Abstract:
The effect of postharvest treatments with hot water (HW), gibberellic acid (GA3), salicylic acid (SA) and potassium permanganate (KMnO4) on enhancing or delaying the ripening quality aspect of mature Williams banana fruits were investigated. Untreated and treated fruit had a normal ripening process and similar good freshness at the ripening time (45 days at ambient temperature). This clearly that the used these materials were relatively in delaying ripening and as, can be arrange the appearance of banana fruits in the market with good quality. Such, color development, peeling condition, loss of firmness, increase of pulp/peel ratio, soluble solids content, titratable acidity, pH, total sugar and total starch were used as a good criterion of assessment the banana fruit ripening.
M.N. Tourky, M.E. Tarabih and E.E. El-Eryan, 2014. Physiological Studies on the Marketability of Williams Banana Fruits. American Journal of Plant Physiology, 9: 1-15.
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