has a much lower peak
force (Fp) or hardness compared to freshly ripened bananas
(2 days). From Table 3, even though the % total sugar for Days 2,
3 and 4 products were slightly higher than Day 1 products, these
values were not significantly different from each other. Even
though the bananas were all taken from a local banana distributor
at the same time with the same extent of ripeness (green tip), there
may still have been variations in the chemical compositions of bananas
purchased. As a result, the banana samples from Day 3 actually
had higher sugar content than those from Day 4. Nonetheless,
although no direct correlation could be obtained from this result, a
general conclusion could be made that factors such as sugar to