Starch breakdown during ripening of Musa AAA ‘Cavendish’ at temperature (18+/-2 C) and tropical (27+/-2 C) temperatures
Phebe Ding; Siti Hajar Ahmad; Abd. Rahman Abd. Razak; Nazamid Saari and Mahmud Tengku Muda Mohamed
Proceedings of the APEC symposium on postharvest handling systems Bangkok, Thailand September 1-3, 2003. p. 201
2003
บทคัดย่อ
Starch breakdown during ripening of Musa AAA ‘Cavendish’ at temperature(18 2
A study was carried out to determine the differences of starch breakdown in Cavendish banana ripened at temperate (18+2 °C) and tropical (27+2 °C) temperatures. Starch pattern, starch granules sizes (length and width) and soluble solids concentration were determined during six stages of ripening. The starch pattern, as indicated by the KI/I2 blue-black stained area, cleared more rapidly in fruit ripened at 27+2 °C than those ripened at 18+2 °C. The size of starch granules, as evident from SEM studies in Cavendish ripened at 18+2 °C, decreased at the ripening progressed resulting in significant linear and quadratic relationships with stages of ripening. Cavendish ripened at 27+2 °C also showed similar pattern of decrease in starch granules size. The soluble solids concentration of fruit increased linearly with progression of ripening at 18+2 °C. In contrast, there was a significant quadratic increase in soluble solids concentration as fruit ripened at 27+2 °C induced more rapid starch breakdown than the temperate ripening temperature of 18+2 °C