Comparative Study On The Peel Of Three Different Varieties Of Dessert (Table) Banana Stored At Two Different Temperatures.
Chilling injury is physiology damage occur in many tropical fruits such as banana. Chilling injury occur when the banana is stored below its optimum temperature for a prolong time. The optimum temperature for banana is 12-14°C and storage below this temperature can cause blackening of the peel (s...
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2010
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my.umt.ir-3682014-12-31T03:02:58Z Comparative Study On The Peel Of Three Different Varieties Of Dessert (Table) Banana Stored At Two Different Temperatures. Sylviati Sopirou Comparative Study On The Peel Of Three Different Varieties Of Dessert (Table) Banana Stored At Two Different Temperatures. Sylviati Sopirou LP 34 FASM 2 2009 Laporan Projek FASM 2009 Banana Chilling Injury Chilling injury is physiology damage occur in many tropical fruits such as banana. Chilling injury occur when the banana is stored below its optimum temperature for a prolong time. The optimum temperature for banana is 12-14°C and storage below this temperature can cause blackening of the peel (symptom of chilling injury). This study is done to determine the effect of chilling injury on the peel of banana and compare the peel structure of three different varieties using microscopic methods.Three varieties of dessert banana (Cavendish, Gros Berangan and Monkey banana) were used and compared. For each variety of bananas, it stored in two temperature condition i.e room temperature (16-20°C) and cold temperature (10°C). To observe the result, two microscopic methods were used i.e Scanning Electron Microscope (SEM) and histology method. The results were compared for the two different storage conditions by studying the tissue condition of the samples. From the result, temperature has major effect on the peel of banana. The peel tissue was damaged and collapsed. This is because cool temperature makes the tissue harden and fragile when cut. Monkey banana has the thinnest peel compare to the other two varieties, shows that it is the most affected by temperature. 2010-09-05T06:44:58Z 2010-09-05T06:44:58Z 2009 Other http://hdl.handle.net/123456789/368 en application/pdf application/pdf FASM, Universiti Malaysia Terengganu (UMT) |
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Comparative Study On The Peel Of Three Different Varieties Of Dessert (Table) Banana Stored At Two Different Temperatures. Sylviati Sopirou LP 34 FASM 2 2009 Laporan Projek FASM 2009 Banana Chilling Injury |
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Comparative Study On The Peel Of Three Different Varieties Of Dessert (Table) Banana Stored At Two Different Temperatures. Sylviati Sopirou LP 34 FASM 2 2009 Laporan Projek FASM 2009 Banana Chilling Injury Sylviati Sopirou Comparative Study On The Peel Of Three Different Varieties Of Dessert (Table) Banana Stored At Two Different Temperatures. |
| description |
Chilling injury is physiology damage occur in many tropical fruits such as banana.
Chilling injury occur when the banana is stored below its optimum temperature for a
prolong time. The optimum temperature for banana is 12-14°C and storage below
this temperature can cause blackening of the peel (symptom of chilling injury). This
study is done to determine the effect of chilling injury on the peel of banana and
compare the peel structure of three different varieties using microscopic methods.Three varieties of dessert banana (Cavendish, Gros Berangan and Monkey banana)
were used and compared. For each variety of bananas, it stored in two temperature
condition i.e room temperature (16-20°C) and cold temperature (10°C). To observe
the result, two microscopic methods were used i.e Scanning Electron Microscope
(SEM) and histology method. The results were compared for the two different storage
conditions by studying the tissue condition of the samples. From the result,
temperature has major effect on the peel of banana. The peel tissue was damaged and
collapsed. This is because cool temperature makes the tissue harden and fragile when
cut. Monkey banana has the thinnest peel compare to the other two varieties, shows
that it is the most affected by temperature. |
| format |
Other |
| author |
Sylviati Sopirou |
| author_facet |
Sylviati Sopirou |
| author_sort |
Sylviati Sopirou |
| title |
Comparative Study On The Peel Of Three Different Varieties Of Dessert (Table) Banana Stored At Two Different Temperatures. |
| title_short |
Comparative Study On The Peel Of Three Different Varieties Of Dessert (Table) Banana Stored At Two Different Temperatures. |
| title_full |
Comparative Study On The Peel Of Three Different Varieties Of Dessert (Table) Banana Stored At Two Different Temperatures. |
| title_fullStr |
Comparative Study On The Peel Of Three Different Varieties Of Dessert (Table) Banana Stored At Two Different Temperatures. |
| title_full_unstemmed |
Comparative Study On The Peel Of Three Different Varieties Of Dessert (Table) Banana Stored At Two Different Temperatures. |
| title_sort |
comparative study on the peel of three different varieties of dessert (table) banana stored at two different temperatures. |
| publisher |
FASM, Universiti Malaysia Terengganu (UMT) |
| publishDate |
2010 |
| url |
http://hdl.handle.net/123456789/368 |
| _version_ |
1738395531999182848 |
| score |
13.211869 |