Relationship between maturity stages and fruit quality of Kluai Khai (Musa sp. (AA))
1991
Chatchai Rupukchee | Suraphong Kosiyachinda (Kasetsart Univ., Bangkok (Thailand). Faculty of Agriculture. Dept. of Horticulture)
Maturity of harvested Kluai Khai [Musa sp. (AA)] plays an important role in fruit quality an storage life. It is, therefore, necessary to study physical and biochemical characteristics of the fruit at various maturity stages so that satisfactory fruit production in terms of both yield and quality can be accomplished. The fruit became mature 52 days after the spathe fully opened. A fruit growth pattern is simple sigmoid. Angularity which was one of the harvesting indices was not pronounced in 49-day-old fruit. When ripe, 28-to 52-day-old fruits had slightly different peel and pulp color. Fruit odor and flavor were not different, whereas soluble solids (SS), titratable acidity (TA) and SS/TA varied widely. The best eating quality based on soft placenta and firm flesh was obtained in 38-to 45-day-old fruit.
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