Babu, S. and S.G. Srikantia. 1976. Availability of folates from some foods. American Journal of Clinical Nutrition 29: 376.

folate bioavailability, Bengal gram, folate, tomato, vegetable, green gram, spinach, banana, egg, goat liver, brewers yeast

Bakshi, T. S. 1963. Bananas Of Southern Sierra Leone Economic Botany 17(4):252

Banana

Barnett, G. B. 1947. Banana Culture In Western Australia Journal Of The Department Of Agriculture, Western Australia 24:79

Fruit, Australia

Biale, J. B. 1960. The Postharvest Biochemistry Of Tropical And Subtropical Fruits. Advances Food Research 10:293

tropical fruit, subtropical fruit, postharvest physiology, biological oxidation, review article, nonclimacteric fruit, lemon, avocado, climacteric fruit, banana, cherimoya, feijoa, fig, grape, grapefruit, mango, orange, passion fruit, sapote, papaya, papaw, citric acid, malic acid, persimmon, carbohydrate, sugar, fat, protein, acid, ash, calcium, phosphorus, iron, thiamin, riboflavin, niacin, ascorbic acid, glucose, fructose, sucrose, brix, reducing sugar, flavor, ascorbic acid, ethylene-forming mechanism, pectin Formation, Fatty Acid

Biale, J. B. 1954. The Ripening Of Fruit. Scientific American 190(May):40

Fruit Ripening, Banana, Apple, Water, Protein, Fat, Carbohydrate, Acid, Calcium, Iron, Phosphorus, Ascorbic Acid, Vitamin B1, Vitamin B2, Apricot, Cherry, Grape, Peach, Pear, Plum, Strawberry, Avocado, Date, Fig, Grapefruit, Lemon, Orange, Mango, Papaya, Pineapple

Bilenker, E. N.; Dunn, C. G. 1960. Growth Of Food Spoilage Bacteria In Banana Puree Food Research 25:309

banana puree, bacteria, food spoilage

Bryan, M. G.; Plotz, E. 1935. Methods Of Retarding The Rate Of Darkening Of Cut Bananas. Journal of Home Economics 27:96

Banana Color

Burrell, R. C.; Ebright, V. R. 1940. The Vitamin C Content Of Fruits And Vegetables. Journal Of Chemical Education 17:181

apple, asparagus, avocado, banana, snap bean, bean, broccoli, Brussels sprout, cabbage, carrot, cauliflower, celery, chinese cabbage, chive, cherry, cress, cucumber, currant

Charles, R.J. and M.A. Tung. 1973. Physical, rheological and chemical properties of bananas during ripening. Journal Food Science 38: 456.

Bananas were tested for peel color, pulp to peel ratio and force deformation as well as total sugars and reducing sugars at different stages of ripening. Bananas were ripened at 16 and 25C and the results compared.

Charm, S. E. 1962. Calculation Of Center-Line Temperature In Tubular Heat Exchangers For Pseudoplastic Fluids In Streamline Flow. Industrial And Engineering Chemistry. Fundamentals 1(2):79

pseudoplastic, newtonian fluid, eckert's consideration, applesauce viscosity, banana puree viscosity, viscosity, applesauce thermal conductivity, applesauce specific heat, applesauce heat transfer, applesauce density, banana puree thermal conductivity, banana puree specific heat, banana puree heat transfer, banana puree density, ammonium alginate, thermal property

Charm, S. E. 1962. The Nature And Role Of Fluid Consistency In Food Engineering Applications. Advances Food Research 11:355

heat transfer coefficient, newtonian fluid, nonnewtonian fluid, heat exchanger, applesauce, banana puree, ammonium alginate

Clague, J. A. 1936. Microbiological Examination Of Dried Foods. Food Research 1:45

fig, date, prune, apple, apricot, peach, banana, orange, pumpkin, raisin , beet, onion, dill, asparagus, garlic, okra, cauliflower, spinach, carrot, grape, dried fruit, dehydration, sulfur dioxide, bacteria, yeast, mold, escherichia coli, sacch ellipoideus, lactose fermenting organism, microbial count, total plate count, gram negative bacteria, gram-positive organism, microorganism, agar, agar, agar nutrient, medium end

Daun, H., S.G. Gilbert, Y. Ashkenazi, Y. Henig. 1973. Storage quality of bananas packaged in selected permeability films. Journal of Food Science 38: 1247.

