Quality of silvar banana previously stored in polyethylene bags and ripened in a room with high relalive humidity. 3. Acidity, soluble solids and tannins

Abstract

The purpose of the present work was to verity the influence of the relative humidity (RH) elevation of the ripening room upon the internal quality of silver banana previously packed in 110 μ -thickness polyethylene bags for 30 days. Analyses were made as to pH, titratable total acidity (TTA), total soluble solids (TSS), the total soluble solids (TSS)/titratable total acidity (TTA) ratio and tannin content. The pH decreased from 5.1 in the green fruits to 4.4 in the ripe fruits, which corresponded to an increase in the TTA from 0.137% - 0.192% to 0.257% -0443% of malic acid. The TSS raised from 1.5% - 2.1% in the green fruits to 19.4% - 20.4% in the ripe ones, and the TSS/TTA ratio varied from 10.33% - 13.54% to the green fruits to 45.94 - 77.19 in the ripe 0005. The total tannin content decreased from 241.99 - 276.68 mg/100g to the green fruits to 98.09 -112.78 mg/100g in the ripe ones.