UNIVERSITI PUTRA MALAYSIA PHYSICO-CHEMICAL …psasir.upm.edu.my/8376/1/FSMB_1997_6_A.pdf · universiti putra malaysia physico-chemical changes in cavendish banana (musa cavendishii

UNIVERSITI PUTRA MALAYSIA

PHYSICO-CHEMICAL CHANGES IN CAVENDISH BANANA (Musa cavendishii L. var. MONTEL) DURING FRUIT

DEVELOPMENT, MATURATION AND STORAGE

RAZALI BIN MUSTAFFA

FSMB 1997 6

PHYSICO-CHEMICAL CHANGES IN CAVENDISH BANANA (Musa cavendish;; L var. MONTEL) DURING FRUIT DEVELOPMENT,

MATURATION AND STORAGE

RAZALI BIN MUSTAFFA

MASTER OF SCIENCE UNlVERSm PERTANIAN MALAYSIA

1997

PHYSICO-CHEMICAL CHANGES IN CA VENDISB BANANA (Musa cavendishii L var. MONTEL) DURING FRUIT DEVEWPMENT,


BY RAZALI BIN MUSTAFFA

Thesis Submitted in Fulfilment of the Requirements for the Degree of Master of Science

in the Faculty of Food Science and Biotechnology Universiti Pertanian Malaysia

January 1997

ACKNOWLEDGEMENTS

AlhamduliIIah, first of all I would like to express my utmost thanks and

gratitude to Almighty Allah S.W. T who has given me the capability to complete this

project and my salawat and salam to His righteous messenger, prophet Muhammad

s.a.w.

I would like to take this opportunity to express my appreciation and gratitude

to the Chairman of my SupeIVisory Committee, Dr Azizah Osman for her invaluable

suggestion, guidance, discussion and patience throughout the project. I am also very

grateful to the other members of my supeIVisory committee Prof Dr Suhaila

Mohamed and Assoc. Prof Dr Salmah Yusoffor their constructive comments towards

the preparation of this thesis.

My sincere gratitude is also extended to the financial support provided by the

IRP A fund for this research, which was awarded to Dr Azizah Osman. I am also

indebted to all the staff of the Department of Food Science for their generous

cooperation. Acknowledgement is also due to all my friends and also laboratQry

assistants who had given me the moral encouragement and support to complete my

graduate study. It is not possible to list all of their names here but the three who

deserve special mention are Puan Rohaizah Ahmad, Mr Chan Tin Wan and Encik

Abdul Hallin Abdul Rahman.

Finally, I also wish to express my deepest appreciation to my beloved parents,

Haji Mustaffa and Ha.ijah Bedah, brothers and sisters who have given me

encouragement and support in one way or another during the many years of my

seemingly never ending pursue for knowledge. I wish for every bead of sweat they

produced will be in Allah's barakah. All from Allah and all back to Allah again.

TABLE OF CONTENTS

Page

ACKN"OWLEDGEMENTS.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . m

LIST OF TABLES.. . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . x

LIST OF FIGURES.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . X1l

LIST OF PlATES ................................ ;............................................. XVI

ABS'fRACT.. . . . . . . . . . . . . . . . . ....... ........... ..... ........... ........ ...... .... ........ ......... xviii

ABSTRAK.... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . XXI

CHAYI'ER

1

2

INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . 1

IJ.TERATURE REVIEW ........................................ . 5

Growth and Development of banana. . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Physical Characteristics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Fruit FirJnness. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Chemical Characteristics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Total Soluble Solids (TSS). . . . . . . . . . . . . . . . . . . . . . . . . . . . . II

Titratable Acidity (TA). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

pH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Ascorbic Acid. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Starch Content. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Sugar Content........ . ...... . .......... ..... . .... ............. 16