permeable film, banana, storage, fruit

Draudt, H. N.; Huang, I. Y. 1966. Browning In Freeze-Dried Fruits, Effect Of Moisture Content Of Freeze-Dried Peaches And Bananas On Changes During Storage Related To Oxidative And Carbonyl-Amine Browning. Journal Of Agricultural And Food chemistry 14:170

freeze-dried fruit storage, fruit browning, carbonyl-amine browning

Endres, J., B. Gulley, C.E. Fisher. 1981. Crude fiber and nutrients in the diets of preschoolers. Home Economics Research Journal 9(4): 319.

children, fiber, dietary fiber, dietary record, nutrient analysis, protein, calcium, phosphorus, iron, vitamin a, vitamin c, niacin, riboflavin, thiamin, fiber, energy, recommended dietary allowance, phytate, apple, applesauce, banana, green bean, carrot, corn, celery, orange, pea, potato, bread, peanut butter, dried bean

Eskin, N.A.M., S. Grossman, A. Pinsky. 1977. biochemistry of lipoxygenase in relation to food quality. CRC Critical reviews in Food Science and Nutrition 9:1

enzyme activity, lipid binding, dough development, lipid peroxidation, gluten oxidation, dough rheology, lipoxygenase, immunological property, flavor, tomato, volatile, ethylene biosynthesis, pigment degradation, off-flavor, sensory evaluation, banana, fruit, volatile

Feigenbaum, J.; Israelashvili, S. 1948. Prevention Of Darkening Of Bananas During Dehydration. Food Research 13:193

banana color, dried banana

Finneye. E. Jr.; Ben-Gera, I.; Massie, D. R. 1967. An Objective Evaluation Of Changes In Firmness Of Ripening Bananas Using A Sonic Technique. Journal Of Food Science 32:642

banana texture, sonic technic

Fuwa, H., Y. sugimoto, T. Takaya, Z. Nikuni. 1979. Scanning electron-microscopy of starch granules, with or without amylase attack. Carbohydrate Research 70(2): 233.

scanning electron microscopy, banana, fruit, starc, lily starch, lotus starch, pancreatin, amylase

Galkowski, T. T.; Gauvin, P. N.; Santurri, P. R. 1966. Sorbitol From Common Plantain. Journal Of Agricultural And Food Chemistry 14:324

sorbitol, plantain, sorbitol

Garcia, E. and F.M. Lajolo. 1988. Starch transformation during banana ripening: the amylase and glucosidase behavior. Journal of Food Science 53: 1181.

Glass, R.W. and A.G. rand, Jr. 1982. Alginate immobilization of banana pulp enzymes for starch hydrolysis and sucrose interconversion. Journal Food Science 47(6): 1836-1839.

Goldstein, J.L. and E.L. Wick. 1969. Lipid in ripening banana fruit. Journal Food Science 34: 482.

Lipid extracts were isolated from unripe and ripe banana pulp and peel and the fatty acid composition of the extracts were determined. In general, fatty acids decreased in both the pulp and peel during ripening. The peel contained almost four times more lipid than the pulp. banana ripening, banana lipid

Gowen, S. 1995. Bananas and Plantains. Chapman & Hall, New York.

Chapters Include: The origin and development of banana and plantain cultivation; systems of cultivation and management; molecular markers, genetic diversity and systematics in Musa; Musa genetics; banana and plantain breeding; in vitro culture ob bananas; banana morphology - part I: roots and rhizomes; banana morphology - part II: the aerial shoot; the response of the plant to the environment; soils; banana nutrition; banana diseases; pests; harvesting and fruit care; ripening and biochemistry of the fruit; the nutritional value of bananas; banana processing; banana and plaintain in the East African highlands; the world banana economy.

Green, A. 2000September 20. Making the most of bananas. Corvallis Gazette-Times, Corvallis, OR. p. C4

Excerpted From: It took a restaurant stint to realize what I was missing in the world of bananas. At the time, I served a popular appetizer made from delectable deep-fried ninos (finger-size bananas) topped with sour cream and three kinds of caviar.

From ninos, I progressed to firm, full-bodied red bananas. I still gravitate toward the mroe exotic bananas that are showing up more and more in local supermarkets. Ince in a white, I'll even enjoy a Yellow Cavendish, the American standard.

The banana originated in Southeast Asia, where early wild bananas were known as monkey bananas. Its Latin name, "Musa sapientia, commemorates the legend that wise men would sit in the shade of the banana tree and eat its fruit.

