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PHYSICAL CHANGES DURING RIPENING OF SILVER BANANAS
Author(s) -
FERNANDES K. M.,
CARVALHO V. D.,
CALVIDAL J.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03493.x
Subject(s) - musa × paradisiaca , ripening , chemistry , musaceae , starch , horticulture , food science , pulp (tooth) , gravimetric analysis , botany , biology , organic chemistry , medicine , pathology
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.