บทคัดย่องานวิจัย

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Physical and biochemical changes during ripening of banana fruit.

Khan, Y. D.; Somani, R. B.; Totawar, M. V.;

Annals of Plant Physiology

1999

บทคัดย่อ

Physical and biochemical changes during ripening of banana fruit.

The total phenol, orthodihydric phenol, leuco-anthocyanadin, and anthocyanadin contents of peel were analysed during harvest, ripening, spotting, and decay of fruits artificially ripened by acetylene. The total phenol, orthodihydric phenol, and leuco-anthocyanadin in fruit peel increased up to the onset of ripening but decreased thereafter. The rate of synthesis and degradation of phenolics was faster in artificially than naturally ripened fruits. Orthodihydric phenol and anthocyanadin, known for their antifungal properties, decreased in the peel during spotting, there by predisposing fruits to fungal attack and spot development.