3

Tannin Content............................................... 18

Pectic Substances. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Effect of Banana Positions within a Bunch on Physico-chemical Characteristics. . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Ripening Behaviour of Bananas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Principles of Packaging.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Type of Flexible Plastic Packaging Materials. . . . . . . . . . . . . . 25

Polyethylene (Low-Density). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Course of Ripening of Banana Fruits Stored in Sealed PE Bags. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .... . . . . . . . . . . 26

Modified Atmosphere Packaging (MAP) for She1fLife Extension of Fruits. . . . . . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . 27

Plastic Films for MAP.... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . '28

Factors Affecting MA Packages. . . . . . . . . . . . . . . . . . . . . 28

Metabolic Changes during Storage and Ripening.. . . . . . 29

Storage Methods for Banana.. . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . . . . . 30

Ethylene Absorbents. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . 3 1

Respiration and Ethylene Production.... . . . . . . . . . . . . . . . . . . . . . 32

PHYSICO-CHEMICAL CHANGES IN CAVENDISH BANANA (Musa Cavendishii var. MONTEL) AT DIFFERENT POSmON WffBlN A BUNCH DURING DEVEWPMENT AND MATURITION

Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Materials and Methods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Fruit Source. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

SaDlpling.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Physical Analysis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . . . 37

Chemical Analysis. . . . . . . ... . . . . . . . .. . . . . . . .. . ..... . . . . . . . . . 37

Statistical Analyses. . . . . . . . . . . . . . . .. . . . . . . . . . . . . . .. . . . . . ... . . 41

Results and Discussion. . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . 42

Fruit Peel Colour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Forit Weight. ... . . . . . . . .... . . . . . . . . . . . . . .. .. . . . . . . . . . . . . . . . . . . . . 46

Forit Volume. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Fruit Length. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Fruit Width. . . . . ...... . . . . . . . . . ...... . . . . . ... . . . ... . .... . . . . . . . . 5 1

Forit Girth...................................................... 53

Fruit Firmness. . . . . ..... . . . . .. . . . . ... . . ... . . .... . .... . . . . . .... 53

Total Soluble Solids (TSS). . . ... . . . . . . . . . . .... . . . . . . .. 56

Titratable Acidity (TA). ... .. . . . . . . ... . . . . . . . . ... . .. . . . . . 58

TSS:TA Ratio..... . . . . .......... . . . . . .... . . . . . . . . . . . . . . .. . . . 58

pH.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Ascorbic Acid. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . . . . . 63

Starch Content. . .. . . . . . . . . ...... . . .. ...... . . .. . . . ... . . . . . . . . . 63

Sugar Content. ... . .... .... ... . .. . . ...... . .. . . . . . . . . . . . . . . . . . . 66

Tannin Content. . . . . . ..... . ..... . . . . . . . . . . . . . . . . ... . . .. . . .. . . 72

Alcohol Insoluble Solids (AIS) Content. . . . . . . ... 72

Pectic Substances. . . . . . . . . .. . . . . . . . . ... . . . . . . . . . . . . .. . . . . . . . 75

Conclusion. . . . . . . . . . . .. . . . . . . . . . . . . . . . . . .. . . . . . . . ... . . . . . . . . . . . . . . . . . . . . . . . 80

4 EFFECT OF POSTHARVEST TREATMENTS ON PHYSICO-CHEMICAL CHANGES ON CA VENDISB BANANA (Musa cavendishii variety MONTEL) DURING STORAGE

Introduction. . . . . . . . . . . . . . . ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81

Materials and Methods. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . ... . . . . . . . 82

Fruit Source. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

Postharvest Treatments. . . . . . ... . . . . . . . . . . . . . . . . . . . . . . . . . 82

Physical Analysis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

Chemical Analysis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84

Detection of Ethylene and Carbon Dioxide. . . . 85

Statistical Analyses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86

Results and Discussion. . . . . . . . . . . . . . . . . . . ... . . . . . . . . . . . . . . . . . . . . . . . . . 87

