Physicochemical and physiological changes during the ripening of banana (Musaceae) fruit grown in Colombia

Moreno John Larry, Tran Thierry, Cantero-Tubilla Borja, López‐López Karina, Becerra López Lavalle Luis Augusto, Dufour Dominique. 2021. Physicochemical and physiological changes during the ripening of banana (Musaceae) fruit grown in Colombia. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1171-1183.

https://doi.org/10.1111/ijfs.14851

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

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Url - autre : https://rtbfoods.cirad.fr/news/physicochemical-physioligical-changes-ripening-banana-colombia-ijfst

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : The physicochemical and physiological attributes of three contrasting commercial varieties of Musaceae: Dominico Harton (plantain), Guineo (cooking banana), and Gros Michel (dessert banana), were evaluated and statistically analyzed during postharvest ripening. Quality attributes differed markedly among varieties, both in fresh fruits and during ripening. Variety (V) had a significant effect (p<0.001) on all attributes except total soluble solids (TSS), carotenes and total chlorophyll. Storage time (ST) had a significant effect on all attributes except color parameter b* and total carotenes. Starch levels decreased significantly (p<0.001) during ripening, with nearly complete hydrolysis in Gros Michel, followed by Guineo and Dominico Harton. Discriminant analysis showed that central diameter, TSS of the pulp, color parameter a* and total starch had the highest weight in the differentiation among varieties. These results point out which parameters may help improve current methods for monitoring ripening of bananas, in particular the commercially important varieties in this study.

Mots-clés Agrovoc : Musaceae, banane plantain, banane, mûrissage, propriété physicochimique, physiologie végétale, physiologie après récolte, technologie après récolte

Mots-clés géographiques Agrovoc : Colombie

Mots-clés complémentaires : Banane à cuire

Mots-clés libres : Plantain, Ripening, Climacteric fruit, Color, Peel, Respiration, Starch, Soluble solids

Classification Agris : F60 - Physiologie et biochimie végétale
Q01 - Sciences et technologies alimentaires - Considérations générales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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