โ เป็นการศึกษาค้นคว้า และทดลองว่าผั

The study, known as the research and experiments that any kind of vegetables affects the acceleration of maturation of bananas, water is the most effective, because a banana is a fruit that has to see all season, and it is also the fruit of high consumer demand in the market, but by the nature of the banana cooked slowly so those results.Or is that the majority of farmers and therefore chemical spraying is used to accelerate the maturation of bananas. Causes affecting the consumer that will receive the chemicals into the body. It also makes the banana taste bad like a ripe banana, according to nature. Permanent make up is the attention that will make this project and have done the experiment, starting from the selection of banana with 6 months of age and weight is 4 months of age and phase out the comb 1 kg. Finish the raw bananas and to put in each bag is a bag of vegetables per bag, which contains all three types of type 1 are Kaffir lime, lemon and tomato finished off the bag, and placed it in the same temperature. Try this: all three times by changing the quantity of bananas and quantity of vegetables that are used in each trial. From the experimental results, it was found that the acceleration of the ripe banana, lemon is the best so is tomato and bergamot respectively. both the quantity of vegetables and bananas also affects the period of maturation of bananas is if we increase the quantity of vegetables or reduce the quantity of bananas down. To accelerate the maturation of bananas, it is faster, which results in these trials did not meet the assumptions that the tomato will be ripe banana's acceleration is possible because of the lemon is a fruit type non climacteric fruit, which is the rate of respiration and ethylene synthesis nakhon.Fixed side during an unforgettable till cooked by the result in dehydration and breathing rate are synthetic ethylene naphoem. Make use of food accumulated in the process of respiration and ethylene naphoem up fast. So when we bring the vegetables that contain ethylene oxide emissions to increase the effect of the steam itself. Come together with the banana in a black bag that is sealed, it is urged the effects of bananas has been creating the substance, a more mature Lee nareng. Ripe bananas, it's faster than the original, which can result from lime drop the substance ethylene oxide come most. As a result, effective in accelerating the lemons ripe banana's better than two types of vegetables are tomatoes, and Kaffir lime.

O The study Vegetables and make sure any kind of influence to accelerate the ripening of banana that was most effective. The banana is a fruit that is seen all season. It is a fruit that has a high demand in the market. But by nature, slow ripening of bananas. Therefore, it is most farmers or producers. He used a chemical spray to accelerate the ripening of bananas. It affects the male consumer to get a chemical into the body. Moreover, the banana has a bad taste like bananas that ripen naturally. Staff is interested to do this project and was conducted by first selecting a banana 6 months of age, and weight is between four months after the cabbage. Combs and weigh 1 kg each as well. Then the banana oil to put into each bag. Each bag is one kind of vegetable which includes all three types of tomato, lemon and lime finished off a neat bag. And placed in a temperature equal. All three times the experiment by changing the quantity of bananas and amount of vegetables used in each experiment. The results showed that Lemon accelerate the ripening of bananas were the best. Followed by the tomato And bergamot, respectively The amount of vegetables And also affects the volume of banana ripening period of bananas is that if we increase the amount of vegetables. Or reduce the banana Will accelerate the ripening of bananas is faster. The results of such trials do not meet the hypothesis that tomatoes can accelerate the ripening of bananas as quickly as possible. The lemon is a fruit that has a non climacteric fruit respiration and ethylene synthesis during the relatively stable until cooked. The water deficit will result in a rate of respiration and ethylene synthesis increased. Therefore, the use of food accumulate in the respiratory process. And the amount of ethylene rose sharply. So when we put vegetables release ethylene to accelerate the ripening fruit itself. Together with a banana in a state that is in the bag was sealed. To encourage the creation of banana ripening agent ethylene accelerated more. Bananas are ripening faster The results of the experiment lime can release ethylene out most. The lemon is effective in accelerating the ripening of bananas better than the other two types of vegetables, tomatoes and lime.

Do the research. And the experiment that any kind of vegetables on accelerating the ripening of banana water that has the most effective. Because the banana fruit to see every season. And also is the fruit with high consumer demand in the market.So the manufacturer or is most farmers. Is used for the chemical spraying to accelerate the ripening of banana. The impact on consumers to get the chemical into the body.The organizer was interested to make this project and experiment, starting from the selection of banana with age 6 months of age and older น้ำหนักเท่ากัน is 4 months out cabbage. And each weight 1 comb.Then the banana to put it in a bag each bag which vegetables there are bags of 1 type total 3 type is lemon, tomato and lime, finished off the bags out. And then placed in the same temperature experiment as follows: all 3.By changing the quantity of the banana and the quantity of vegetables used in each experiment. From the การทดลองพบ that lemon accelerate the ripening of banana plantlets. The second is the tomato and bergamot, respectively. Moreover, the quantity of vegetables.Is if we increase the amount of vegetables, or reduce the amount of bananas. Could accelerate the ripening of banana is faster. The outcome of the trial will not meet the hypothesis that tomatoes can accelerate the ripening of bananas as soon as possible.Non climacteric fruit the respiration rate and ethylene synthesis relatively constant during the old until cooked. The results in the deficiency of bath is the respiration rate and ethylene synthesis is increased. Make a food use accumulated in the breathing processSo when we bring vegetables with release ethylene out to accelerate the effect of it is cooked. Together with banana condition in black bags that were sealed. To encourage the effect of banana is the ethylene accelerate ripening.According to experiment results lime can release ethylene out the most. Result in lemon effective in accelerating the ripening of banana is better than another vegetable 2 type is tomato and lime.