Physical, physiological and chemical characteristics of Saba banana during growth and maturation
1991
Naing, U.T.
The development, physiology, and postharvest physiology of "Saba" banana (Musa-BBB group) were analyzed both on field and laboratory condition. Fruits were tagged at shooting time (emergence of the floral apex at the crown) and their physical, chemical, and physiological changes were monitored during the entire development period and subsequent ripening. The differences among the maturities are the number of days it takes for the onset of the various physico-chemical changes such as the color development, decrease in pulp firmness, ethylene production, respiration, starch hydrolysis to sugars, total soluble solids (TSS) and TA occurred and the degree of changes. The more mature the fruit is the earlier is the onset of the change and the greater is the magnitude of changes during the course of ripening. The rise in respiration coincided with ethylene evolution at around CI-2. Ethylene production remained very low during preclimacteric stage for all maturities, increased abruptly during the course of ripening, then declined. Initially high starch content decreased with increase in total sugars, total soluble solids, and titratable acid at CI-2. Total sugars and TSS continually increased with CI development while TA% decreased as the fruit turned yellow, after CI-3.
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