Rheological and chemical predictors of texture and taste in dessert banana (Musa spp.)

Bugaud, Christophe; Cazevieille, Patrick; Daribo, Marie Odette; Telle, Nelly; Julianus, Philippe; Fils-Lycaon, Bernard; Mbéguié-A-Mbéguié, Didier

doi:10.1016/j.postharvbio.2013.03.020

Cited by 25 publications

(16 citation statements)

References 34 publications

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“…Despite the differences in temperature exposure capable of causing CI in both years, there were no differences in TSS in the pulp, which is indicative of the amount of sugars in the fruit (Bugaud et al, 2013), as well as in the contents of starch and soluble sugars (Table 2). …”

Section: Effect Of Year Of Bunch Formationmentioning

confidence: 97%

Chilling Prevention on Banana ‘Nanica’ in the Field with Bagging

Lima¹,

Rozane²,

Gomes³

et al. 2018

JAS

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Low temperature in the field causes chilling injury (CI) in banana and peel browning. The aim of this paper was to investigate the influence of different bagging materials and combinations on bunch development of banana (Musa AAA cv. Nanica) and the occurrence of CI. The study was carried in Jacupiranga, São Paulo, Brazil, in a completely randomized design in 2 × 9 factorial, two years of formation (2013 and 2014) and nine bagging materials, with eight replicates. Materials consisted in blue transparent polyethylene, white non-woven fabric, white opaque polyethylene, bubble wrap, white laminated non-woven fabric, double paper, blue transparent polyethylene plus kraft paper, blue transparent polyethylene plus white non-woven fabric and control (non-bagged). Fruits formed in both years showed low L* and C* values related to the CI index. On the coldest days of 2013 and 2014, bagging raised the temperature by only 1.91 and 3

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Section: Effect Of Year Of Bunch Formationmentioning

confidence: 97%

Chilling Prevention on Banana ‘Nanica’ in the Field with Bagging

Lima¹,

Rozane²,

Gomes³

et al. 2018

JAS

View full text Add to dashboard Cite

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“…En otras frutas, la mayoría de los estudios han demostrado relaciones razonables entre las propiedades de textura sensorial y mediciones reológicas incluyendo la perforación, compresión, esfuerzo cortante y ensayos de relajación (Harker et al, 2002;Mehinagic et al, 2004). En el plátano, las pruebas de punción han sido los ensayos reológicos más utilizados para describir las diferencias texturales (Cano et al, 1997, Salvador et al, 2007Bugaud et al, 2009;2011), y en menor medida, se han puesto en práctica los análisis de perfil de textura (TPA) (Bugaud et al, 2013;Kajuna et al, 1997). El Objetivo del presente trabajo fue evaluar la textura del plátano Pelipita (Musa ABB) crudo y cocido en comparación con los plátanos crudos y cocidos de Hartón verde (Musa AAB) y Topocho (Musa ABB del subgrupo Silver Bluggoe) mediante un análisis de perfil de textura.…”

Section: Introductionunclassified

Análisis de Perfil de Textura en Plátanos Pelipita, Hartón y Topocho

et al. 2014

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ResumenEl objetivo de este trabajo fue evaluar la textura del plátano Pelipita (Musa ABB) crudo y cocido en comparación con plátanos crudos y cocidos Hartón verde (Musa AAB) y Topocho (Musa ABB del subgrupo Silver Bluggoe) mediante un análisis de perfil de textura. El estudio de la textura como propiedad física del alimento es de suma importancia para determinar la aceptabilidad del mismo. A muestras de plátanos Pelipita de la variedad Musa ABB se les aplicó un análisis del perfil de textura a tiempos de cocción de 20, 30, 40 y 50 minutos a 100 °C. El porcentaje de humedad del plátano Pelipita es menor en comparación con el plátano Hartón y Topocho. El análisis de perfil de textura mostró que al final del tiempo de cocción el plátano Pelipita resultó más duro. Palabras clave: plátanos, Musa ABB, subgrupo Silver Bluggoe, análisis del perfil de textura, TPA Texture Profile Analysis in Bananas Pelipita, Hartón and Topocho AbstractThe aim of this study was to evaluate the texture of raw and cooked Pelipita banana (Musa ABB) and compare it with that of raw and cooked green bananas Hartón (Musa AAB) and Topocho (Musa ABB subgroup Bluggoe Silver) by texture profile analysis. Texture, as a physical property of a given food is extremely important to determine its acceptability. Samples of Pelipita bananas of the variety Musa ABB were subjected to texture profile analysis at cooking times of 20, 30, 40 and 50 minutes at 100 °C. The moisture content of banana Pelipita is lower than that of Hartón and Topocho bananas. The texture profile analysis showed that at the end of the cooking time Pelipita banana resulted to be harder.

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“…"Melting" has been identified as the main attribute of texture in both banana (Bugaud et al, 2013(Bugaud et al, , 2011 and mango (Suwonsichon et al, 2012;Valente et al, 2011). In addition, "melting" has also been a main attribute of peach, in which genotypes are segregated according to the Mendelian trait in melting and non-melting (M/NM) (Infante et al, 2008).…”

Section: Sensory Evaluation Of Texturementioning

confidence: 99%