Changements texturaux et biochimiques des fruits du bananier au cours de la maturation. Leur influence sur la preservation de la qualite du fruit et la maitrise de la maturation.
Happi Emaga, Thomas; Wathelet, Bernard; Paquot, Michel
2008 • In Biotechnologie, Agronomie, Société et Environnement, 12 (1), p. 89-98
[en] The best conservation of the initial quality of the banana trees fruits after harvest requires a full understanding of their process of maturation and senescence. Maturation is an irreversible phenomenon, highly coordinated, genetically programmed and involving a series of physiological, biochemical and organoleptic changes. Textural softening during ripening leads to adverse effects and spoilage upon storage. This process is influenced by ethylene, carbon dioxide, temperature and oxygen. The major classes of cell wall polysaccharides that undergo modifications during ripening are starch, pectins, cellulose and hemicelluloses. These modifications are allotted to the action of enzymes.
Disciplines :
Food science
Author, co-author :
Happi Emaga, Thomas
Wathelet, Bernard ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Paquot, Michel ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Language :
English
Title :
Changements texturaux et biochimiques des fruits du bananier au cours de la maturation. Leur influence sur la preservation de la qualite du fruit et la maitrise de la maturation.
Alternative titles :
[en] Textural and biochemical changes of the banana trees fruits during maturation. Their influence on the fruit quality safeguarding and maturation control.
Publication date :
2008
Journal title :
Biotechnologie, Agronomie, Société et Environnement
ISSN :
1370-6233
eISSN :
1780-4507
Publisher :
Presses Agronomiques de Gembloux, Gembloux, Belgium
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