필리핀산 바나나를 온도(18, 21, )별로 5일간 후숙하고 13와 및 상온(13-2)에서 16일간 저장하며 품질 변화를 조사하였다. 후숙 직후 바나나의 색도와 당도는 18와 21 후숙이 4.2-5.2와 18.7-18.8이었고 후숙이 각각 5.5와 20.1를 나타냈다. 저장온도 및 후숙 방법에 따른 중량의 변화는 큰 차이 없이 저장 10일경에 약 1%로 증가하였으며, 당도는 20 내외에서 거의 변화가 없거나 약간 증가 후 감소하였으며, 색도

Philippine bananas were ripened at various temperatures(18, 21 and 25) for 5 days and stored at 13 and ambient temperature(13-20) for 16 days. Their quality changes were evaluated during the storage. The color chart number and soluble solids of bananas before storage showed 4.2-5.2 and 18.7-18.8 Bx at 18 and 21 ripening and 5.5 and 20.1 Bx at 25 ripening, respectively. Weight losses reached about 1% around 10 days in all storage conditions. Soluble solids increased initially for 4-6 days and then decreased slightly. Color chart number changed from 4.2-5.5 after ripening to 7 after 2-4 days storage. Blackening of 18 and 21 ripened bananas occurred after 4 days storage at 13 and after 2 days storage at ambient temperature. Decay of 18 and 21 ripening bananas increased from 2.1% after 6 days at 13 storage and 4.2% after 4 days at ambient temperature storage to 75-100% within 2-4 days after that times. The decay of 25 ripened bananas rapidly increased after 2 days at 13 storage and at the initial at ambient temperature storage.

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