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Freezing of banana slices. Influence of maturity level an thermal treatment prior to freezing
- Source :
- Digital.CSIC. Repositorio Institucional del CSIC, instname
- Publication Year :
- 1990
- Publisher :
- Wiley-Blackwell, 1990.
-
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.
Details
- Database :
- OpenAIRE
- Journal :
- Digital.CSIC. Repositorio Institucional del CSIC, instname
- Accession number :
- edsair.doi.dedup.....6facf3fdd7b1f4bd9a1d4c436e8c2ba4