{'fraction_non_alphanumeric': 0.04184100418410042, 'fraction_numerical': 0.010460251046025104, 'mean_word_length': 4.944099378881988, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Effects of irradiation doses on ripening process of 'Kluai Khai' banana

The effect of gamma irradiation on the ripening process of ‘Kluai Khai’ banana was investigated. Fruit were irradiated with gamma rays to a dose of 0.3, 0.6 or 1.0 kGy, or left unirradiated, followed by storage at room temperature (approximately 30 o C). Soluble solids content (SSC), titratable acidity, peel colour (L*, a* and b* values), fruit firmness and weight loss were measured. It was found that irradiation induced loss of fresh weight during storage. Moreover, irradiation induced fruit ripening, as indicated by increasing L* and a* values. The flesh firmness of irradiated bananas irradiated was less than fruit dipped with benomyl and non-irradiated fruit, respectively. The SSC and titratable acidity were higher in irradiated fruit compared to non-irradiated fruit. It was concluded that irradiation induced fruit ripening during storage at room temperature (30 o C).