Physico-chemical changes in Cavendish banana (Musa cavendishiiL var Montel) at different positions within a bunch during development and maturation
✍ Scribed by Mustaffa, Razali; Osman, Azizah; Yusof, Salmah; Mohamed, Suhaila
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 258 KB
- Volume
- 78
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
Studies on the physico-chemical changes between di †erent hand positions (top, middle and bottom) within a bunch and di †erent Ðnger positions (upper and lower) within a hand at di †erent maturity stages (between 3 and 15 weeks from the Ñower emergence) were carried out on "MontelÏ banana (Musa cavendishii L). The suitable harvesting stage was found to be between 12 and 15 weeks after Ñower emergence. The size, weight, volume and peel colour of fruits increased signiÐcantly (P \ 0É01) for fruits from all positions (hands and Ðngers within a hand) of the bunch until the end of maturity stage. On the other hand, texture values of the fruit decreased signiÐcantly (P \ 0É01). The total soluble solids (TSS), ascorbic acid (AA) and sugar contents increased slowly during development, but the increase was rapid during ripening. The starch composition accumulated gradually (P \ 0É05) at the early stages and decreased thereafter. The pH and titratable acidity (TA) values showed an irregular pattern in all the fruits from all positions during the maturity stage. However, signiÐcant di †erences were also detected in size, weight, volume, peel colour, texture, TSS, AA, pH, TA, starch and sugar contents between di †erent hands and di †erent Ðngers portions from the same bunch.