Peel gloss as a potential indicator of banana ripeness

A unique glossmeter, suitable for measuring gloss of curved surfaces, was used in parallel with a conventional, flat surface glossmeter to measure peel gloss of ripening Dwarf Cavendish bananas. Ripening of the bananas was accompanied by a gradual decrease in gloss, which correlated well with other chemical and physical changes in the banana, including pH, °Brix and starch content of the pulp and peel roughness. Most importantly, the decrease in gloss correlated well with changes in peel colour, the current indicator used to assess banana ripeness, which appropriately, correlated well with chemical and physical changes. It is believed that the decrease in gloss during ripening may be a result of a decrease in epicuticular wax content that was observed. Results suggest that peel gloss measurements have potential as a criteria for determining banana ripeness.