Journal of Food Science · 1979 · 43 citations · 2 references
AgricultureFood ScienceHorticultural SciencesFood AnalysisFood ChemistryFruit ScienceFruit PhysiologyFruit QualityFruit RipeningFruit TextureRipeness AssessmentRipening PhysiologyBiochemical Changes During RipeningGravimetric MeasurementRipening Quality AttributesSkin Thickness MeasurementSoluble Solids ContentSoluble Solids DeterminationTotal Acidity AnalysisTotal Acidity Measurement
ABSTRACT 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.
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Analytical Chemistry · 1980 · 59.6K citations
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