AbstractGreen plantains stored at 7° C (45° F) showed chilling injury about the 10th day. Slight changes in texture and a decrease in the starch content occurred during a storage period of 20 days. Dark spots in both peel and pulp caused by chilling injury affected the appearance of the fried tostones but did not lower the overall quality of the product. High quality tostones could be prepared from plantains stored at 13° C (55° F) for as long as 20 days. No significant difference could be found in the quality of tostones prepared from fruit stored at 7° and 13° C for 20 days. The time of storage had no effect on the yield of slices prepared from the refrigerated fruit at these temperatures.
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