Abstract
Physico-chemical changes in ‘Saba’ bananas, a variety widely used as a raw material for several products in the Philippine food industry, were analysed under conditions of normal and acetylene-induced ripening. Starch degradation, the formation of reducing and non-reducing sugars and an increase in the moisture content, pectins and acidity of the pulp, occurred during ripening. Acetylene accelerated the rate of chemical change, without significantly affecting the final levels at which chemical constituents were present in the ripe pulp. Peel colour and pulp texture were both found to be useful indices of the stage of ripeness of the pulp after harvest. Changes in these physical parameters correlated well with the starch and sugar content of the pulp, irrespective of the rate of ripening.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
