Study on suppression of senescent spotting in ripened banana with heat treatments
The suppressing for senescent spotting in ripened Philippines banana with heat water treatments at 45～55 ℃ for 4 minutes～1.5 hours were studied, and fruits ripening at 20 ℃. Development process of senescent spotting was classified into 6 level for evaluating test. The results showed that suitable heat water treatments effectively suppressed the senescent spotting in ripened bananas, but at higher temperature and longer time caused or advanced peel brown and dark. The effect with heat treatments on the 3rd day ripened was better than on the 5th day. Until the 9th day ripened 1 level of senescent spotting kept after treatments at 50 ℃ 7～15 min and 45 ℃ 20 min on the 3rd day ripened bananas, while ripening processes and eating quality and peel colour of the banana fruits were not harmful changed. The senescent spotting of unheated fruit occurred into 3 level in the same period.