Comparison of Some Chromatic, Mechanical and Chemical Properties of Banana Fruit at Different Stages of Ripeness

Abstract

The physical, mechanical and chemical properties of banana fruits at different level of ripeness were determined. Relation between stages of banana ripeness and these properties were investigated and correlation coefficients were calculated. A significant difference at 5% level was found between the degree of ripeness and properties of banana fruit. Duncan multiple range test were conducted and results were reported. Comparisons indicated that ultimate strength and a* appropriated the highest correlation coefficient, but mechanical experiments destroyed banana fruits thus were not suitable for ripening process.