Fruit Peel Colour. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . 87

Fruit PuJp Colour. . . . . . . . . . . . . . . . . . . . ... . . . . . . . . . ... . . . . . . . . 91

Ratio ofPuJp:Peel Colour. . . . . . . . . . .. . . . . . . . . . . . . . . .. . . . 95

Percentage Weight Loss. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99

Fruit Firmness. . . . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . . . . . . .... . . . . . . 99

Total Soluble Solids (TSS). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102

Titratable Acidity (TA). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104

TSS:TA Ratio. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . . 106

pH.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106

Ascorbic Acid. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109

Starch Content. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1 1

Sugar Content. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 13

Tannin Content. . . . . . ...... . . . . . . . ... . . . . . . .... . . ..... . . . . . . . . 1 18

5

Ethylene Production. . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . 120

Respiratory Rate... . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122

Conclusion. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124

CONCLUSION AND RECOMMENDATIONS ....

General Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

125

125

Recommendations. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127

BffiLIOGRAPHY.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128

APPENDICES.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139

BIOGRAPICAL SKETCH.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 193

Table

1

2

3

4

5

6

7

8

9

10

1 1

12

LIST OF TABLES

Effect of Banana Positions within a Bunch on Physico-chemical Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Changes that may Occur during Ripening ofFruit.. . . . . . . . . . . . . . . . . .

Changes Associated with Ripening in Bananas . . . . . . . . . . . . . . . . . . . . . . . .

Storage Conditions for Some Cultivars of Banana . . .. . . . . . . . . . . . . . . .

Dextrose Factors for 10 m1 of Fehling's Solution . . . . . . . . . . . . . . . . . . . . .

Mean Values and Standard Deviation (±) for Peel Colour (Hunter 'L' Value, 'a' Value and 'b' Value) of'MonteI' Banana during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . .. .

Mean Values and Standard Deviation (±) for Length, Width and Girth of ' Monte I' Banana during Development and Maturation ....... . . ........ ........................................... ................ .

Mean Values and Standard Deviation (±) for Weight, Volume and Firmness of ' Monte I' Banana during Development aD.d Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . .

Mean Values and Standard Deviation (±) for Total Soluble Solids (TSS), Titratable Acidity (TA); TSS:TA Ratio and pH of'MonteI' Banana during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mean Values and Standard Deviation (±) for Ascorbic Acid and Starch Content of'MonteI' Banana during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mean Values and Standard Deviation (±) for Fructose, Glucose, Sucrose and Total Sugars of'MonteI' Banana during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mean Values and Standard Deviation (±) for Tannin Content of 'MonteI' Banana during Development and Maturation . . . . . . . .

Page

2 1

23

30

3 1

147

148

149

1 50

1 5 1

152

153

154

13 Mean Values and Standard Deviation (±) for AIS Content, Total Pectin, NaOH Soluble Fraction, Oxalate Soluble Fraction and Water Soluble Fraction of ' Monte I' Banana during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155

14 Correlation Analysis Between the Physico-chemical Changes of ' Monte I' Banana during Development and Maturation . . . . . . . . . . . 156

15 Mean Values and Standard Deviation (±) for Peel Colour (Hunter 'L' Value, 'a' Value and 'b' Value) of'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 159

16 Mean Values and Standard Deviation (±) for Pulp Colour (Hunter 'L' Value, 'a' Value and 'b' Value) of'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160

17 Mean Values and Standard Deviation (±) for Ratio of Pulp:Peel Colour (Hunter 'L' Value, 'a' Value and 'b' Value) of'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 161

18 Mean Values and Standard Deviation (±) for Weight Loss and Firmness of'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . 162

19 Mean Values and Standard Deviation (±) for Total Soluble Solids (TSS), Titratable Acidity (TA), TSS:TA Ratio and pH of'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163

20 Mean Values and Standard Deviation (±) for Ascorbic Acid, Starch and Tannin Contents of'Montel' Banana during Storage ...... ................................................................................ 164

