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Abstract

In order to propose a 'mountain' banana on the French market, the physicochemical caracteristics of bananas, growing at two different altitudes (Low 50 m and High 300 m) in Martinique, French West Indies, were compared. At the same harvest stage, fruits from the high altitude were significantly heavier, bigger and had a higher density and firmness than fruits from the lower altitude. After ripening, the higher altitude fruits were firmer and their peel was harder than those of the fruits from the lower altitude. The fruits from the higher altitude had significantly higher total solids, soluble solids, glucose, and fructose contents than the lower altitude fruits.

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