PHYSICOCHEMICAL CHANGES OF DWARF BANANA (Musa acuminata) DURING VACUUM PACKAGING STORAGE

Banana Chips (musa Acuminata) as an Alternative

Analysis of Induced Mutants of Salinity Resistant Banana (Musa acuminata cv. Dwarf Cavendish) Using Morphological and Molecular Markers

Genetic diversity amongst 21 induced mutant clones tolerant to salinity along with one non-irradiated sensitive clone of banana (Musa acuminata cv. Dwarf Cavendish (AAA)) were studied using morphological and random amplified polymorphic DNA (RAPD) markers. Out of the 30 phenotypic indices screened, 23 were polymorph and two traits, leaf habit and blotches color, were differentiated by non-irrad...

Carbohydrate binding properties of banana (Musa acuminata) lectin

Examination of lectins of banana (Musa acuminata) and the closely related plantain (Musa spp.) by the techniques of quantitative precipitation, hapten inhibition of precipitation, and isothermal titration calorimetry showed that they are mannose/glucose binding proteins with a preference for the a-anomeric form of these sugars. Both generate precipitin curves with branched chain a-mannans (yeas...

Physicochemical Changes during Ripening of Red Banana

The physicochemical changes occur during artificial ripening of Red banana variety using ethylene was studied for nine days of storage in a ripening chamber at a storage temperature and relative humidity of 22 °C and 85-88% respectively. It was observed that moisture content of pulp increased gradually during the storage time along with gradual increase in TSS till the end of storage period. St...

Inhibition of fatty acids profile changes of Cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system

This study was aimed to investigate the effect of vacuum packing (VP) on the fatty acids profiles in cobia (Rachycentron canadum) fillets during an extended frozen storage period. Cobia fillets were treated under vacuum system then stored at -18°C for up to 6 months and compared to control conditions. As a result of a frozen storage period of 6 months, a marked content decrease was found in the...