scholarly journals Large-scale Application of 1-Methylcyclopropene Results in Extended Marketable Shelf Life and Persistence of the Full-ripe Condition of Commercially Handled Banana Fruit

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 816E-817 ◽  
Author(s):  
Daniel Stanley* ◽  
Donald Huber
Keyword(s):  
Shelf Life ◽  
Sensory Analysis ◽  
Large Scale ◽  
Musa Acuminata ◽  
Banana Fruit ◽  
Banana Production ◽  
Control Fruit ◽  
Color Range ◽  
Consumer Markets ◽  
And Control

Banana production is geographically isolated from consumer markets in temperate regions. This disparity has prompted study of ethylene antagonists such as 1-methylcyclopropene (1-MCP) to extend marketable shelf life. Banana fruit (Musa acuminata v. Cavendish) were treated with ethylene (100 ppm) in sea containers (24 h,14.4 °C, 90% RH). After venting, one container was provided with 300 ppb 1-MCP (12 h, 15 °C). Controls were maintained in similar containers without 1-MCP. After treatments, ripening was monitored at 18 °C. Color was graded from values of 2 (green) to 7 (yellow, with sugar spots). During storage at 18 °C, control fruit remained within the color range of 4 to 6 (considered the most marketable) for 3 d compared with 6 d for 1-MCP-treated fruit. The time to reach stage 7 occurred at 8 and 13 d, respectively, in control and 1-MCP treated fruit. Sugar spots occurred after 6 to 7 d for both control and 1-MCP-treated fruit. Thereafter, incidence diverged significantly, with 1-MCP-treated fruit remaining below 10% for 11 d and control fruit exceeding 30% by 10 d. Through the first 5 d, firmness (initially 75 N) declined at comparable rates in both treatments, with control fruit declining to 20 N after 15 d. 1-MCP-treated fruit remained near 40 N throughout storage. Ripening variability did not differ within the treatments. Informal sensory analysis showed that some participants preferred the taste and firmness properties of 1-MCP-treated fruit while others preferred the lower firmness of traditionally ripened fruit. The sweetness of treated fruit was only slightly lower than that of control fruit, yet was still considered acceptable. Work in progress is addressing sugar transformations in 1-MCP-treated banana fruit.

scholarly journals A Postharvest Dip Treatment with Lysophosphatidylethanolamine, a Natural Phospholipid, May Retard Senescence and Improve the Shelf Life of Banana Fruit

HortScience ◽  
2015 ◽  
Vol 50 (7) ◽  
pp. 1035-1040 ◽  
Author(s):  
Zienab F.R. Ahmed ◽  
Jiwan P. Palta
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Membrane Integrity ◽  
Ion Leakage ◽  
Banana Fruit ◽  
Fruit Peel ◽  
Pulp Tissue ◽  
Postharvest Application ◽  
Fruit Shelf Life ◽  
And Control

Banana is one of the most consumed tropical fruits around the world. It is marketed nearly all year-around and has a relatively short shelf life. Fruits are harvested mature green and treated with ethylene to stimulate ripening before distribution and sale. The fruits generally ripen within 4–5 days after ethylene treatment and sold primarily at yellow stage of ripening. After turning yellow the fruit becomes unsuitable for marketing in 1–3 days. Thus 1–2 days of improvement in the fruit shelf life could enhance the market value of banana. Previous studies conducted in our laboratory have demonstrated that both pre- and postharvest application of lysophosphatidylethanolamine (LPE) can retard aging and improve shelf life of various fruits. The objective of this study was to investigate the possibility of improving shelf life of banana fruit by a postharvest dip in LPE. For this purpose, whole fruits obtained from the market at ripeness stage of 2.5 (about 75% green) were dipped in solution of 500 ppm LPE for 30 minutes and observed for a period of five days at room temperature. Each treatment was applied to 50 uniform fruits. From each hand bought, an equal number of fruits were separated for LPE and control treatments to reduce the variability. Five days after dip treatment, the fruit treated with LPE were firmer and thicker as compared with the control. Starch breakdown was also delayed in the LPE-treated fruits. LPE treatment slowed the development of brown spots on the peel tissue. Both peel and pulp tissue of LPE-treated fruits had lower ion leakage compared with the control. Fruit peel slices treated with LPE for 3 hours also showed a decrease in ion leakage and respiration rate at 24 hours after treatment. Results of the present study indicate that a postharvest dip treatment with LPE may improve shelf life of banana fruit by 1–2 days. These results suggest that LPE may improve shelf life by maintaining membrane integrity, reducing respiration, and slowing the breakdown of starch and cell walls during ripening and senescence of banana fruit tissue.

