The correlation between peel colour and browning index of 'Pisang Berangan' (Musa sapientum cv. Berangan) during storage at chilling temperatures
2004
Ratule M.T. | Osman A. | Ahmad S. H. | Saari N.
Mature green 'Pisang Berangan' from the 2nd, 3rd, and 4th hands were stored at 5, 10 and 15°C to determine the correlation between peel colour (L*, C*, h°) and browning during storage at chilling temperatures. There was a significant negative linear relationship between peel L* values and storage duration in bananas stored at 5 °C. A similar relationship between peel L* values and storage duration was also observed at 10°C. However, the change in peel L * values at 15°C was not significantly linear. Peel C* values of 'Pisang Berangan' stored at both 5 and 10 °c decreased linearly during storage. The change in peel C* values of 'Pisang Berangan' stored at 15°C was not significant linear. Hue angle (h°) also showed a significant linear decrease during storage at both 5 and 10 °C. There were significant positive linear relationships between peel browning index (PBI) and storage duration in banana stored at 5 and 10°C. PBI of banana stored for 16 days at 15°C did not show any significant change. Significant quadratic relationships between degree of browning (DOB) and storage duration were observed at storage temperatures 5 °C and 10°C. The increase in DOB could be due to the increase in phenolic compounds at 5 °C and 10°C. The significant linear relationship between DOB and storage duration at 15 °C could be due to the senescence process. There were significant negative correlations between peel L* values and both PBI (r= -0.90) and DOB (r= -0.54). These indicated that when the PBI and DOB increased, the peel L* values decreased during storage for 16 days. Significant correlations were also exhibited between peel C* values and both PBI (r = -0.92) and DOB (r = -0.57). There were also significant negative correlations between peel h°values and both PBI (r = -0.91) and DOB (r = -0.61). Results of the study indicated that the chilling injury development in banana stored at 5 and 10 °C, as evidenced by PBI and DOB, were negatively correlated with peel L*, C* and h°values.
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