Analysis of Changes of Physiological and Biochemical Parameters in Banana Ripening Process and Establishment of Banana Quality Evaluation Model
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Abstract:
In this work, the color, aroma, taste, injury, and detachment of banana were evaluated as sensory indices. The physiological and biochemical parameters of banana, such as the hardness, peroxidase activity, the amount of soluble solids, total soluble sugar, Vc, total titrated acids and tannins under different temperature and concentration of ethephon were measured. The best ripening conditions for banana were spraying 1% 1000 mg/L ethephon (V/W, ethephon diluent volume/banana weight) evenly on banana surface, and saved under 90% RH and 19 ℃ for 5d. The maturity and quality of banana reach the best state. The banana got the sensory attributes score of 96.00. The relationships between sensory attributes score and the seven physiological and biochemical parameters were evaluated by means of partial least squares (PLS) to establish a mature quality evaluation model of banana. The significant physiochemical factors were the content of total soluble sugar, total titratable acid, tannin, hardness, Vc content, peroxidase activity, soluble solids content.
