Ortiz Bonilla, Caroline
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Publication Caracterización fisicoquímica y mecánica de Musa paradisiaca L. cultivares Maiden y Maricongo(2021-05-13) Ortiz Bonilla, Caroline; Pérez Muñoz, Fernando; College of Agricultural Sciences; Chávez Jáuregui, Rosa N.; Huertas Miranda, Javier A.; Department of Food Science and Technology; Zapata Medina, RocíoThe Plantain are in third place, in terms of importance, of the agricultural gross income of Puerto Rico; and the Maricongo variety is one of the most produced commercially. Recently, introducing the Maiden hybrid, which has comparable weight and height, has been in the works. The present study compared the non-microbiological shelf-life (ex., pH, total soluble solids, enzymatic activity, loss of moisture), mechanical properties, (Cutting force, peeling ability, susceptibility to being damaged from impact and stacking) and processing characteristics (fruit performance, water and fat absorption) in the different stages of ripeness of the fruit. Variations in the different parameters were seen as the fruit ripened. On the green stage, Maricongo presented higher pulp yield and skin luminosity, while Maiden had less fat absorption. On the green ripe stage, Maiden had higher pulp color intensity, soluble solids, and less moisture percentage, while Maricongo had less mechanical damage from falls from 5 and 10 feet, and less pulp luminosity. In the mature stage, Maricongo had less deformations on the stacking tests from 1.5, 3.0 y 4.5 kgf, fall damage from 5 feet, and pulp luminosity. Meanwhile, Maiden had less absorption of fat and less enzymatic inactivation. On the over-mature stage, Maiden had higher color intensity. Even with these differences, Maiden could be the adequate commercial replacement for the Maricongo variety.