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Modeling changes in pH and titratable acidity during the maturation of dessert banana

Etienne Audrey, Génard Michel, Bancel Doriane, Benoit Sophie, Nonone M., Barre Florence, Bugaud Christophe. 2015. Modeling changes in pH and titratable acidity during the maturation of dessert banana. In : Proceedings of the second International Symposium on Horticulture in Europe. Mauget Jean-Claude (ed.), Godet Stéphanie (ed.). ISHS. Louvain : ISHS, pp. 807-814. (Acta Horticulturae, 1099) ISBN 978-94-6261-096-5 International Symposium on Horticulture in Europe. 2, Angers, France, 1 July 2012/5 July 2012.

Paper with proceedings
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ID568164.pdf

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[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
ID568164D.pdf

Télécharger (2MB) | Request a copy

Url - éditeur : http://www.ishs.org/ishs-book/1099

Matériel d'accompagnement : 1 diaporama (20 vues)

Abstract : Titratable acidity and pH are important chemical traits for organoleptic quality of banana since they are related to sourness and sweetness. Banana fruit has the particularity of being ripened out of the plant after harvest and during postharvest maturation titratable acidity and pH of the pulp continue to change until consumption. A modeling approach was used to understand the mechanisms involved in changes in titratable acidity and pH of the pulp during maturation. Changes in pH were modeled by solving a set of equations representing acid/base reactions. Changes in titratable acidity were modeled by taking organic acid content (citrate, malate, oxalate, and phosphate) and mineral content (potassium, magnesium, chlorine) into account. The two models were built using data from three dessert banana cultivars with contrasting acidity. For each model, calculated values were compared to observed values. Sensitivity analysis was used to study the influence of the model parameters on pH and titratable acidity. These models allowed fairly good predictions of pH and titratable acidity, and shed some light on the determinants of acidity changes during banana maturation.

Classification Agris : Q04 - Food composition
F60 - Plant physiology and biochemistry
U10 - Computer science, mathematics and statistics

Auteurs et affiliations

  • Etienne Audrey, CIRAD-PERSYST-UMR Qualisud (MTQ)
  • Génard Michel, INRA (FRA)
  • Bancel Doriane, INRA (FRA)
  • Benoit Sophie
  • Nonone M.
  • Barre Florence, INRA (FRA)
  • Bugaud Christophe, CIRAD-PERSYST-UMR Qualisud (MTQ)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/568164/)

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