Changements morphologiques et biochimiques au cours du développement et de la maturation des fruits de<i>Spondias cytherea</i>Sonn. (Anacardiaceae)

2021

BJI

The valorisation of the large scale production of bananas in the producing countries depends on the safeguarding of the quality during exports throughout the world. The objective of the present study was to extend the shelf life of bananas by elucidating some physical and physiological phenomena that accompany the ripening process. To achieve this, bananas were treated by soaking in solutions of tween 20 for 10 minutes and calcium chloride at 2, 4, 6 and 8% for 30 minutes. The following parameters were evaluated generally in the peel and pulp as a function of time during ripening: green life, firmness of bananas, water content, Brix index, pigments, antioxidant compounds such as ascorbic acid and flavonoids, activity of two enzymes, chlorophyllase and pectin-methylesterase. The green life was 25 days for bananas treated with tween 20 at 4% calcium chloride and almost 15 days for controls. Firmness was lower in bananas treated with tween 20 at 6 and 8% calcium chloride as well as in control bananas. While the Brix index was higher in the latter, photosynthetic pigment contents such as chlorophylls a and b were lower over time. Lycopene, β-carotene and ascorbic acid contents increased significantly during ripening. Flavonoid content in the skin varied less during the sampling period. However, a regression of the latter was noted in the pulp. The enzymatic activity of both chlorophyllase and pectin-methylesterase was increasing during the whole experiment. The effect of the treatments on the majority of the evaluated parameters was elucidated. Although it was not always statistically significant. The treatments with tween 20 at 2 and 4% calcium chloride were the best, certainly because of an adequate integration of calcium chloride in the tissues. On the other hand, the 6 and 8% treatments showed an unexpected result, similar to the control. The integration of a high calcium content would lead to a tearing of the tissues and consequently to a disorganisation of the membrane, resulting in a faster ripening.

Section: Discussionsupporting

confidence: 92%

Assessment of Some Ripening Parameters (Antioxidant and Enzymes) during Storage of Banana (Musa acuminata) after Treatment with Calcium Chloride

Tafre-Phounzong

2021

BJI

“…Overall, a decrease in total chlorophyll content and a stabilization of carotenoid content were noted. In the case of chlorophylls, a similar result was reported by Youmbi et al [38] on morphological and biochemical changes during development and ripening of Spondias cytherea fruits. A similar result was also obtained by Kouete et al, [39] with the preservation process of Cameroon mangoes.…”

Section: Discussionsupporting

confidence: 85%

Evolution of Bioactive Compounds during Storage of Poyo Bananas after Treatment with Calcium Chloride

Tafre-Phounzong

Roger

et al. 2021

JABB

Visually, the obvious characteristic of banana ripening is the progressive change of the epicarp from green to yellow according to several stages whose importance contributes to extend the total duration of the process. The present study was carried out with the aim of prolonging the ripening time of bananas while following the behavior of the physiological parameters related to this process. To achieve this objective, after treatment of bananas with calcium chloride, several parameters were evaluated. These were ripening rate, firmness, water content, soluble solids content and pigment content in the peel. Secondly, the evolution of antioxidant parameters such as: lycopenes and β-carotenes in the pulp; total phenols, flavonoids and ascorbic acid contents in the peel and pulp have been assessed. As a result of these analyses, it appeared that the best shelf life was obtained with bananas treated with tween 80 at 2 and 4% Cl2Ca. The lowest bananas shelf lives were recorded in 6 and 8% Cl2Ca and in the control. Similarly, the low loss of firmness, low accumulation of total soluble solids, low increase in water content in the pulp were found in the 2 and 4% Cl2Ca tween 80 treatments. The change in chlorophyll went in a decreasing direction during storage, but almost similarly in all treatments. The increase in lycopene content was effective during this time in a less rapid manner in the 2 and 4% calcium chloride treatments. Variations in β-carotenes, total phenols, and ascorbic acid were also increased throughout the storage period. However, at the end, it was difficult to correlate their evolution to any concentration of calcium chloride used for banana processing. It is also this lack of influence of calcium chloride as a treatment on the significant decrease of flavonoids in the pulp and not significant in the peel that was observed. Furthermore, the contents of the compounds measured in the peel and the pulp were lower in the pulp. It is thus with the bananas treated with tween 80 to 2 and 4% of calcium chloride that the majority of the parameters were influenced in favour of the preservation of bananas.

“…The evolution of pigment concentrations in the peel globally showed a decrease in chlorophyll a and b levels and an increase in the content of βcarotene. These results are in agreement with those of Youmbi, et al [33] on "Morphological and biochemical changes during the development and maturation of the fruit of Spondias cytherea (Anacardiaceae)". This evolution of pigment concentrations is linked to the process of fruit ripening which is reflected externally by the gradual shift of the green colouration of the peel to yellow, orange, red, in short to a more brilliant colour that varies according to species and varieties.…”

Section: Evolution Of Pigment Contentsupporting

confidence: 93%

Changes in the Ripening Characteristics and Shelf Life of Mango Fruits as Related to the Application of Coating Based on Cocoa Leaf Extracts

Ovaric

Eugène

2019

JABB

The influence of edible coatings based on cocoa leaf extracts on the ripening of ''Belle-Dame'' mangoes has been evaluated, to contribute to the improvement of the shelf life of these fruits after harvest. There were overall treatment-independent decreases in the firmness and chlorophylls levels, and increases in total soluble solids content, water content, physiological weight loss and β-carotene concentration during the ripening of mango fruits. These variations were very rapid in control fruits, reflecting an accelerated ripening process that led to the senescence of these fruits from day 9 after harvest onwards. In treated fruits, variations of different parameters were slow with significant differences between the treated fruits and controls. These inhibitory effects of coatings resulted in a delay of the ripening process and consequently to a shift of the onset of senescence to 12 days after harvest. In addition to the extension of shelf life by three days, treatments of mango fruits by dipping them in solutions containing cocoa leaf extracts induced a higher accumulation of β-carotene in coated fruits as compared to controls, thereby enhancing the nutritional value of the former.