scholarly journals Identifikasi Tingkat Kematangan Buah Pisang Menggunakan Metode Ektraksi Ciri Statistik Pada Warna Kulit Buah

2019 ◽  
Vol 10 (2) ◽  
pp. 98-102
Author(s):  
Nina Sularida Limin ◽  
Jayanti Yusmah Sari ◽  
Ika Purwanti Ningrum Purnama
Keyword(s):  
Skin Color ◽  
Large Scale ◽  
Fruit Production ◽  
Banana Fruit ◽  
Alphabetical Order ◽  
Mean Values ◽  
Banana Production ◽  
Feature Extraction Method ◽  
Fruit Maturity ◽  
Maximum Minimum

Abstract—The Banana (musa paradical) is one of the national superior fruit production which is rich in vitamins. The level of banana production in Indonesia is above other fruit commodities. However, one of the postharvest problems for bananas produced on a large scale or industry is in the sorting of bananas. During this time the banana fruit is identified by the level of maturity based on the analysis of the skin color of the fruit visually the human eye that has limitations. The identification process like this has several disadvantages including requiring more energy to sort, and the level of perception of fruit maturity produced can be different because humans can experience fatigue, not always consistent, and human judgment is also subjective. To overcome this problem, this study builds a system to identify the maturity level of bananas using the extractive method of statistical features based on the skin color of bananas. The statistical feature extraction method used in this study is the maximum, minimum, and mean values ​​of pixels for RGB and HSV color spaces. The system built has been tested using 40 datasets of image of bananas and shows the results of good accuracy. Index Terms—enter key words or phrases in alphabetical order, separated by commas

scholarly journals Production, Preservation and Shelf-Life Evaluation of Wine from Banana Fruit (Musa acuminata Colla)

2020 ◽  
pp. 47-61
Author(s):  
O. P. Obiekezie ◽  
B. J. O. Efiuvwevwere ◽  
O. C. Eruteya
Keyword(s):  
Shelf Life ◽  
Sodium Benzoate ◽  
Total Coliform ◽  
Musa Acuminata ◽  
Banana Fruit ◽  
Alcohol Content ◽  
Wine Production ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Shelf Life Studies

Aims: The investigation focused on production, preservation and shelf-life study of wine from banana fruit (Musa acuminata). Study Design: This work is based on completely randomized design with two replications and the average values calculated for mean comparison. Place and Duration of Study: Food and Industrial Microbiology laboratory, Department of Microbiology, University of Port Harcourt, Nigeria, September, 2018 to March, 2019. Methodology: Analyses performed using standard methods were microbiological, physicochemical and sensory evaluations. Sodium benzoate concentrations of 5 and 25 ppm were used for shelf life studies. Banana ‘must’ was analyzed at 4 day intervals for 12 days while produced wine was analyzed at 5 day intervals for 25 days during storage. Results: Changes in total heterotrophic counts (THCs), total coliform counts (TCCs) and fungal counts (FCs) occurred during fermentation, resulting in maximum THCs of 5.02, TCCs of 3.60 and FCs of 8.87 log10 cfu ml-1 on days 4, 4 and 8 respectively. Acetobacter and Saccharomyces were pronounced in wine without preservative (control) throughout storage. Mean pH of ‘must’ was 5.8±0.30 while alcohol content was 0.28±0.03% on day 0 but as fermentation progressed, mean pH was reduced while mean alcohol content increased. Mean pH of wine preserved with 5 ppm varied slightly throughout storage but mean pH of control and 25 ppm preserved wine decreased from 3.7±0.20 on day 0 to 3.2±0.23 on day 25. Sensory attributes (overall acceptability) on day 12 was most preferred while during shelf-life studies, significant difference in overall acceptability of the different wines at P=.05 occurred. Wine preserved with 5 ppm had the best organoleptic quality but 25 ppm preserved wine showed the most acceptable microbial quality. Conclusion: Findings show that banana is a good substrate for wine production and 5 ppm sodium benzoate retained the qualities of the wine.

