Overview
- Provides in-depth explanation of the physiological and chemical basis by which bananas ripen and the factors affecting ripening technologies including growing conditions and maturity at harvest
- Analyzes the efficiency of various ripening technologies, such as those involving application of ethylene and acetylene and physical and non-chemical methods
- Discusses the economic and health implications of ripening technologies used in both banana producing and importing countries
Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)
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Table of contents (7 chapters)
Keywords
About this book
The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled. Various post harvest treatments applied to fruit can also impact ripening. While many textbooks have been dedicated to Musa (bananas and plantains), none have focused exclusively on the ripening process.
The commercial ripening of bananas and the chemical changes that occur thereby are considered here in detail. In developed, temperate countries where bananas are imported, successful ripening technologies have evolved. Most bananas, however, are marketed locally in the country where they are grown, and often the ripening technologies used have economic and health implications. This brief offers an in-depth discussion of not only the implications of these technologies, but also of alternative ripening methods and their commercial applications. For an understanding of both the chemical basis by which bananas ripen and the technologies used to control the process, look no further than this essential text.Authors and Affiliations
About the authors
Dr. Suriyan Supapvanich is a professor in the Department of Agricultural Education at King Mongkut's Institute of Technology.
Dr. Jiraporn Sirison is a professor in the Faculty of Agro-Industry at King Mongkut's Institute of Technology
Bibliographic Information
Book Title: Banana Ripening
Book Subtitle: Science and Technology
Authors: Anthony Keith Thompson, Suriyan Supapvanich, Jiraporn Sirison
Series Title: SpringerBriefs in Food, Health, and Nutrition
DOI: https://doi.org/10.1007/978-3-030-27739-0
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s), under exclusive license to Springer Nature Switzerland AG 2019
Softcover ISBN: 978-3-030-27738-3Published: 25 September 2019
eBook ISBN: 978-3-030-27739-0Published: 04 September 2019
Series ISSN: 2197-571X
Series E-ISSN: 2197-5728
Edition Number: 1
Number of Pages: XIV, 143
Number of Illustrations: 19 b/w illustrations, 29 illustrations in colour
Topics: Food Microbiology, Food Science, Organic Chemistry