@article{Sánchez-Nieva_Mercado_1978, title={Effect of Peeling Method and Sulfitation on the Shelf Life of Frozen Green Bananas}, volume={62}, url={https://revistas.upr.edu/index.php/jaupr/article/view/10361}, DOI={10.46429/jaupr.v62i3.10361}, abstractNote={The shelf life at -10° F (-23.3 ° C) of steam-peeled, sulfited, and hot-waterpeeled unsulfited green bananas was determined. No changes in pH acidity and carbohydrates were observed during storage for about 290 days. During storage, irrespective of peeling treatment, a light change in Hunter<em> L</em> and <em>b</em> values took place indicating a slight loss in yellowness. No changes in texture were observed during storage, but tasters generally found the texture of the hot-water-peeled bananas to be softer than that of the steam-peeled fruit. Regardless of time in storage, steam-peeled sulfited samples were found inferior in appearance to hotwater- peeled samples. Browning of the inner tissue and exposed cut ends accounted for the inferior appearance of the steam-peeled sulfited samples. The flavor of the steam-peeled sulfited bananas deteriorated during storage. Hot water peeled bananas had better flavor and overall sample quality, with a shelf life of about 290 days. The changes in flavor observed in the steam-peeled sulfited samples were attributed to the action of oxidative enzymes, not to offflavors resulting from sulfitation.}, number={3}, journal={The Journal of Agriculture of the University of Puerto Rico}, author={Sánchez-Nieva, F. and Mercado, M.}, year={1978}, month={Jul.}, pages={241–248} }