Modelling Chemical Preservation of Plantain Hybrid Fruits
New plantain hybrids plants have been developed but not much has been done on the post-harvest keeping quality of the fruits and how they are affected by microbial colonization. Hence fruits from a tetraploid hybrid PITA 2 (TMPx 548-9) obtained by crossing plantain varieties Obino l’Ewai and Calcutt...
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2017-08-01
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doaj-ea9a7c1d73714386a9d19337f59fbd4c2020-11-25T02:50:42ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2017-08-015895095610.24925/turjaf.v5i8.950-956.1256591Modelling Chemical Preservation of Plantain Hybrid FruitsOgueri Nwaiwu0Martin Itumoh1Alpha Altis, Sir Collin Campbell Building, University of Nottingham Innovation Park, Triumph road, NG7 2TU, United KingdomDepartment of Agribusiness and management, Faculty of Agriculture, Federal University Ndufu Alike Ikwo, Ebonyi 480101, Ebonyi StateNew plantain hybrids plants have been developed but not much has been done on the post-harvest keeping quality of the fruits and how they are affected by microbial colonization. Hence fruits from a tetraploid hybrid PITA 2 (TMPx 548-9) obtained by crossing plantain varieties Obino l’Ewai and Calcutta 4 (AA) and two local triploid (AAB) plantain landraces Agbagba and Obino l’Ewai were subjected to various concentrations of acetic, sorbic and propionic acid to determine the impact of chemical concentration, chemical type and plantain variety on ripening and weight loss of plantain fruits. Analysis of titratable acidity, moisture content and total soluble solids showed that there were no significant differences between fruits of hybrid and local varieties. The longest time to ripening from harvest (24 days) was achieved with fruits of Agbagba treated with 3% propionic acid. However, fruits of PITA 2 hybrid treated with propionic and sorbic acid at 3% showed the longest green life which indicated that the chemicals may work better at higher concentrations. The Obino l’Ewai cultivar had the highest weight loss for all chemical types used. Modelling data obtained showed that plantain variety had the most significant effect on ripening and indicates that ripening of the fruits may depend on the plantain variety. It appears that weight loss of fruits from the plantain hybrid and local cultivars was not affected by the plantain variety, chemical type. The chemicals at higher concentrations may have an effect on ripening of the fruits and will need further investigation.http://www.agrifoodscience.com/index.php/TURJAF/article/view/1256plantainhybrid fruitschemical preservativesripeningweight loss |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ogueri Nwaiwu Martin Itumoh |
spellingShingle |
Ogueri Nwaiwu Martin Itumoh Modelling Chemical Preservation of Plantain Hybrid Fruits Turkish Journal of Agriculture: Food Science and Technology plantain hybrid fruits chemical preservatives ripening weight loss |
author_facet |
Ogueri Nwaiwu Martin Itumoh |
author_sort |
Ogueri Nwaiwu |
title |
Modelling Chemical Preservation of Plantain Hybrid Fruits |
title_short |
Modelling Chemical Preservation of Plantain Hybrid Fruits |
title_full |
Modelling Chemical Preservation of Plantain Hybrid Fruits |
title_fullStr |
Modelling Chemical Preservation of Plantain Hybrid Fruits |
title_full_unstemmed |
Modelling Chemical Preservation of Plantain Hybrid Fruits |
title_sort |
modelling chemical preservation of plantain hybrid fruits |
publisher |
Turkish Science and Technology Publishing (TURSTEP) |
series |
Turkish Journal of Agriculture: Food Science and Technology |
issn |
2148-127X |
publishDate |
2017-08-01 |
description |
New plantain hybrids plants have been developed but not much has been done on the post-harvest keeping quality of the fruits and how they are affected by microbial colonization. Hence fruits from a tetraploid hybrid PITA 2 (TMPx 548-9) obtained by crossing plantain varieties Obino l’Ewai and Calcutta 4 (AA) and two local triploid (AAB) plantain landraces Agbagba and Obino l’Ewai were subjected to various concentrations of acetic, sorbic and propionic acid to determine the impact of chemical concentration, chemical type and plantain variety on ripening and weight loss of plantain fruits. Analysis of titratable acidity, moisture content and total soluble solids showed that there were no significant differences between fruits of hybrid and local varieties. The longest time to ripening from harvest (24 days) was achieved with fruits of Agbagba treated with 3% propionic acid. However, fruits of PITA 2 hybrid treated with propionic and sorbic acid at 3% showed the longest green life which indicated that the chemicals may work better at higher concentrations. The Obino l’Ewai cultivar had the highest weight loss for all chemical types used. Modelling data obtained showed that plantain variety had the most significant effect on ripening and indicates that ripening of the fruits may depend on the plantain variety. It appears that weight loss of fruits from the plantain hybrid and local cultivars was not affected by the plantain variety, chemical type. The chemicals at higher concentrations may have an effect on ripening of the fruits and will need further investigation. |
topic |
plantain hybrid fruits chemical preservatives ripening weight loss |
url |
http://www.agrifoodscience.com/index.php/TURJAF/article/view/1256 |
work_keys_str_mv |
AT oguerinwaiwu modellingchemicalpreservationofplantainhybridfruits AT martinitumoh modellingchemicalpreservationofplantainhybridfruits |
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