Claim · model-written summary
Treated banana and plantain fruit showed no correlation between pH and inverse hardness.
Not reportedMaterialGeneOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValueQualifier
Verbatim
t0“banana and plantain”
e0“while treated fruits did not show any correlation between the two properties.”
e1“between pH and hardness-1”
Title
Textural changes of banana and plantain pulp during ripening
Silas T A R Kajuna; Walter K Bilanski; Gauri S Mittal Journal of the Science of Food and Agriculture 1997. doi:10.1002/(sici)1097-0010(199710)75:2<244::aid-jsfa861>3.3.co;2-r
Other claims from this paper (7)
- Association Storage time significantly reduced fruit hardness, chewiness and guminess.
- Association Storage time significantly reduced fruit springiness.
- Association Cohesiveness was excepted from the significant reductions over storage time.
- Association Untreated bananas remained harder than untreated plantains throughout storage.
- Intervention effect Among ethylene treated fruit, bananas softened more than plantains.
- Intervention effect Ethylene treated fruits generally had reduced texture profile parameters compared with untreated fruits.
- Association Untreated banana and plantain fruit showed a good correlation between pH and inverse hardness.