The effects of varying carbon dioxide levels on the storage of "Bungulan" bananas

Date

1969

Degree

Bachelor of Science in Agriculture

Major Course

Major in Agronomy

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ernesto B. Pantastico

Co-adviser

Doroteo B. Mendoza Jr.

Abstract

Five per cent carbon dioxide and 3 per cent oxygen caused a maximum retardation in the rate of ripening and color change of 'Bungulan' banana after 4 and 5 weeks of storage.

Controlled atmosphere storage successfully extended the marketability of the 'Bungulan' banana for several days. At high CO2 levels (10 and 15%)fruit exhibited a type of injury similar to the symptoms of chilling. The decay was lowest on fruits treated with 5% CO2 and 3% O2.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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