Weaver, Connie Marie. 1974. Factors Influencing Enzymatic Browning of Ripening Bananas. Department of Foods and Nutrition, Oregon State University Master of Science Thesis.

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Changes with Ripening


Phenolic content of fruits usually reaches a maximum during growth and declines during ripening. Increases in catechol derivatives have been associated with early maturation and with lignification of the pit and sclereids of the endocarp in peaches (Reeve, 1959; Craft, 1961). Upon ripening, the amount of catechol derivatives decreased in this fruit. Reeve suggested that they may be metabolized to form various sugars and acids or converted to other forms such as flavonoids and aromatics.

Updated: Wednesday, June 20, 2007.

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