 45C and different concentrations 0.0 0.2 0.4 and 0.6g/kg fruit of calcium carbide were applied to the individual fingers of mature green Pisang Berangan Musa sapientum L. var Berangan at 24 hours after harvest. Exposure to temperature at 37c could significantly p0.01 induce the change in fruit colour chroma at much faster rate than exposure at both 41 and 45C. However there was significant difference found between exposure temperature at 37 and 41C on the changes in the hue angle h during ripening. Calcium carbide at concentration of 0.2 g/kg fruit was sufficient to change the fruit colour Lightnessand both the chroma C and hue angle h values during ripening. Changes in peel firmness was significantly p0.01 faster at 37C as compared to 41C. Results obtained also indicate that changes in both the peel and pulp firmness at 45C were slow. Calcium carbide at a concentration of 0.2 g/kg fruit was also found to be sufficient in changing both peel and pulp firmness. Therefore results of this study suggest that exposure of mature green banana fingers to calcium carbide at 0.2 g/kg fruit followed by storage at 37C was sufficient to initiate ripening changes in peel colour; peel and pulp firmness at ambient conditions 25 - 1C85-95 RH.

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Item Type:	Proceedings Paper
Additional Information:	4 ill. 9 ref.
AGROVOC Term:	MUSA
AGROVOC Term:	TEMPERATURE
AGROVOC Term:	MALAYSIA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:13
URI:	http://webagris.upm.edu.my/id/eprint/11006

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