THE PEEL OF PLANTAIN AND COOKING BANANA FRUITS

The peel of the plantain and cooking banana fruit protects the edible pulp from the surrounding environment. The peel of those cultivars exa mined contained 85-90% water and between 28 and 60 mg dry weight cm(-2 ) surface area. The ratio of fruit pulp to peel fresh weights differed between cultivars (1.18-2.28). The surface area of the fruit can be d etermined from the fresh weight using regression equations for individ ual cultivars or for all cultivars combined. The stomatal density was generally higher at the fruit tips than at the mid region. Significant differences in stomatal length and density were identified between cu ltivars although no trends existed between plantains,and cooking banan as. There was little difference in the quantity of epicuticular wax on plantains whereas there were differing amounts on cooking bananas. Di fferences in wax composition between cultivars and for wax extracted w ith hot or cold chloroform were identified. Removal of the epicuticula r wax with chloroform accelerated the rate of weight loss. The use of hot chloroform increased both the amount of wax removed and also the r ate of weight loss. The effect of removing the epicuticular wax on wat er loss is discussed and illustrated with scanning electron micrograph s.