バナナ果実の切断による生理・化学的変化に関する研究 （第１報） グリーンチップバナナ果実から調製した切片の生理と品質劣化に対する形状の影響

Abstract

Fresh-cut green tip bananas were prepared in several styles : 1) longitudinally cut sections with 10 cm long and 1 cm thick (LCS) and 2) sliced into 1 cm thick transverse sections (0 CCS), or sliced obtusely to the transverse at 3) 30 and 4) 60 degree, expressed as 30 CCS and 60 CCS, respectively. 1. The cut surface area and weight of LCS were the largest, and the weight and cut surface area of sections increased with an increase in the obtuse angle, but the ratio of the surface area/weight was not significantly different. 2. The concentration of C2H4 in polyethylene (PE) bags containing the intact green tip bananas was lowest, whereas that of the CCSs increased with an increase in angle and that of LCS was highest after 48 hr at 20°C. The color and Hunter L value of the cut surface of sections changed during 96 hr at 20°C. The LCS began to brown and soften most rapidly followed by 30 and 60 CCS ; the browning and softening in the 0 CCS was least rapid. The respiration rate (CO2 production) of LCS was the highest and that of the CCSs did not show significant differences during 96 hr at 20°C. C2H4 production of all sections increased during storage. The C2H4 production rate of LCS was the highest, and those of the CCSs decreased with a decrease in angle. 3. All sections stored at 20°C under continuous flow of air or air including 20 ppm C2H4 turned brown and softened. The discoloration and softening rates followed the same pattern as that for color changes (Hunter L value) noted in Sec. 2, paragraph 2 above. It appears that the deterioration rate of sliced tissue from green tip banana depends on physiological changes associated with cutting direction. It seems that C2H4 dose not play a significant role in these processes.