Maturity of Fruits and Vegetables and Its Effect on the Finished Product

Sitti N. Mamogkat Date Performed: November 28, 2012
Group 3 Date Submitted: December 5, 2012

Exercise 3
Maturity of fruits and vegetables and its effect on the finished product

INTRODUCTION For the quality of fruits and vegetables, it is important to take into account the maturity and ripeness of the fruits and vegetables at harvest as it determines the postharvest-life and their final quality, such as appearance, texture, flavor, nutritive value, etc. There is a distinction between maturity and ripeness of a fruit. Maturity is the condition when the fruit is ready to eat or if picked will become ready to eat after further ripening. Ripeness is that optimum condition when colour, flavour and texture have developed to their peak. Some fruit is picked when it is mature but not yet ripe (FAO, 1995). As for the quality of processed vegetable products, manufacturers must consider the varieties that a given vegetable possesses. Aside from genetic strain differences, varieties of a given vegetable differ in size, shape, time of maturity and resistance to physical damage. As a consequence, processing methods like canning, freezing, pickling or drying will be limited and carefully selected to suit these varietal differences and prevent from damaging the finished products. Saba bananas (also known as Cardava bananas) from different level of maturity and ripeness were chosen as the subject for this experimentation. Saba banana is a triploid (ABB) hybrid of the seeded banana Musa balbisiana and Musa acuminata (Porcher and Barlow, 2002). The fruits are 8 to 13 cm (3.1 to 5.1 in) long and 2.5 to 5.5 cm (0.98 to 2.2 in) in diameter. Depending on the ripeness, the fruits are distinctively squarish and angular. The flesh is white and starchy, making it ideal for cooking. They are usually harvested while still green after 150 to 180 days after planting, especially if they are to be transported over long distances (Temanel, 2007). The maturity and ripeness of Saba bananas were the variation of the food samples in this experiment. The following ere the variation of the Saba bananas: (a) unripe Saba bananas, (b) mature Saba bananas and (c) ripe Saba bananas.
Objective of the exercise This exercise generally aimed on learning about the principle of maturity and ripening of fruits and vegetables and its relationship with fruit and vegetable finished products.
MATERIALS
Equipment/Materials Food sample/Ingredients
Kitchen Knives Strainer Saba Bananas (Cardaba Bananas):
Chopping Boards Ladle Unripe Saba Bananas
Frying Pan Tissue Paper Mature Saba Bananas
Gas Stove Plates Ripe Saba Bananas
Forks Soya Oil

METHODOLOGY Different types, in terms of maturity of the Saba bananas (also known as Cardaba bananas), were given to each of the three groups in the class. The different types of Saba bananas were cooked to be made into banana chips using the process flow below. Further details of the experiment were shown through the figures below.
The skins of the bananas were peeled off using a kitchen knife.

On a chopping board, the bananas were cut into small bits using a kitchen knife.

The banana cuts were fried in high heat.

The banana chips were placed on plates with tissue papers on it to absorb the excess oil from the chips. It is important to note that the whole procedure was separately done for the different maturity types of banana samples.

Consumer Acceptability Test: 9-point Hedonic Scale
The banana chips samples from the different variations in maturity and ripeness level were evaluated according to their following characteristics: (a) color, (b) texture, (c) taste and (4) overall acceptability of the food product using 9-point hedonic scale.

Fig. 2. Banana meat after peeling.

Fig. 1 Saba banana skin being peeled off.

Fig. 3. Banana meat being cut Fig. 4. Banana cuts. into small pieces.

Fig. 5. Banana cuts fried in high heat. Fig. 6. Banana chips as finished product.

RESULTS AND DISCUSSION Evaluation of the finished products as banana chips was done through sensory evaluation using 9 point hedonic scale for consumer acceptability test. The banana chips samples from different maturity and ripeness level were evaluated on their following characteristics: (a) color (Fig. 7), (b) texture, (c) taste and (d) overall acceptability of the food product. Table 1 shows the actual results gathered from all the judges involved during sensory evaluation. Moreover, the calculated average or mean values of each of the characteristics are shown in Table 2 with which its graphical form is shown in Fig. 8.
(c)
(b)
(a)

Fig. 7. (a) Unripe Saba banana chips, (b) mature Saba banana chips and (c) ripe Saba banana chips.

