The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Margaret Sedgley - One of the best experts on this subject based on the ideXlab platform.
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effect of post ripening nitrogen atmosphere storage on banana shelf life visual appearance and aroma
Postharvest Biology and Technology, 2002Co-Authors: Andreas Klieber, N Bagnato, R. Barrett, Margaret SedgleyAbstract:Abstract Bananas ( Musa acuminata Colla, Cavendish cv. ‘Williams’) were stored in nitrogen at 22 °C for 6, 12 and 24 h at a more green than yellow (stage 3) or more yellow than green (stage 4) ripening stage. Shelf life in nitrogen at 22 °C, that is the time taken from a more yellow than green colour stage 4 to yellow with slight brown flecking stage 7, was not extended when compared to air-stored Bananas. However, areas of brown discolouration appeared on Bananas placed in nitrogen-storage. The aroma of ripe Bananas was assessed with a mass spectrometry-based chemical nose. Bananas stored in nitrogen generally had a riper aroma profile compared with air-storage. An ion with a mass to charge ratio of 61 was strongly associated with nitrogen-treated Bananas; this ion is a decomposition product of a known banana aroma compound, ethyl acetate that produces an over-ripe banana note. An ion with a mass to charge ratio of 55 was associated with air-stored Bananas; this ion is a decomposition product of ripe Bananas (3-methylbutyl ester and 1-butanol). Post-climacteric nitrogen storage is not a suitable method for increasing shelf life, as it causes skin browning.
Andreas Klieber - One of the best experts on this subject based on the ideXlab platform.
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effect of post ripening nitrogen atmosphere storage on banana shelf life visual appearance and aroma
Postharvest Biology and Technology, 2002Co-Authors: Andreas Klieber, N Bagnato, R. Barrett, Margaret SedgleyAbstract:Abstract Bananas ( Musa acuminata Colla, Cavendish cv. ‘Williams’) were stored in nitrogen at 22 °C for 6, 12 and 24 h at a more green than yellow (stage 3) or more yellow than green (stage 4) ripening stage. Shelf life in nitrogen at 22 °C, that is the time taken from a more yellow than green colour stage 4 to yellow with slight brown flecking stage 7, was not extended when compared to air-stored Bananas. However, areas of brown discolouration appeared on Bananas placed in nitrogen-storage. The aroma of ripe Bananas was assessed with a mass spectrometry-based chemical nose. Bananas stored in nitrogen generally had a riper aroma profile compared with air-storage. An ion with a mass to charge ratio of 61 was strongly associated with nitrogen-treated Bananas; this ion is a decomposition product of a known banana aroma compound, ethyl acetate that produces an over-ripe banana note. An ion with a mass to charge ratio of 55 was associated with air-stored Bananas; this ion is a decomposition product of ripe Bananas (3-methylbutyl ester and 1-butanol). Post-climacteric nitrogen storage is not a suitable method for increasing shelf life, as it causes skin browning.
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preference of banana flavour and aroma are not affected by time of the year or winter chilling
Australian Journal of Experimental Agriculture, 2002Co-Authors: Andreas Klieber, M N MuchuiAbstract:Banana (Musa acuminata Coll. Cavendish cv. Williams) eating quality was assessed through winter, spring and summer, and for mildly chilled Bananas with symptoms mimicking that of ‘winter-chilled’ fruit using sensory testing and principal component analysis of mass-spectrometric data obtained from a ‘chemical nose’. Sensory testing of Bananas harvested at different times of the year showed no differences in flavour preference, even though soluble solids were higher in spring at 23.6%, compared with winter at 22.6% and summer at 21.9%. Principal component analysis of mass-spectrometric data did not reveal aroma differences between times of the year. Results of difference tests for mildly chilled and non-chilled Bananas indicated no differences in aroma intensity or sweetness. Mild chilling did not alter soluble solids and principal component analysis of mass-spectrometric data did not discriminate between chilled and non-chilled Bananas.
Anna K S Aronsson - One of the best experts on this subject based on the ideXlab platform.