Alexander the Great's army came across the banan in India, where it had been known for several thousand years. The banan reached China about A.D.200. Because of climate, it was grown only in the south and until very recently was considered a rare exotic fruit in the north of China.

A Spanish missionary took banana roots from the Canary Islands to the Western Hemisphere in 1516. The new plant spread so quickly through Latin America that some early writers were convinced that it had existed in South America among the Incas. During the 19th century, bananas began to be sent by ship from the Canaries to Europe and from Cuba to the United States. High shipping costs made the fruit an expensive luxury.

This began to change in the 1870s, when two American entrepreneurs began to ship bananas from the Caribbean to New Orleans, Boston and New York. In 1899 they formed the United Fruit Co., which had and still has great influence in Central America and the Caribbean.

Five large companies account for more than 80 percent of the world banana trade: Chiquita (USA), Dole (USA), Fyffes (Ireland), Del Monte (Chile) and Noboa (Ecuador).

The banana plant is not truly a tree, even tough it may reach heights of 25 feet or more with leaves ranging from six to eight feet long and up to two feet wide. The bananas grow in large bunches or "hands" of bananas, which are formed from the double rows of flowers on each plant.

When buying bananas, choose plump, evenly colored yellow bananas flecked with tiny brown specks (a sign of ripeness). When buying plantains, buy them at any stage from gree to black, but always choose plump, unshriveled bananas without mushy spot.

Gunther, F. A.; Blinn, R. C.; Kolbezen, M. J.; Conkin, R. A.; Wilson, C. W. 1959. Fungicides For Package Foods, Sorption Of Ammonia By Fruits, Vegetables, Eggs, And Fiberboard In Dynamic Systems. Journal Of Agricultural And Food Chemistry 7:496

lemon storage, orange storage, sorption-desorption curve, ammonia sorption, fiberboard, fungicide, lemon peel storage, orange grapefruit, orange, lemon, apple, fungicide sorption, apricot, asparagus, avocado, banana, bean, carrot, cherry, corn, cucumber, vegetable, egg, peach, pepper, potato, squash, strawberry, tomato, turnip, turnip green

Haard, N. F.; Hultin, H. O. 1970. Variant And Invariant Properties Of The Mitochondrial Fraction Isolated From Ripening Banana Fruit. Journal Of Food Science 35:751

banana ripening, banana mitochondria

Haard, N.F. 1973. Chilling injury of green banana fruit: Kinetic anomolies of IAA oxidase at chilling temperatures. Journal of Food Science 38: 907

banana, ripening, idole acetic acid oxidase, parachlorophenoxyisobutyric acid

Haard, N.F., D. Timbie. 1973. Chilling injury in green banana fruit: changes in peroxidase isozymes in soluble and particulate pools. Journal of Food Science 38: 642.

chill injury, banana, peroxidase isozyme

Haard, N.F. and C.L. Tobin. 1971. Patterns of soluble peroxidase in ripening banana fruit. Journal of Food Science 36: 854.

banana, peroxidase

Harper, J. M. 1959. Food Preparation - Southern Style Journal Of Home Economics 51:790

southern food preparation, chard, calcium, iron, vitamin a, riboflavin, ascorbic acid, collard green, vegetable, cooking, broccoli, carrot, potato, orange, banana, milk

Harris, P.L. and G.L. Poland. 1937. Organic acids of the ripe banana. Food Research 2: 135.

In this study identification of the non-volatile organic acids of a banana was made. At various stages of ripeness, a quantative estimate of the acid or acids present in the fruit was also determined. organic acid, banana, ripening, malic acid, appearance, respiration, appearance, respiration

Harris, P.L. and G.L. Poland. 1937. Vitamin studies on bananas. I. The vitamin A, B1, and C contents of ripe banana. Food Research 2: 311.

the vitamin a and c potency of ripe bananas was determined using standard bioassay techniques. banana, vitamin a, vitamin b1, vitamin c, ripening, beta-carotene, scurvy, beta-carotene, scurvy

Harris, P.L. and G.L. Poland. 1939. Variations in ascorbic acid content of bananas. Food Research 4: 317.

This article reports an investigation of the variation of ascorbic acid in bananas at various stages of ripeness and from different tropical sources. Ascorbic acid was also determined in commercial banana powder and in bananas prepared for human consumption (sliced, cooked, etc.).

