Developmental studies on certain aspects of enzymic processing of banana (Musa cavendishii). 1. Laboratory investigations.

Conditions for enzymic processing of cavendish banana (Musa cavendishii) using pectinase (0.5-2.0%) were investigated. Fruit with brown spots on the skin was found to have optimum degree of ripeness, was peeled and the pulp was agitated for 1 h after addition of 0.75-1.0% of pectinase (v/w of pulp). This resulted in max. extraction of juice (90%). Preheating of pulp (70 degree C) and addition of potassium metabisulphite (5 g/4.8 kg of pulp) improved the final quality of fruit juice.