Fatty acids in the peel of ripening Musa AAA 'William Cavendish' in relation to different ripening temperatures
2004
Muse R. | Ahmad S. H. | Rosley R. | Isa N. | Basri M. | Hashim S.
Peel fatty acid determination of Cavendish banana was conducted to investigate the failure of the peel to turn full yellow when the fruit was ripened at tropical temperatures. Banana fruits were ripened for 5 days at 18°C and 27 °c with relative humidity of ± 90%. Lipid and colour (L*, C* and h°) of the banana peel from day 0 to day 5 were determined. L* and C* values of Cavendish peel ripened at 18°C increased significantly from day 1 to day 5 while h° values were significantly decreased. This indicated progressive peel colour changes from green to yellow. When ripened at 27°C, peel L *, C* and h° had no significant changes. This indicated that changes in peel colour were slow and the peels were pale green even after 5 days of ripening. Eight fatty acids were observed in the peel of mature green Cavendish banana. They were myristic (14:0), palmitic (16:0), stearic (18:0), oleic (18:1), linoleic (18:2), linolenic (18:3), arachidic (20:0) and arachidonic (20:4). Total peel lipid of fruit ripened at 18°C was found to be higher than fruit ripened at 27 °C. At 18°C, palmitic, stearic, linoleic and linolenic increased significantly from day 1 to day 4 while at 27 °C, the fatty acids of Cavendish peel was significantly increased from day 0 to day 3 and significantly decreased from day 3 to day 5. This revealed that the chlorophyll-bleaching activity was also decreased, thus causing incomplete of peel degreening.
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Эту запись предоставил Universiti Putra Malaysia