Effect of Postharvest Hexanal Treatment on Physiological Changes and Quality of Banana Fruits during Ripening
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Abstract
The purpose of this research was to study the effect of postharvest hexanal treatment on the ripening of Hom Thong bananas. Matured banana fruits (70 %) were dipped in hexanal solution at different concentrations (0, 0.01, 0.02, 0.04, 0.08 and 0.16 %) for 5 or 10 minutes and then stored at 25 ºC. The physiology and quality parameters of banana fruits were determined regularly till the end of storage. Results indicated that hexanal affected the ripening process of Hom Thong bananas. Peel color change, softening, and fresh weight loss of banana fruits were delayed after hexanal treatment. Fruits dipped in hexanal also showed a better overall appearance when compared to control fruits. Postharvest dip treatments in 0.02 and 0.04 % hexanal for 10 minutes were more effective than other hexanal treatments. Therefore, hexanal dip treatment can control physiological changes and quality of Hom Thong bananas during ripening leading to longer shelf life.
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References
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