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《Food Science》 2008-10
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Characterization of Sequential Forecast Factors about Banana during Logistics Storage and Transportation

SU Xin-guo1,WANG Er-mao1,ZHENG Yong-hua2 (1. Department of Food Science,Guangdong Food and Drug Vocational College,Guangzhou 510520,China; 2.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)  
The potential forecast factors of bananas (Musa nama) during logistics storage at 5,20 and 35 ℃ were studied. The changes in respiration,ethylene production,chromatic value (L and h) and firmness of pulp over storage were investigated. During storage,the change in peel colour from green to yellow is gradual for the samples stored at 20 and 35 ℃,whereas the samples at 5 ℃ remaining green for the first 6 days and then changing to darkness. While the flesh texture of bananas stored at 5 and 35 ℃ softens quite rapidly at the end of storage,there were little changes in the flesh hardness values of the samples stored at 25 ℃. There is linear relationship between flesh hardness and chromatic values as sequential forecast factor,nevertheless the respiration and ethylene production are not be effective factors to forecast the change of quality of banana during storage.
【Fund】: “十一五”国家科技支撑计划项目(2006BAD30B03)
【CateGory Index】: TS255.3
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