[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’

Kulkarni, S. G. and Kudachikar, V. B. and Keshava Prakash, M. N. (2010) Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety ‘Robusta’. Journal of Food Science and Technology, 48 (6). pp. 730-734.

[img] PDF
J_Food_Sci_Technol__2010_6.pdf
Restricted to Registered users only

Download (169kB)

Abstract

Banana (Musa sp var ‘Robusta’) fruits harvested at 75–80% maturity were dip treated with different concentrations of ethrel (250–1,000 ppm) solution for 5 min. Ethrel at 500 ppm induced uniform ripening without impairing taste and flavour of banana. Untreated control banana fruits remained shriveled, green and failed to ripen evenly even after 8 days of storage. Fruits treated with 500 ppm of ethrel ripened well in 6 days at 20±1 °C. Changes in total soluble solids, acidity, total sugars and total carotenoids showed increasing trends up to 6 days during ripening whereas fruit shear force values, pulp pH and total chlorophyll in peel showed decreasing trends. Sensory quality of ethrel treated banana fruits (fully ripe) were excellent with respect to external colour, taste, flavour and overall quality.

Item Type: Article
Uncontrolled Keywords: Robusta banana . Musa sp . 2-Chloro ethyl phosphonic acid . Ripening
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: 30 Nov 2010 09:41
Last Modified: 14 Dec 2016 10:44
URI: http://ir.cftri.com/id/eprint/9822

Actions (login required)

View Item View Item