ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Analysis by proton NMR of changes in liquid-phase and solid-phase components during ripening of banana.

Ni, Q. X.; Eads, T. M.;

Journal of Agricultural and Food Chemistry Year: 1993 Vol: 41 Issue: 7 Pages: 1035-1040 Ref: 29 ref.

1993

บทคัดย่อ

Changes in both solid-phase and liquid-phase components of banana fruits during ripening in storage at 22 deg C were observed by proton (1H) NMR on intact pulp samples. Solid-selective cross-relaxation NMR showed that rigid components (mostly starch) decreased from 20% FW at the mature green stage to 2.0% FW in the ripe yellow stage. Transverse relaxation measurements and wide-line NMR verified that the starch in intact pulp was as rigid as that in hydrated granules isolated from fruits. A less rigid component was also detected. On the same samples, liquid-phase components were measured by low-speed magic angle spinning NMR. The resonances of water, sucrose, fructose, glucose, fatty acyl chains of mobile lipids, and organic acids were easily detected. During ripening (from the green to the ripe yellow stage), the sucrose, fructose and glucose concentrations increased from 2.2 to 8.5% FW, 0.5 to 5.3% FW, and from 0.4 to 4.3% FW, respectively. The conversion of starch to sugars was quantified. The

 potential applications of non-destructive NMR techniques for fruit quality assessment and processing are discussed.