緑熟バナナ果実から調製した切片の成熟と品質変化に及ぼす形状の影響

書誌事項

タイトル別名
  • Effects of Cutting Modes on the Ripening and Quality Changes in Fresh-cut Green Banana
  • リョクジュクバナナ カジツ カラ チョウセイ シタ セッペン ノ セイジュク ト ヒンシツ ヘンカ ニ オヨボス ケイジョウ ノ エイキョウ
  • Studies on Physiological and Chemical Changes of Fresh-cut Bananas Part III
  • バナナ果実の切断による生理・化学的変化に関する研究 (第3報)

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Fresh-cut green bananas (non-C2H4 treated) were prepared in the following four styles : 7cm-long and 1cm-thick sections cut longitudinally (LCS), 1cm-thick crosswise sections cut transversely (0 CCS), and cut obtusely to the transverse at 30° (30 CCS) or 60° (60 CCS). Each section packed in polyethylene bags was stored at 20°C. I. The cut surface area and weight of LCS were the largest, followed by 60 CCS, 30 CCS, and 0 CCS, but no major differences were found in the ratio of the surface area/weight among sections. 2. The color in the peel of all sections changed during 6 days storage. The LCS began to yellow most rapidly, followed by 30 CCS, 60 CCS, and 0 CCS. The concentrations of C2H4 and CO2 in polyethylene (PE) bags were the highest with LSC and those of the CCSs increased with increasing the obtuse angles until day 3. 3. The respiration rate (CO2 production) of the intact green bananas increased slowly during 7 days storage. The respiration rate of LCS increased rapidly, and that of CCSs increased until day 4, the increase being greater in 60 CCS. Ethylene production was not detectable from intact green bananas during 6 days storage. The LCS showed the increase of C2H4 production and the peak of production was on day 2. The 60 CCS showed the peak on day 3 and the C2H4 production rate of the 30 and 0 CCS reached the peak on day 5. The peak of 30 CCS was higher than that of 0 CCS. 4. There were significant linear increase in sugar content and decrease in starch content of pulp in all sections during 6 days storage. The LCS showed these changes most rapidly followed by 60 CCS, 30 CCS, and 0 CCS. 5. It appears that the cutting of green banana fruits induces the activation of physiological and chemical changes, and these changes are associated with cutting direction.

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