Arms Trafficking

2020 ◽  
pp. 89-104
Author(s):  
Simon Mackenzie
Keyword(s):  
Large Scale ◽  
Final Section ◽  
Supply And Demand ◽  
Small Time ◽  
Business Enterprise ◽  
Cultural Considerations ◽  
State Involvement ◽  
Consumer Markets ◽  
High Level ◽  
And Control

This chapter addresses arms trafficking in four sections: the nature and extent of the harm; the structure of arms trafficking (considered in terms of source, transit and demand); regulation and control; and finally a discussion about arms trafficking as business enterprise. The various routines and usual patterns of arms trafficking are reviewed, including vulnerable stockpiles, markets in military weapons, state involvement, and large-scale trafficking, as well as consumer markets and small-time smuggling. The structure of arms trafficking networks is considered, looking at facilitators and brokers as well as the central players such as notorious high-level traffickers like Viktor Bout. Regulation and prosecution is shown to be challenging, with various factors inherent to this form of trafficking adding up to severe difficulties for those who aim to control the problem. As with other chapters, the final section works through the business aspects of arms trafficking, integrating emotional and cultural considerations into the cold economics of the crime, to give us a rounded view of the supply and demand dynamics in markets for illegal weapons.

scholarly journals Improved Fruit Color, Quality, and Shelf Life of `Pink Lady' Apples with Preharvest Application of Aminoethoxyvinylglycine (AVG) in Combination with Ethephon

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 781A-781
Author(s):  
Suparna Whale* ◽  
Zora Singh ◽  
John Janes
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Cold Storage ◽  
Fruit Color ◽  
Fruit Firmness ◽  
Total Anthocyanin ◽  
Control Fruit ◽  
Color Development ◽  
And Control ◽  
Quality And Shelf Life

The effects of preharvest application of AVG and ethephon alone, or in combinations, on color development, fruit quality and shelf life were tested in `Pink Lady' apples (Malus domestica Borkh.) in Western Australia during 2002.The experiment aimed at improving color without adversely affecting fruit quality at harvest and after long term cold storage. Treatments included 124.5 g·ha-1 AVG only [148 Days after full bloom (DAFB)]; 280 g·ha-1 ethephon only (148 DAFB); AVG (148 DAFB) followed by ethephon (166 DAFB); and control. Fruit were evaluated for color development, internal ethylene concentration (IEC) and quality at commercial harvest(181DAFB) and 45, 90, and135 days after cold storage (1 °C ± 0.5 °C). At harvest, ethephon with or without AVG significantly (P ≤ 0.05) improved red blush and total anthocyanin in fruit skin. AVG+ethephon treated-fruit had higher total anthocyanin and TSS compared to AVG alone and control fruit. There were no significant differences among different AVG and ethephon treatments for fruit firmness and IEC. During different storage periods, fruit treated with AVG alone and AVG+ethephon had significantly lower IEC compared to fruit treated with ethephon only and the control, however the interactions between treatments and storage periods were not significant for fruit firmness. AVG + ethephon and ethephon alone did not significantly affect fruit color during different storage periods, which showed that the subsequent ethephon spray on AVG-treated fruit had overcome the inhibitory effect of AVG. Our experimental results showed that application of AVG followed by ethephon improved color in `Pink Lady' apples without compromising fruit quality including firmness during extended cold storage.

Collaboration, Power, Participation and Control on a Large Scale Research Team: Multiple Perspectives from the Oxford House Research Project

2001 ◽  
Author(s):  
Bradley Olson ◽  
Leonard Jason ◽  
Joseph R. Ferrari ◽  
Leon Venable ◽  
Bertel F. Williams ◽  
...  
Keyword(s):  
Large Scale ◽  
Research Team ◽  
Multiple Perspectives ◽  
Research Project ◽  
Oxford House ◽  
And Control

Interference mitigation in point to point wireless sensor networks using LSP protocol and time division multiplexing approach

