| Food & Ingredients | | | Educ. Serv. | | | Glossary | | | References | | | Images | FAQ |
|---|
| Browning |
The initial percent transmittance of filtrates of each banana as purchased and after either two or four days of additional ripening is given in Table 1. The filtrates were browner, i. e. , the percent transmittance was less, in those extracts from bananas which had ripened for an additional two days as compared to those analyzed as purchased and an even greater increase in browning was found for those bananas analyzed after an additional four days of ripening. The increase in browning associated with ripening was highly significant, as shown by a two-way analysis of variance (Table 2). Measurement of the percent transmittance in filtrates of banana treated with thiourea to block any browning that might occur during maceration of the tissue verified the fact that the increase in browning with ripening occurred in the intact tissue.
The decrease in percent transmittance, i. e. , the increase in browning, upon standing for 30 minutes for the filtrates of bananas analyzed as purchased and after either two or four days of additional ripening is given in Table 3. This is a measure of the susceptibility of the fruit to discoloration as a result of ripeninc,. Although bananas increased in susceptibility to discoloration with ripening, the difference between bananas ripened for four days and those ripened for two days was not significant (Table 2).
The effect of ripening on initial percent trasmittance as well as on the change in percent transmittance upon standing for 30 minutes is shown graphically in Appendix figure 4 and 5.
Updated: Wednesday, June 20, 2007.
OSU Disclaimer.