Bananas: Chemistry, Physiology, Technology

This book is the first of a series of monographs on the chemistry, physiology and technology of food and food products edited by Kertesz. Most of the publications dealing with bananas have been concerned with the methods of growing the fruit and the economics of production. This volume briefly touches on these topics, but the emphasis is placed on the biochemistry of the fruit and its products. The first few pages are devoted to the history of the fruit and the growth of the trade. The morphology of the fruit and commercial storage and ripening methods are then described. After an excellent discussion of the chemical changes which occur during the ripening of the banana, the author takes up the problems associated with the transportation of the fruit and gives a short description of fourteen products which are made from bananas. He follows this with a discussion of their nutritive