Agricultural Research Corporation (ARC) - Sudan
Proceedings of the Meetings of the National Crop Husbandry Committee - NCHC
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Effects of Antioxidants and Dehanding Methods under Different
Temperature Levels on Control of Banana Crown Browning
Elawam S. Ismail , Mohamed E. ElKashif Osman M. Elamin and Abas Elsir
Abstract:
Two experiments were conducted at the National Institute for the
Promotion of Horticultural Exports, University of Gezira, Sudan, during
the period from 2000 to 2001 to investigate the effects of dehanding
methods and antioxidants under two temperature levels on the control of
banana crown browning. Dehanding methods included separation of hands
under water or in air and cutting the hands using a knife under water or
in air. The antioxidants were thiourea (1%), aluminum potassium sulfate
(1%), ascorbic acid (150 ppm) and wax dissolved in petroleum ether.
Dehanding by separation significantly reduced crown browning as compared
to other methods. The best antioxidants in reducing crown browning were
thiourea and potassium aluminum sulfate which are sulfur-containing
compounds and had an antioxidant activity. Banana hands stored at 140C
had significantly less crown browning as compared to those kept at 350C
because the lower temperature reduced the activity of polyphenoloxidase
enzyme which is responsible for banana crown browning. The interactions
effects between antioxidants and temperature showed that the
antioxidants followed the same trend mentioned previously within each
temperature level, but were more effective in reducing banana crown
browning at 140C.
Proceedings of the Meetings of the National Crop Husbandry Committee 40th (2005) pp. 166-172
Proceedings of the Meetings of the National Crop Husbandry Committee - Sudan
Copyright©2008 National Crop Husbandry Committee
