INDUCTION OF ANTIOXIDANTS IN RIPE 'HOM THONG' BANANAS (MUSA, AAA GROUP) BY CALCIUM CARBIDE TREATMENT

S. Noichinda, K. Bodhipadma, P. Dansakul, C. Wongs-Aree, T. Sangudom
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
DOI: 10.17660/ActaHortic.2015.1088.33
https://doi.org/10.17660/ActaHortic.2015.1088.33
'Hom Thong' banana, calcium carbide, antioxidant
English

Acta Horticulturae