The Study of Qualities of Banana Fruits in Taiwan

• Main Authors: Hsin-Ying Hsieh, 謝心盈
• Other Authors: Ming C. Wen
• Format: Others
• Language: zh-TW
• Published: 2000
• Online Access: http://ndltd.ncl.edu.tw/handle/07364852051373824288

碩士 === 東海大學 === 食品科學系 === 88 === The purpose of this experiment was to investigate the qualities of banana fruits in Taiwan. The banana varieties or cultivars included：Pei Chiao、Tai Chiao No. 1、Tai Chiao No. 2、TC1-229 clone and GCTCV-218 clone. According to the harvested seasons, the bananas were classified as Winter Chiao、Hualoong Chiao、Spring Chiao、Summer Chiao and Fall Chiao. There was no remarkable difference on ash content、titratable acidity and crude fat content among banana varieties or cultivars. The moisture content of Tai Chiao No. 2 was the highest（77.1 ﹪）. For soluble solids, Tai Chiao No. 1 was the highest（20.9 °Brix）. The highest protein content was 1.46 ﹪for Tai Chiao No. 2. Both glucose and fructose were highest in the TC1-229 clone；Tai chiao No. 1 and GCTCV-218 clone were next and the lowest ones were Pei Chiao and Tai Chiao No. 2. There was no significant difference on sucrose and total sugar content. For malic acid、citric acid and oxalic acid content, both TC1-229 clone and GCTCV-218 clone showed the highest content. Among minerals, potassium contents were not significantly different, however, the sodium and magnesium content of GCTCV-218 clone were the highest. For calcium and iron content, those of Tai Chiao No. 2 were the highest. Crude fat contents under different harvested dates were not significantly different. The moisture content of Spring Chiao period was the lowest（73.6 ﹪）. The ash content of Spring Chiao period was the highest（1.02 ﹪）, however the soluble solid content in Hualoong Chiao period was the highest（21.1 °Brix）. The highest titratable acidities were in the Fall Chiao and Winter Chiao periods. The crude fat content in Winter Chiao period was the highest（1.63 ﹪）. The fructose and glucose content were the highest in Winter Chiao period. The sucrose and total sugar content were the lowest in Summer Chiao period. In addition, no remarkable difference was found among organic acids. In the mineral aspect, sodium、magnesium and potassium contents were observed in all Spring Chiao period were the highest content, and the lowest content in Winter Chiao period. As far as the calcium and iron was concerned the Fall Chiao period and Winter Chiao period showed the highest content, and the Hualoong Chiao period showed the lowest content. The sensory evaluation results from the sourness rating scale test、astringency rating scale test and sourness hedonic rating scale test showed no remarkable difference among different varieties or cultivars of bananas. In aroma rating scale test, TC1-229 clone was considered the most fragrant. The scores of the aroma hedonic rating scale test、sweetness hedonic rating scale test and astringency hedonic rating scale test TC1-229 clone was the highest, and Pei Chiao was the most disliked. The results of the astringency rating scale test and astringency hedonic rating scale test indicated no remarkable difference among banana harvested in different periods. For the aroma rating scale test, because of the Hualoong Chiao period were the most fragrant. For the sweetness rating scale test and sourness rating scale test because of the Hualoong Chiao period showed the highest score. After stepwise regression, an equation on the relationships among overall acceptability of hedonic rating scale test and other scores was established：Y = 0.21X1 + 0.32X2 + 0.09X3 + 0.26X4 + 1.02 was obtained（X1：aroma of the hedonic rating scale test, X2：sweetness of the hedonic rating scale test, X3：sourness of the hedonic rating scale test, X4：astringency of the hedonic rating scale test）. The equation explained that the main factors which affected the overall acceptability hedonic rating scale test results from were aroma of the hedonic rating scale test、sweetness of the hedonic rating scale test、sourness of the hedonic rating scale test and stringency of the hedonic rating scale test.