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The peel of plantain and cooking banana fruits
Author(s) -
BURDON J N,
MOORE K G,
WAINWRIGHT H
Publication year - 1993
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1993.tb04101.x
Subject(s) - wax , cultivar , epicuticular wax , pulp (tooth) , biology , horticulture , botany , musaceae , medicine , biochemistry , pathology
Summary The peel of the plantain and cooking banana fruit protects the edible pulp from the surrounding environment. The peel of those cultivars examined contained 85–90% water and between 28 and 60 mg dry weight cm ‐2 surface area. The ratio of fruit pulp to peel fresh weights differed between cultivars (1.18‐2.28). The surface area of the fruit can be determined from the fresh weight using regression equations for individual cultivars or for all cultivars combined. The stomatal density was generally higher at the fruit tips than at the mid region. Significant differences in stomatal length and density were identified between cultivars although no trends existed between plantains and cooking bananas. There was little difference in the quantity of epicuticular wax on plantains whereas there were differing amounts on cooking bananas. Differences in wax composition between cultivars and for wax extracted with hot or cold chloroform were identified. Removal of the epicuticular wax with chloroform accelerated the rate of weight loss. The use of hot chloroform increased both the amount of wax removed and also the rate of weight loss. The effect of removing the epicuticular wax on water loss is discussed and illustrated with scanning electron micrographs.