Consumer perceptions of bananas treated with ethylene or allowed to ripen naturally

  • Authors : Scriven, F.; Seaman, L.

  • Document type : Journal article

  • Year of publication : 1990

  • Journal title : Food Quality and Preference

  • Volume (number) : 2 (4)

  • Pages : 217-221

  • Peer-reviewed : Yes

  • ISSN : 0950-3293

  • Language(s) : English

  • Abstract : Consumers evaluated the eating quality and appearance of commercially available (ethylene treated) bananas and bananas which were allowed to ripen naturally (without ethylene). Quantitative measures of sweetness, liking when eaten, ripe taste, softness, flesh yellowness, liking of skin colour and skin yellowness were collected for bananas at three different stages of ripeness as judged by skin colour. Whole and peeled bananas were provided separately. Multivariate analysis of the combined data revealed that consumers discriminate between fruit using liking of skin colour and softness. Consumers like the taste of ripe fruit, but like the appearance of unripe fruit. Consumers were also able to detect that at a certain stage of skin colour ripeness, ethylene treatment results in bananas with flesh ripeness out of phase with skin colour ripeness.


  • Open access : No

  • Document on publisher's site : close View article on publisher's site

  • Musalit document ID : IN190094

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