Citation
Siti Hajar A., . and Norhelaliah I., . and Shahida H., . and Phebe D., . (2003) Quality characteristics of Musa AAA berangan and cavendish at different maturity indices. [Proceedings Paper]
Abstract
Determination of quality characteristics of Berangan and Cavendish was conducted at Postharvest Laboratory UPM. There was a significant different in the ripening duration for both varieties as ripening took place. Cavendish banana took 186 h -8 d while Berangan took only 93 h -4 dto reach M16. From sensory evaluation it was found that 50 of the untrained panelists prefer Berangan that had ripened to M15 42 prefer Berangan of M16 while 8 prefer Berangan of M14. For Cavendish 58 of the untrained panelists prefer fruits of M16 and others prefer M15 fruits. Berangan showed significant changes in all quality characteristics. L and C values of Berangan and Cavendish peels were greatest at M16 and lowest at M12. The h value for Berangan was highest at MI1 while Cavendish showed the highest value at M12. Firmness of both varieties were significant decreased while SSC increased as fruit ripened. Titratable acidity of both varieties decreased as fruit ripened. Ascorbic acid content of Berangan decreased significantly as ripening occured. However Cavendish showed inconsistent changes in pH during ripening.
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Abstract
Determination of quality characteristics of Berangan and Cavendish was conducted at Postharvest Laboratory UPM. There was a significant different in the ripening duration for both varieties as ripening took place. Cavendish banana took 186 h -8 d while Berangan took only 93 h -4 dto reach M16. From sensory evaluation it was found that 50 of the untrained panelists prefer Berangan that had ripened to M15 42 prefer Berangan of M16 while 8 prefer Berangan of M14. For Cavendish 58 of the untrained panelists prefer fruits of M16 and others prefer M15 fruits. Berangan showed significant changes in all quality characteristics. L and C values of Berangan and Cavendish peels were greatest at M16 and lowest at M12. The h value for Berangan was highest at MI1 while Cavendish showed the highest value at M12. Firmness of both varieties were significant decreased while SSC increased as fruit ripened. Titratable acidity of both varieties decreased as fruit ripened. Ascorbic acid content of Berangan decreased significantly as ripening occured. However Cavendish showed inconsistent changes in pH during ripening.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Received on 3 Dec 2007 QK710.2 M239 2003 |
| AGROVOC Term: | PLANT PATHOLOGY |
| AGROVOC Term: | MUSA |
| AGROVOC Term: | BANANAS |
| AGROVOC Term: | MATURITY |
| AGROVOC Term: | RIPENING |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:28 |
| URI: | http://webagris.upm.edu.my/id/eprint/17020 |
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