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Establishment of optimum fruit maturity of banana var. 'Robusta' through physicochemical changes

Kudachikar, V. B. and Kulkarni, S. G. and Keshava Prakash, M. N. and Vasantha, M. S. (2007) Establishment of optimum fruit maturity of banana var. 'Robusta' through physicochemical changes. Journal of Food Science and Technology (India), 44 (1). pp. 112-114.

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Abstract

<p align="justify">Fully matured 'Robusta' var banana (Musa sapientum) fruits had the highest fruit weight (129.3 g), pulp to peel ratio (1.27) and fruit firmness (57.8 Newtons) at 120 days after fruit set (DAFS). The levels of total soluble solids,titrable acidity, total sugars and total carotenoids in the fruit pulp increased gradually and reached a peak of 5.34° Brix,0.29%, 0.97% and 145.25 µg/100 g, respectively at 120 DAFS. Fruits of 'Robusta' banana could attain optimum stage of maturity (75-80%) for harvest at 110 days and full maturity (100%) at 120 DAFS. Optimally matured fruits had distinct physical attributes such as 119.3 g fruit weight, 21.2 cm fruit length, 35 mm fruit diameter and 1.03 pulp to peel ratio,with chemical attributes such as 4 °Brix, 0.26% total acidity, 0.9% total sugars and 129.7 µg total carotenoids /100 g fruit pulp. The optimally matured banana fruits harvested at 110 DAFS could be used for long term storage and also for transportation to long distance domestic markets and for export.</p>

Item Type: Article
Uncontrolled Keywords: Banana, 'Robusta', Maturity, Fruit characteristics
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 24 Fruits > 02 Banana
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2007
Last Modified: 14 Dec 2016 11:17
URI: http://ir.cftri.com/id/eprint/436

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