Heller, S.N. and L.R. Hackler. 1977. Water-holding capacity of various sources of plant fiber. Journal of Food Science 42: 1137.

water activity, water-holding capacity, water-holding capacity, cauliflower, potato, vegetable, carrot, apple, lettuce, onion, orange, citrus, wheat bran, fiber, moisture, coconut, chocolate, banana, fruit, lemon, custard pie, freezing, plant, fiber

Hultin, H.O., B. Sun and J. Bulger. 1966. Pectin methyl esterases of the banana. Purification and properties. Journal Food Science 31: 320.

Criteria used to differentiate the pectin methyl esterase fractions are established. Response to cations, inorganic phosphate, nucleotides and sucrose, differences in initial reaction kinetics, resistance to end product inhibition and cold stabilities are discussed.

Hultin, H. O.; Levine, A. S. 1965. Pectin Methyl Esterase In The Ripening Banana. Journal Of Food Science 30:917

banana, fruit, ripening, pectin methyl esterase

Hultin, H. O.; Sun, B.; Bulger, J. 1966. Pectin Methyl Esterases Of The Banana: Purification And Properties. Journal Of Food Science 31:320

banana, fruit, pectin methyl esterase

Issenberg, P.; Wick, E. L. 1963. Banana Odor Components, Volatile Components Of Bananas. Part I. Isolation Of An Odor Concentrate Part Ii. Separation And Identification Journal Of Agricultural And Food Chemistry 11:2

banana odor

Kepner, D. C. 1967. Sound Aspects Of The Banana Industry. Sound Aspects Of The Banana Industry, New York

fruit, banana

Kinzer, S. 1977. Guatemala Beyond Bananas New Republic 176(10):21

guatemalan diet, corn

Knapp, F. F.; Nicholas, H. J. 1969. The Sterols And Triterpenes Of Banana Pulp. Journal Of Food Science 34:584

banana pulp, banana sterol, banana triterpene

Knapp, F.F. and H.J. Nicholas. 1969. The sterols and triterpenes of banana pulp. Journal Food Science 34: 585.

thin-layer and gas-liquid chromatography were used in determination of the composition of banana pulp.

Krikorian, A.D. and S.S. Cronauer. 1984. Aseptic culture techniques for banana and plantain improvement. Economic Botany :322.

Langworthy, C. F.; Holmes, A. D. 1917. The American Papaw And Its Food Value. Journal Of Home Economics 9:505

papaw, papaya, persimmon pudding, water, fruit, waste, protein, fat, calorie, carbohydrate, ash, apple, avocado, banana, blackberry, fruit, lemon, persimmon, plum, prune, orange, strawberry, watermelon

Leverton, R.M. 1937. Ascorbic-acid content of bananas at three stages during ripening. Food Research 2: 59.

Twenty-one hands of bananas at three different stages of ripening were used to determine the ascorbic acid content by the indophenol-titration method. banana, fruit, ascorbic acid, dichlorophenolindophenol titration, ripening, banana, fruit, ripeness

Loh, J.; Breene, W. M. 1981. The Thermal Fracturability Loss Of Edible Plant Tissue: Pattern And Within-Species Variation. Journal Of Texture Studies 12(4):457

vegetable, texture, universal testing machine, fruit, zucchini squash, pineapple, papaya, potato, waterchestnut, cooking, broccoli, butternut squash, squash, banana, cantaloupe, apple, pineapple, pear

Maguire, Y.P., N.F. Haard. 1976. Isolation of lipofuscin-like fluorescent products from ripening banana fruit. Journal of Food Science 41: 551.

banana, lipofuscin, fluorescence, ripening

Macleish, K. 1972. The Tasaday. Stone Age Caveman Of Mindanao. National Geographic 142(2):219

stone age, cavemen diet, mindanao, artichoke heart, tasada diet, crab, tadpole, biking, white ubud stalk, wild yam, grub, palm fruit, banana, natok paste

Maguire, Y. P.; Haard, N. F. 1976. Isolation Of Lipofuscin-Like Fluorescent Products From Ripening Banana Fruit Journal Of Food Science 41:551

banana lipofuscin fluorescence, banana ripening

Marriott, J. 1980September. Bananas- Physiology and biochemistry of storage and ripening for optimum quality. CRC Critical Reviews in Food Science and Nutrition :41.

