Comparison of Some Chromatic, Mechanical and Chemical Properties of Banana Fruit at Different Stages of Ripeness

Mahmoud Soltani, Reza Alimardani and Mahmoud Omid

Modern Applied Science, 2010, vol. 4, issue 7, 34

Abstract: The physical, mechanical and chemical properties of banana fruits at different level of ripeness were determined. Relation between stages of banana ripeness and these properties were investigated and correlation coefficients were calculated. A significant difference at 5% level was found between the degree of ripeness and properties of banana fruit. Duncan multiple range test were conducted and results were reported. Comparisons indicated that ultimate strength and a* appropriated the highest correlation coefficient, but mechanical experiments destroyed banana fruits thus were not suitable for ripening process.

Date: 2010
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://ccsenet.org/journal/index.php/mas/article/download/6066/5264 (application/pdf)
https://ccsenet.org/journal/index.php/mas/article/view/6066 (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ibn:masjnl:v:4:y:2010:i:7:p:34

Access Statistics for this article

More articles in Modern Applied Science from Canadian Center of Science and Education Contact information at EDIRC.
Bibliographic data for series maintained by Canadian Center of Science and Education ().