Abstract
Changes in both solid-phase and liquid-phase components were observed by proton ( 1 H) nuclear magnetic resonance on intact samples of edible banana tissue (pulp) during ripening. Solid-selective cross-relaxation NMR showed that rigid components dominated by starch decreased from the mature green stage to the ripe yellow stage. Transverse relaxation measurements and wide-line NMR verified that starch in banana is as rigid as in isolated hydrated granules from banana. A less rigid component was also detected. On the same samples, liquid-phase components were measured by low-speed magic angle spinning NMR
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