Induction of antioxidants in ripe 'Hom Thong' bananas (Musa, AAA Group) by calcium carbide treatment

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Noichinda S., Bodhipadma K., Dansakul P., Sangudom T., Wongs-Aree C.

ผู้เผยแพร่: International Society for Horticultural Science (ISHS)

ปีที่เผยแพร่ (ค.ศ.): 2015

วารสาร: Acta Horticulturae (0567-7572)

Volume number: 1088

หน้าแรก: 217

หน้าสุดท้าย: 222

จำนวนหน้า: 6

ISBN: 9789462610828

นอก: 0567-7572

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84940118309&partnerID=40&md5=4ab4d849fc06f93bcaaa4a802a1db56d

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

The eating quality and antioxidant contents in natural or artificial ripening of banana fruits were compared. Mature (full 3/4 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 (30ฑ3ฐC, 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.

คำสำคัญ

Calcium carbide, Hom Thong' banana