Go­ing ba­nanas!

Down to Earth - - SCIENCE -

ANEW study shows that a post-har­vest treat­ment with a nat­u­ral phos­pho­lipid can ex­tend the ba­nanas' shelf life. Ba­nanas at "ripeness stage" of 2.5 (about 75 per cent green) were dipped in so­lu­tion of 500 ppm LPE (lysophos­phatidylethanolamine) for 30 min­utes and ob­served for a pe­riod of five days at room tem­per­a­ture. Five days af­ter the dip treat­ment, the fruits were firmer and thicker as com­pared to the un­treated fruits. HortS­cience, Septem­ber

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