4,393
Views
5
CrossRef citations to date
0
Altmetric
Research Article

Shelf Life, Fruit Quality and Safety of Banana (Musa Species) Ripened through Traditional Ripening Techniques in Nigeria

, & ORCID Icon

Literature Cited

  • Abhishek, R.U., H.N. Venkatesh, K. Manjunath, and D.C. Mohana. 2016. Artificial ripening of fruits—misleading ripe and health risk. Everyman’s Sci. 6:1–7.
  • Arakawa, O., N. Uematsu, and H. Nakajima. 1994. Effect of bagging on fruit quality in apples. Bull. Faculty Agric. Hirosaki Univ. 57:25–32.
  • Chandel, R., P.C. Sharma, and A. Gupta. 2018. Methods for detection and removal of arsenic residues in calcium carbide ripened mangoes. J. Food Process. Preserv. 42(2):e13420. doi: https://doi.org/10.1111/jfpp.13420.
  • Clendennen, S.K., P.B. Kipp, and G.D. May. 1997. The role of ethylene in banana fruit ripening. In: A.K. Kanellis, C. Chang, H. Kende, and D. Grierson (eds..). Biology and biotechnology of the plant hormone ethylene. NATO ASI Series (3 high technology). Vol. 34. p. 141–148. Germany: Springer Dordrecht.
  • Dhembare, A.J. 2013. Bitter truth about fruit with reference to artificial ripener. Arch. Appl. Sci. Res. 5:45–54.
  • Dubois, M., K.A. Gilles, J.K. Hamilton, P.A. Rebers, and P. Smith. 1956. Colorimetric method for determination of sugars and related substances. J. Analyzing Chem. 28:350–356. doi: https://doi.org/10.1021/ac60111a017.
  • Fattah, S.A., and M.Y. Ali. 2010. Carbide ripened fruits - a recent health hazard. Faridpur Med. Coll. J. 5(2):37. doi: https://doi.org/10.3329/fmcj.v5i2.6816.
  • Fernando, H.R.P., V. Srilaong, N. Pongprasert, P. Boonyarithongchai, and P. Jitareerat. 2014. Changes in antioxidant properties and chemical composition during ripening in banana variety ‘Hom Thong’ (AAA group) and ‘Khai’ (AA group). Int. Food Res. J. 21(2):749–754.
  • Grierson, D. 2013. Ethylene and the control of fruit ripening, p. 43–73. In: S. Grahman, P. Mervin, G. James, and T. Gregory (eds.). The molecular biology and biochemistry of fruit ripening. Blackwell Publishing Ltd, Boston.
  • Hartshorn, R. 1931. Some effects of acetylene on the ripening processes of bananas. Plant Physiol. 6(3):467. doi: https://doi.org/10.1104/pp.6.3.467.
  • Hussein, A.A., A.G. Abdel-Rahman, and R.B. Ahmed. 1994. Effectiveness of fruit bagging on yield and fruit quality of pomegranate (Punica granatum L.). Ann. Agric. Sci. 32:949–957.
  • Kapur, A., A. Haskovic, A. Copra-Janicijevic, L. Klepo, A. Topcagic, I. Tahirovic, and E. Sofic. 2012. Spectrophotometric analysis of total ascorbic acid content in various fruits and vegetables. Bull. Chem. Technol. Bosnia Herzegovina 15:40–43.
  • Kopjar, M., V. Pilizota, J. Hribar, and M. Simcic. 2009. Total phenol content and antioxidant activity of water solutions of plant extracts. Croatia J. Food Sci. Technol. 1(1):1–7.
  • Maduwanthi, S.D.T., and R.A.U.J. Marapana. 2019. Induced ripening agents and their effect on fruit quality of banana. Int. J. Food Sci. 2019: 8. Article ID 2520179. doi:https://doi.org/10.1155/2019/2520179.
  • McDonald, S., P.D. Prenzler, M. Autolovich, and K. Robards. 2001. Phenolic content and antioxidant activity of olive extracts. Food Chem. 73:73–84. doi: https://doi.org/10.1016/S0308-8146(00)00288-0.
  • Moirangthem, K., and G. Tucker. 2018. How do fruits ripen? Front. Young Minds. 6:16. doi: https://doi.org/10.3389/frym.2018.00016.
  • Njoku, M.C., I. Ofong, N.V. Ogueke, and E.E. Anyanwu. 2018. Characterization of sky conditions at Benin city and Owerri in Nigeria. J. Fundam. Renewable Energy Appl. 8(5):1000270. doi: https://doi.org/10.4172/2090-4541.1000270.