Mccarthy, A. I.; Palmer, J. K.; Shaw, C. P.; Anderson, E. E. 1963. Correlation Of Gas Chromatographic Data With Flavor Profiles Of Fresh Banana Fruit. Journal Of Food Science 28:379

flavor profile, banana aroma, banana flavor, banana ripeness

Medina, M.B., V.A. Greenhut and P.A. Lachance. 1978. Identification of starch and protein components of green banana tissue by scanning electron microscopy and using selective strains for x-ray fluorescent microanalysis. Journal Food Science 43: 116.

Characterization of banana starch was complexed with iodine and copper to assist in identification of the fruit structure. banana, green banana, x-ray fluorescence, scannin electron microscopy

Monsalve-Gonzalez, A., G.V. Barbosa-Canovas, A.J. McEvily, and R. Iyengar. 1995. Inhibition of enzymatic browning in apple products by 4-hexylresorcinol. Food Technology 49(4): 110.

4-hexylresorcinol may replace sulfites in refrigerated fruit products such as apples, bananas, and pears.

Nagle, N.E., N.F. Haard. 1975. Fractionation and characterization of peroxidase from ripe banana fruit. Journal of Food Science 40: 576.

banana, peroxidase

Palmer, J.K., B. Walter. 1974. determination of sucrose, glucose and fructose by liqudi chromatography. Journal of Agricultural and Food Chemistry 22: 709.

liquid chromatography, sugar, glucose, sucrose, fructose, cereal, grain, banana, apple juice, grape juice, orange juice, corn flakes, stachyose, raffinose, maltose, lactose, galactose, xylose, mannose, rhamnose, fucose.

Pattee, H. E.; Salunkhe, D. K.; Sathe, S. K.; Reddy, N. R. 1982. Legume Lipids. CRC Critical Reviews In Food Science And Nutrition 17(2):97

storage body, legume, lipid, peanut, soybean, cotyledon, essential fatty acid, linoleic acid, linolenic acid, bean, winged bean, cowpea, chickpea, blackeye pea, lentil, lima bean, bean, legume, pea, amino acid, kidney bean, carbohydrate, peroxidase, vitamin, flavor, protein concentrate, soybean flour, protein isolate, hydrolytic rancidity, rancidity, sensory evaluation, orange, pea, zucchini squash, turnip, squash, pear, banana, tomato, celery, rhubarb, apple, cucumber, onion, green bean, carrot, cabbage, corn, rutabaga, lipid oxidation, radish, pepper, asparagus, potato, sweet potato, alfalfa seed, flaxseed, oat seed, barley seed, pea seed, corn germ, lipoxygenase

Poland, G.L., H. Von Loesecke, M.W. Brenner, J.T. Manion and P.L. Harris. 1937. Identity of sugars in the ripe banana. Food Research 2: 403.

This article reports the isolation and identification of the sugars of ripe bananas. banana, ripening, sugar, fructose, sucrose, maltose, glucose, mannose, galactose, rhaminose, fructose, sucrose, maltose, glucose, raffinose, melezitose, rhamnose

http://ucce.ucdavis.edu/datastore/datareport.cfm?reportnumber=204&catcol=1809&categorysearch=Banana%20and%20Plantain

Postharvest Technology on Bananas and Plantain has articles on this topic.

Rajchel, C. L.; Zabik, M. E.; Everson, E. 1975. Wheat Bran And Middlings. A Source Of Dietary Fiber In Banana, Chocolate, Nut And Spice Cakes. Bakers Digest 49(3):27

spice cake, color, spice cake, moisture, spice cake, tenderness, spice cake, texture, spice cake, flavor, spice cake, acceptability, spice cake, volume, banana cake, color, banana cake, moisture, banana cake, tenderness, banana cake, texture, banana cake, flavor, banana cake, acceptability, banana cake, volume, nut cake, color, nut cake, moisture, nut cake, tenderness, nut cake, texture, nut cake, flavor, nut cake, acceptability, nut cake, volume, chocolate cake, color, chocolate cake, moisture, chocolate cake, tenderness, chocolate cake, texture, chocolate cake, flavor, chocolate cake, acceptability, chocolate cake, volume, wheat bran, wheat middling, dietary fiber

Ramirez-Martinez, J.R., A. Levi, H. Padua and A. Bakal. 1977. Astringency in an intermediate moisture banana product. Journal Food Science 42: 1201.

