January 1, 2025Journal of Krishi Vigyan

Effect of Evaporative Cooling on Colour and Quality Changes During Ripening of Grand Naine Banana

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Authors

KSK. A. ShanmugasundaramTamil Nadu Agricultural University SGS. Gayathri PSP Shudeepa

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Implication

Research demonstrates how evaporative cooling impacts quality and ripening in Grand Naine bananas, suggesting alternatives to traditional cooling methods.

Key Points

Quality parameters improve in bananas ripened using a zero energy cool chamber compared to a cold chamber, emphasizing effective storage methods.
Fruits stored in a zero energy cool chamber exhibit shelf-life characteristics comparable to those in cold storage during maturation.
The study employed a completely randomized design to evaluate different ripening methods over a series of tests within 24 hours.
Utilizing the zero energy cool chamber as a sustainable alternative may enhance fruit storage and ripening practices for better market quality.

Cite This Study

Shanmugasundaram et al. (2025) studied this question.

synapsesocial.com/papers/68af269bcf1dd9ea359e28ee https://doi.org/10.5958/2349-4433.2025.00049.1

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Implication

Research demonstrates how evaporative cooling impacts quality and ripening in Grand Naine bananas, suggesting alternatives to traditional cooling methods.

Effect of Evaporative Cooling on Colour and Quality Changes During Ripening of Grand Naine Banana

Discussion

Member takes

Implication

Key Points

Cite This Study

Effect of Evaporative Cooling on Colour and Quality Changes During Ripening of Grand Naine Banana

Discussion

Member takes

Implication

Key Points

Cite This Study

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