The correlation between peel colour and browning index of ;Pisang Berangan; Musa sapientum cv. Berangan during storage at chilling temperatures

Ratule M.T., . and Osman A., . and Ahmad S. H., . and Saari N., . (2004) The correlation between peel colour and browning index of ;Pisang Berangan; Musa sapientum cv. Berangan during storage at chilling temperatures. [Proceedings Paper]

Mature green ;Pisang Berangan; from the 2nd 3rd and 4th hands were stored at 5 10 and 15C to determine the correlation between peel colour L C h and browning during storage at chilling temperatures. There was a significant negative linear relationship between peel L values and storage duration in bananas stored at 5 C. A similar relationship between peel L values and storage duration was also observed at 10C. However the change in peel L values at 15C was not significantly linear. Peel C values of ;Pisang Berangan; stored at both 5 and 10 c decreased linearly during storage. The change in peel C values of ;Pisang Berangan; stored at 15C was not significant linear. Hue angle h also showed a significant linear decrease during storage at both 5 and 10 C. There were significant positive linear relationships between peel browning index PBI and storage duration in banana stored at 5 and 10C. PBI of banana stored for 16 days at 15C did not show any significant change. Significant quadratic relationships between degree of browning DOB and storage duration were observed at storage temperatures 5 C and 10C. The increase in DOB could be due to the increase in phenolic compounds at 5 C and 10C. The significant linear relationship between DOB and storage duration at 15 C could be due to the senescence process. There were significant negative correlations between peel L values and both PBI r -0.90 and DOB r -0.54. These indicated that when the PBI and DOB increased the peel L values decreased during storage for 16 days. Significant correlations were also exhibited between peel C values and both PBI r -0.92 and DOB r -0.57. There were also significant negative correlations between peel hvalues and both PBI r -0.91 and DOB r -0.61. Results of the study indicated that the chilling injury development in banana stored at 5 and 10 C as evidenced by PBI and DOB were negatively correlated with peel L C and hvalues.

Full text available from:

Abstract

Mature green ;Pisang Berangan; from the 2nd 3rd and 4th hands were stored at 5 10 and 15C to determine the correlation between peel colour L C h and browning during storage at chilling temperatures. There was a significant negative linear relationship between peel L values and storage duration in bananas stored at 5 C. A similar relationship between peel L values and storage duration was also observed at 10C. However the change in peel L values at 15C was not significantly linear. Peel C values of ;Pisang Berangan; stored at both 5 and 10 c decreased linearly during storage. The change in peel C values of ;Pisang Berangan; stored at 15C was not significant linear. Hue angle h also showed a significant linear decrease during storage at both 5 and 10 C. There were significant positive linear relationships between peel browning index PBI and storage duration in banana stored at 5 and 10C. PBI of banana stored for 16 days at 15C did not show any significant change. Significant quadratic relationships between degree of browning DOB and storage duration were observed at storage temperatures 5 C and 10C. The increase in DOB could be due to the increase in phenolic compounds at 5 C and 10C. The significant linear relationship between DOB and storage duration at 15 C could be due to the senescence process. There were significant negative correlations between peel L values and both PBI r -0.90 and DOB r -0.54. These indicated that when the PBI and DOB increased the peel L values decreased during storage for 16 days. Significant correlations were also exhibited between peel C values and both PBI r -0.92 and DOB r -0.57. There were also significant negative correlations between peel hvalues and both PBI r -0.91 and DOB r -0.61. Results of the study indicated that the chilling injury development in banana stored at 5 and 10 C as evidenced by PBI and DOB were negatively correlated with peel L C and hvalues.

[error in script]

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 sapientum
AGROVOC Term:	Musa bananas
AGROVOC Term:	Bananas
AGROVOC Term:	Storage
AGROVOC Term:	Chilling
AGROVOC Term:	Temperature
AGROVOC Term:	Low temperature
AGROVOC Term:	Peel
AGROVOC Term:	Color
AGROVOC Term:	Browning reaction
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:15
URI:	http://webagris.upm.edu.my/id/eprint/12845

Actions (login required)

View Item