Ripening of bananas using Bowdichia virgilioides Kunth leaves

Detalhes bibliográficos
Autor(a) principal: Finger, Fernando Luiz
Data de Publicação: 2019
Outros Autores: Nascimento, Rivaildo da Costa, Freire, Oliveiros de Oliveira, Ribeiro, Lylian Souto, Araújo, Mikael Bolke, Soares, Marcus Alvarenga, Wilcken, Carlos Frederico, Zanuncio, José Cola, Ribeiro, Wellington Souto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1038/s41598-019-40053-3
http://www.locus.ufv.br/handle/123456789/24506
Resumo: 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.
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spelling Finger, Fernando LuizNascimento, Rivaildo da CostaFreire, Oliveiros de OliveiraRibeiro, Lylian SoutoAraújo, Mikael BolkeSoares, Marcus AlvarengaWilcken, Carlos FredericoZanuncio, José ColaRibeiro, Wellington Souto2019-04-11T23:33:31Z2019-04-11T23:33:31Z201920452322https://doi.org/10.1038/s41598-019-40053-3http://www.locus.ufv.br/handle/123456789/24506Bananas 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.engScientific ReportsVolume 09, Article 3548, Pages 01- 06, 2019BananasBowdichia virgilioidesRipening of bananas using Bowdichia virgilioides Kunth leavesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf1127150https://locus.ufv.br//bitstream/123456789/24506/1/artigo.pdfed45c98daba40a125d8759c7bfc403e4MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/24506/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/245062019-04-11 20:46:04.057oai:locus.ufv.br:123456789/24506Tk9URTogUExBQ0UgWU9VUiBPV04gTElDRU5TRSBIRVJFClRoaXMgc2FtcGxlIGxpY2Vuc2UgaXMgcHJvdmlkZWQgZm9yIGluZm9ybWF0aW9uYWwgcHVycG9zZXMgb25seS4KCk5PTi1FWENMVVNJVkUgRElTVFJJQlVUSU9OIExJQ0VOU0UKCkJ5IHNpZ25pbmcgYW5kIHN1Ym1pdHRpbmcgdGhpcyBsaWNlbnNlLCB5b3UgKHRoZSBhdXRob3Iocykgb3IgY29weXJpZ2h0Cm93bmVyKSBncmFudHMgdG8gRFNwYWNlIFVuaXZlcnNpdHkgKERTVSkgdGhlIG5vbi1leGNsdXNpdmUgcmlnaHQgdG8gcmVwcm9kdWNlLAp0cmFuc2xhdGUgKGFzIGRlZmluZWQgYmVsb3cpLCBhbmQvb3IgZGlzdHJpYnV0ZSB5b3VyIHN1Ym1pc3Npb24gKGluY2x1ZGluZwp0aGUgYWJzdHJhY3QpIHdvcmxkd2lkZSBpbiBwcmludCBhbmQgZWxlY3Ryb25pYyBmb3JtYXQgYW5kIGluIGFueSBtZWRpdW0sCmluY2x1ZGluZyBidXQgbm90IGxpbWl0ZWQgdG8gYXVkaW8gb3IgdmlkZW8uCgpZb3UgYWdyZWUgdGhhdCBEU1UgbWF5LCB3aXRob3V0IGNoYW5naW5nIHRoZSBjb250ZW50LCB0cmFuc2xhdGUgdGhlCnN1Ym1pc3Npb24gdG8gYW55IG1lZGl1bSBvciBmb3JtYXQgZm9yIHRoZSBwdXJwb3NlIG9mIHByZXNlcnZhdGlvbi4KCllvdSBhbHNvIGFncmVlIHRoYXQgRFNVIG1heSBrZWVwIG1vcmUgdGhhbiBvbmUgY29weSBvZiB0aGlzIHN1Ym1pc3Npb24gZm9yCnB1cnBvc2VzIG9mIHNlY3VyaXR5LCBiYWNrLXVwIGFuZCBwcmVzZXJ2YXRpb24uCgpZb3UgcmVwcmVzZW50IHRoYXQgdGhlIHN1Ym1pc3Npb24gaXMgeW91ciBvcmlnaW5hbCB3b3JrLCBhbmQgdGhhdCB5b3UgaGF2ZQp0aGUgcmlnaHQgdG8gZ3JhbnQgdGhlIHJpZ2h0cyBjb250YWluZWQgaW4gdGhpcyBsaWNlbnNlLiBZb3UgYWxzbyByZXByZXNlbnQKdGhhdCB5b3VyIHN1Ym1pc3Npb24gZG9lcyBub3QsIHRvIHRoZSBiZXN0IG9mIHlvdXIga25vd2xlZGdlLCBpbmZyaW5nZSB1cG9uCmFueW9uZSdzIGNvcHlyaWdodC4KCklmIHRoZSBzdWJtaXNzaW9uIGNvbnRhaW5zIG1hdGVyaWFsIGZvciB3aGljaCB5b3UgZG8gbm90IGhvbGQgY29weXJpZ2h0LAp5b3UgcmVwcmVzZW50IHRoYXQgeW91IGhhdmUgb2J0YWluZWQgdGhlIHVucmVzdHJpY3RlZCBwZXJtaXNzaW9uIG9mIHRoZQpjb3B5cmlnaHQgb3duZXIgdG8gZ3JhbnQgRFNVIHRoZSByaWdodHMgcmVxdWlyZWQgYnkgdGhpcyBsaWNlbnNlLCBhbmQgdGhhdApzdWNoIHRoaXJkLXBhcnR5IG93bmVkIG1hdGVyaWFsIGlzIGNsZWFybHkgaWRlbnRpZmllZCBhbmQgYWNrbm93bGVkZ2VkCndpdGhpbiB0aGUgdGV4dCBvciBjb250ZW50IG9mIHRoZSBzdWJtaXNzaW9uLgoKSUYgVEhFIFNVQk1JU1NJT04gSVMgQkFTRUQgVVBPTiBXT1JLIFRIQVQgSEFTIEJFRU4gU1BPTlNPUkVEIE9SIFNVUFBPUlRFRApCWSBBTiBBR0VOQ1kgT1IgT1JHQU5JWkFUSU9OIE9USEVSIFRIQU4gRFNVLCBZT1UgUkVQUkVTRU5UIFRIQVQgWU9VIEhBVkUKRlVMRklMTEVEIEFOWSBSSUdIVCBPRiBSRVZJRVcgT1IgT1RIRVIgT0JMSUdBVElPTlMgUkVRVUlSRUQgQlkgU1VDSApDT05UUkFDVCBPUiBBR1JFRU1FTlQuCgpEU1Ugd2lsbCBjbGVhcmx5IGlkZW50aWZ5IHlvdXIgbmFtZShzKSBhcyB0aGUgYXV0aG9yKHMpIG9yIG93bmVyKHMpIG9mIHRoZQpzdWJtaXNzaW9uLCBhbmQgd2lsbCBub3QgbWFrZSBhbnkgYWx0ZXJhdGlvbiwgb3RoZXIgdGhhbiBhcyBhbGxvd2VkIGJ5IHRoaXMKbGljZW5zZSwgdG8geW91ciBzdWJtaXNzaW9uLgo=Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-04-11T23:46:04LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Ripening of bananas using Bowdichia virgilioides Kunth leaves
title Ripening of bananas using Bowdichia virgilioides Kunth leaves
spellingShingle Ripening of bananas using Bowdichia virgilioides Kunth leaves
Finger, Fernando Luiz
Bananas
Bowdichia virgilioides
title_short Ripening of bananas using Bowdichia virgilioides Kunth leaves
title_full Ripening of bananas using Bowdichia virgilioides Kunth leaves
title_fullStr Ripening of bananas using Bowdichia virgilioides Kunth leaves
title_full_unstemmed Ripening of bananas using Bowdichia virgilioides Kunth leaves
title_sort Ripening of bananas using Bowdichia virgilioides Kunth leaves
author Finger, Fernando Luiz
author_facet Finger, Fernando Luiz
Nascimento, Rivaildo da Costa
Freire, Oliveiros de Oliveira
Ribeiro, Lylian Souto
Araújo, Mikael Bolke
Soares, Marcus Alvarenga
Wilcken, Carlos Frederico
Zanuncio, José Cola
Ribeiro, Wellington Souto
author_role author
author2 Nascimento, Rivaildo da Costa
Freire, Oliveiros de Oliveira
Ribeiro, Lylian Souto
Araújo, Mikael Bolke
Soares, Marcus Alvarenga
Wilcken, Carlos Frederico
Zanuncio, José Cola
Ribeiro, Wellington Souto
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Finger, Fernando Luiz
Nascimento, Rivaildo da Costa
Freire, Oliveiros de Oliveira
Ribeiro, Lylian Souto
Araújo, Mikael Bolke
Soares, Marcus Alvarenga
Wilcken, Carlos Frederico
Zanuncio, José Cola
Ribeiro, Wellington Souto
dc.subject.pt-BR.fl_str_mv Bananas
Bowdichia virgilioides
topic Bananas
Bowdichia virgilioides
description 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.
publishDate 2019
dc.date.accessioned.fl_str_mv 2019-04-11T23:33:31Z
dc.date.available.fl_str_mv 2019-04-11T23:33:31Z
dc.date.issued.fl_str_mv 2019
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://doi.org/10.1038/s41598-019-40053-3
http://www.locus.ufv.br/handle/123456789/24506
dc.identifier.issn.none.fl_str_mv 20452322
identifier_str_mv 20452322
url https://doi.org/10.1038/s41598-019-40053-3
http://www.locus.ufv.br/handle/123456789/24506
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv Volume 09, Article 3548, Pages 01- 06, 2019
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Scientific Reports
publisher.none.fl_str_mv Scientific Reports
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instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
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