21 Mean Values and Standard Deviation (±) for Fructose, Glucose, Sucrose and Total Sugar Contents of'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165

22 Mean Values and Standard Deviation (±) for Ethylene Production and Respiratory Rate of ' Monte I' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166

23 Correlation Analysis Between the Physico-chemical Changes of ' Monte I' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167

LIST OF FIGURES

Figure Page

1 Effect of Different Positions of'Montel' Banana on Peel Colour ('L' Value) during Development and Maturation . . . . . . . . . . . 43

2 Effect of Different Positions of 'Montel' Banana on Peel Colour (' a ' Value) during Development and Maturation . . . . . . . . . . . 44

3 Effect of Different Positions of'Montel' Banana on Peel Colour ('b' Value) during Development and Maturation . . . . . . . . . . . 45

4 Effect of Different Positions of'Montel' Banana on Fruit Weight during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

5 Effect of Different Positions of'Montel' Banana on Volume of Fruit during Development and Maturation . . . . . . . . . . . . . . . . . . . . . .. . . . . . . 49

6 Effect of Different Positions of'Montel' Banana on Fruit Length during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

7 Effect of Different Positions of'Montel' Banana on Fruit Width during Development and Maturation . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . 52

8 Effect of Different Positions of'Montel' Banana on Fruit Girth during Development and Maturation . . . . . . . . . . . . . .. . . . . . . . . . . .. . . . . . 54

9 Effect of Different Positions of'Montel' Banana on Firmness during Development and Maturation ........................................ . 55

10 Effect of Different Positions of'Montel' Banana on Total Soluble Solids during Development and Maturation . . . . . . . . . . . . . . . . . . 57

1 1 Effect of Different Positions of'Montel' Banana on Titratable Acidity during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

12 Effect of Different Positions of'Montel' Banana on TSS:TA Ratio during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

13 Effect of Different Positions of'Montel' Banana on pH during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

14 Effect of Different Positions of'Montel' Banana on Ascorbic Acid during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

15 Effect of Different Positions of 'Montel' Banana on Starch Content during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

16 Effect ofDiff'erent Positions of 'Montel' Banana on Fructose Content during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . .. . 67

17 Effect of Different Positions of'Montel' Banana on Glucose Content during Development and Maturation . . . . . . . . . ... . . . . . . . . . . . . . . . 68

18 Effect of Different Positions of'Montel' Banana on Sucrose Content during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

19 Effect of Different Positions of 'Montel' Banana on Total Sugar Content during Development and Maturation . .. . . . . . . . . . . . . . . 70

20 Effect of Different Positions of'Montel' Banana on Tannin Content during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

2 1 Effect of Different Positions of'Montel' Banana on AIS Content during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

22 Effect of Different Positions of'Montel' Banana on NaOH Soluble Pectin Fraction during Development and Maturation . . . 76

23 Effect of Different Positions of'Montel' Banana on Oxalate Soluble Pectin Fraction during Development and Maturation . . . 77

24 Effect of Different Positions of'Montel' Banana on Water Soluble Pectin Fraction during Development and Maturation .. . 78

25 Effect of Different Positions of 'Montel' Banana on Total Pectin during Development and Maturation . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . 79

26 Effect of Postharvest Treatments on Hunter 'L' Value of 'Montel' Banana Peel during Storage ....................................... 88

27 Effect of Postharvest Treatments on Hunter 'a' Value of 'Monte! ' Banana Peel during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89

28 Effect of Postharvest Treatments on Hunter 'b' Value of 'Montel' Banana Peel during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90

29 Effect of Postharvest Treatments on Hunter 'L' Value of 'Monte! ' Banana Pulp during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92

30 Effect of Postharvest Treatments on Hunter 'a' Value of 'Montel' Banana Pulp during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

3 1 Effect of Postharvest Treatments on Hunter 'b' Value of 'Montel' Banana Pulp during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

32 Effect of Postharvest Treatments on Ratio Pulp to Peel (Hunter 'L' Value) of 'Montel' Banana during Storage . . . . . . . . . . . . .

