EFFECT OF TEMPERATURE AND PERIOD OF STORAGE ON PHYSICAL, BIOCHEMICAL AND TEXTURAL PROPERTIES OF BANANA DURING RIPENING

Article Id: ARCC720 | Page : 212 - 215
Citation :- EFFECT OF TEMPERATURE AND PERIOD OF STORAGE ON PHYSICAL, BIOCHEMICAL AND TEXTURAL PROPERTIES OF BANANA DURING RIPENING.Asian Journal Of Dairy and Food Research.2012.(31):212 - 215
Sonali C. Khanbarad, Indrajit D. Thorat , Debabandya Mohapatra*, R. F. Sutar and D.C. Joshi
Address : Anand Agricultural University, Anand-388 110, India.

Abstract

A study on the ripening behavior of Grand Naine variety of banana was conducted under controlled conditions. Green matured banana fruits treated with 100 ppm ethylene were stored at 15+1°C and 30+2°C, for different storage periods to study the physical, biochemical and textural changes associated with the ripening process. Ethylene treated bananas ripened at low temperature (15+1°C), had a firmer pulp, while those stored at higher temperature (30+2°C) had softer pulp. Total soluble solids, reducing sugars, total sugars, pulp to peel ratio and weight loss increased significantly, while acidity and firmness/hardness decreased with increase in the storage temperature and days. Higher temperature and longer storage time resulted in lower shelf life of the fruits.

Keywords

Banana Ripening Storage temperature Storage period and Weight loss.

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