Abstract
Fresh banana fruits were analyzed as to their nitrate content and the effect of nitrate during storage of canned banana on tin-dissolving was investigated.
(1) Banana fruits tested contained nitrate in the amount of 4 to 30ppm with no correlation with ripeness (Table I).
(2) Detinning is accelerated in canned banana containing large amount of nitrate as in the case of canned orange drink and canned tomato juice (Table III, Fig. 1 and 2).
(3) It was found from the canning practice that about 30ppm tin is dissolved per 1ppm nitratenitrogen (Table IV).
(4) It is necessary to pay cautions of the nitrate content in banana befor canning.
