The Canning of Green Bananas. III. Effect of Storage and Processing Variables on Chemical Composition, Texture and Sensory Attributes

Abstract

The following changes were observed in canned acidified green bananas during storage at 85° F (29.4° C): The stabilization pH and the fruit pH and acidity suffered no appreciable change; a pink discoloration developed resulting in an increase in Hunter a value and a decrease in b. No change in total and reducing sugars took place. The product hardened during storage with an increase in shear press values. Organoleptic qualities suffered no significant changes during storage. The following processing factors affected the texture of the canned bananas: length of the hot water peeling treatment and temperature of the bath, length of the thermal treatment of the product in boiling water, stage of development of the fruit processed, and storage temperature. Storage of the product at 45° F (7.2° C) resulted in a pronounced hardening of the canned bananas.