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Mechanical characterisation of banana fruits

Published online by Cambridge University Press:  24 January 2008

Marc Chillet ,
Luc de Lapeyre de Bellaire ,
Olivier Hubert  and
Didier Mbéguié-A-Mbéguié
Marc Chillet
Affiliation:
CIRAD, UMR Qualisud, Faculdade de Farmacia, Universidade de Sao Paulo, avenida Lineu Prestes, 580, Bloco 14 05508-900 Sao Paulo – SP, Brasil
Luc de Lapeyre de Bellaire
Affiliation:
CIRAD, UPR Systèmes bananes et ananas, CARBAP, BP 832, Douala, Cameroon [email protected]
Olivier Hubert
Affiliation:
CIRAD, UMR Qualisud, Station de Neufchâteau, Sainte-Marie, 97130 Capesterre-Belle-Eau, Guadeloupe [email protected], [email protected]
Didier Mbéguié-A-Mbéguié
Affiliation:
CIRAD, UMR Qualisud, Station de Neufchâteau, Sainte-Marie, 97130 Capesterre-Belle-Eau, [email protected], [email protected]
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Abstract

Introduction. This protocol aims at measuring the mechanical characteristics of bananas, especially peel and fruit hardness, and pulp firmness; it can also allow the mechanical characterisation of green or ripening fruit of different pedo-climatic origins and/or varieties. Materials and methods. This part describes the required laboratory materials and the three steps necessary for the measurement of the mechanical characteristics of bananas. Results. The data allow the drawing of a curve characterising the firmness of the fruit (slope), hardness of the peel (peak) and hardness of the pulp (plateau).

Keywords

FranceMusa sp.methodsfruitsmeasurementfirmnessmaturityFranceMusa sp.méthodefruitsmesurematuritéfermeté
Type
Research Article
Information
Fruits , Volume 63 , Issue 1 , January 2008 , pp. 51 - 52
Copyright
© CIRAD, EDP Sciences, 2008

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References

Chillet, M., de Lapeyre de Bellaire, L. Élaboration de la qualité de la banane. Détermination de critères de mesures, Fruits 51 (1996) 317–326.
Breene, W.M., Application of texture profile analysis to instrumental food texture evaluation, J. Texture Stud. 6 (1975) 53–82. CrossRef