Open AccessPhysico-chemical changes in “Xiem” banana cultivar (cultivated in Vietnam) during ripening and storage at different temperatures
Author(s) -
Nguyễn Minh Thủy,
Mai Nhat Linh,
Ladole My,
Võ Quang Minh,
Ngô Văn Tài
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(6).370
Subject(s) - ripeness , ripening , pulp (tooth) , climacteric , cultivar , starch , chemistry , sugar , horticulture , food science , musa acuminata , musaceae , botany , biology , medicine , menopause , pathology , genetics
There are changes in chemical and physical characteristics involved in the ripening ofbananas. This study evaluated the changes in physico-chemical and nutritionalcharacteristics of the "Xiêm" banana cultivar at the harvesting (unripe fruit) and ripestages (ripe fruit). As the pulp to peel ratio and titrable acidity increased, the firmnessdecreased with an increase in ripening time. A significant increase in total polyphenolcontent and decrease in beta-carotene and vitamin C content was observed at climactericpeak during ripening. During ripening, the banana peel colour changed from green toyellow, the pulp softened, the flavour develops, and the moisture is lost. "Xiem" bananavariety was fully mature after 7 and 22 days of storage at 28-30oC and 13-15oC,respectively. The correlation between various stages of ripeness and these properties weredetermined and the correlation coefficients were calculated. A very high coefficient ofdetermination (r2>0.937) was recorded between physical properties (pulp firmness/peelcolour) and chemical properties (starch/sugar) of banana fruit with the stage of ripeness.