Physico-chemical changes in Cavendish banana (Musa cavendishii L var Montel) at different positions within a bunch during development and maturation
Studies on the physico-chemical changes between different hand positions (top, middle and bottom) within a bunch and different finger positions (upper and lower) within a hand at different maturity stages (between 3 and 15 weeks from the flower emergence) were carried out on 'Montel' banan...
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| Format: | Article |
| Language: | English English |
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Society of Chemical Industry
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51360/ http://psasir.upm.edu.my/id/eprint/51360/1/51360.pdf http://psasir.upm.edu.my/id/eprint/51360/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Mustaffa%20-%20Physico%E2%80%90chemical%20changes%20in%20Cavendish%20banana%20%20Musa%20cavendishiiL%20var%20Montel%20%20at%20%281%29.pdf |
| _version_ | 1848851812217520128 |
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| author | Mustaffa, Razali Osman, Azizah Yusof, Salmah Mohamed, Suhaila |
| author_facet | Mustaffa, Razali Osman, Azizah Yusof, Salmah Mohamed, Suhaila |
| author_sort | Mustaffa, Razali |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Studies on the physico-chemical changes between different hand positions (top, middle and bottom) within a bunch and different finger positions (upper and lower) within a hand at different maturity stages (between 3 and 15 weeks from the flower emergence) were carried out on 'Montel' banana (Musa cavendishii L). The suitable harvesting stage was found to be between 12 and 15 weeks after flower emergence. The size, weight, volume and peel colour of fruits increased significantly (P < 0.01) for fruits from all positions (hands and fingers within a hand) of the bunch until the end of maturity stage. On the other hand, texture values of the fruit decreased significantly (P < 0.01). The total soluble solids (TSS), ascorbic acid (AA)and sugar contents increased slowly during development, but the increase was rapid during ripening. The starch composition accumulated gradually (P < 0.05) at the early stages and decreased thereafter. The pH and titratable acidity (TA) values showed an irregular pattern in all the fruits from all positions during the maturity stage. However, significant differences were also detected in size, weight, volume, peel colour, texture, TSS, AA, pH, TA, starch and sugar contents between different hands and different fingers portions from the same bunch. |
| first_indexed | 2025-11-15T10:28:08Z |
| format | Article |
| id | upm-51360 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T10:28:08Z |
| publishDate | 1998 |
| publisher | Society of Chemical Industry |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-513602024-08-02T06:43:36Z http://psasir.upm.edu.my/id/eprint/51360/ Physico-chemical changes in Cavendish banana (Musa cavendishii L var Montel) at different positions within a bunch during development and maturation Mustaffa, Razali Osman, Azizah Yusof, Salmah Mohamed, Suhaila Studies on the physico-chemical changes between different hand positions (top, middle and bottom) within a bunch and different finger positions (upper and lower) within a hand at different maturity stages (between 3 and 15 weeks from the flower emergence) were carried out on 'Montel' banana (Musa cavendishii L). The suitable harvesting stage was found to be between 12 and 15 weeks after flower emergence. The size, weight, volume and peel colour of fruits increased significantly (P < 0.01) for fruits from all positions (hands and fingers within a hand) of the bunch until the end of maturity stage. On the other hand, texture values of the fruit decreased significantly (P < 0.01). The total soluble solids (TSS), ascorbic acid (AA)and sugar contents increased slowly during development, but the increase was rapid during ripening. The starch composition accumulated gradually (P < 0.05) at the early stages and decreased thereafter. The pH and titratable acidity (TA) values showed an irregular pattern in all the fruits from all positions during the maturity stage. However, significant differences were also detected in size, weight, volume, peel colour, texture, TSS, AA, pH, TA, starch and sugar contents between different hands and different fingers portions from the same bunch. Society of Chemical Industry 1998 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/51360/1/51360.pdf text en http://psasir.upm.edu.my/id/eprint/51360/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Mustaffa%20-%20Physico%E2%80%90chemical%20changes%20in%20Cavendish%20banana%20%20Musa%20cavendishiiL%20var%20Montel%20%20at%20%281%29.pdf Mustaffa, Razali and Osman, Azizah and Yusof, Salmah and Mohamed, Suhaila (1998) Physico-chemical changes in Cavendish banana (Musa cavendishii L var Montel) at different positions within a bunch during development and maturation. Journal of the Science of Food and Agriculture, 78 (2). pp. 201-207. ISSN 0022-5142; ESSN: 1097-0010 http://onlinelibrary.wiley.com/wol1/doi/10.1002/(SICI)1097-0010(199810)78:2%3C201::AID-JSFA106%3E3.0.CO;2-K/abstract 10.1002/(SICI)1097-0010(199810)78:2<201::AID-JSFA106>3.0.CO;2-K |
| spellingShingle | Mustaffa, Razali Osman, Azizah Yusof, Salmah Mohamed, Suhaila Physico-chemical changes in Cavendish banana (Musa cavendishii L var Montel) at different positions within a bunch during development and maturation |
| title | Physico-chemical changes in Cavendish banana (Musa cavendishii L var Montel) at different positions within a bunch during development and maturation |
| title_full | Physico-chemical changes in Cavendish banana (Musa cavendishii L var Montel) at different positions within a bunch during development and maturation |
| title_fullStr | Physico-chemical changes in Cavendish banana (Musa cavendishii L var Montel) at different positions within a bunch during development and maturation |
| title_full_unstemmed | Physico-chemical changes in Cavendish banana (Musa cavendishii L var Montel) at different positions within a bunch during development and maturation |
| title_short | Physico-chemical changes in Cavendish banana (Musa cavendishii L var Montel) at different positions within a bunch during development and maturation |
| title_sort | physico-chemical changes in cavendish banana (musa cavendishii l var montel) at different positions within a bunch during development and maturation |
| url | http://psasir.upm.edu.my/id/eprint/51360/ http://psasir.upm.edu.my/id/eprint/51360/ http://psasir.upm.edu.my/id/eprint/51360/ http://psasir.upm.edu.my/id/eprint/51360/1/51360.pdf http://psasir.upm.edu.my/id/eprint/51360/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Mustaffa%20-%20Physico%E2%80%90chemical%20changes%20in%20Cavendish%20banana%20%20Musa%20cavendishiiL%20var%20Montel%20%20at%20%281%29.pdf |