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Effects of smoking on some physiological changes in bananas.

Narasimham, P. and Dalal, V. B. and Nagaraja, N. and Krishnaprakash, M. S. and Amla, B. L. (1971) Effects of smoking on some physiological changes in bananas. Journal of Food Science and Technology, 8 (2). 84-85, 3 ref.. ISSN 0022-1155

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Abstract

Physiological changes in bananas ripened by the traditional practice of smoking for 24 to 36 h and subsequent storage at room temp., were investigated. It was found that banana tissue in smoked fruit contain 50-100% more CO2 compared to that of unsmoked bananas. The colour of the smoked sample changed from green to yellow in 5 days compared to the unsmoked sample which took 7 days. The fruit in the smoked group became edible, ripe and soft in 7 days whilst the fruit in the unsmoked group was yellow and hard even on the 8th day. The pulp/peel ratio increased from 1.45 to 2.50 in the smoked samples as against 1.45 to 2.21 in the unsmoked samples. The non-reducing and total sugars showed higher values in the smoked samples and the heat of respiration at the climacteric peak in smoked fruit was 21 340 Btu/ton/24 h while unsmoked fruit gave 17 600 Btu/ton/24 h. Reducing sugars did not show any appreciable difference.

Item Type: Article
Uncontrolled Keywords: SMOKING-; Smoking & ripening of bananas; RIPENING-; BANANAS-; CARBON-DIOXIDE; /CO2 in bananas; COLOUR-; /colour of bananas; PULPS-; /pulp-peel ratio of bananas; PEEL-; SUGARS-; /sugars in bananas; RESPIRATION-; /respiration of/ bananas
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 02 Banana
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jun 2012 09:01
Last Modified: 04 Jun 2012 09:01
URI: http://ir.cftri.com/id/eprint/7272

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