Ripening of bananas using Bowdichia virgilioides Kunth leaves
dc.contributor.author | Finger, Fernando Luiz | |
dc.contributor.author | Nascimento, Rivaildo da Costa | |
dc.contributor.author | Freire, Oliveiros de Oliveira | |
dc.contributor.author | Ribeiro, Lylian Souto | |
dc.contributor.author | Araújo, Mikael Bolke | |
dc.contributor.author | Soares, Marcus Alvarenga | |
dc.contributor.author | Wilcken, Carlos Frederico | |
dc.contributor.author | Zanuncio, José Cola | |
dc.contributor.author | Ribeiro, Wellington Souto | |
dc.date.accessioned | 2019-04-11T23:33:31Z | |
dc.date.available | 2019-04-11T23:33:31Z | |
dc.date.issued | 2019 | |
dc.description.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, Paraíba, 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. | en |
dc.format | pt-BR | |
dc.identifier.issn | 20452322 | |
dc.identifier.uri | https://doi.org/10.1038/s41598-019-40053-3 | |
dc.identifier.uri | http://www.locus.ufv.br/handle/123456789/24506 | |
dc.language.iso | eng | pt-BR |
dc.publisher | Scientific Reports | pt-BR |
dc.relation.ispartofseries | Volume 09, Article 3548, Pages 01- 06, 2019 | pt-BR |
dc.rights | Open Access | pt-BR |
dc.subject | Bananas | pt-BR |
dc.subject | Bowdichia virgilioides | pt-BR |
dc.title | Ripening of bananas using Bowdichia virgilioides Kunth leaves | en |
dc.type | Artigo | pt-BR |