Effect of maturity on some biochemical changes during ripening of banana (Musa sapientum L. c. v. Lakatan)

Abstract

The starch, total sugars, titratable acids and total soluble solids of 'Lakatan' bananas picked at two different stages of maturity were determined during ripening at 23·3°C. Fruits picked at maturity stage A (between 'full' and 'full three-quarters') showed parallel trends in biochemical changes with those picked at maturity stage B (between 'full three-quarters' and 'light full three-quarters'). However, stage A fruits ripened sooner than stage B fruits. The former required 13 days to ripen, whereas the latter took more than twice as long (29 days). Starch increased to a peak at the initial stages of ripening but decreased thereafter. Titratable acids increased, accompanied by a rapid decrease in starch, before the eating-ripe stage was reached. Total sugars and total soluble solids remained low until the final stages of ripening, when a rapid increase in these constituents was observed. Based on the sugar-to-acid ratio, the quality of the ripened fruits was comparable. © 1977.

Source or Periodical Title

Food Chemistry

ISSN

3088146

Page

177-183

Document Type

Article

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