牛蕉、西贡蕉后熟过程中的品质变化研究

采收七成半成熟度的香蕉进行后熟,比较了牛蕉和西贡蕉在感官特性、理化特性、生化指标和加工特性上的差异,结果表明,牛蕉和西贡蕉都具有高淀粉、高果胶和高糖、高酸的特性,在淀粉、果胶、可溶性固形物、可滴定酸、风味、多酚氧化酶等方面表现出了明显的差异,从而使牛蕉和西贡蕉在香蕉脆片、果汁加工等方面表现出了不同的加工特性。

Green bananas were harvested at full three-quarter stage. Physicochemical, biochemical characteristics and sensory attributes of banana fruits （Musa ABB group Niujiaojiao and Musa ABB group Xigongjiao） during ripening were studied. Significant differences were found between starch, soluble solid, acidity, ppo and polyphenol content of them, and processing characteristic of banana chips and juice were also different.