Studying the effect of harvesting maturity on the quality of Bac Kan’s tay banana fruit after ripening applied exogenous ethylene
DOI:
https://doi.org/10.51453/2354-1431/2020/373Keywords:
ripening index of banana, exogenous ethylene, BacKan’s Tay banana, postharvest ripening methods, sensory qualityAbstract
Determining the fruit maturity (after flower first appear) to ripen Tay bananas in Bac Kan to help bananas have uniform quality and improve the quality of bananas after ripening by using exogenous ethylene. This study was conducted on 4 different maturity levels of 100, 110, 120 và 130 days since flower first appear and treated with exogenously ethylene vapor 0.02% for 24 hours and put into the incubator at the same temperature 18±1°C, humidity 90±2%. Initial research has shown that different harvest ages induced different ripe banana qualities. The optimal banana maturity was 120 days allowed when reaching maturity 6 with a total sugar content of 12.57%, organic acid content of 0.48%, tannin content of 0.07%, starch content of 3.39% and total sensory score was 19.6. Hence, the initial study identified 120-day maturity after flower first appear for best quality of the ripe bananas applied exogenous ethylene.
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