ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Problems and prospects for improving the postharvest technology of cooking bananas.

Wainwright, H.; Burdon, J. N.;

Postharvest News and Information Year: 1991 Vol: 2 Issue: 4 Pages: 249-253 Ref: 39 ref.

1991

บทคัดย่อ

The concept of categorizing bananas (Musa spp.) as dessert or cooking bananas is outlined and the use of genetic constitution as an indicator of dessert or culinary use is explained. The methods by which cooking bananas are utilized are summarized prior to the identification of the problems found when trying to define and quantify postharvest losses. The postharvest technology associated with harvesting, handling and transporting, storage, and ripening is described along with the prospects for developing solutions by research which lay emphasis on technology appropriate to developing countries. In particular, mention is made of how water stress reduces the green life of fruit. Although there are differences between Musa groups in their susceptibility to water stress which might be exploited to improve storage life, the mechanism by which this occurs is unknown. Only a minority of cooking bananas are used in processing. However, processing is recognized as an area for future investigation to increase food security and utilization. In breeding programmes involving selection for pre-harvest factors such as disease resistance, the importance of evaluating postharvest qualities is stressed.