Effects of Cutting Modes and With or Without of Peel on the Changes of Physiological Activity and Quality in Fresh-cut Green Tip Banana Pulp:Studies on Physiological and Chemical Changes of Fresh-cut Bananas Part II

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Fresh-cut green tip bananas were sliced in several different styles 1) Sections were cut longitudinally 10 cm long 1 cm thick (LCS). 2) Section were sliced into 1 cm thick transverse sections (OCCS). 3) Sections were sliced 30°relative to the transverse, and 60 degree, relative to the transverse (30 CCS and 60 CCS, respectively). Section with peel and without peel were defined as section I and II. All sections were packed in polyethylene bags and stored at 20°C. The color and Hunter L value of the cut surface of all sections changed and all sections showed the browning and softening during 4 days of storage. In both section I and II, the LCS began to brown and soften most rapidly followed by 30 and 60 CCS. These changes were least rapid in the O CCS. No pell-touching benefit was observed for storability of banana sections. In both I and II, the respiration rate (CO2production) of LCS increased significantly during storage. The rate for the O CCS was the lowest with respiration rate increasing with a increase in cutting angle after 3 days storage. C2H4production in all sections I and II increased during storage and again the rate was highest the LCS. Those of the CCSs increased with a increase in angle. The peel did not affect respiration rate or C2H4production rates. These results suggest that the deterioration rate and physiological change of sliced pulp tissue from green tip bananas depends on the cutting direction, whereas the presence or absence of peel did not play a significant role in these changes.
日本食品保蔵科学会の論文

Effects of Cutting Modes and With or Without of Peel on the Changes of Physiological Activity and Quality in Fresh-cut Green Tip Banana Pulp:Studies on Physiological and Chemical Changes of Fresh-cut Bananas Part II

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