LIPID IN RIPENING BANANA FRUIT

被引：19

作者：

GOLDSTEIN, JL

WICK, EL

机构：

[1] Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb12064.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY: Lipid extracts were isolated from unripe and ripe banana pulp and peel and the fatty acid composition of the extracts was determined. Unsaturated acids, particularly linoleic and palmitoleic, decreased about 3‐fold in the pulp while more than a 2‐fold increase in stearic acid occurred. In general, unsaturated fatty acids decreased in both the pulp and peel during ripening. The peel contained almost 4 times more lipid than the pulp. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：482 / +

页数：1

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