PHYSICAL CHANGES DURING RIPENING OF SILVER BANANAS
Authors:
- V. D. DE CarvalhoVCV. D. DE Carvalho
- 1 July 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (4) , 1254-1255
Abstract
Some physical measurements were applied to silver bananas ( Musa paradisiaca ) during natural ripening, at room temperature. Changes in fruit weight, fruit diameter and skin thickness were determined, using gravimetric methods and a pachymeter. Both fruit pulp and skin experienced substantial weight loss during ripening. The average of skin thickness was reduced from almost 4.0 mm to 1.5 mm. The results were correlated to the most important chemical changes in the fruit, such as total acidity. starch, reducing and nonreducing sugars and soluble solids.Keywords
This publication has 2 references indexed in Scilit:
- Physico-chemical changes in ‘Saba’ bananas during normal and acetylene-induced ripeningFood Chemistry, 1976
- IDENTITY OP SUGARS IN THE RIPE BANANAJournal of Food Science, 1937