MARC details
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04039nam a2200301 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20240312140344.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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070606s19uu xx 00 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
V66 2005 |
| Item number |
634.772 |
| 100 #0 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Vida, Edna A. |
| Relator term |
author |
| 9 (RLIN) |
29598 |
| 245 10 - TITLE STATEMENT |
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| Title |
Postharvest characteristics and sensory evaluation of the introduced FHIA and local saba varieties of banana / |
| Statement of responsibility, etc. |
by Edna A. Vida |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Date of publication, distribution, etc. |
2005. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xvii, 104 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
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| General note |
Thesis (Ph.D. - - Crop Science) Cavite State University. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
VIDA, EDNA DELAS ALAS, Postharvest Characterization and Sensory Evaluation of the Introduced FHIA and Local Saba Varieties of Banana. Ph. D. Dissertation. Doctor of Philosophy in Crop Science, major in Horticulture. Cavite State University, Indang, Cavite. April 2005. Adviser: Dr. Arnulfo C. Pascual.<br/><br/>The morphological, physico-chemical and physiological characteristics of the introduced FHIA varieties from Honduras was compared to the local Saba variety at harvest and during ripening. All the banana varieties were considered for cooking purposes. The varieties showed similarities and differences in all aspects of characterization. Of the three varieties that were compared to Saba, the FHIA 3 manifested the best resemblance to the Saba variety. The former variety showed similarities in terms of bunch description, angular fruit, blunt tipped apex, pattern in respiration and ethylene production. Although the panelists have already developed the taste for the local Saba, both as boiled and unboiled, the general acceptability for FHIA 3 did not differ significantly. Saba was superior to all varieties in terms of fruit weight, fruit girth, fruit volume and pulp thickness, making it the firmest. FHIA 3 had the thickest peel. FHIA 23 had the heaviest bunch which could be attributed to the considerable number of hands and number of fingers per hand. The pulp moisture content was highest with FHIA 23 during the harvest and ripe stages. Conversely, the highest dry matter content was seen in FHIA 21 at both stages. The pee! color changed from green to yellow in all varieties. However, it took only five days to ripen for the FHIA 23, seven days for Saba and FHIA 21 and nine days for the FHIA 3. <br/><br/>The very thick peel of the FHIA 3 contributed to the delay in the ripening. The titratable acidity of the FHIA 3 was highest after harvest, but this trend shifted to the FHIA 23 at the ripe stage. There was no traceable amount of total soluble solids when all the bananas were still green, subsequently becoming highest in the FHIA 3 after ripening. The starch index pattern, indicating starch content, was most pronounced in the Saba and FHIA 21. The climacteric rise in respiration was fastest with FHIA 23, which was paralleled by the sudden upsurge in ethylene production. With regards to the best varieties for banana chips and catsup production, it was remarkable to note that FHIA 21 was more preferred than the Saba. The hard quality of the chips from the Saba made it inferior to FHIA 21. Corresponding to this is the results obtained from the sensory evaluation of banana catsup. The product made from FHIA 23 was most preferred, due to its good mouthfeel, taste, as well as for exhibiting darkest red color. It was also note that the FHIA 23 catsup had thick consistency.<br/><br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
04/25/2005 |
| Accession number |
T-3020 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Banana |
| 9 (RLIN) |
20805 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
1418 |
| Course or Program |
Doctor of Philosophy |
| Major |
Crop Science |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Pascual, Arnulfo C. |
| 9 (RLIN) |
17508 |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Port |
80 |
| Link text |
Click here to view thesis abstract and table of contents |
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=b7f40c0b39004224cd1e18f8a295355e">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=b7f40c0b39004224cd1e18f8a295355e</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
