1. Freezing of banana slices. Influence of maturity level an thermal treatment prior to freezing
- Author
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M. Antonia Marín, Pilar Cano, and Carmen Fuster
- Subjects
Chemistry ,Blanching ,Pulp (paper) ,food and beverages ,Ripening ,Thermal treatment ,engineering.material ,Ripeness ,Point of delivery ,Boiling ,engineering ,Cultivar ,Food science ,Food Science - Abstract
Freezing preservation of banana (Musa cavendishii, var. enana) was investigated. Microwave treatment of banana slices at 650 watts for 2 min or immersion of whole peeled fruits in boiling water for 11 min followed by freezing at -24°C inhibited color deterioration in the frozen product. Treatments showed different effectiveness depending on the enzymatic system studied [polyphenoloxidase (PPO) or peroxidase (POD)] and banana maturity level at the processing date. Blanching in boiling water yielded a good frozen product in which no darkening was observed. The proper stage of ripeness for processing of this banana cultivar was characterized by a firmness of 1.24 kg, a pulp/skin ratio of 1.30 and a green (70%)-yellow (30%) peel color.
- Published
- 1990