Improvement of Ripening Method of Banana Fruits in Commercial Practice

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  • バナナ果実の追熟加工条件の検討
  • バナナ カジツ ノ ツイジュク カコウ ジョウケン ノ ケントウ

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Abstract

Ethylene-treated banana fruit on the market is yellow and bright in peel color, but the taste of the pulp is poor in aroma and sweetness and is moreover considerably astringent. This report describes the method for improvement of the quality of banana fruit ripened in commercial practice.<BR>Quality of ripe banana fruit put on a supermarket in Sakai City was examined from summer season to winter season. The peel color of the banana hardly differed through these seasons, but the sugar contents of pulp decreased as temperature lowered from summer to winter season. The elevating of ripening temperature to 30°C immediatelly after ethylene treatment for 24 hours at 20°C was effective to increase the sugar contents of pulp but depressed the degreening of peel. On the other hand, when green banana fruit was ripened for two days after ethylene treatment and kept at 30°C for 12 to 24 hours, the banana fruit had much higher sugar contents and the peel of the fruit was full yellow. Organoleptic test also showed that the short time treatment at elevated temperature (30°C) after ethylene treatment was effective to improve the quality of banana fruit which was insufficiently ripened at relatively low temperature by usual method.

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