บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Colour control in bananas and plantains in storage.

Kajuna, S. T. A. R.; Bilanski, W. K.; Mittal, G. S.;

Harvest and postharvest technologies for fresh fruits and vegetables. Year: 1995 Pages: 601-608 Ref: 15 ref.

1995

บทคัดย่อ

Colour control in bananas and plantains in storage.

Cavendish bananas (Musa AAA Group) and plantains (Musa AAB Group) were obtained and used to study the change in peel colour during storage at various temperatures. Gas-treated and non-treated fruits and the L*a*b* system were used for the study. The temperature effect on the colour parameters manifested itself mainly through the interaction with the gas treatment, variety and storage time; however, for a* there was a distinct correlation with temperature. The a* was therefore selected for modelling the temperature-storage time effect on the loss of greenness in the peel. A linear model of the form a* = -20.1 + 0.14 TD (T=temp, D=day) was obtained by PROC STEPWISE in SAS, and it predicted well the change in a* for gas treated bananas, but predicted it poorly for non-gassed bananas. This confirmed that the gas treatment alters the manner of loss of greenness from the peel. Equally, a non-linear model, a* = -27.5 + 5.5 (TD)1/2 - 0.2 TD predicted well the degreening process in gassed plantains, but

not non-gassed ones. The gas-treatment, storage time and variety all had a significant effect (p < 0.01) on increasing the value of all the L*a*b* parameters. Plantains lost the greenness faster than bananas. It was concluded that the L*a*b* system is a potential method for replacing the subjective colour-chart method in determining the peel colour with a* manifesting itself better than other parameters at different temperatures.