Functional Properties and Postharvest Utilization of Commercial and Noncommercial Banana Cultivars

Abstract

Banana (Musa spp.) is one of the world's most important crops cultivated in tropical and subtropical regions of the world. Banana is a major source of macro-elements, especially potassium, and contains health-beneficial ingredients such as resistant starch, total dietary fibers, rapidly digestible starch, and slowly digestible starch. Oligosaccharides (fructooligosaccharides and inulin) and polyphenols ((+)-catechin, (−)-epicatechin, (−)-epigallocatechin, and gallic acid) are other ingredients present in bananas that have found application in the prevention of muscular contractions, regulation of blood pressure, prevention of colon cancer and diabetes, and in the cure of intestinal disorders when unripe. This review identifies the different commercial and noncommercial banana cultivars and their utilization. Commercial cultivars include Williams (M. acuminata cv. Williams), Dwarf Cavendish (M. acuminata cv. Petite Nain), Chinese Cavendish (M. acuminata cv. Chinese Cavendish), Grand Nain (M. acuminata cv. Grand Nain), and Goldfinger (M. acuminata cv. Goldfinger), with Mabounde and Luvhele identified as noncommercial varieties. Banana postharvest utilization includes its use as functional foods, prebiotics, probiotics, nutraceuticals, and processing into value-added products.

FRUIT CHARACTERISTIC AND NUTRIENT VALUES OF FOUR INDONESIAN BANANA CULTIVARS (Musa spp.) AT DIFFERENT GENOMIC GROUPS

“…Cardaba and Bluggoe cultivars. Thus, for starch production the unripe mature fruits after harvest should be processed immediately to prevent the decrease of starch content (Anyasi, Jideani, & Mchau, 2013;Onwuka, Onyemachi, & David-Chukwu, 2015).…”

“…Bananas are included as climacteric fruit. It is indicated by the increase of carbohydrates level in form of starch when the fruit turn mature (Anyasi, Jideani, & Mchau, 2013). According to some references not in particular cultivar name, in 100 g of edible portion mature banana produce approximately 90 calories; contains of 70 g water, 0.3 g fat, 27 g carbo-hydrate, 1.2 g protein and 0.5 g fiber.…”

“…Essential minerals in high amount is present in bananas including magnesium (30-35 mg 100g ). It is low cholesterol and salt mineral (Anyasi, Jideani, & Mchau, 2013;Espino, Jamaludin, Silayoi, & Nasution, 1992;Heyne, 1987;Onwuka, Onyemachi, & David-Chukwu, 2015;Simmonds, 1959;Zomo, Ismail, Jahan, Kabir K., & Kabir M. H., 2014). The high nutrient values of bananas are important to fulfill the daily needs for people at any ages.…”

“…Unripe cooking bananas can be processed become flour. Flour of cooking banana is potential, which could be used or blended with wheat flour for baking, confectioneries and extruded foods (Anyasi, Jideani, & Mchau, 2013;Frison & Sharrocks, 1998;Onwuka, Onyemachi, & David-Chukwu, 2015). The roles of bananas are become more advocated and readily accepted as an important food source in supporting food security program.…”

Control of Postharvest Crown Rot Disease in Cavendish Banana with Aluminium Sulfate and Vacuum Packaging

“…To prevent this, 1-2% of alum is added to 'delatexing' tanks. Adding of alum helps to remove the latex, controls pathogens in the wash water and promotes the proper healing of the wound at crown (Anyasi et al, 2013).…”