Mechanical criteria of banana ripening

A. Nussinovitch, I. J. Kopelman, S. Mizrahi*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

Mechanical parameters have been evaluated as criteria suitable for following the progress of ripening of dwarf Cavendish bananas and for predicting the rate of the process from the data obtained at the initial stage. Three criteria have been found to be particularly suitable for that purpose and to give a very high and significant correlation coefficient (P <0.01) with parameters such as °Brix, starch content, water content, time and colour index. The three criteria are: the strain at a stress of 0.01 MPa; the ratio of stress at 0.05 strain to that at failure; and the ratio of the deformability modulus at small strain (0.2) to that at failure.

Original languageEnglish
Pages (from-to)63-71
Number of pages9
JournalJournal of the Science of Food and Agriculture
Volume53
Issue number1
DOIs
StatePublished - 1990
Externally publishedYes

Keywords

  • banana
  • dwarf Cavendish
  • Mechanical properties
  • ripening

Fingerprint

Dive into the research topics of 'Mechanical criteria of banana ripening'. Together they form a unique fingerprint.

Cite this