Rheological properties of banana fruit in the creep test: Effect of variety and ripeness level

<br />Banana quality isinfluenced bymany factors, including variety and level offruit ripeness. This quality can beevaluated from various points ofview, one ofwhich isthe rheological consideration. Rheological properties are very important tostudy because they determine the design ofequipment and processes, and minimise product damage. The aim ofthis research was toanalyse and model the effect ofvariety and ripeness level onthe rheological properties ofbanana fruit byapplying acreep test. This research was carried out using afactorial experimental design 3 3 with 5replications. Three varieties ofbanana, namely Ambon (<i>Musa parasidiaca</i> var. <i>sapientum</i> L. Kunt.), Raja (<i>Musa parasidiaca</i> L.), and Kepok (<i>Musa acuminata balbisiana</i> Colla) and each inthree levels ofripeness, namely mature green, half ripe, and ripe. Itwas found that the parameters ofthe rheological properties ofbananas changed according tothe ripeness level (<i>P</i>< 0.05). The values ofthese rheological parameters decreased asthe bananas ripened. Meanwhile, the variety and the interaction between variety and ripeness had nosignificant influence onthe rheological parameters measured (<i>P</i>> 0.05). The constants ofthe four-element Burger model changed with the ripeness inall banana varieties. The Burger model with four elements could accurately predict the strain value ofbananas tested inthe creep test.