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Postharvest characteristics and sensory evaluation of the introduced FHIA and local saba varieties of banana / by Edna A. Vida

By:

Vida, Edna A [author]

Contributor(s):

Pascual, Arnulfo C [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2005. Cavite State University- Main Campus,Description: xvii, 104 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

V66 2005 634.772

Online resources:

Click here to view thesis abstract and table of contents

Abstract: 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. 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. 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.

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Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	634.772 V66 2005 (Browse shelf(Opens below))		Link to resource	Room use only	T-3020		00003146

Thesis (Ph.D. - - Crop Science) Cavite State University.

Includes bibliographical references.

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.

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.

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.

Submitted to the University Library 04/25/2005 T-3020