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Moisture content of the bananas is given in Table 4. The average percent moisture in bananas analyzed as purchased was 75. 2, for bananas analyzed after two days of ripening 75.6, and for those after four days of ripening 76. 3. The difference in moisture content between bananas analyzed after two days and after four days of additional ripening was not significant according to the analysis of variance (Table 2). The change in moisture in bananas held for two days varied widely, the average increase being 0. 8 percent which was not significant (Table 5). However, the increase in moisture content of bananas held for four days of additional ripening averaged 2. 0 percent which was significant at the 1 percent level (Table 5). Nandi (1972) and von Loesecke (1949) also reported an increase in moisture in bananas as they ripened. Von Loesecke attributed this increase to a withdrawal of water from the peel.
Updated: Wednesday, June 20, 2007.
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