Chemical composition and enzyme activity of Taiwan northern banana fruit of different maturity and harvested in different seasons
1990
Chang, W.H. | Hwang, Y.J. | Wei, T.C.
The fruit pulp contents of crude protein, fat, fibre, ash, starch, total sugar and water-soluble tannin, and the activities of amylase, phosphorylase, acid phosphatase, pectinesterase, polygalacturonase and polyphenoloxidase were determined for Taiwan northern banana (Musa cavendishii, L.) of 0.6, 0.7 and 0.8 stages of maturity, and harvested during spring, summer, autumn and winter. The respiration rate of fruit of 0.8 maturity was determined at temperatures ranging from 0 to 35 degrees C. The differences in chemical composition and enzyme activities between fruits of different maturity were smaller than those between fruits harvested in different seasons. The slower ripening of winter banana compared to summer banana was attributed to the higher soluble tannin content of the winter crop, as well as the low temperatures in winter. The critical temperature for fruit pulp chilling injury of Taiwan northern banana was estimated to be around 7.5 degrees C.
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