%0 Journal Article
%T Effect of Heat Treatment of Plantain (Musa paradisiaca) Fruits on Peel Characteristics and Control of Decay by Fusarium verticillioides
%A A.T. Aborisade
%A O.M. Akomolafe
%J Asian Journal of Plant Sciences
%D 2007
%I 
%X Mature green plantain fruits were inoculated with conidial suspension of Fusarium verticillioides and exposed to hot air at 38 and 44ˇăC or dipped in hot water only at 50ˇăC for 5 min, 53ˇăC for 3 min, hot water at 50ˇăC with 5 ppm Benlate (Benomyl) and 5 ppm Benlate only. The controls were neither heat treated nor dipped in chemical. Fruits were then stored at 28ˇŔ2ˇăC for 21 days. Results showed that heat treatment reduced severity of rot on plantain fruits. Prestorage hot air treatment at 38ˇăC for 48 h and 44ˇăC for 72 h resulted into total disease control and compared favourably with Benlate and hot Benlate treatments. Hot water only at the two time-temperature combinations tested also significantly reduced rot severity. In vitro studies also showed that the fungus was significantly inhibited at 44ˇăC but not at 38ˇăC. Heated fruits also had higher peel colour ratings except those dipped in hot water only at 50 and 53ˇăC which remained green and more green than yellow, respectively. Hot benlate treated fruits had the highest colour rating among dipped fruits while hot air treatment at 44ˇăC enhanced colour development more than 38ˇăC.
%K Plantain
%K hot air
%K hot water
%K decay
%K colour
%U http://docsdrive.com/pdfs/ansinet/ajps/2007/523-527.pdf