本實驗目的在探討香蕉之果實品質特性，及建立起香蕉的品質指標。針對香蕉品種：北蕉、台蕉一號、台蕉二號、台蕉三號與寶島蕉 (GCTCV-218) 品系研究以外，並以台灣之香蕉採收季節，將香蕉分類為冬蕉、花龍蕉、春蕉、夏蕉與秋蕉，再依產地的不同，分為屏東、高雄、台東、竹山四地區進行探討。 分析的項目包含:水份含量、可溶性固形物、可滴定酸、醣類組成、有機酸組成、穿刺試驗、折斷試驗、咀嚼試驗、質地輪廓分析、果皮及果肉顏色等，結果顯示，果實品質特性，在不同季節、地區、品種變因下，有著不同程度的顯著差異。 香蕉的物理化學品質經由初步的迴歸的分析後，對於香蕉官能品評的整體接受度上沒有直接的影響，有影響的是官能品評中的評分試驗和喜好性試驗。為探討果實品質與消費者喜好度之相關性，以供育種者改進省產香蕉之品質，進一步以邏輯式迴歸 (logistic regression) 分析，建立出各項品質之邏輯式迴歸模型，以供育種者改進省產香蕉之品質，增加香蕉產業之競爭力。 此外亦發現香蕉所含之香氣，對消費者亦是一項重要品質指標，因此本實驗也初步探討省產香蕉主要品種: 北蕉、台蕉一號、台蕉二號、台蕉三號與寶島蕉間香氣的組成及差異。日後經累積充足之數據與官評資料，亦可探討香蕉香氣組成對消費者喜好度上之影響。 The purpose of this experiment was to investigate the qualities of banana fruits in Taiwan and try to establish the quality indices of major banana varieties in Taiwan. The banana varieties included：Pei Chiao、Tai Chiao No.1、Tai Chiao No.2、Tai Chiao No.3 and GCTCV-218 clone. According to the harvested seasons, the bananas were classified as Winter Chiao、Hualoong Chiao、Spring Chiao、Summer Chiao and Fall Chiao ; according to the harvested regions, the bananas were classified as Kaohsiung、Chusan、Pintung and Taitung. The qualities of banana analyzed were by moisture content、soluble solids、titratable acidity、organic acid、sugar content、bending test、Volodkevich bite test、penetration test、T.P.A. and color. In the results of qualities analysis, there were remarkable difference between varieties、seasons and regions of banana. Preliminary regression of physical and chemical qualities showed that these qualities datas did not have any effect on overall acceptability of sensory evulation. Only hedonic rating scale test and rating scale test have effect on overall acceptability of sensory evulation. In order to study the relationship between quality data and sensory evulation data,we used logistic regression and established regression models of physical and chemical quality data.It will be helpful for the improvement of fruit qualities of Taiwan bananas and increase the competitiveness of the Taiwan banana industry. The aroma of banana was one of the major quality indices for consumer. The aroma component of major banana varieties in Taiwan. Included：Pei Chiao、Tai Chiao No.1、Tai Chiao No.2、Tai Chiao No.3 and GCTCV-218 clone. After collecting the aroma data and sensory evulation in furture day, the relationship between aroma data and sensory evulation data was studied.
