Ripening of bananas using Bowdichia virgilioides Kunth leaves
Abstract
Bananas are usually ripened with calcium carbide (CaC2), 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, Paraiba, Brazil. Bowdichia virgilioides leaves induced increased respiration and ascorbic acid production and reduced acidity, chlorophyll and pH in banana fruits like CaC2. Leaves of B. virgilioides induce ripening of `Pacovan' banana with safer and same results than with CaC2.
How to cite this document
Nascimento, Rivaildo da Costa et al. Ripening of bananas using Bowdichia virgilioides Kunth leaves. Scientific Reports. London: Nature Publishing Group, v. 9, 6 p., 2019. Available at: <http://hdl.handle.net/11449/185497>.
Language
English
Sponsor
Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
Programa Cooperativo sobre Protecao Florestal/PROTEF do Instituto de Pesquisas e Estudos Florestais/IPEF
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