Email this article STUDY THE EFFECT OF HARVESTING MATURITY ON THE QUALITY OF BACKAN’S TAY BANANA FRUIT AFTER RIPENING APPLIED EXOGENOUS ETHYLENE
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Received: 13/03/20 Revised: 11/06/20 Published: 22/06/20Authors
1. Trinh Thi Chung
, TNU - University of Agriculture and Forestry2. Pham Bang Phuong, TNU - University of Agriculture and Forestry
3. Ta Thi Luong, Queensland University
4. Luu Hong Son, TNU - University of Agriculture and Forestry
5. Tran Van Chi, TNU - University of Agriculture and Forestry
6. Dinh Thi Kim Hoa, TNU - University of Agriculture and Forestry
7. Vi Dai Lam, TNU - University of Agriculture and Forestry
Abstract
This paper presents results of 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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