Changes in tannin and pectic substances at different positions within a bunch of Cavendish Banana (Musa cavendishii L. var. Montel) during development and maturation
Studies were carried out on changes in the tannin content, alcohol insoluble solids (AIS) and pectin fractions (water, ammonium oxalate and sodium hydroxide solubles) of Cavendish banana variety Montel at different positions within a bunch during maturation and ripening. There was a significant de...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia Press
1997
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3624/ http://psasir.upm.edu.my/id/eprint/3624/1/Changes_in_Tannin_and_Pectic_Substances_at_Different_Positions_within_a.pdf |
| _version_ | 1848839580716892160 |
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| author | Mustaffa, Razali Osman, Azizah Mohamed, Suhaila Yusof, Salmah |
| author_facet | Mustaffa, Razali Osman, Azizah Mohamed, Suhaila Yusof, Salmah |
| author_sort | Mustaffa, Razali |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Studies were carried out on changes in the tannin content, alcohol insoluble solids (AIS) and pectin fractions
(water, ammonium oxalate and sodium hydroxide solubles) of Cavendish banana variety Montel at different
positions within a bunch during maturation and ripening. There was a significant decrease (P<0.01) in the
tannin content between the different portions of hands within a bunch and between different fingers within a
hand during maturity. AIS increased at the early stages, but it decreased significantly (P< O. 05) in the ripe fruits
(week 12). There was a significant difference (P<0.05) in the pectic substances at different positions within a
bunch during maturity. The pectins increased at the early stages, reaching a maximum at week 12 and then
slowly decreased. At the end of maturation, the pectic substances started to increase slowly until ripening. There
were also significant differences (P<0.05) in the tannin content, AIS and pectic substances during maturity
between different portions of hands and fingers. However, significant differences (P<0.05) were observed between
portions of hands within a bunch and between fingers within a hand during maturity stage; the top hands and
upper fingers were higher in tannin, AIS and pectic substances contents than the middle and bottom hands within
a bunch and lower fingers within a hand respectively. |
| first_indexed | 2025-11-15T07:13:43Z |
| format | Article |
| id | upm-3624 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:13:43Z |
| publishDate | 1997 |
| publisher | Universiti Putra Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-36242015-09-07T03:48:18Z http://psasir.upm.edu.my/id/eprint/3624/ Changes in tannin and pectic substances at different positions within a bunch of Cavendish Banana (Musa cavendishii L. var. Montel) during development and maturation Mustaffa, Razali Osman, Azizah Mohamed, Suhaila Yusof, Salmah Studies were carried out on changes in the tannin content, alcohol insoluble solids (AIS) and pectin fractions (water, ammonium oxalate and sodium hydroxide solubles) of Cavendish banana variety Montel at different positions within a bunch during maturation and ripening. There was a significant decrease (P<0.01) in the tannin content between the different portions of hands within a bunch and between different fingers within a hand during maturity. AIS increased at the early stages, but it decreased significantly (P< O. 05) in the ripe fruits (week 12). There was a significant difference (P<0.05) in the pectic substances at different positions within a bunch during maturity. The pectins increased at the early stages, reaching a maximum at week 12 and then slowly decreased. At the end of maturation, the pectic substances started to increase slowly until ripening. There were also significant differences (P<0.05) in the tannin content, AIS and pectic substances during maturity between different portions of hands and fingers. However, significant differences (P<0.05) were observed between portions of hands within a bunch and between fingers within a hand during maturity stage; the top hands and upper fingers were higher in tannin, AIS and pectic substances contents than the middle and bottom hands within a bunch and lower fingers within a hand respectively. Universiti Putra Malaysia Press 1997 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/3624/1/Changes_in_Tannin_and_Pectic_Substances_at_Different_Positions_within_a.pdf Mustaffa, Razali and Osman, Azizah and Mohamed, Suhaila and Yusof, Salmah (1997) Changes in tannin and pectic substances at different positions within a bunch of Cavendish Banana (Musa cavendishii L. var. Montel) during development and maturation. Pertanika Journal of Tropical Agricultural Science, 20 (2/3). pp. 157-162. ISSN 0126-6128 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2020%20(2&3)%20Aug.%201997/08%20JTAS%20Vol.20%20(23)%201997%20(Pg%20157-162).pdf |
| spellingShingle | Mustaffa, Razali Osman, Azizah Mohamed, Suhaila Yusof, Salmah Changes in tannin and pectic substances at different positions within a bunch of Cavendish Banana (Musa cavendishii L. var. Montel) during development and maturation |
| title | Changes in tannin and pectic substances at different positions within a bunch of Cavendish Banana (Musa cavendishii L. var. Montel) during development and maturation |
| title_full | Changes in tannin and pectic substances at different positions within a bunch of Cavendish Banana (Musa cavendishii L. var. Montel) during development and maturation |
| title_fullStr | Changes in tannin and pectic substances at different positions within a bunch of Cavendish Banana (Musa cavendishii L. var. Montel) during development and maturation |
| title_full_unstemmed | Changes in tannin and pectic substances at different positions within a bunch of Cavendish Banana (Musa cavendishii L. var. Montel) during development and maturation |
| title_short | Changes in tannin and pectic substances at different positions within a bunch of Cavendish Banana (Musa cavendishii L. var. Montel) during development and maturation |
| title_sort | changes in tannin and pectic substances at different positions within a bunch of cavendish banana (musa cavendishii l. var. montel) during development and maturation |
| url | http://psasir.upm.edu.my/id/eprint/3624/ http://psasir.upm.edu.my/id/eprint/3624/ http://psasir.upm.edu.my/id/eprint/3624/1/Changes_in_Tannin_and_Pectic_Substances_at_Different_Positions_within_a.pdf |