STUDIES ON PHYSIOLOGICAL AND CHEMICAL-CHA NGES OF FRESH-CUT BANANAS (PART I) EFFECT OF CUTTING MODES ON THE CHANGES OF PHYSIOLOGICAL-ACTIVITY AND DETERIORATION IN FRESH-CUT GREEN TIP BANANAS

Fresh-cut green tip bananas were prepared in several styles: 1) longit udinally cut sections with 10 cm long and 1 cm thick (LCS) and 2) slic ed into 1 cm thick transverse sections (0 CCS), or sliced obtusely to the transverse at 3) 30 and 4) 60 degree, expressed as 30 CCS and 60 C CS, respectively. 1. The cut surface area and weight of LCS were the l argest, and the weight and cut surface area of sections increased with an increase in the obtuse angle, but the ratio of the surface area/we ight was not significantly different. 2. The concentration of C2H4 in polyethylene (PE) bags containing the intact green tip bananas was low est, whereas that of the CCSs increased with an increase in angle and that of LCS was highest after 48 hr at 20 degrees C. The color and Hun ter L value of the cut surface of sections changed during 96 hr at 20 degrees C. The LCS began to brown and soften most rapidly followed by 30 and 60 CCS; the browning and softening in the 0 CCS was least rapid . The respiration rate (CO2 production) of LCS was the highest and tha t of the CCSs did not show significant differences during 96 hr at 20 degrees C. C2H4 production of all sections increased during storage. T he C2H4 production rate of LCS was the highest, and those of the CCSs decreased with a decrease in angle. 3. All sections stored at 20 degre es C under continuous now of air or air including 20 ppm C2H4 turned b rown and softened. The discoloration and softening rates followed the same pattern as that for color changes (Hunter L value) noted in Sec. 2, paragraph 2 above. It appears that the deterioration rate of sliced tissue from green tip banana depends on physiological changes associa ted with cutting direction. It seems that C2H4 dose not play a signifi cant role in these processes.