Total phenolics, leucoanthocyanins and vanillin-reacting compounds were determined in an attempt to relate them to the development of astringency in bananas. banana, intermediate moisture banana

Reynold, P. K. 1927. The Banana Houghton Mifflin

fruit, banana

Scriven, F.M., C.O. Gek, and R.B. H. Wills. 1989December. Sensory differences between bananas ripened without and with ethylene. HortScience 24(6): 983-984.

Segmiller, J. L.; Xezones, H.; Hutchings, I. J. 1965. The Efficacy Of Nisin And Tylosin Lactate In Selected Heat-Sterilized Food Products Food Research 30:166

nisin, tylosin, macaroni creole, cream of chicken soup, thermoacidurans agar, bacillus stearothermophilus spore, baby , strained bananas, spoilage

Shantha, H. S.; Siddappa, G. S. 1970. Accumulation Of Starch In Banana Pseudostem And Fruit. Journal Of Food Science 35:74

banana starch, banana pseudostem starch

Shantha, H. S.; Siddappa, G. S. 1970. Physiochemical Nature Of Banana Pseudostem Starch. Journal Of Food Science 35:72

banana starch, banana pseudostem starch

Singh, R. P. 1982. Thermal Diffusivity In Food Processing. Food Technology 36(2):87

thermal conduction, thermal diffusivity, density, specific heat, heating rate, heat penetration, heat conduction, carbohydrate, fruit, apple, applesauce, avocado, banana, baked beans, cherry, grapefruit, lemon, lima bean, pea, peach, potato, rutabaga, squash, strawberry, sugar beet, sweet potato, tomato, cod fish, corned beef, beef, halibut, smoked ham, ham, water

Smioth, N.J.H. 1981. Colonization lessons from a tropical forest. Science 214: 755.

Brazil, colonization, tropical forest, Amazon, agricultural yield, soil, erosion, rice, public health, manioc, pepper, cacao, banana, malaria, disease, epidemiology

Smith, W. H. 1963. The Use Of Carbon Dioxide In The Transport And Storage Of Fruits And Vegetables. Advances In Food Research 12:95

postharvest physiology, apple, storage, apricot, banana, blackberry, currant, cherry, grape, peach, pear, plum, vegetable, raspberry, citrus, strawberry

Standal, B. R.; Bassett, D. R.; Policar, P. B.; Thom, M. 1970. Fatty Acids, Chlolesterol, And Proximate Analyses Of Some Ready-To Eat Foods. Journal Of The American Dietetic Association 56:392

chicken dinner, calorie, cheese cake, protein, water, carbohydrate, fiber, fat, ash, cholesterol, banana cream pie, english muffin, tuna, fish, macaroni salad, chicken chop suey, lamb stew, turkey, veal, nut, rice, tomato sauce, vegetable

Stover, R.H. and N.W. Simmonds. 1966. Bananas. Longman Scientific & Technical of John Wiley & sons, Inc., New York.

Chapters include: botany: systematics, vegetative morphology and physiology; botany: flowers and fruit; horticulture: development controls and yield determinants; classification of banana cultivars; the Australimusa series of cultivars; the eumusa series of cultivars; climate and weather; soils; cultivation systems; plantation and farm management; diseases and disorders; packing stations and packaging; tropical plantation infrastructure; transport to market and ripening; quality evaluation and quality control; fruit physiology, biochemistry and nutritional values; utilization of fruit and plant by-products; production and marketing; recent history; banana research - past and future.

Thomas, P., S.D. Dharkar, A. Sreenivasan. 1971. Effect of gamma irradiation on the postharvest physiology of five banana varieties grown in India. journal of Food Science 36: 243.

gamma radiation, irradiated banana, banana

Weaver, C. 1973. Enzymatic browning of ripening bananas. M.S. Thesis, Oregon State University. Corvallis, OR.

Weaver, C. and H. Charley. 1974. Enzymatic browning of ripening bananas. Journal Food Science 39: 1200.

The activity of polyphenol oxidase, the concentration of dopamine and the concentration of ascorbic acid in the pulp of ripening bananas are reported in this research paper.

Weaver, C.M., H. Charley. 1980. Localizationof dopamine in banana. Home Economics Research Journal 8:200.

enzymatic brownign, banana, histology, dopamine, hoepfner-vorsatz technique

White, E. 1969. Pronathocyanidin content of bananas at three stages of ripeness. M.S. thesis, Oregon State University, Corvallis, OR.

The purpose of this study was to determine the proanthocyanidin content of bananas at the green, the ripe and the overripe stages.