Effect of wax coating on bananas of varying maturity.

Dalal, V. B. and Thomas, P. and Nagaraja, N. and Shah, G. R. and Amla, B. L. (1970) Effect of wax coating on bananas of varying maturity. Indian Food Packer, 24 (2). pp. 36-39.

PDF Indian Food Packer, Vol. XXIV, No.2, 1970 1-4.pdf - Published Version Restricted to Registered users only Download (144kB)

Abstract

Bananas at various stages of maturity were treated with sisal-paraffin-sugarcane wax emulsions or polyethylene emulsion before reduction of temp. to 55 degree F, 85% RH and storage. Quality characteristics after reduced ripening were recorded. Results showed very little difference between treated and untreated bananas harvested 94-96 days after flowering. Treated banana hands harvested 103-107 days and 119-120 days after flowering had 98 and 85% green unripe fruits respectively against 85 and 0% for the control. Bananas 115-123 days after flowering (pulp to peel ratio 1.50-1.87) treated with 8% wax emulsion remained green during 21 days storage at 55 degree F, 85% RH. Untreated fruits were turning yellow. Treated bananas stored 21 days at low temp. had acceptable colour, taste and flavour on induced ripening. Polyethylene emulsion was ineffective in retaining green colour.

Item Type:	Article
Uncontrolled Keywords:	COATING-; Effect of coating with wax on ripening of bananas; WAXES-; RIPENING-; BANANAS-; COLOUR-; Effect of coating with wax on /colour/ of bananas; TASTE-; Effect of coating with wax on /taste/ of bananas; FLAVOUR-; Effect of coating with wax on /flavour/ of bananas; FRUIT-(STORAGE); Coating of bananas with wax to control ripening during storage
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 02 Banana 600 Technology > 09 Industrial oils, fats, waxes, gases > 01 Commercial wax
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Mar 2014 07:01
Last Modified:	20 Mar 2014 07:01
URI:	http://ir.cftri.res.in/id/eprint/7316

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