Abstract
Green banana and plantain fruits were treated with ethylene or kept untreated, then stored in environmental chambers at 13, 16, 20 and 25°C for 8 days. On daily basis, cylindrical samples of the fruits were compressed twice at 50 mm min−1 to 75% of the original height. Changes in the textural properties were estimated by the texture profile analysis (TPA) technique, involving such parameters as hardness, chewiness, guminess, cohesiveness, springiness. Storage time significantly reduced all TPA parameters except cohesiveness. Untreated bananas were harder than untreated plantains at all stages of storage. In treated fruits, however, the trend was reversed, and bananas softened more than plantains. Generally, treated fruits resulted in reduced TPA parameters as compared to untreated fruits. Untreated fruits of both varieties had a good correlation between pH and hardness-1 while treated fruits did not show any correlation between the two properties. © 1997 SCI.
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Claims 8
Claim · model-written summary
Storage time significantly reduced fruit hardness, chewiness and guminess.
Verbatim
t0“banana and plantain”
e0“Storage time significantly reduced all TPA parameters except cohesiveness.”
e1“hardness, chewiness, guminess, cohesiveness, springiness”
Claim · model-written summary
Storage time significantly reduced fruit springiness.
Verbatim
t0“banana and plantain”
e0“Storage time significantly reduced all TPA parameters except cohesiveness.”
e1“springiness”
Claim · model-written summary
Cohesiveness was excepted from the significant reductions over storage time.
Not reportedDirection
Verbatim
t0“banana and plantain”
e0“Storage time significantly reduced all TPA parameters except cohesiveness.”
Claim · model-written summary
Untreated bananas remained harder than untreated plantains throughout storage.
Verbatim
e0“Untreated bananas were harder than untreated plantains at all stages of storage.”
Claim · model-written summary
Among ethylene treated fruit, bananas softened more than plantains.
Verbatim
e0“In treated fruits, however, the trend was reversed, and bananas softened more than plantains.”
Claim · model-written summary
Ethylene treated fruits generally had reduced texture profile parameters compared with untreated fruits.
Verbatim
t0“banana and plantain”
e0“Green banana and plantain fruits were treated with ethylene or kept untreated”
e1“Generally, treated fruits resulted in reduced TPA parameters as compared to untreated fruits.”
Claim · model-written summary
Untreated banana and plantain fruit showed a good correlation between pH and inverse hardness.
Not reportedDirection
Verbatim
e0“Untreated fruits of both varieties had a good correlation between pH and hardness-1”
Claim · model-written summary
Treated banana and plantain fruit showed no correlation between pH and inverse hardness.
Not reportedDirection
Verbatim
t0“banana and plantain”
e0“while treated fruits did not show any correlation between the two properties.”
e1“between pH and hardness-1”
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