Low-oxygen treatment for inhibition of decay and ripening in organic bananas

Journal of Horticultural Science and Biotechnology

Volumn 76, Issue 5, 2001, Pages 648-652

  Pesis, E ^a   Copel, A ^a   Ben Arie, R ^a   Feygenberg, O ^a   Aharoni, Y ^a  

^a VOLCANI CENTER   (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

ACETALDEHYDE; ALCOHOL; ATMOSPHERIC PRESSURE; CONCENTRATION (PARAMETERS); CULTIVAR; ENDOGENOUS COMPOUND; FRUIT STORAGE; ORGANOLEPTIC PROPERTY; OXYGEN; POSTHARVEST DECAY; PREVENTION; RIPENING; SHELF LIFE; STORAGE TEMPERATURE; TIABENDAZOLE;

MUSA;

EID: 0034809077     PISSN: 14620316     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (22)

1. Acetaldehyde is a causal agent responsible for ethanol-induced ripening inhibition in tomato fruit
2. Effect of pre-storage treatments on mango fruit ripening
3. Acetaldehyde inhibition of ethylene biosynthesis in mango fruit
4. Ethanol metabolism in plants
5. The source of the acyl moiety in the biosynthesis of volatile banana esters
6. The determination of ripeness of bananas by colorimetry
7. Quantitative assessment of chilling injury in bananas using a colorimeter
8. Effect of endogenously synthesized and exogenously applied ethanol on tomato fruit ripening
9. Effect of acetaldehyde and anaerobiosis as postharvest treatments on the quality of peaches and nectarines
10. Production of volatiles by ripening bananas
11. A model experiment for deastringency of persimmon fruit with the high carbon dioxide treatment: In vitro gelation of kaki-tanin by reacting with acetaldehyde
12. Reporting of objective colour measurements
13. Inhibition of tomato ripening by acetaldehyde vapour or anaerobic conditions prior to storage
14. Prestorage low oxygen atmosphere treatment reduces chilling injury symptoms in 'Fuerte' avocado fruit
15. 2 and ethanol vapours
16. Postharvest effects of acetaldehyde vapour on ripening-related enzyme activity in avocado fruit
17. Production of volatile compounds in the ripening banana
18. Effects of chilling
19. Effect of pre-storage in low oxygen or high carbon dioxide concentrations on delaying the ripening of bananas
20. Effect of brief pre-marketing holding of bananas in nitrogen on time to ripen
21. Responses of papaya to short-term insecticidal oxygen atmospheres