Abstract
ABSTRACT Freezing preservation of banana ( Musa cavendishii , var. enana) was investigated. Microwave treatment of banana slices at 650 watts for 2 min or immersion of whole peeled fruits in boiling water for 11 min followed by freezing at ‐24°C inhibited color deterioration in the frozen product. Treatments showed different effectiveness depending on the enzymatic system studied [polyphenoloxidase (PPO) or peroxidase (POD)] and banana maturity level at the processing date. Blanching in boiling water yielded a good frozen product in which no darkening was observed. The proper stage of ripeness for processing of this banana cultivar was characterized by a firmness of 1.24 kg, a pulp/skin ratio of 1.30 and a green (70%)‐yellow (30%) peel color.
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Claims 7
Claim · model-written summary
Microwave treatment followed by freezing inhibited banana color deterioration.
- Taxon
- bananae0
- Treatment
- Microwave treatment of banana slices at 650 watts for 2 mine0
- Outcome
- color deterioratione0
- Direction
- inhibitede0
Not reportedComparator
Verbatim
e0“Microwave treatment of banana slices at 650 watts for 2 min or immersion of whole peeled fruits in boiling water for 11 min followed by freezing at ‐24°C inhibited color deterioration in the frozen product.”
Claim · model-written summary
Boiling-water immersion before freezing inhibited banana color deterioration.
- Taxon
- bananae0
- Treatment
- immersion of whole peeled fruits in boiling water for 11 mine0
- Outcome
- color deterioratione0
- Direction
- inhibitede0
Not reportedComparator
Verbatim
e0“Microwave treatment of banana slices at 650 watts for 2 min or immersion of whole peeled fruits in boiling water for 11 min followed by freezing at ‐24°C inhibited color deterioration in the frozen product.”
Claim · model-written summary
Treatment effectiveness varied with enzymatic system and banana maturity.
- Taxon
- bananae0
- Organ / stage
- banana maturity levele0
- Gene
- polyphenoloxidase (PPO) or peroxidase (POD)e0
- Outcome
- different effectivenesse0
Not reportedDirection
Verbatim
e0“Treatments showed different effectiveness depending on the enzymatic system studied [polyphenoloxidase (PPO) or peroxidase (POD)] and banana maturity level at the processing date.”
Claim · model-written summary
Boiling-water blanching yielded frozen banana with no darkening.
Not reportedComparatorDirection
Verbatim
e0“Blanching in boiling water yielded a good frozen product in which no darkening was observed.”
t0“Banana”
Claim · model-written summary
The suitable banana processing ripeness was characterized by firmness of 1.24 kg.
Verbatim
e0“The proper stage of ripeness for processing of this banana cultivar was characterized by a firmness of 1.24 kg, a pulp/skin ratio of 1.30 and a green (70%)‐yellow (30%) peel color.”
Claim · model-written summary
The suitable banana processing ripeness had a pulp to skin ratio of 1.30.
Verbatim
e0“The proper stage of ripeness for processing of this banana cultivar was characterized by a firmness of 1.24 kg, a pulp/skin ratio of 1.30 and a green (70%)‐yellow (30%) peel color.”
Claim · model-written summary
The suitable banana processing ripeness had a peel color of 70% green and 30% yellow.
Verbatim
e0“The proper stage of ripeness for processing of this banana cultivar was characterized by a firmness of 1.24 kg, a pulp/skin ratio of 1.30 and a green (70%)‐yellow (30%) peel color.”
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See all 11 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.