Ripening behaviour of 'Senorita' bananas at different temperatures
1992
Elda Esquerra, B. | Kazuhide Kewada | Hirotoshi Kitagawa (Kagawa Univ., Kagawa (Japan). Faculty of Agriculture)
The ripening behaviour of ethylene-treated 'Senorita' bananas imported from the Philippines was characterized at 15 degrees, 20 degress, 25 degrees, 30 degrees and 35 degrees C in terms of some physiological and physicochemical changes. Bananas kept at 35 degrees and 30 degrees C had the highest respiration rate which peaked 2 days after C*H* treatment. At 25 degrees and 20 degrees C, respiration peaked after 2 and 4 days of C*H* treatment, respectively. This coincided with peel colour index (PCI)2. At 15 degrees C, no defined respiratory climacteric was observed and ripening proceeded at a slow rate. The highest reduction in starch content both in the peel and the pulp occurred at (PCI)2 concomitant with the increase in the total and reducing sugars for all the temperatures evaluated. The high tannin content of green 'Senorita' bananas decreased greatly upon ripening. Tannins decreased most rapidly in fruit ripening at 25 degrees - 35 degrees C. At all temperatures, the highest decrease in tannin content occurred at PCI 2. Rate of ripening was more uniform in bananas ripened at 25 degrees C than at 20 degrees C. The peel appearance and pulp constituents were most acceptable in fruit ripened at 25 degrees C but the shelflife was short. Ripening was moderately slow at 20 degrees C and peel and pulp quality were equally acceptable as in fruit at 25 degrees C but astringency persisted in the ripe fruit. Treatments are needed to remove this astringency while still leaving reasonable shelf life.
显示更多 [+] 显示较少 [-]