Citation
Muse R., . and Ahmad S. H., . and Rosley R., . and Isa N., . and Basri M., . and Hashim S., . (2004) Fatty acids in the peel of ripening Musa AAA ;William Cavendish; in relation to different ripening temperatures. [Proceedings Paper]
Abstract
Peel fatty acid determination of Cavendish banana was conducted to investigate the failure of the peel to turn full yellow when the fruit was ripened at tropical temperatures. Banana fruits were ripened for 5 days at 18C and 27 c with relative humidity of 90. Lipid and colour L C and h of the banana peel from day 0 to day 5 were determined. L and C values of Cavendish peel ripened at 18C increased significantly from day 1 to day 5 while h values were significantly decreased. This indicated progressive peel colour changes from green to yellow. When ripened at 27C peel L C and h had no significant changes. This indicated that changes in peel colour were slow and the peels were pale green even after 5 days of ripening. Eight fatty acids were observed in the peel of mature green Cavendish banana. They were myristic 14:0 palmitic 16:0 stearic 18:0 oleic 18:1 linoleic 18:2 linolenic 18:3 arachidic 20:0 and arachidonic 20:4. Total peel lipid of fruit ripened at 18C was found to be higher than fruit ripened at 27 C. At 18C palmitic stearic linoleic and linolenic increased significantly from day 1 to day 4 while at 27 C the fatty acids of Cavendish peel was significantly increased from day 0 to day 3 and significantly decreased from day 3 to day 5. This revealed that the chlorophyll-bleaching activity was also decreased thus causing incomplete of peel degreening.
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Abstract
Peel fatty acid determination of Cavendish banana was conducted to investigate the failure of the peel to turn full yellow when the fruit was ripened at tropical temperatures. Banana fruits were ripened for 5 days at 18C and 27 c with relative humidity of 90. Lipid and colour L C and h of the banana peel from day 0 to day 5 were determined. L and C values of Cavendish peel ripened at 18C increased significantly from day 1 to day 5 while h values were significantly decreased. This indicated progressive peel colour changes from green to yellow. When ripened at 27C peel L C and h had no significant changes. This indicated that changes in peel colour were slow and the peels were pale green even after 5 days of ripening. Eight fatty acids were observed in the peel of mature green Cavendish banana. They were myristic 14:0 palmitic 16:0 stearic 18:0 oleic 18:1 linoleic 18:2 linolenic 18:3 arachidic 20:0 and arachidonic 20:4. Total peel lipid of fruit ripened at 18C was found to be higher than fruit ripened at 27 C. At 18C palmitic stearic linoleic and linolenic increased significantly from day 1 to day 4 while at 27 C the fatty acids of Cavendish peel was significantly increased from day 0 to day 3 and significantly decreased from day 3 to day 5. This revealed that the chlorophyll-bleaching activity was also decreased thus causing incomplete of peel degreening.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. QK710.2 M239 2004 Call Number |
| AGROVOC Term: | Musa bananas |
| AGROVOC Term: | Bananas |
| AGROVOC Term: | Peel |
| AGROVOC Term: | Degreening |
| AGROVOC Term: | Ripening |
| AGROVOC Term: | Temperature |
| AGROVOC Term: | Experimental design |
| AGROVOC Term: | Plant extracts |
| AGROVOC Term: | Colour |
| AGROVOC Term: | Fatty acids |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:15 |
| URI: | http://webagris.upm.edu.my/id/eprint/12828 |
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