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Changes in keto acid concentration in bananas during storage and ripening.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3327/
JFST-114-76
 
Title Changes in keto acid concentration in bananas during storage and ripening.
 
Creator Rama, S. B.
Patwardhan, M. V.
 
Subject 06 Preservation and Storage
02 Banana
 
Description Musa paradisiaca (Robusta var.) bananas were harvested at commercial maturity and stored at 12.8 and 8.3 degree C (RH 85%). During storage at 12.8 degree C, pyruvic acid concn. in peel increased but at 8.3 degree C it decreased (vice versa in pulp). alpha-Keto-glutaric acid increased in peel and pulp at both temp., as did oxaloacetic acid (except in pulp at 12.8 degree C). When fruits were transferred to 23 degree C for normal ripening the changes in fruits stored previously at 12.8 degree C were different from those in fruits stored at 8.3 degree C. It appears likely that fruits stored at 8.3 degree C are affected by chilling and do not ripen normally.
 
Date 1976
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3327/1/JFST_13%285%29_262-263.pdf
Rama, S. B. and Patwardhan, M. V. (1976) Changes in keto acid concentration in bananas during storage and ripening. Journal of Food Science and Technology, India, 13 (5). 262-263, 9 ref..