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carbon footprint of a cavendish banana supply chain
International Journal of Life Cycle Assessment, 2013Co-Authors: Erik Svanes, Anna K S AronssonAbstract:Purpose Bananas are one of the highest selling fruits worldwide, and for several countries, Bananas are an important export commodity. However, very little is known about banana’s contribution to global warming. The aims of this work were to study the greenhouse gas emissions of Bananas from cradle to retail and cradle to grave and to assess the potential of reducing greenhouse gas (GHG) emissions along the value chain. Methods Carbon footprint methodology based on ISO-DIS 14067 was used to assess GHG emissions from 1 kg of Bananas produced at two plantations in Costa Rica including transport by cargo ship to Norway. Several methodological issues are not clearly addressed in ISO 14067 or the LCA standards 14040 and ISO 14044 underpinning 14067. Examples are allocation, allocation in recycling, representativity and system borders. Methodological choices in this study have been made based on other standards, such as the GHG Protocol Products Standard. Results and discussion The results indicate that Bananas had a carbon footprint (CF) on the same level as other tropical fruits and that the contribution from the primary production stage was low. However, the methodology used in this study and the other comparative studies was not necessarily identical; hence, no definitive conclusions can be drawn. Overseas transport and primary production were the main contributors to the total GHG emissions. Including the consumer stage resulted in a 34 % rise in CF, mainly due to high wastage. The main potential reductions of GHG emissions were identified at the primary production, within the overseas transport stage and at the consumer. Conclusions The carbon footprint of Bananas from cradle to retail was 1.37 kg CO2 per kilogram banana. GHG emissions from transport and primary production could be significantly reduced, which could theoretically give a reduction of as much as 44 % of the total cradle-to-retail CF. The methodology was important for the end result. The choice of system boundaries gives very different results depending on which life cycle stages and which unit processes are included. Allocation issues were also important, both in recycling and in other processes such as transport and storage. The main uncertainties of the CF result are connected to N2O emissions from agriculture, methane emissions from landfills, use of secondary data and variability in the primary production data. Thus, there is a need for an internationally agreedcalculationmethodforBananasandotherfoodproducts if CFs are to be used for comparative purposes.
Pascaline Alter - One of the best experts on this subject based on the ideXlab platform.
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volatile and non volatile compounds as odour and aroma predictors in dessert banana musa spp
Postharvest Biology and Technology, 2016Co-Authors: Christophe Bugaud, Pascaline AlterAbstract:Abstract To be able to account for sensory quality earlier in the assessment of a new banana hybrid in a selection scheme, the ability of instrumental parameters to predict the sensory perception of banana odour and aroma was investigated. Thirteen cultivated Bananas and four new triploid hybrids were characterized by both sensory profiling and chemical analyses. PLS regression models were built using cultivated Bananas, and the quality of predictions was validated using hybrids. Forty-one volatile compounds were detected in banana cultivars by SPME–GC–MS. Major differences were observed in the distribution of volatile compounds among cultivars. 3-methylbutyl esters were the most abundant in the 17 banana cultivars. PLS models were able to predict four odours (‘banana’, ‘fermented’, ‘grassy’, and ‘chemical’) and five aromas (‘banana’, ‘fermented’, ‘chemical’, ‘medicinal’, and ‘pineapple’) with a goodness of fit (R2) between 0.52 and 0.71. Two butanoate esters, 2-methylpropyl butanoate and 3-methylbutyl butanoate, mainly contributed to ‘banana’ odour and aroma. Two other esters, 3-methylbutyl acetate and ethyl 3-methylbutanoate contributed to the ‘fermented’, ‘chemical’, and ‘medicinal’ notes, suggesting that interactions between volatile compounds could lead to differences in the perception of odours and aromas. The ‘grassy’ odour was the only attribute which was negatively associated with volatile compounds. Total organic acids enhanced the ‘pineapple’ aroma, whereas it reduced the perception of the ‘banana’ aroma, suggesting interactions between volatile and non-volatile compounds or cognitive associations between aromas and sourness. In conclusion, PLS models can now be used for high throughput phenotyping to predict odours and aromas in dessert banana.
W K Tushemereirwe - One of the best experts on this subject based on the ideXlab platform.
