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Bibliographic Data
Control Number58041
Date and Time of Latest Transaction20060619142802.8
General Information060619u |||||||||b ||00|||
Cataloging SourcePCARRD-DOST
Main Entry - Personal NameBrown, E. O.
Main Entry - Uniform TitleENGLISH
Title StatementAccelerating ripening in 'Saba' bananas with squash peel
Summary, Etc.The squash peel is a potent bioethylene source. This was tested in 'Saba' banana hands with 18 fingers packed in 0.005 mm thick polyethylene bags (PEB) with 32 pin pricks at each side to allow gas diffusion. Squash peels were incorporated in the PEB bags at the rate of 0.5, 1.0 and 5 gm per finger. After two days the bags were opened and the fruits were allowed to ripen at ambient temperature. Accelerated ripening in terms of peel color development was observed by the addition of squash peel. This was attributed to wound ethylene in the squash peel which was produced at high rates. Sensory evaluation of the pulp at the table ripe stage revealed no difference between untreated and treated fruits in terms of color, aroma, flavor and texture
Subject Added Entry - Topical TermBANANAS
 RIPENING
 SQUASH
Added Entry - Personal NameLizada, Ma. Concepcion C.
LocationDOST PCARRD
  
     
 
Physical Location
Department of Science and Technology
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development
  
     
 
Digital Copy
Not Available
  
     
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