PHYSICAL CHANGES DURING RIPENING OF SILVER BANANAS

被引：24

作者：

FERNANDES, KM

DECARVALHO, VD

CALVIDAL, J

机构：

[1] Dept Ciencia dos Alimentos (ESAL), Lavras, Minas Gerais

[2] Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Lavras, Minas Gerais

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03493.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Some physical measurements were applied to silver bananas (Musa paradisiaca) during natural ripening, at room temperature. Changes in fruit weight, fruit diameter and skin thickness were determined, using gravimetric methods and a pachymeter. Both fruit pulp and skin experienced substantial weight loss during ripening. The average of skin thickness was reduced from almost 4.0 mm to 1.5 mm. The results were correlated to the most important chemical changes in the fruit, such as total acidity. starch, reducing and nonreducing sugars and soluble solids. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1254 / 1255

页数：2