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Dopamine content of the bananas is given in Table 8. The do amine content averaged 58. 1, 43. 5, and Z4. 5 jig/g banana on a fresh weight basis for bananas analyzed as purchased and after two and four days of additional ripening, respectively. On a dry weight basis, the corresponding figures are 236, 175, and 106 jig/g. The decrease in dopamine content averaaed 2. 6 and 61. 7 percent for bananas ripened two days and four days, respectively, calculated on a fresh weight basis. Corresponding decreases on a dry weight basis were less than I percent and 52. 1 percent. The decrease in the doparnine content after four days of ripening was significantly different (1 percent level) frorn the decrease after two days of ripening (Table 2). Reeve (1959) and Craft (1961) previously reported a decrease in catechol derivatives in apples upon ripening and Barnell and Barnell (1945) reported a decrease in what they referred to as tannins which they observed histologically in ripening bananas.
Updated: Wednesday, June 20, 2007.
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