Table 1. Actual evaluation of judges during sensory evaluation for Saba banana chips. | Color | Texture | Taste | Overall Acceptaility | Judge No | 1 | 2 | 3 | 1 | 2 | 3 | 1 | 2 | 3 | 1 | 2 | 3 | 1 | 6 | 7 | 8 | 7 | 7 | 8 | 6 | 8 | 7 | 6 | 7 | 8 | 2 | 5 | 9 | 7 | 9 | 7 | 8 | 6 | 7 | 9 | 7 | 8 | 9 | 3 | 9 | 5 | 7 | 9 | 5 | 2 | 5 | 8 | 9 | 8 | 7 | 5 | 4 | 8 | 7 | 9 | 9 | 7 | 8 | 9 | 7 | 8 | 9 | 7 | 8 | 5 | 8 | 9 | 7 | 8 | 9 | 8 | 8 | 8 | 9 | 8 | 9 | 8 | 6 | 7 | 8 | 9 | 9 | 8 | 7 | 9 | 8 | 7 | 9 | 8 | 7 | 7 | 6 | 8 | 7 | 6 | 8 | 7 | 6 | 8 | 8 | 6 | 8 | 7 | 8 | 8 | 7 | 6 | 8 | 7 | 5 | 9 | 8 | 8 | 8 | 8 | 7 | 9 | 6 | 9 | 7 | 6 | 8 | 7 | 7 | 9 | 8 | 7 | 9 | 8 | 10 | 7 | 9 | 7 | 8 | 7 | 5 | 8 | 8 | 5 | 8 | 8 | 6 | 11 | 7 | 8 | 7 | 8 | 8 | 8 | 7 | 9 | 6 | 8 | 9 | 7 | 12 | 9 | 8 | 8 | 9 | 9 | 7 | 9 | 8 | 7 | 9 | 8 | 7 | 13 | 8 | 9 | 6 | 8 | 9 | 6 | 8 | 9 | 5 | 8 | 9 | 5 | 14 | 6 | 8 | 7 | 8 | 7 | 6 | 8 | 7 | 6 | 8 | 7 | 6 | 15 | 8 | 8 | 7 | 8 | 6 | 5 | 8 | 7 | 7 | 8 | 8 | 6 | 16 | 9 | 9 | 9 | 7 | 8 | 9 | 7 | 7 | 9 | 7 | 8 | 9 |

Table 2. Mean values of each of the characteristics from the actual data gathered during sensory evaluation (9-pt. hedonic scale) for the different Saba banana chips. Sample | Mean Values | | Color | Texture | Taste | Overall Acceptability | Unripe Saba banana chips | 7.3125 | 7.9375 | 7.5 | 7.75 | Mature Saba banana chips | 8 | 7.5 | 7.875 | 8 | Ripe Saba banana chips | 7.375 | 6.625 | 7.375 | 7.0625 |

Fig. 8. Average Results of the Acceptability Test for Saba Banana Chips. The most important characteristic to be considered for the analysis of the sensory evaluation is the overall acceptability of the finished product as it encompasses the rest of the characteristics present. As shown in the graph above, the banana chips of the mature Saba banana variety had the highest overall acceptability among the three variation of Saba banana presented during the sensory evaluation. Even though there is only a narrow difference on the degree of acceptability between the three variations, a clean cut on the results can still be seen, thus, it can be concluded that the mature variety of Saba banana is the most desirable for banana chips production. It is because the unripe Saba banana chips were too brittle and hard as chips; and it needed to be cooked with the longest time which was about one minute and twelve seconds (1 min and 12 secs). While, the ripe Saba banana chips were too soft and had no sense of brittleness so it can barely be called as chips. It also had the fastest cooking time having only thirty seconds (30 secs) to fry it completely. Lastly, the mature Saba banana chips had the closest characteristics as banana chips because the chips were not too hard/brittle or soft. It only acquired forty-five seconds (45 secs) before the chips were finally cooked. By this, it can be said that the mature variety of Saba banana is the most appropriate variety to be used for banana chips production. In actuality, banana chips processers use mature or even the unripe variety of Saba banana because they give the more preferable quality for banana chips in comparison with using ripe Saba bananas. Ripe Saba bananas have higher sugar content compared to the other two varieties so it caramelizes when cooked thus it is harder to obtain brittle texture from it. As a conclusion, the quality of a finished product is dependent on the characteristics of its raw materials. As the principle goes, the quality of a finished product could never be high quality no matter how long it is processed unless it has a high quality of raw materials to start with. This principle can be applied in this experiment since this only shows that an identifiable difference can be recognized in the finished products when raw materials are different from one another. Thus, the quality of the finished products would be inconsistent. It is acknowledged in the food industry that consistency in the quality of food products is essential for customer retention.

As stated in FAO (1995), in general a good quality product is obtained if fruit is harvested at the correct stage of maturity and, where appropriate, ripened under controlled conditions. It is important to monitor and control the environment that can affect the quality of raw materials to achieve the right quality for the finished product.
References
FAO. 1995. Fruit and vegetable processing. Food and Agriculture Organization of the United Nations. Rome. <http://www.fao.org/docrep/V5030E/V5030E0i.htm>Retrieved December 4, 2012
FAO. 1995. Fruit and vegetable processing. Food and Agriculture Organization of the United Nations. Rome. <http://www.fao.org/docrep/V5030E/V5030E0o.htm#8.8 Banana and plantain processing technologies> Retrieved December 4, 2012

Porcher, M. H. and Barlow, S. 2002. Sorting Musa names. The University of Melbourne.
Temanel, B. E. 2007. Techno-Guide for Saba Banana Production in Cagayan Valley. < http://www.openacademy.ph/> Retrieved December 4, 2012

References: FAO. 1995. Fruit and vegetable processing. Food and Agriculture Organization of the United Nations. Rome. &lt;http://www.fao.org/docrep/V5030E/V5030E0i.htm&gt;Retrieved December 4, 2012 FAO. 1995. Fruit and vegetable processing. Food and Agriculture Organization of the United Nations. Rome. &lt;http://www.fao.org/docrep/V5030E/V5030E0o.htm#8.8 Banana and plantain processing technologies&gt; Retrieved December 4, 2012 Porcher, M. H. and Barlow, S. 2002. Sorting Musa names. The University of Melbourne. Temanel, B. E. 2007. Techno-Guide for Saba Banana Production in Cagayan Valley. &lt; http://www.openacademy.ph/&gt; Retrieved December 4, 2012