ETHYLENE TREATMENT The ripening in banana fruit tissue is sufficient to be stimulated
The ripening in banana fruit tissue is sufficient to be stimulated, partly inhibits endogenous ethylene production and the evolution of ethylene from methionine via impermanent ethylene treatment. After the exogenous ethylene was flushing out, the production of endogenous ethylene does not back to normal rates for naturally ripening fruit. The concentration of applied ethylene is influenced by the extent of suppression, and to the treatment direction within the period of 12 hours to 3 days. Besides for the shorter interventions, where respiration shows a lower climacteric peak and chlorophyll breakdown is delayed, other characteristics of ripening seem to develop normally.
The detached peel and pulp sections of responses to exogenous ethylene were also analyzed. Ethylene production remained at the level of non-gassed sections following either a 1-day or a 3-day treatment meanwhile the pulp sections ripened and showed a climacteric-like respiratory response to exogenous ethylene. It was proposed that ripening of the peel in whole fruit influenced by the ethylene produced by the pulp.
Exogenous ethylene also functioned as inhibitor of endogenous ethylene induced by infiltration with 2,4-dichlorophenoxyacetic acid. In this case the auxin delayed the endogenous ethylene, where the consequence is not related to the ripening, and proposes that the auxin induced ethylene production originates via the same pathways involved in natural ripening or ones equally susceptible to suppression by exogenous ethylene.
Preparation and treatment of whole bananas and slices
Remove the peel from 6mm thick slices of banana to preparing for the sections of pulp tissue. Cut about 3 cm square of peel tissue sections from whole bananas and freed of adhering pulp tissue. Then, use the composite samples of tissue. Treated the banana slices with aqueous solutions of 2,4-dichlorophenoxyacetic acid and methionine via vacuum infiltration. The temperature for the treatment was fixed at 20?C.
Measured carbon dioxide production colorimetrically or using an infrared gas analyser. Assay the ethylene through gas chromatography. The production of endogenous ethylene by samples following treatment with ethylene was observed after removing the exogenous ethylene. The result was accomplished by ventilating the respiration jar with air streams free of ethylene or by utilizing a vacuum to the tissue. There were no inauspicious effects in latter treatment on unripe banana tissue. Measure the soluble solids using the colour index devised.
Carbon dioxide released by slices infiltrated with labelled methionine was measured after collecting the respired carbon dioxide in 9 mL ethanolamine-methoxyethanol (1:4 v/v). After trapping the evolved ethylene in 9 mL of 0.25M mercuric perchlorate in 2M perchloric acid at 0?C, the evolved C2H4 was measured. The mixing of 1 mL of this trapping solution and 9 mL of scintillator solution which consisted of a mixture (2:1 v/v) of toluene scintillator and Triton X-100*. The counting of samples was done in a liquid scintillation spectrometer. The counting efficiency obtained was 69%.
The bananas can be store by covering using dry banana leaves and keep them in a room where the fire lit regularly. Another instance could be use by digging a hole, placed the dry banana leaves inside the hole and burn them. The step then followed by placing the fresh leaves on top of burnt leaves then placed the bananas. Next, cover the bananas again with more banana leaves. In this case, the bananas will ripen faster because this practices increase the production and accumulation of high levels of ethylene. Another method where can hasten the banana ripening by placing bananas in an airtight paper bag. The ethylene accumulates in the bag will accelerates the ripening process at once will produce more ethylene.
Nowadays, most of the entrepreneurs and modern farmers have fitted their warehouse, ships and trucks with ethylene absorption technology or ethylene generation machines to help in controlling the ripening process of fruits. These technologies will longer the period for fruit storage and survive during transit time to reach the destination of delivery.