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Inhibition of degreening in the peel of bananas ripened at tropical temperatures
Author(s) -
SEYMOUR G. B.,
THOMPSON A. K.,
JOHN P.
Publication year - 1987
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1987.tb03241.x
Subject(s) - ripening , biology , musaceae , pulp (tooth) , horticulture , carotenoid , banana peel , botany , chlorophyll , medicine , pathology
SUMMARY Bananas ( Musa AAA Group, Cavendish Subgroup) were ripened over a range of temperatures from 15 to 35°C. The rate of ripening in both pulp and peel was accelerated with an increase in storage temperature up to about 24°C. Above this temperature the pulp softened and sweetened without the development of a fully yellow peel due to a decrease in the rate of chlorophyll breakdown. Peel carotenoid content was higher at 35°C than at 20°C.