Physicochemical Changes in Ripening Plantain Stored at Tropical Ambient Conditions

摘要

Biochemical reactions and changes have been reported by many workers in ripening fruits. This study therefore investigated such changes in plantain fruits stored at ambient conditions (28±2°C and 80±2% RH ). The changes in the physicochemical properties of plantain were monitored over the storage period. Physical properties measured were the color and weight loss; while chemical composition such as the total soluble solids, pH and acidity were also determined. The minerals measured were Iron, Potassium, Sodium, Calcium and Phosphorus. The Total soluble solids increased as the number of days increased. So also was the acidity. The pH also reduced with storage. The magnitude of weight loss and TSS were directly proportional to the number of storage days ie the longer the fruits were stored, the higher were the weight loss and TSS values. Mineral contents (Iron, Potassium, Sodium and Calcium) decreased with increase in storage days but the reverse was observed with phosphorus. Benomyl (fungicide) application at 500 ppm to the fruit proved efficacious in reducing fungal growth on treated fruits.