Prediction of Sugar Content with Temperature Schedule in Artificial Banana Ripening

Abstract

It was found in previous study that the increment in sugar content of banana pulp in artificial banana ripening was closely correlated with CO₂ evolved by banana and also that change in CO₂ evolution rate was predictale when ripening temperature was lowered within the variation of 2.5°C. In this study, these previous results were applied to examine the agreement between calculated CO₂ evolution rate with ripening temperature schedule and that measured in experiment. And it was observed that both CO₂ evolution rates were in good agreement and this resulted in good correspondence also between calculated and measured sugar contents of banana pulp in artificial banana ripening. The results in this study suggested the possibility of automatic operation of artificial banana ripening in which ripening temperature could be controlled by evolved CO₂ by banana.