Evaluation of change in quality of ripening bananas using light reflectance technique
1992
Morita, K. (Kagoshima Univ. (Japan). Faculty of Agriculture) | Shiga, T. | Taharazako, S.
Light reflectance properties of banana fruits were investigated in order to develop a rapid and non-destructive ripening evaluation method for the purpose of handling and controlling their ripening treatment. Green-ripe banana fruits have large absorption band between 550 and 700 nm wavelengths and the peak absorption band was at the wavelength of 680 nm. Their spectral reflectance increased remarkably with the ripening stage, reaching a maximum value over the whole measured wavelengths at the full-ripe stage. But, the spectral reflectance of banana fruits at over-ripe stage decreased at the whole wavelengths. The spectral reflectance indicated a maximum change at the wavelength of the absorption band of chlorophyll, 680 nm. Therefore, attenuance, Er(680) changed remarkably from 1.0 for green-ripe banana fruits to 0.25 for full-ripe ones after a period of seven days. The attenuance, Er(680) had a high correlation with total chlorophyll content, Ch.(a+b), of peel, and correlation coefficient was 0.76. However, the change of the total chlorophyll content was almost entirely depended on that of chlorophyll content-a. The relationship between firmness (F) and the attenuance, Er(680) was described by a linear regression and indicated significant correlation coefficient of 0.84, although the data were spread at the over-ripe stage. Sugar content of flesh increased with the ripening, and having a correlation with the attenuance at the wavelength of 680 nm
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