PHYSICO-CHEMICAL CHANGES DURING MATURATION AND AFTER RIPENING OF BANANAS (MUSA SAPIENTUM CV. EMBUN)

H. ABDULLAH, M.A. ROHAYA and M.Z. ZAIPUN

Abstract

Studies on the maturity index of Embun banana based on the physico-chemical changes at maturity stage between nine and 16 weeks from flower emergence were carried out. The optimum maturity stage for harvesting was between 12 and 15 weeks, where the changes could be seen on the peel colour from dark green to light green, the remaining stylar ends were dry and brittle and the fruits were less angular in shape. During maturation, the pulp to peel weight ratio increased gradually. The length to diameter ratio decreased only after 12 weeks but remained constant after 15 weeks. The starch contents increased up to the l4th week but decreased suddenly the following weeks. The sugar contents were almost nil at 15th week and earlier, but suddenly increased at 16th week. Fruits harvested between 11 and 16 weeks were organoleptically acceptable after allowing them to ripe. The pH value and total solids in the ripe fruits were not significantly different.

Full Text (518 KB)