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International Agrophysics
wydawca:Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie
ISSN: 0236-8722


vol. 10, nr. 1 (1996)

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Firmness and stability of plantain fruits under ambient
(pobierz wersję PDF)
S.N. Asoegwu
Department of Agricultural Engineering, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria

vol. 10 (1996), nr. 1, pp. 37-41
streszczenie Plantain (Musa spp) fruit physical properties of finger diameter, pulp/peel ratio, fruit water content and firmness were measured using standard procedures. Fruits with high firmness had low water content, reduced pulp/peel ratio, small finger diameter, and high fruit weight. It was observed that if 50 % of the fingers in the bunch have a firmness between 45-55 N for a finger diameter above 40 mm, the plantain fruits may be said to have matured for harvest. In 15-d storage at ambient temperature (21-24 °C) fruit firmness and water content decreased from 56.1 to 30.6 N and from 66.8 to 45.3 %, respectively, while fruit weight loss and pulp/peel ratio increased from 0 to 7.66 % and from 1.59 to 2.35 %, respectively. Firmness was used to classify plantain fruits into 4soft' (55 N) and 'firm' (40-55 N). The fruit can store for 6-d under ambient conditions and still remain 'firm'. After 6-d storage, the fruit ripens and become soft.
słowa kluczowe fruit firmness, fruit water content, plantain, pulp/peel ratio, storability