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PHYSICAL, RHEOLOGICAL AND CHEMICAL PROPERTIES OF BANANAS DURING RIPENING

✍ Scribed by R. J. CHARLES; M. A. TUNG

Book ID
108800012
Publisher
Institute of Food Technologists
Year
1973
Tongue
English
Weight
349 KB
Volume
38
Category
Article
ISSN
0022-1147

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Textural changes of banana and plantain
Textural changes of banana and plantain pulp during ripening
✍ Kajuna, Silas T A R; Bilanski, Walter K; Mittal, Gauri S πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 247 KB πŸ‘ 1 views

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