Browsing by Author "Maduwanthi, S.D.T."

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    Aroma Volatiles of Ambul Banana (Musa acuminata, AAB) as Affected by Artificial Ripening Agents
    (Uva Wellassa University of Sri Lanka, 2019) Maduwanthi, S.D.T.; Marapana, R.A.U.J.
    The characteristic aroma is a crucial quality parameter in banana fruit. This study is to evaluate aroma profile of artificially ripened banana compared to naturally ripened banana. Freshly harvested green mature banana (Musa acuminata, AAB) in same maturity stage were treated with 1000 ppm ethephon, 1000 ppm acetylene, natural ethylene emits from fruits and wood smoke, stored at 25C and 80% RH until fruits get fully ripened. Aroma profile was analyzed in 48 hour intervals using Headspace- Solid Phase Micro-extraction (HS-SPME) as sampling method and gas chromatography with mass spectrophotometer for the analysis of compounds. Aroma compounds were adsorbed using SPME fiber (Carboxen-polydimethylsiloxane-divinlybenzene, 50 mm) by exposing the fiber to headspace of the sample at 60C for 10 min. The number of aroma compounds detected was 28 in naturally ripened fruits at fully yellow stage (stage 6) including esters, carbonyl compounds, alcohols and volatile phenols, while it was 21, 19, 17 and 17 in the samples treated with natural ethylene emits from fruits, smoke, acetylene and ethephon, respectively. Ethyl acetate, isobutyl hexanoate, butyl butanoate, [(E)-Hex4-enyl] butanoate, Isopentyl hexanoate, [(E)-Hex-4-enyl] hexanoate,1-Ethylcyclohexene, Z-4-Dodecenol were detected only in naturally ripened samples at stage 6. Butanoic acid, ethyl ester; 3-methylbutyl acetate; butanoic acid, 3-methylbutyl ester and butanoic acid, propyl ester was found as most abundant esters at stage 6 in naturally ripened samples. However, butanoic acid and propyl ester were absent in ethephon and carbide treated samples. 3-methylbutyl acetate which is the major compound responsible for banana like odour was detected in all samples at stage 6. Number of esters was highest in naturally ripened samples (19) while it was lowest in acetylene treated fruits (12). Poor aroma profile of artificially ripened fruits may lead to low sensory properties.
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    Effect of Induced Ripening Agents on Physicochemical Properties of Ambul Banana (Musa acwninata, AAB)
    (Uva Wellassa University of Sri Lanka, 2018) Maduwanthi, S.D.T.; Marapana, R.A.U.J.
    This study is to evaluate effects on induced ripening agents on physicochemical parameters of banana. Freshly harvested green mature banana (Musa acuminata, AAB) hands, which were in same maturity stage, were subjected to 1000 ppm ethephon, 1000 ppm acetylene, 20% Ethylene Glycol, Wood smoke and natural ethylene emits from ripened fruits. Physicochemical properties were measured in each treated sample in every 48 hours until the fruits get overripe. Ethephon showed significantly different (p < 0.05) L* and a* values in fully yellow stage from others at the same stage. Firmness of the peel and flesh was reduced during ripening where the lowest flesh firmness (31.25 g) was obtained for acetylene and wood smoke treated samples. Hardness of the peel reduced from 1541.45±135g to 221-334g during ripening. Acetylene treated fruits showed the highest moisture percentage in flesh and the lowest in peel at overripe stage comparing to others. Titratable acidity showed increasing pattern through ripening and pH showed decreasing pattern. The highest titratable acidity was recorded in ethephon treated samples while the lowest was recorded in naturally ripened samples at fully yellow stage. pH which was 5.3±0.2 in raw sample was decreased up to 4.2±0.1 in carbide treated samples at fully yellow stage when that in the control sample was 5.1±0.1. Pulp Total Soluble Solids (TSS) was increased from 0.6 to 5.2-5.5 during ripening and rate of TSS increment was highest in ethephon treated samples. Maximum pulp to peel ratio was obtained in carbide treated fruits while that was lowest in ethephon treated samples. Total sugar content was increased from 0.3±0.04 g1100g of fresh weight to 19.91±0.07 g/100g in natural ripening while it was 10.2-10.6 g1100g in treated samples in fully yellow stage. Starch content showed decreasing trend throughout ripening process where it was reduced from 16.64±1.15 g1100g to 1.22-1.39 g/100g in fully yellow stage. Keywords