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CHANGES IN CHEMICAL COMPOSITION OF ‘CAVENDISH’ BANANA ( MUSA ACUMINATA ) DURING RIPENING
Author(s) -
WILLS R. B. H.,
LIM J. S. K.,
GREENFIELD H.
Publication year - 1984
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1984.tb00315.x
Subject(s) - ripening , chemistry , ripeness , food science , starch , potassium , chemical composition , vitamin c , magnesium , pulp (tooth) , ethylene , riboflavin , vitamin , composition (language) , horticulture , botany , biochemistry , organic chemistry , biology , pathology , medicine , linguistics , philosophy , catalysis
Green ‘Cavendish’ bananas were exposed to ethylene for 16 h and the subsequent development of ripening at 20°C was followed in terms of skin color, respiration and ethylene production. At six stages of ripeness, as determined by skin color, pulp tissue was analysed for firmness and for water, protein, fat, individual sugars, starch, dietary fibre, organic acids, ash, soluble solids, pH, vitamin C, thiamin, riboflavin, niacin, carotenes, sodium, potassium, calcium, magnesium, iron and zinc; energy content and edible weight were calculated.