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Quality and bioactive compounds of ripe 'Kluai Nam Wa' and 'Kluai Khai' bananas during storage
Author(s)
Date Issued
January 1, 2016
Type
Article
Abstract
The aim of this work was to determine quality changes in ripe 'Kluai Nam Wa' (Musa ABB group) and 'Kluai Khai' (Musa AA group) banana fruits held 25 or 13°C. Skin blackening and senescence spots appeared on both 'Kluai Nam Wa' and 'Kluai Khai' banana fruit held at at 25°C for 8 days. No senescence spots were detected on 'Kluai Khai' held at 13°C for 16 days. Storage at 13°C maintained both skin and pulp colour and delayed the fruit softening. Bioactive compounds of 'Kluai Khai' banana fruit were higher than 'Kluai Nam Wa' banana fruit. An increase in antioxidant was found in both banana fruit held at 25°C. Antioxidant of 'Kluai Khai' banana fruit held at 13°C increased during storage whilst that of 'Kluai Nam Wa' banana fruit decreased. Storage at 13°C could maintain total phenols and total flavonoids of the bananas during storage.
Citation
International Food Research Journal, 23(3), 1027-1032, 2016