REMOVAL OF ASTRINGENCY IN 'AMAS' BANANA (MUSA AA GROUP) WITH POSTHARVEST ETHANOL TREATMENT
Ethanol at varying concentration (25–75%) was applied to preclimacteric 'Amas' (called "Señorita" in Japan) banana to determine its effects on the rate of astringency removal and on some physiological and physico-chemical changes during ripening at 20°C. Ethanol either used singly or in combination with ethylene greatly reduced the total phenolic content at the early stages of ripening compared with the non-treated control and the ethylene treatment. When used as a single treatment, respiration rate and ethylene production of the ethanol-treated fruits were lower than that of the control and the ethylene-treated fruits with a concomittant retardation of ripening. In combination with ethylene, respiration rate and ethylene production proceeded at almost the same rate as that of the ethylene-treated fruit and so was the attainment of the table ripe stage. No off-odor nor off- flavor or any visual manifestation of phytotoxic effect was detected even at the highest concentration.
Esguerra, E.B., Kawada, K. and Kitagawa, H. (1992). REMOVAL OF ASTRINGENCY IN 'AMAS' BANANA (MUSA AA GROUP) WITH POSTHARVEST ETHANOL TREATMENT. Acta Hortic. 321, 811-820