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Use of the APIZYM Testing System to Assess the State of Ripeness of Banana Fruit
Author(s) -
DILLON M.,
HODGSON F. J. A.,
QUANTICK P. C.,
TAYLOR D. J.
Publication year - 1989
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.1365-2621.1989.tb06002.x
Subject(s) - ripeness , ripening , horticulture , chemistry , food science , controlled atmosphere , botany , biology
The APIZYM activity profiles of untreated fruit ripening at 20°C and 85% RH were compared with those from fruits treated with Pro‐long, a fruit coating material, and fruit stored under controlled atmosphere conditions (5% O 2 , 95% N 2 ) at the same temperature and RH. Banana fruits coated with Pro‐long or stored under CA conditions ripened more slowly than untreated fruits, and this was reflected in lower activity of some enzymes during the storage period in coated and CA‐stored fruit. Reduced activity in these treatments was more noticeable at day 4 of storage than day 7; however, even at day 7, the activity of certain enzymes was still lower than in controls.