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cooking enhances but the degree of ripeness does not affect provitamin a carotenoid bioavailability from Bananas in mongolian gerbils
Journal of Nutrition, 2012Co-Authors: Kara A Bresnahan, Fabiana F. De Moura, W K Tushemereirwe, Sara A Arscott, Harjeet Khanna, Geofrey Arinaitwe, James L Dale, Stephanie Mondloch, Jacob P Tanumihardjo, Sherry A. TanumihardjoAbstract:Banana is a staple crop in many regions where vitamin A deficiency is prevalent, making it a target for provitamin A biofortification. However, matrix effects may limit provitamin A bioavailability from Bananas. The retinol bioefficacies of unripe and ripe Bananas (study 1A), unripe high-provitamin A Bananas (study 1B), and raw and cooked Bananas (study 2) were determined in retinol-depleted Mongolian gerbils (n = 97/study) using positive and negative controls. After feeding a retinol-deficient diet for 6 and 4 wk in studies 1 and 2, respectively, customized diets containing 60, 30, or 15% banana were fed for 17 and 13 d, respectively. In study 1A, the hepatic retinol of the 60% ripe Cavendish group (0.52 ± 0.13 μmol retinol/liver) differed from baseline (0.65 ± 0.15 μmol retinol/liver) and was higher than the negative control group (0.39 ± 0.16 μmol retinol/liver; P < 0.0065). In study 1B, no groups differed from baseline (0.65 ± 0.15 μmol retinol/liver; P = 0.20). In study 2, the 60% raw Butobe group (0.68 ± 0.17 μmol retinol/liver) differed from the 60% cooked Butobe group (0.87 ± 0.24 μmol retinol/liver); neither group differed from baseline (0.80 ± 0.27 μmol retinol/liver; P < 0.0001). Total liver retinol was higher in the groups fed cooked Bananas than in those fed raw (P = 0.0027). Body weights did not differ even though gerbils ate more green, ripe, and raw Bananas than cooked, suggesting a greater indigestible component. In conclusion, thermal processing, but not ripening, improves the retinol bioefficacy of Bananas. Food matrix modification affects carotenoid bioavailability from provitamin A biofortification targets.
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expression of sweet pepper hrap gene in banana enhances resistance to xanthomonas campestris pv musacearum
Molecular Plant Pathology, 2010Co-Authors: Leena Tripathi, Henry Mwaka, Jaindra Nath Tripathi, W K TushemereirweAbstract:Banana Xanthomonas wilt (BXW), caused by the bacterium Xanthomonas campestris pv. musacearum, is the most devastating disease of banana in the Great Lakes region of Africa. The pathogen's rapid spread has threatened the livelihood of millions of Africans who rely on banana fruit for food security and income. The disease is very destructive, infecting all banana varieties, including both East African Highland Bananas and exotic types of banana. In the absence of natural host plant resistance among banana cultivars, the constitutive expression of the hypersensitivity response-assisting protein (Hrap) gene from sweet pepper (Capsicum annuum) was evaluated for its ability to confer resistance to BXW. Transgenic lines expressing the Hrap gene under the regulation of the constitutive CaMV35S promoter were generated using embryogenic cell suspensions of two banana cultivars: 'Sukali Ndiizi' and 'Mpologoma'.[Banana Xanthomonas wilt (BXW), caused by the bacterium Xanthomonas campestris pv. musacearum, is the most devastating disease of banana in the Great Lakes region of Africa. The pathogen's rapid spread has threatened the livelihood of millions of Africans who rely on banana fruit for food security and income. The disease is very destructive, infecting all banana varieties, including both East African Highland Bananas and exotic types of banana. In the absence of natural host plant resistance among banana cultivars, the constitutive expression of the hypersensitivity response-assisting protein (Hrap) gene from sweet pepper (Capsicum annuum) was evaluated for its ability to confer resistance to BXW. Transgenic lines expressing the Hrap gene under the regulation of the constitutive CaMV35S promoter were generated using embryogenic cell suspensions of two banana cultivars: 'Sukali Ndiizi' and 'Mpologoma'.]
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enhancing banana weevil cosmopolites sordidus resistance by plant genetic modification a perspective
African Journal of Biotechnology, 2003Co-Authors: Andrew Kiggundu, C S Gold, W K Tushemereirwe, Michael Pillay, Altus Viljoen, K KunertAbstract:Banana weevil is a serious pest of Bananas and plantains in Africa. The development of resistant cultivars is seen as the long term and more sustainable control strategy. The difficulty in conventional breeding of Bananas and plantains has prompted efforts towards the use of genetic transformation for banana and plantain improvement. In this review, the current status of banana weevil resistance, sources of resistance and resistance mechanisms is assessed. Further, current efforts and future prospects for identifying resistance genes outside the genus Musa with potential to control banana weevil in a transgenic approach are outlined and discussed. Key words : Banana weevil, host plant resistance, pest resistance genes, transgenic plants African Journal of Biotechnology Vol. 2 (12), pp. 563-569, December 2003