33 Effect of Postharvest Treatments on Ratio Pulp to Peel (Hunter 'a' Value) of'Montel' Banana during Storage . . . . . . . . . . . . .

34 Effect of Postharvest Treatments on Ratio Pulp to Peel (Hunter 'b' Value) of'Montel' Banana during Storage . . . . . . . . . . . . .

35 Effect of Postharvest Treatments on Percentage Weight Loss of'Montel' Banana during Storage . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . .

36 Effect of Postharvest Treatments on Firmness of'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

37 Effect of Postharvest Treatments on Total Soluble Solids

93

94

96

97

98

100

101

of'Montel' Banana during Storage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103

38 Effect of Postharvest Treatments on Titratable Acidity of 'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . .

39 Effect of Postharvest Treatments on TSS:TA Ratio of

105

'Montel' Banana during Storage. . . . . .. . . . . . . . . . . . . . . . .. . . . . . .. . . . . . . . . .. . . . . . 107

40 Effect of Postharvest Treatments on p H of'Montel' Banana during Storage ........................................................................ . 108

41 Effect of Postharvest Treatments on Ascorbic Acid of 'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 10

42 Effect of Postharvest Treatments on Starch Content of 'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 12

43 Effect of Postharvest Treatments on Fructose Content of 'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 14

44 Effect of Postharvest Treatments on Glucose Content of 'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 1 15

45 Effect of Postharvest Treatments on Sucrose Content of 'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 16

46 Effect of Postharvest Treatments on Total Sugar Content of 'Montel' Banana during Storage ........................................... . . .

47 Effect of Postharvest Treatments on Tannin Content of

1 17

'Montel' Banana during Storage. . . . ....... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 19

48 Effect of Postharvest Treatments on Ethylene Production of'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121

49 Effect of Postharvest Treatments on Respiratory Rate of 'Montel' Banana during Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123

LIST OF PLATES

Plate Page

1 Upper and Lower Fingers at the Top Hand within the Bunch of'Montel' Banana at Week 3 After Flower Emergence . . . . . . . . . . . . . 169

2 Upper and Lower Fingers at the Middle Hand within the Bunch of ' Monte I' Banana at Week 3 After Flower Emergence . . . . . . . . . . . . . 170

3 Upper and Lower Fingers at the Bottom Hand within the Bunch of'Montel' Banana at Week 3 After Flower Emergence . . . . . . . . . . . . . 17 1


5 Upper and Lower Fingers at the Middle Hand within the Bunch of'Montel' Banana at Week 6 After Flower Emergence . . . . . . . . . . . . . 173

6 Upper and Lower Fingers at the Bottom Hand within the Bunch of'Montel' Banana at Week 6 After Flower Emergence . .. . . . . . . . . . . 174


8 Upper and Lower Fingers at the Middle Hand within the Bunch of'Montel' Banana at Week 9 After Flower Emergence . . . . . . . . . . . . . 176

9 Upper and Lower Fingers at the Bottom Hand within the Bunch of'Montel' Banana at Week 9 After Flower Emergence . . . . . . . . . . . . . 177

10 Upper and Lower Fingers at the Top Hand within the Bunch of'Montel' Banana at Week 12 After Flower Emergence . . . . . . . . . . . 178

1 1 Upper and Lower Fingers at the Middle Hand within the Bunch of'Montel' Banana at Week 12 After Flower Emergence . . . . . . . . . .. 179

12 Upper and Lower Fingers at the Bottom Hand within the Bunch of'Montel' Banana at Week 12 After Flower Emergence . . . . . . . . . . . 1 80

13 Upper and Lower Fingers at the Top Hand within the Bunch of ' Monte I' Banana at Week 13 After Flower Emergence . . . . . . . . . . . 18 1

