PHYSICAL CHANGES DURING RIPENING OF SILVER BANANAS
β Scribed by K. M. FERNANDES; V. D. DE CARVALHO; J. CAL-VIDAL
- Book ID
- 108803724
- Publisher
- Institute of Food Technologists
- Year
- 1979
- Tongue
- English
- Weight
- 201 KB
- Volume
- 44
- Category
- Article
- ISSN
- 0022-1147
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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 25Β‘C 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
BACKGROUND: Nuclear magnetic resonance studies of banana fragments during ripening show an increase on the water transverse relaxation time (T 2 ) and a decrease in water self-diffusion coefficient (D). As T 2 and D are normally directly correlated, we studied these two properties in intact bananas