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
Recommended Citation
Calara, Ernesto S., "The effects of varying carbon dioxide levels on the storage of "Bungulan" bananas" (1969). Undergraduate Theses. 7390.
https://www.ukdr.uplb.edu.ph/etd-undergrad/7390
Document Type
Thesis