14 Upper and Lower Fingers at the Middle Hand within the Bunch of'Montel' Banana at Week 13 After Flower Emergence .. . . . . . . . . . 182

15 Upper and Lower Fingers at the Bottom Hand within the Bunch of'Montel' Banana at Week 13 After Flower Emergence . . . . . . . . . . . 183

16 Upper and Lower Fingers at the Top Hand within the Bunch of'Montel' Banana at Week 14 After Flower Emergence . . . . . . . . . . . 184

17 Upper and Lower Fingers at the Middle Hand within the Bunch of'Montel' Banana at Week 14 After Flower Emergence . . . . . . . . . . . 185

18 Upper and Lower Fingers at the Bottom Hand within the Bunch of'Montel' Banana at Week 14 After Flower Emergence . . . . . . . . . . . 186

19 Upper and Lower Fingers at the Top Hand within the Bunch of'Montel ' Banana at Week 15 After Flower Emergence . . . . . . . . . . . 187

20 Upper and Lower Fingers at the Middle Hand within the Bunch of'Montel' Banana at Week 15 After Flower Emergence . . . . . . . . . . . 188

2 1 Upper and Lower Fingers at the Bottom Hand within the Bunch of'Montel' Banana at Week 15 After Flower Emergence . .. . . . . . . . . 189

22 'Montel' Banana Packed in LDPE (with KMn04) •..•.•.••••••••.•••. 190

23 'Montel' Banana Packed in LDPE (without KMn04) .•••••••••••••• 190

24 'Montel' Banana Wrapped with Clingwrap .............................. 191

25 'Montel' Banana Coated with Liquid Paraffin .. . . . . . . . . . . . . . . . . . . . . . . . . 191

26 'Montel' Banana Stored at 1 5°C (Control) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 192

27 'Montel' Banana Stored at Ambient (Control) . . . . . . . . . . . . . . . . . . . . . . . . . 192

Abstract of thesis submitted to the Senate of Universiti Pertanian Malaysia in fulfilment of the requirements for the degree of Master of Science.

PHYSICO-CHEMICAL CHANGES IN CAVENDISH BANANA (Musa cavendish;; L var. MONTEL) DURING FRUIT DEVELOPMENT,


by

RAZALI BIN MUSTAFFA

January, 1997

Chairman Azizah Osman, Ph.D.

Faculty Food Science and Biotechnology

Studies on the physico-chemical changes between different hand

positions (top, middle and bottom) within a bunch and different finger positions

(upper and lower) within a hand at different maturity stages (between 3 to IS weeks

from the appearance of flower emergence) were carried out on 'Monte! ' banana

(Musa cavendishii L). The size, weight, volume and peel colour of :fruits increased

significantly (P<O.OI) for fruits from all positions (hands and fingers within a hand)

within a bunch until the end of maturity stage. On the other hand, fruit texture

decreased significantly (P<O.OI). The total soluble solids (TSS), ascorbic acid (AA) and sugar contents increased slowly during development, but the increase was rapid

during ripening. The starch composition accumulated gradually (P<O.05) at the early

stages and decreased thereafter. The pH and titratable acidity values showed an

irregular pattern in an the fruits from an positions during the maturity stage. There

was a signifcant decrease (P<O.Ol) in the tannin content between the different

portions of hands within a bunch and between different fingers within a hand at

maturity. There was an increase in AIS at the early stages, but after approaching

maturity (week 12), it decreased significantly (P<0.05) in the ripe fruits. The pectins

increased at the early stages until a maximum at week 12 and then slowly decreased.

