Asian Journal of Dairy and Food Research, volume 31 issue 3 (september 2012) : 212 - 215

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

Sonali C. Khanbarad, Indrajit D. Thorat, Debabandya Mohapatra*, R. F. Sutar, D.C. Joshi

Affiliations

¹Anand Agricultural University, Anand-388 110, India.

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Cite article:- Khanbarad C. Sonali, Thorat D. Indrajit, Mohapatra* Debabandya, Sutar F. R., Joshi D.C. (2024). EFFECT OF TEMPERATURE AND PERIOD OF STORAGE ON PHYSICAL, BIOCHEMICAL AND TEXTURAL PROPERTIES OF BANANA DURING RIPENING. Asian Journal of Dairy and Food Research. 31(3): 212 - 215. doi: .

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

REFERENCES

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Asian Journal of Dairy and Food Research

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

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