ripening of bananas using bowdichia virgilioides kunth leaves - white plastic sheeting
Bananas are usually cooked with calcium carbide (CaC2)
A dangerous substance that can cause food poisoning.
The aim was to test the empirical mature banana method using Virginia baodisia leaves compared to carbide.
Mature test with "pacovan" banana fruit and B
According to the experience method used by Brazilian farmers in paíba Borborema, Virginia leaves and carbide.
In Banana fruits like cac2, the baodisia Virginia leaf induced an increase in respiration and vitamin C production, and reduced acidity, chlorophyll, and Ph. Leaves of B.
Virgilioides induced 'pacovan 'bananas to mature, safer than cac2, with the same results. sp.
Together with rice, corn and wheat, as one of the most important basic food sources, it is of global economic importance.
About 150 countries produce this fruit each year, totaling more than 100,000 tons. India (25,000 t year), China (10,000 t year), Philippines (8,900 t year), Ecuador (6,770 t year)
Brazil is the world's leading banana producer.
These countries have similarities in socio-economic aspects, highlighting the importance of this culture to economic and regional development, mainly for small producers.
In the domestic markets of these countries, simplified planting processes, high demand for and acceptance of bananas enable them to produce, although generally low quality and/or productivity.
In addition, cooperatives and associations are an important channel for organizing and supporting banana planting activities.
Banana fruit ripening depends on intrinsic factors such as respiration and ethylene production/sensitivity and market demand.
Bananas sold locally may be harvested later in maturity, but export bananas should be harvested the day before shipment or on the day of shipment.
In this case, the commercial and industrial planning of bananas is planned through the air conditioning induced maturity normalization.
Acetylene and traces of this compound produced by calcium carbide (CaC)
Speed up the regulation of ripening (
No loss of quality and taste.
These products cannot be used in organic or agro-ecological production systems, but there are no restrictions in countries such as Bangladesh, India, Nepal and Pakistan.
CaC can cause adverse effects on human health such as suffocation, exercise coordination problems, headache, respiratory inflammation, respiratory system stimulation, etc, the mucosa and skin burn and reduce the oxygen supply of the brain due to the chemical reaction of this product with water. Effective, low-
Cost and natural methods can avoid the harmful effects of ripening chemical lures on health.
Merchants in borborborema polo, paíba, Brazil produce commercial Kunth (Fabaceae)
Results obtained with CaC, but at a lower cost.
The ripening process of this plant's leaves involves collecting leaves at the coolest times of the day, avoiding Dew and excessive humidity at subsequent stages.
The leaves of this plant are placed on the ground and the banana fruit is placed on it, but the proportion of the leaves to the fruit is not accurate.
Then, bananas and leaves are covered with plastic cloth and there is no air exchange between the outside and the inside environment.
Tarp will remain for 24 hours or more depending on the amount of fruit.
This method is also used for masonry tanks of 1 CUCM (
Communication for individual farmers, 2017).
The sustainable management of plants can promote banana ripening more economically.
The aim was to test the empirical method of banana ripening with leaves compared to the conventional method of CaC.