  • Ogunkunle, A.T.J., O.S. Bello, and O.S. Ojofeitimi. 2014. Determination of heavy metal contamination of street-vended fruits and vegetables in Lagos state, Nigeria. Int. Food Res. J. 21(5):1725–1730.
  • Radojevic, M., and V.N. Bashkin. 1999. Practical environmental analysis, p. 342–466. Royal Society of Chemistry, Cambridge, UK.
  • Sazedur, R.A.H.M., M.N. Islam, Y.I. Mollik, F.P. Abdullah, M. Mehnaz, S.A. Sabrina, and S.K. Mohidus. 2014. Nutrition value analysis of artificially ripened banana (bari-1 hybrid banana, Musa spp.), p. 172–176. Proceedings of the International Conference on Chemical Engineering, ICChE2014, Dhaka, Bangladesh, 29–30 Dec.
  • Sharma, R.R., S.V.R. Reddy, and M.J. Jhalegar. 2014. Pre-harvest fruit bagging: A useful approach for plant protection and improved post-harvest fruit quality – A review. J. Hortic. Sci. Biotechnol. 89:101–113. doi: https://doi.org/10.1080/14620316.2014.11513055.
  • Siddiqui, M.W., and R.S. Dhua. 2010. Eating artificial ripened fruits is harmful. Curr. Sci. 99(12):1664–1668.
  • Soltani, M., R. Alimardani, and M. Omid. 2010. Prediction of banana quality during ripening stage using capacitance system. Aust. J. Crop Sci. 4(6):443–447.
  • Surbhi, G., S. Mahak, and B. Barkha. 2016. Comparative study on the ripening ability of artificial ripening agent (Calcium Carbide) and natural ripening agents. Global J. Biol. Agric. Health Sci. 5(2):106–110.
  • Tchounwou, P.B., C.G. Yedjou, A.K. Patlolla, and D.J. Sutton. 2012. Heavy metals toxicity and the environment. EXS 101:133–164.
  • Teeranud, R., S. Jingtair, U. Yoshinori, A. Kazuhiro, and C. Kazoo. 2005. Changes in concentration of phenolic compounds and polyphenol oxidase activity in banana peel during storage. Food Preserv. Sci. 31(3):111–115. doi: https://doi.org/10.5891/jafps.31.111.
  • Thirulogachandar, M.E., M. Rajeswari, and S. Ramya. 2014. Assessment of heavy metals in Gallus and their impacts on human. Int. J. Sci. Res. Publ. 4(6):1–8.
  • Thompson, A.K., S. Supapvanich, and J. Sirison. 2019. Banana ripening, science and technology, p. 150, Springer Briefs in Food, Health and Nutrition.
  • Ummarata, N., T.K. Matsumoto, M.M. Wall, and K. Seraypheap. 2011. Changes in antioxidants and fruit quality in hot water-treated ‘Hom Thong’ banana fruit during storage. Sci. Hortic. 130(4):801–807. doi: https://doi.org/10.1016/j.scienta.2011.09.006.
  • Ur-Rahman, A., F.R. Chowdhury, and M.B. Alam. 2008. Artificial ripening: What we are eating. J. Med. Chem. 9(1):42–44.
  • Vilcarromero, F.A.M. 2005. Characterization of surface appearance and color in some fruits and vegetables by image analysis, p. 123. Ponticifia Universidad Catolica de Chile, Escuela de Ingenieria.
  • Vu, H.T., C.J. Scarlett, and Q.V. Vuong. 2019. Changes in phytochemicals and antioxidant capacity of banana peel during the ripening process; with and without ethylene treatment. Sci. Hortic. 253:252–262. doi: https://doi.org/10.1016/j.scienta.2019.04.043.
  • Wargovich, M.J. 2000. Anticancer properties of fruits and vegetables. HortScience. 35:573–575. doi: https://doi.org/10.21273/HORTSCI.35.4.573.
  • Xiao, -Y.-Y., J.-Y. Chen, J.-F. Kuang, W. Shan, H. Xie, Y.-M. Jiang, and W.-J. Lu. 2013. Banana ethylene response factors are involved in fruit ripening through their interactions with ethylene biosynthesis gene. J. Exp. Bot. 64(8):2499–2510. doi: https://doi.org/10.1093/jxb/ert108.
  • Xu, C.X., H.B. Chen, R.Y. Huang, and Y.J. He. 2008. Effects of bagging on fruit growth and quality of carambola. Acta Hortic. 773:195–200. doi: https://doi.org/10.17660/ActaHortic.2008.773.28.