At the end of maturity stage, the pectic substances started to increase slowly until the

ripening stage. The suitable harvesting stage was found to be between 12 to 15

weeks after flower emergence. Postharvest treatment with liquid paraffin, clingwrap,

low density polyethylene (LDPE) with and without potassium permanganate

(KMn04) were studied to extend the shelf life of ' Monte I' banana (Musa cavendish;;

L.), under refiigeration (15±lO C) and at ambient temperature (27±I° C). The fruits

packed in LDPE with KMn04 ripened within 60 days after harvesting at week 12

from flower emergence. This was followed by fruits packed in LDPE without

KMn04 (54 days), clingwrap (42 days), liquid paraffin (36 days), control at 15° C (24

days) and control at ambient ( 1 8 days). The percentage weight loss, peel and pulp

colours offruits increased significantly (P<0.01) for all treatments during storage. On

the other hand, the texture values and tannin content of the fruit decreased

significantly (P<O.Ol ) during storage. The rise in total soluble solids (TSS) and sugar

were slow initially but gradually increase rapidly at the end of the storage period.

However, pH, titratable acidity (TA), ascorbic acid (AA) and starch contents offruits

from all treatments were found to be inconsistent during storage. There is a highly

significant difference (P<0.01) in the production ofC2� and CO2 found from fruits of

all treatments during storage. Fruits packed in low density polyethylene (LDPE) with

KMn04 was found to be the best treatment to extend the storage life of ' Monte I'

banana.

Abstrak tesis yang dikemukakan kepada Senat Universiti Pertanian Malaysia sebagai memenubi keperluan untuk ijazah Master Sains.

PERUBAHAN-PERUBAHAN FIZIKO-KlMIA BUAH PISANG CAVENDISH (Musa cavendishii L. var. MONTEL) SEMASA PERKEMBANGAN,

KEMATANGAN DAN PENYIMPANAN

oleh

RAZALI BIN MUSTAFFA

Januari, 1997

Pengerusi Azizah Osman, Ph.D.

Fakulti Sains Makanan dan Bioteknologi

Kajian ke atas perubahan fiziko-kimia buah pisang 'Monte! ' pada kedudukan

sikat yang berbeza (atas, tengah dan bawah) dalam satu tandan dan juga pada

kedudukan buah yang berlainan (atas dan bawah) dalam satu sikat pada peringkat

kematangan yang berlainan di antara 3 hingga 15 minggu dari bermulanya pengeluaran

jantung telah dijalankan. Saiz, berat, isipadu dan warna kulit buah menunjukkan

peningkatan yang sang at bererti (P<O.O I) bagi buah-buah pada setiap kedudukllD.

(sikat dan buah dalam satu sikat) pada tandan yang sama sehingga di akhir peringkat

kematangan. Selain daripada itu, tekstur buah menurun dengan sangat bererti

(P<O.OI). Jumlah pepejal larut (JPL), asid askorbik (AA) dan kandungan gula

meningkat dengan perlahan semasa perkembangan tetapi kemudian meningkat dengan

ketara semasa kemasakan. Komposisi kanji terkumpul secara beransur-ansur

(P<O.05) pada peringkat awal perkembangan dan akhimya menurun. Nilai-nilai pH

dan asid tertitrat (AT) menunjukkan p erubahan yang tidak sekata bagi buah-buah

pada setiap kedudukan semasa peringkat kematangan. Terdapat perbezaan penurunan

yang sang at bererti (P<O. 0 I ) �agi kandungan tanin di antara kedudukan sikat yang

berbeza dalam satu tandan dan juga kedudukan buah dalam satu sikat semasa

kematangan. Terdapat juga peningkatan kandungan AIS pada awal peringkat

perkembangan tetapi apabila sampai ke peringkat kematangan (minggu 12),

kandungannya menurun dengan bererti (P<O.05) pada buah-buah yang masak.

