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Aruna, K.
- Effect of Temperature on Physicochemical and Ripening Qualities of Banana (Musa paradisiaca)
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Authors
Affiliations
1 Department of Foods and Nutritional Science, Acharya Nagarjuna University, Guntur, 522 510, A.P., IN
2 Department of Biochemistry, Acharya Nagarjuna University, Guntur, 522 510, A.P., IN
1 Department of Foods and Nutritional Science, Acharya Nagarjuna University, Guntur, 522 510, A.P., IN
2 Department of Biochemistry, Acharya Nagarjuna University, Guntur, 522 510, A.P., IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 1 (2010), Pagination: 25-29Abstract
Banana is one of the rare fruits which satisfy the definition of a good food, that is, one that contains an ample proportion of nutritive constituents which are easily digested and absorbed, while available at reasonable cost. Banana is unique due to its high calories and nutritive value. As compared to apple, it contains five times more vitamin A and iron, four times protein, three times phosphorus, twice the carbohydrate and the other vitamins and minerals. Bananas are highly perishable commodities with post harvest losses estimated at 20 to 80 per cent. The current post harvest problems for bananas are mainly concerned with storage and marketing. The causes of such losses during storage and marketing include the susceptibility of mature fruit to physical damage, decay of ripe banana fruit due to the attack by pathogenic fungi and uneven and unpredictable ripening of the fruit.- Glycaemic and Cholesterolaemic Effect of Sprouted Fenugreek on Diabetic Subjects
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Authors
V. Chandra
1,
K. Aruna
1
Affiliations
1 Department of Home Science, Queen Mary's College, Chennai - 600 004, IN
1 Department of Home Science, Queen Mary's College, Chennai - 600 004, IN