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The effects of ethephon on the ripening of Vietnamese Latundan bananas
(Musa sapientum)

Quoc Le Pham Tan*, An Huynh Thi Truong, Lam Le Thanh, Ly Le Thi Hong and Suong Nguyen Thi Tuyet.

Nowadays, there are many types of chemicals that have the ability to mature and affect the quality of bananafruit. The purpose of this study is to investigate the influence of ethephon (2-chloroethyl phosphonic acid) onthe ripening of Latundan bananas (Musa Sapientum). Latundan bananas are the most common fruit in Vietnamand other Asian countries; they have high protein and sugar levels. The samples were soaked into ethephon atdifferent concentrations of 0, 1.0, 1.5, 2.0, 2.5 and 3.0% (v/v), it were stored in plastic crates covered withcanvas, storage temperature at 312.3C, humidity 7111.37 %. The evaluation criteria used in this study wereripe ratio, weight loss, reducing sugar content, acidity, sensory evaluation and residual ethephon content of theLatundan bananas after ripening. The results showed that when Latundan bananas were soaked in ethephon atsolution concentration of 2.5% (v/v) have the ability to ripen quickly, equally and have beautiful colors on thesurface of the peel. In addition, the sensory qualities of bananas that are soaked in ethephon do not creatediscomfort for the consumers. Currently, in Vietnam, there is no regulation for the maximum content ofethephon permitted in bananas. We hope that the Ministry of public Health will issue the maximum amount ofpermitted ethephon residues in bananas.

Key words: Ethephon, Latundan bananas, Musa sapientum, Storage, Reducing sugar

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