The aim of the work was the optimisation of conditions
for the extraction of juice from surplus bananas using
pectolytic enzymes. Juice extracted in this way could be
'used to make other products, e.g. beverages, wine, vinegar.
Bananas were supplied by Geest Industries Ltd., and were
of known history and variety (Cavendish). The sample~
w'ere allowed to ripen under controlled conditions of
temperature and relative humidity, and were enzyme-treated
at the same degree of ripeness as determined by sugar
content (18.0 + 0.3% w/w).....
A Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy of Loughborough University.