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Evaluation of banana varieties for quality attributes
The study entitled "Evaluation of banana varieties for quality attributes" was undertaken to evaluate the quality characters and the nutritive value of the local banana varieties of different genomes. The banana varieties were evaluated for different quality characters like weight of b...
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| Format: | Ph.D Thesis |
| Idioma: | Undetermined |
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Vellanikkara
Department of Home Science, College of Horticulture
2000
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| Sumari: | The study entitled "Evaluation of banana varieties for quality attributes"
was undertaken to evaluate the quality characters and the nutritive value of the
local banana varieties of different genomes.
The banana varieties were evaluated for different quality characters like
weight of bunch, weight of hands, number of hands, number of fingers in each
hand and pulp/peel ratio. The results revealed that there was significant variation
between the varieties in different quality characters.
- Physical characters like colour of the fruit, colour of the pulp, weight
and volume of the fruit, firmness of the fruit and pulp from the day of harvest were
recorded. The weight, volume and firmness of the fruit and pulp decreased
significantly on ripening. Most of the fruits had a yellow peel on ripening, the
exceptions being Robusta and Red banana which had a light green and maronish
brown colour on ripening.
The banana varieties in the raw and ripe stages were analysed for
moisture, total fibre, starch, calcium, phosphorus, iron, potassium and vitamin C.
All the varieties in the raw stage were found to be high in starch and potassium.
The calcium, phosphorus and iron contents were highest in Karpooravally whereas
Red banana had the highest value for total fibre and potassium and Njalipoovan
was high in starch and vitamin C.
In the ripe stage Nendran was found to have the highest calcium,
phosphorus and Beta carotene content. Except total fibre, all the other constituents
of different varieties varied significantly in the raw and ripe stages. The starch and
vitamin C content decreased significantly on ripening. Though there was a
significant variation in the mineral content on ripening this change did not follow a
specific pattern and varied depending upon the variety.
Chemical constituents like T.S.S., reducing sugar, non-reducing and
total sugar and acidity were assessed in the ripe stage. T.S.S., reducing and total
sugar contents were highest in Karpooravally whereas Kunnan had the highest
titrable acidity.
Studies on the acceptability levels revealed that thoran prepared from
raw fruit of Kanchikela scored highest. Among the varieties Nendran seroed
highest for porridge and among ripe fruit Karpooravally scored highest. Significant
variation existed between the varieties in acceptability.
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