摘要：AbstractThis study was to establish the relationships between the physicochemical properties of plantain ripened at tropical temperature, as a predictive tool for ripening quality and usage. A batch of mature plantains (MusaABB), was obtained from the local market at the dark green stage. They were ripened on benchtops in the laboratory at ambient temperature and mean relative humidity of 72%. Three fruits were sampled every 2 days and evaluated for the peel colour, unpeeled fruit texture, pulp: peel ratio, pulp moisture, pH, acidity and Brix. There was a strong positive relationship between the ripening stage and weight changes in the whole fruit, pulp and peel as well as a strong negative correlation between the ripening stage and the pH and dry matter. The a-values and the total colour difference (∆E) were the best predictors of the ripening stage of the plantain fruit. At the onset of senescence, the fruit is soft and sweet, and it is characterized by senescent spotting with peel colour (L = 58.72;a = 4.37,b = 33.44), soft texture (973.39 gforce) significant weight loss (over 20%) a reduced dry matter (about 30%), high total soluble solids (25.30oBrix), low pH (4.82) and acidity (0.29). These simple measurements can serve as a predictive tool of the fruit ripening stage in addition to the colour chart.
