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Changes in keto acid concentration in bananas during storage and ripening.

Rama, S. B. and Patwardhan, M. V. (1976) Changes in keto acid concentration in bananas during storage and ripening. Journal of Food Science and Technology, India, 13 (5). 262-263, 9 ref..

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Abstract

Musa paradisiaca (Robusta var.) bananas were harvested at commercial maturity and stored at 12.8 and 8.3 degree C (RH 85%). During storage at 12.8 degree C, pyruvic acid concn. in peel increased but at 8.3 degree C it decreased (vice versa in pulp). alpha-Keto-glutaric acid increased in peel and pulp at both temp., as did oxaloacetic acid (except in pulp at 12.8 degree C). When fruits were transferred to 23 degree C for normal ripening the changes in fruits stored previously at 12.8 degree C were different from those in fruits stored at 8.3 degree C. It appears likely that fruits stored at 8.3 degree C are affected by chilling and do not ripen normally.

Item Type: Article
Uncontrolled Keywords: STORAGE-(FRUIT); bananas, keto acids changes in stored; BANANAS-; keto acids changes in stored bananas; storage & ripening of bananas; ACIDS-; RIPENING-; bananas, storage & ripening of
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 24 Fruits > 02 Banana
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Mar 2010 06:29
Last Modified: 23 Mar 2010 06:29
URI: http://ir.cftri.com/id/eprint/3327

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