Articles
PHYSICAL, CHEMICAL PROPERTIES AND SENSORY ANALYSIS OF BANANA (MUSA (ABBB GROUP) ‘KLUAI TEPAROD’) FRUIT
Article number
768_30
Pages
247 – 250
Language
English
Abstract
Banana Musa (ABBB group) Kluai Teparod were harvested at mature green and allowed to ripen at 20°C (RH 85-90%). Some physical (texture and colour), chemical (soluble solids and starch) properties, and sensory attributes (appearance, flavour, odour, colour, firmness and acceptability) of banana fruit were determined in order to assess quality and consumer acceptability.
Significant differences (P<0.05) were found between values for texture, colour of peel and pulp at each ripening stage, as well as between soluble solids and starch.
Panelist preferred the appearance and colour of fruit at ripening stage 3 (more green than yellow), while the most preferred tastes were that of stage 4 (yellow with softening pulp).
Significant differences (P<0.05) were found between values for texture, colour of peel and pulp at each ripening stage, as well as between soluble solids and starch.
Panelist preferred the appearance and colour of fruit at ripening stage 3 (more green than yellow), while the most preferred tastes were that of stage 4 (yellow with softening pulp).
Authors
A. Joomwong, J. Joomwong
Keywords
Musa (ABBB group) cv. Teparod, physical and chemical properties, sensory, quality
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