INDUCTION OF ANTIOXIDANTS IN RIPE 'HOM THONG' BANANAS (MUSA, AAA GROUP) BY CALCIUM CARBIDE TREATMENT
The eating quality and antioxidant contents in natural or artificial ripening of banana fruits were compared. Mature (full ¾ angular) Hom Thong (Musa, AAA Group) banana fruit bunch was harvested from a banana orchard in Phetchaburi province. After de-handing, banana combs were divided into two groups and placed in plastic baskets that liner with twice paper sheets: first group was treated with 10 g calcium carbide per 1 kg banana fruits and calcium carbide was excluded in second group as a control. The baskets were kept at ambient room (30±3°C, 60-80% RH) for 24 h. Results revealed that calcium carbide could accelerate the treated bananas to fully ripe stage faster than the non-treated ones six times in accompany with the higher flesh firmness and carotenoids. Calcium carbide treated fruits also had the soluble solids and flavonoids lower than the non-treated ones. Besides, calcium carbide treated bananas obviously exhibited more antioxidative capability in reducing power, ferrous ion chelating and DPPH-radical scavenging abilities than the non-treated ones.
Noichinda, S., Bodhipadma, K., Dansakul, P., Wongs-Aree, C. and Sangudom, T. (2015). INDUCTION OF ANTIOXIDANTS IN RIPE 'HOM THONG' BANANAS (MUSA, AAA GROUP) BY CALCIUM CARBIDE TREATMENT. Acta Hortic. 1088, 217-221
'Hom Thong' banana, calcium carbide, antioxidant