Ripening of bananas using Bowdichia virgilioides Kunth leaves View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2019-12

AUTHORS

Rivaildo da Costa Nascimento, Oliveiros de Oliveira Freire, Lylian Souto Ribeiro, Mikael Bolke Araújo, Fernando Luiz Finger, Marcus Alvarenga Soares, Carlos Frederico Wilcken, José Cola Zanuncio, Wellington Souto Ribeiro

ABSTRACT

Bananas are usually ripened with calcium carbide (CaC2), a dangerous substance that can cause food poisoning. The objective was to test the empirical ripening banana method using Bowdichia virgilioides leaves compared to carbide. Ripening tests were carried out using 'Pacovan' banana fruits with B. virgilioides leaves and carbide following the empirical method used by Borborema farmers, Paraíba, Brazil. Bowdichia virgilioides leaves induced increased respiration and ascorbic acid production and reduced acidity, chlorophyll and pH in banana fruits like CaC2. Leaves of B. virgilioides induce ripening of 'Pacovan' banana with safer and same results than with CaC2. More... »

PAGES

3548

Identifiers

URI

http://scigraph.springernature.com/pub.10.1038/s41598-019-40053-3

DOI

http://dx.doi.org/10.1038/s41598-019-40053-3

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1112544047

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30837590


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