An Objective Evaluation of Changes in Firmness of Ripening Bananas Using a Sonic Technique |
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Authors: | E E FINNEY JR ITAMAR BEN-GERA DAVID R MASSIE |
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Affiliation: | Instrumentation Research Laboratory, Market Quality Research Division Agricultural Research Service, United States Department of Agriculture Beltsville, Maryland 20705 |
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Abstract: | SUMMARY— Firmness in fruits is sometimes evaluated as being the force necessary to attain a given deformation within the product. Since modulus of elasticity is defined as the ratio of stress to strain, it should measure resistance to force and, hence, the firmness of a material. Using a sonic technique, the resonant frequencies of cylindrical specimens of flesh from Valery bananas were measured and Young's modulus of elasticity was calculated. Softening of the banana during ripening was associated with a decrease in Young's modulus of elasticity from 272 × 105 dynes/cm2 at ripeness corresponding to a light green peel color to 85 × 105 dynes/cm2 at the yellow stage. Modulus of elasticity was significantly and directly correlated with starch content, but inversely correlated with luminous reflectance and the logarithm of percent reducing sugars. |
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