2020 ◽  
Vol 39 (4) ◽  
pp. 5449-5458
Author(s):  
A. Arokiaraj Jovith ◽  
S.V. Kasmir Raja ◽  
A. Razia Sulthana
Keyword(s):  
Energy Consumption ◽  
Large Scale ◽  
Control Parameter ◽  
Interference Mitigation ◽  
Wireless Sensor ◽  
Point To Point ◽  
A Minor ◽  
Two Stages ◽  
Time Division ◽  
And Control

Interference in Wireless Sensor Network (WSN) predominantly affects the performance of the WSN. Energy consumption in WSN is one of the greatest concerns in the current generation. This work presents an approach for interference measurement and interference mitigation in point to point network. The nodes are distributed in the network and interference is measured by grouping the nodes in the region of a specific diameter. Hence this approach is scalable and isextended to large scale WSN. Interference is measured in two stages. In the first stage, interference is overcome by allocating time slots to the node stations in Time Division Multiple Access (TDMA) fashion. The node area is split into larger regions and smaller regions. The time slots are allocated to smaller regions in TDMA fashion. A TDMA based time slot allocation algorithm is proposed in this paper to enable reuse of timeslots with minimal interference between smaller regions. In the second stage, the network density and control parameter is introduced to reduce interference in a minor level within smaller node regions. The algorithm issimulated and the system is tested with varying control parameter. The node-level interference and the energy dissipation at nodes are captured by varying the node density of the network. The results indicate that the proposed approach measures the interference and mitigates with minimal energy consumption at nodes and with less overhead transmission.

Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

2018 ◽  
Vol 34 (2) ◽  
pp. 173-183 ◽  
Author(s):  
Arpit V. Joshi ◽  
◽  
Nilanjana S. Baraiya ◽  
Pinal B. Vyas ◽  
T. V. Ramana Rao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Musa Acuminata ◽  
Ambient Condition ◽  
Clove Oil ◽  
Post Harvest ◽  
Gum Ghatti

Guava (Psidium guajava L.) Fruit Coating with Gum – Arabic for Quality and Fruit Fly Control

1970 ◽  
pp. 01-04
Author(s):  
Esameldin B. M. Kabbashi, Ghada H. Abdelrahman and Nawal A. Abdlerahman
Keyword(s):  
Shelf Life ◽  
Gum Arabic ◽  
Fruit Fly ◽  
Psidium Guajava ◽  
Postharvest Quality ◽  
Guava Fruit ◽  
Fruit Shelf Life ◽  
Fly Control ◽  
And Control ◽  
Subtropical Fruit

Guava (Psidium guajava L.) is a lovely tropical and subtropical fruit that originates in Mexico, Central America, and then taken to other distant and near parts around the world. In Sudan this popular fruit is produced in orchards and household and is so profitable but yet attacked by a lot of fruit fly species of the Genera Ceratitis and Bactrocera and the result is a loss of more than 70%. This research aimed at evaluating the effect of Gum Arabic coating (GAC) in extending the shelf life of guava fruit and disinfesting it from these notorious pests. Guava fruits from Kadaro orchards, Khartoum North, were tested using seven concentrations of Gum Arabic solutions. The results reflect that 1: 4 (25%) and 1: 8 (12.5%) (GA: water) concentrations attained 56 and 40% disinfestation, respectively whereas the other lower concentrations effected corresponding results in a range from 20 – 08%. The reduction in maggots per test fruit reached upto 188% as compared to the control.  The highest concentrations (1: 4 & 1: 8) effected a sustainability of 52% in fruit firmness (FF) with an average of medium (3) FF compared to soft FF (4) in the control. The corresponding results in other lower concentrations (1: 16; 1: 32; 1: 64; 1: 72 & 1: 96) were 36, 24, 24, 20 and 16%, respectively. In addition to an average FF of 4 (soft) for all these concentrations and 5 (very soft) for all the corresponding controls. Nevertheless, the sustainability of fruit color (FC) effected by the test concentrations was 52, 44, 24, 22, 24, 20, and 24%, respectively. Regarding these results, the two highest test concentrations effected a sizeable disinfestation and control of fruit flies and a good extension of shelf life of guava in Khartoum State. These findings support using this treatment as an effective IPM tool to extend guava fruit shelf life and upgrading its postharvest quality.

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