Journal of Food Biochemistry · 1984 · 43 citations · 4 references
AgricultureFood ScienceHorticultural SciencesFood AnalysisFood ChemistryFruit ScienceFruit BiochemistryFruit PhysiologyFruit QualityFruit RipeningFruit TextureRipeness AssessmentBiochemical Changes During RipeningEdible FruitsEthylene-induced RipeningEthylene-mediated Fruit RipeningRipening Quality AttributesRipening-related RespirationSoluble Solids ContentSoluble Solids Determination
Green ‘Cavendish’ bananas were exposed to ethylene for 16 h and the subsequent development of ripening at 20°C was followed in terms of skin color, respiration and ethylene production. At six stages of ripeness, as determined by skin color, pulp tissue was analysed for firmness and for water, protein, fat, individual sugars, starch, dietary fibre, organic acids, ash, soluble solids, pH, vitamin C, thiamin, riboflavin, niacin, carotenes, sodium, potassium, calcium, magnesium, iron and zinc; energy content and edible weight were calculated.
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