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Textural Properties Of Banana (Musa Acuminata) Stored Under Modified Atmosphere Conditions Using Diffusion Channel

Textural Properties Of Banana (Musa Acuminata) Stored Under Modified Atmosphere Conditions Using... Two varieties of banana (Musa acuminata), Poovan (AB group) and Robusta (AAA group) were stored under modified atmosphere conditions (MA) using diffusion channel at ambient, 24C and 14C. The diffusion channels of dimensions (lengths 5, 10, 15 and 20 cm and inner diameters 3, 5 and 7 mm) were chosen for the study. The textural property in terms of firmness were determined using real-time texture analyser (Stable Micro Systems)for the stored fruits at 10 days interval till 20, 30 and 40 days at ambient, 24C and 14C respectively. The firmness decreased with the storage period. The penetration force decreased from initial value of 325 g, 329 g to 8.2g, 9.4g for Poovan and Robusta respectively on 40th day of storage at 14C which represents the softening of the fruit tissues at the end of the storage period. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Agricultural Engineering and Biotechnology Bowen Publishing Company Ltd.

Textural Properties Of Banana (Musa Acuminata) Stored Under Modified Atmosphere Conditions Using Diffusion Channel

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Publisher
Bowen Publishing Company Ltd.
Copyright
Copyright © BOWEN PUBLISHING COMPANY LTD.
ISSN
2331-3234
eISSN
2331-3463
DOI
10.18005/JAEB0101003
Publisher site
See Article on Publisher Site

Abstract

Two varieties of banana (Musa acuminata), Poovan (AB group) and Robusta (AAA group) were stored under modified atmosphere conditions (MA) using diffusion channel at ambient, 24C and 14C. The diffusion channels of dimensions (lengths 5, 10, 15 and 20 cm and inner diameters 3, 5 and 7 mm) were chosen for the study. The textural property in terms of firmness were determined using real-time texture analyser (Stable Micro Systems)for the stored fruits at 10 days interval till 20, 30 and 40 days at ambient, 24C and 14C respectively. The firmness decreased with the storage period. The penetration force decreased from initial value of 325 g, 329 g to 8.2g, 9.4g for Poovan and Robusta respectively on 40th day of storage at 14C which represents the softening of the fruit tissues at the end of the storage period.

Journal

Journal of Agricultural Engineering and Biotechnology – Bowen Publishing Company Ltd.

Published: May 30, 2013

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