A method to evaluate degree of ripeness of banana

Ramana, S. V. and Jayaraman, K. S. (1994) A method to evaluate degree of ripeness of banana. Indian Food Packer, 12 . pp. 17-19. ISSN 0019-4808

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Abstract

A simple analytical method for determining the degree of ripeness of banana is described. The method involved analysing comminuted pulp samples for total solids by drying and total soluble solids by refractometer. The difference between these values in naturally ripened fruits before a loss of 5% weight was in the range of 15.22 to 1.01% at ambient conditions (25-28 degree C; 60-65% R.H). The values obtained from banana ripened with ethylene gas were compared and degree of ripeness was determined. The method can assist in judging the ripeness of banana intended for trade.

Keywords:banana, ripenss, total soluble solids, modified atmosphere
Subjects:D Veterinary Sciences, Agriculture and related subjects > D633 Food and Beverage Technology
D Veterinary Sciences, Agriculture and related subjects > D631 Food and Beverage Manufacture
D Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
D Veterinary Sciences, Agriculture and related subjects > D630 Food and Beverage Production
D Veterinary Sciences, Agriculture and related subjects > D632 Food and Beverage Processing
D Veterinary Sciences, Agriculture and related subjects > D640 Food and Beverages for the Consumer
Divisions:College of Science > National Centre for Food Manufacturing > Lincoln Institute for Agri-Food Technology
ID Code:26452
Deposited On:06 Mar 2017 12:35

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