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 ‘Namwa’
banana (Musa ABB ‘Kluai Namwa’) was kept
at room temperature, 30-35 C, for eight days to study
the physiological changes during the ripening process.
The amount of ethylene, a plant hormone controlling ripening
process, rapidly rose up on the fourth day and reached
its climacteric peak on the fifth day of storage, then,
declined onwards. Starting from green mature, the color
of the banana peel changed to yellow on the third and
fourth day as the result of chlorophyll degradation that
unmasked carotenoid pigments. The fruit lost its weight
steadily to 18.5%, possibly from rapid metabolism and
high transpiration of the fruit, which coincided with
fruit firmness that was reduced from 5.63 N of the firm
mature to 1.39 N of the overripe. Chemical analysis on
moisture content, total soluble solid (TSS) and acidity
were related well with the physical observation. Moisture
content of the flesh increased sharply the on the fourth
day from 57 to 65%, at the same time TSS increased from
5% to more than 25%, and steadily increased to about 30%
on the last day of storage. Acidity reached its peak around
0.7% on the fifth day and declined afterwards. |
| The
banana is no less interesting. Three varieties are grown
and the plant (the stem of the trunk and the flower head)
is used for curries. The Thais have made an art form out
of decorative use of the leaf, which is also the "eco-friendliest"
form of packing on earth for fresh foods. |
Thailand
is home to a large variety of delicious fruit, both
seasonal such as Durian, Rambutan, Mangosteen, Longan,
Lychee and more, and all-year-round such as Papaya,
Guava, Coconut, Orange, Banana, Pineapple, and Rose
Apple among others. All of them are as nutritious as
they are delicious. |
| Our
product is made from thai fruit such as banana and other
fruits. |
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