Induction of antioxidants in ripe 'Hom Thong' bananas (Musa, AAA Group) by calcium carbide treatment
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Author list: Noichinda S., Bodhipadma K., Dansakul P., Sangudom T., Wongs-Aree C.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2015
Journal: Acta Horticulturae (0567-7572)
Volume number: 1088
Start page: 217
End page: 222
Number of pages: 6
ISBN: 9789462610828
ISSN: 0567-7572
Languages: English-Great Britain (EN-GB)
Abstract
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.
Keywords
Calcium carbide, Hom Thong' banana
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