Ripening of bananas using Bowdichia virgilioides Kunth leaves

Bananas are usually ripened with calcium carbide (CaC(2)), a dangerous substance that can cause food poisoning. The objective was to test the empirical ripening banana method using Bowdichia virgilioides leaves compared to carbide. Ripening tests were carried out using ‘Pacovan’ banana fruits with B...

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Detalles Bibliográficos
Autores principales: da Costa Nascimento, Rivaildo, de Oliveira Freire, Oliveiros, Ribeiro, Lylian Souto, Araújo, Mikael Bolke, Finger, Fernando Luiz, Soares, Marcus Alvarenga, Wilcken, Carlos Frederico, Zanuncio, José Cola, Souto Ribeiro, Wellington
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6401149/
https://www.ncbi.nlm.nih.gov/pubmed/30837590
http://dx.doi.org/10.1038/s41598-019-40053-3
Descripción
Sumario:Bananas are usually ripened with calcium carbide (CaC(2)), a dangerous substance that can cause food poisoning. The objective was to test the empirical ripening banana method using Bowdichia virgilioides leaves compared to carbide. Ripening tests were carried out using ‘Pacovan’ banana fruits with B. virgilioides leaves and carbide following the empirical method used by Borborema farmers, Paraíba, Brazil. Bowdichia virgilioides leaves induced increased respiration and ascorbic acid production and reduced acidity, chlorophyll and pH in banana fruits like CaC(2). Leaves of B. virgilioides induce ripening of ‘Pacovan’ banana with safer and same results than with CaC(2).

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