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Effects of humidity on ripening of plantain bananas

โœ Scribed by A. K. Thompson; B. O. Been; Cynthia Perkins

Book ID
112652368
Publisher
Springer
Year
1974
Tongue
English
Weight
233 KB
Volume
30
Category
Article
ISSN
1420-682X

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Green banana and plantain fruits were treated with ethylene or kept untreated, then stored in environmental chambers at 13, 16, 20 and 25ยกC for 8 days. On daily basis, cylindrical samples of the fruits were compressed twice at 50 mm min~1 to 75% of the original height. Changes in the textural proper