A comparative study on the ripening and mineral content of organically and conventionally grown Cavendish bananas.
Nyanjage, M. O., Wainwright, H., Bishop, C. F. H. and Cullum, F. J.
Biological Agriculture & Horticulture Year: 2000 Vol: 18 Issue: 3 Pages: 221-234 Ref: 29 ref.
2000
บทคัดย่อ
A study was conducted to compare the postharvest properties of organically and conventionally grown bananas. The effects of Ethrel [ethephon] treatment on the skin colour of organic and non-organic bananas (Musa AAA group, Cavendish subgroup cv. Robusta) were determined during ripening at 22-25 deg C. In addition, pulp temperature, impedance (at 100 Hz, 500 Hz, 1 kHz, 10 kHz), gravimetric and volumetric pulp:peel ratios, fruit density, total soluble solids (TSS) and major (N, P, K, Ca and Mg) minerals of ripe fruit were also compared for organically and conventionally grown bananas. Organic bananas ripened faster than non-organic bananas as measured by peel colour change (reflectance, chroma and hue angle). Hedonic scale values showed that ethrel treatment promoted uniform skin change from green to yellow. Visual colour values had strong positive correlation against reflectance, chroma or hue angle, but was more closely related to hue angle. Organic and non-organic bananas had no significant dif
ference in TSS contents. Impedance decreased with rise in frequency and pulp temperature and showed strong negative correlation against reflectance, chroma and hue angle of organic and non-organic banana at 100 Hz. Ripe non-organic bananas had both higher gravimetric pulp:peel ratio and impedance compared with organic fruits. In all fruits, the peel had higher N, P, K, Mg and Ca content than the pulp. The peel of non-organic fruits had higher N and lower P contents than organic fruits. Differences in mineral content between the pulp of organic and non-organic fruits were much lower than those between the peel. This study shows that production methods of bananas has a significant influence on the postharvest behaviour of bananas and this in turn must influence their subsequent management in order to optimize quality for the consumer.