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首页> 外文会议>Improving Postharvest Technologies of Fruits, Vegetables and Ornamentals Conference >THE INFLUENCE OF VARYING MATURITY STAGES AS WELL AS TIMES AND CONCENTRATIONS OF ETHREL ON ARTIFICIAL RIPENING OF 'GRAND NAIN' BANANA FRUITS
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THE INFLUENCE OF VARYING MATURITY STAGES AS WELL AS TIMES AND CONCENTRATIONS OF ETHREL ON ARTIFICIAL RIPENING OF 'GRAND NAIN' BANANA FRUITS

机译：不同成熟阶段的影响和浓度的素质和浓度对“大奈”香蕉果实人工成熟的影响

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摘要

The influence of picking 'Grand Nain' bunches at three quarter full maturity or at full maturity fruit stages accompanied with immersing the fruits in ethrel at 125, 250 or 500 ppm for two, four, six or eight minutes on artificial ripening of Grand Nain banana fruits was investigated during 1998 and 1999 seasons. Results showed that delaying picking dates as well as increasing ethrel concentrations and times of immersion was followed by an obvious stimulation in ripening period, percentage of loss in fruit weight, peel carotenoid content as well as percentages of total soluble solids, total and reducing sugars, while shelf-life of fruits after ripening, peel total chlorophyll content and percentages of starch, total acidity and calcium pectate in the pulp were tended to decrease. Raising ethrel concentrations from 250 to 500 ppm as well as times of application more than four minutes had meaningless influence on all the aforementioned characters. Harvesting 'Grand Nain' banana bunches at full maturity stage followed by dipping them in 250 ppm ethrel for four minutes succeeded in advancing ripening and improving quality of banana fruits.
机译：在三分之三季度完全成熟或全部成熟果阶段的影响伴随着在125,250或500 ppm的灌注果实的两种，四个，六个或八分钟内沉浸在泰安香蕉的人工成熟1998年和1999年赛季调查了水果。结果表明，延迟拾取日期以及增加的物料浓度和浸渍时间随后是成熟时期明显刺激，果子重量损失的损失百分比，剥离类胡萝卜素含量以及总可溶性固体，总和还原糖的百分比，虽然成熟后的水果的保质期，剥离总叶绿素含量和淀粉的百分比，纸浆中的总酸度和钙，以降低。从250至500ppm提高血液浓度以及应用的时间超过4分钟对所有上述人物有毫无意义的影响。在完全成熟阶段收获'Grand Nain'的香蕉束，然后在250 ppm的物料中浸入250 ppm ething 4分钟内成功推进成熟，提高香蕉水果的质量。

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