Kandungan pektin pula men.ingkat di awal peringkat perkembangan sebingga

mencapai tahap maksiJuum pada minggu 12 dan akhimya menurun secara perlahan

lahan. Pada akhir peringkat kematangan, bahan-bahan pektik mulai men.ingkat secara

perlahan sehingga ke peringkat kemasakan. Peringkat penuaian yang sesuai adalah di

antara 12 bingga 1 5 minggu selepas pengeluaranjantung. Rawatan-rawatan lepastuai

dengan menggunakan cecair parafin, "clingwrap", polietilena ketumpatan rendah

(WPE) dengan dan tanpa kalium permanganat (KMn04) telah dikaji untuk

memanjangkan hayat simpanan buah pisang 'Montel' (Musa cavendishii L.) pada

suhu penyimpanan ( l 5±I °C) dan suhu ambien (27±IOC). Buah-buah yang dibungkus

dalam LDPE dengan KMn04 telah mencapai peringkat kemasakan dalam jangkamasa

60 hari selepas dituai pada minggu 12 dari pengeluaran jantung. Ini diikuti oleh

rawatan-rawatan bagi buah-buah yang dibungkus dalam LDPE tanpa KMn04 (54

hari), "clingwrap" (42 hari), cecair parafin (36 hari), kawalan pada suhu 15°C (24

hari) dan kawalan pada suhu ambien (18 hari). Peratus kehilangan berat, wama k:ulit

dan isi buah telah meningkat dengan sang at bererti (P<O.OI ) pada semua rawatan

semasa penyimpanan. Di samping itu, nilai-nilai tekstur dan kandungan tanin buah

telah menurun dengan sangat bererti (P<O.Ol). Jumlah pepejal lamt (JPL) dan

kandungan gula telah menurun dengan perlahan-lahan semasa di peringkat awal

penyimpanan tetapi kemudian meningkat dengan ketara di akhir tempoh penyimpanan.

Ntlai pH, asid tertitrat (AT), a�d askorbik (AA) dan kandungan kanji menunjukkan

perubahan yang tidak seragam dalam buah-buah dari semua rawatan semasa

penyimpanan. Pengeluaran eti1ena (C�) dan karbon dioksida (C02) menunjukkan

perbezaan yang sangat bererti (P<O.OI) bagi buah-buah dari semua rawatan semasa

penyimpanan. Buah-buah yang dJ.'bungkus dalam LDPE dengan KMn04 didapati telah

memberi kesan rawatan yang paling baik untuk memanjangkan hayat simpanan buah

pisang 'Montel'.

CHAPTER!

GENERAL INTRODUCTION

Banana (Musa cavendishii L., AAA Group), the Cavendish subgroup (Stover

and Simmonds, 1987) was introduced into Malaysia from South America (Simmonds,

1966). Bananas have been associated with man for centuries and many consider the

banana to be one of man's finest foods (Cheeseman, 1939; Von Loesecke, 1950).

Their origin appears to be Southeast Asia; Eastern Malaysia and the Philippines, in

particular, were considered as the primary source (Simmonds, 1962). Although

evidence suggests that the banana could have originated in Malaysia, the banana

industry never really developed in this country. In 1966, the total area of banana

cultivation in West Malaysia was only 6082 hectares (F.AM.A, 1968). In recent

y�ars, banana cultivation in Malaysia is fast becoming a growing industry with the

involvement of several private growers and government agencies in the activity.

Banana has the potential to continue being a commercial crop based on its major

contnDution to the agricuhural sector. Its industry has already been long established

through the involvement of several multinational companies.

In Malaysia, banana planting area was 23,952 ha in 1984 and increased to 35,449 ha in 1992 (F.AMA., 1994). The export of banana also rose from 32,630

tonnes in 1984 to 37,169 tonnes in 1993 . The importer countries are Brunei, Hong

Kong, Japan, Singapore, etc. (Jabatan Perangkaan Malaysia, 1993). A new export

destination for Malaysian fruits since early 1991 is South Korea. Exports of the

Cavendish banana to South Korea in 1991 was RMl,788,037 (13.44%) and

RMl,869,449 (14.05%) for Japan. However, small quantities of fruits were also

exported to Taiwan (F.AM.A, 1993). The estimated world production of bananas

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