Scribd Logo
Upload

Welcome to Scribd!

  • 207 views

    Banana Ripening Lab

    Uploaded by

    بث المباريات مباشر
    1. The document describes a lab assignment to demonstrate the effect of temperature and ethylene on fruit ripening. Students were instructed to store bananas or apples under different conditions and observe changes in color, firmness, and ripeness. 2. Conditions included refrigeration, room temperature, sealed plastic bag, combined with apples, and combined with apples and zeolite. 3. Results showed that refrigeration slowed ripening, room temperature and exposure to air and ethylene from other fruits accelerated ripening, and zeolite reduced ethylene exposure and slightly inhibited ripening.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Banana Ripening Lab

    Uploaded by

    بث المباريات مباشر
    207 views2 pages
    1. The document describes a lab assignment to demonstrate the effect of temperature and ethylene on fruit ripening. Students were instructed to store bananas or apples under different conditions and observe changes in color, firmness, and ripeness. 2. Conditions included refrigeration, room temperature, sealed plastic bag, combined with apples, and combined with apples and zeolite. 3. Results showed that refrigeration slowed ripening, room temperature and exposure to air and ethylene from other fruits accelerated ripening, and zeolite reduced ethylene exposure and slightly inhibited ripening.

    Original Description:

    rhgkfhkg

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    1. The document describes a lab assignment to demonstrate the effect of temperature and ethylene on fruit ripening. Students were instructed to store bananas or apples under different conditions and observe changes in color, firmness, and ripeness. 2. Conditions included refrigeration, room temperature, sealed plastic bag, combined with apples, and combined with apples and zeolite. 3. Results showed that refrigeration slowed ripening, room temperature and exposure to air and ethylene from other fruits accelerated ripening, and zeolite reduced ethylene exposure and slightly inhibited ripening.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    207 views2 pages

    Banana Ripening Lab

    Uploaded by

    بث المباريات مباشر
    1. The document describes a lab assignment to demonstrate the effect of temperature and ethylene on fruit ripening. Students were instructed to store bananas or apples under different conditions and observe changes in color, firmness, and ripeness. 2. Conditions included refrigeration, room temperature, sealed plastic bag, combined with apples, and combined with apples and zeolite. 3. Results showed that refrigeration slowed ripening, room temperature and exposure to air and ethylene from other fruits accelerated ripening, and zeolite reduced ethylene exposure and slightly inhibited ripening.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Fruit Production Lab Assignment #7 CROP 3514

    The effect of temperature and ethylene on fruit ripening


    Name: ________________________ ID # ____________________
    Start date: 13 March, 2017, record results 20 March, 2017
    Due date: 27 March, 2017
    Lab Learning Objectives:
    1. To demonstrate the effect of temperature and ethylene on fruit ripening.
    2. Illustrate on a small scale the effect of modified atmosphere on fruit ripening.
    3. Evaluate fruit quality and ripeness after these treatments.
    Methods: (describe what you did:
    Storage conditions Your prediction Actual result: Note the banana Comments (why did it happen this
    color, firmness, any other way, how did prediction compare to
    indicators? actual?
    1- Not ripe well + hard No change + hard + green color Actually not ripe because fridge
    reduce
    respiration of fruits
    2- Ripe and become yellow ripe + yellow-black + hard Because it found O2 + room
    temperature help to respiration
    3- Not ripe well ripe + yellow-black + soft Because O2 in the room can help to
    ripe and
    respiration
    4- Ripe well ripe + yellow-green + soft Because plastic is closed and
    banana cant
    respiration to ripe well
    5- Ripe well Ripe well + yellow-black + soft Because apple produce ripening gas
    (ethylene) and respiration
    6- Ripe and soft less ripe + Yellow + soft Because apple produce ripening gas
    (ethylene) and cant respiration
    7- Ripe and soft More ripe + yellow-black + hard Because with apple and zeolite,
    apple
    produce ripening gas (ethylene) and
    zeolite
    absorb ethylene, then reduce
    ethylene and
    increase percentage of ripening

    Summarize your findings here:

    NOTE: PLEASE TYPE INTO THIS FORM, AND UPLOAD TO TURN-IT-IN

    You might also like