Magnitude of Changes in the Activity of Amylases and Cellulase and its Association with the Biochemical Composition during Maturation and Ripening of Banana (Musa spp.)

Mohan, T. C. K.

doi:10.4172/2168-9652.1000127

Cited by 5 publications

(6 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This process occurs as the banana ripens, reducing the amount of starch and increasing simple sugars with a sweet taste, such as sucrose, glucose, and fructose (Mohan et al, 2014). The GBB 'Fhia 01' (Table 1) had a lower content of reducing sugars (p ≤ 0.05) and these values were similar to those determined by Salih et al (2017) in green banana pulp (Musa Cavendish) with 3.21% reducing sugars.…”

Section: Physicochemical Characterization Of Green Banana Biomasssupporting

confidence: 79%

Green banana biomass (Musa sp.) as an ingredient in the development of pasta

Tinoco

Oliveira

Augusta

et al. 2022

RSD

View full text Add to dashboard Cite

Green banana biomass (GBB) can be used as a functional and technological ingredient in various food preparations, making them healthier and more nutritious. The aim of the present study was to determine the physicochemical compositions as well as color parameters of different GBB samples, and applying them to gnocchi pasta to determine the resulting technological and cooking properties. The bananas (‘BRS Platina, ‘Fhia 01,’ and ‘Fhia 18’) were grown in an area of the Agroecological Production Integrated System, in Seropédica-RJ, Brazil; the bananas were harvested unripe and pressured cooked to obtain their biomass. The pH values, total titratable acidity, total soluble solids, reducing sugars, moisture, ash, proteins, lipids, total starch, total energetic value (TEV), vitamin C, total phenolic compounds (TPC), minerals, and color were significantly different among the different GBB samples used. Each GBB showed different values of certain analyzed parameters; for instance, ‘BRS Platina’ presented low contents of total starch, lipids, TEV and high levels of vitamin C and TPC. The GBB ‘Fhia 01’presented the highest levels of moisture, proteins, and potassium. All GBBs provided good technological attributes (cooking time, weight increase, cooking loss, and volume increase) for the prepared gnocchi dough. Overall, the application of GBB as an ingredient in gnocchi formulation provided good technological quality and increased nutritional value, thus meeting the growing demand of the consumer market for products with greater health benefits.

show abstract

Section: Physicochemical Characterization Of Green Banana Biomasssupporting

confidence: 79%

Green banana biomass (Musa sp.) as an ingredient in the development of pasta

Tinoco

Oliveira

Augusta

et al. 2022

RSD

View full text Add to dashboard Cite

show abstract

“…Maturation and ripening of banana are indicated with the interaction of various enzymes viz. amylase, cellulase and starch content (30). As shown in Table 5, starch content has a significant negative correlation with amylase and cellulase enzyme activity.…”

Section: Effect Of Soluble Silica Fertiliser On Biochemical Attributes Of Bananamentioning

confidence: 86%

“…It was observed that starch content in banana is related to the activity of amylase enzyme (33). An inverse relationship between starch content and amylase activity was reported in a study conducted on banana (30). Reports are also on an inverse correlation between starch and amylase activity in avocado fruit pulp (34).…”

Section: Effect Of Soluble Silica Fertiliser On Biochemical Attributes Of Bananamentioning

confidence: 90%

“…As shown in Table 3, amylase and cellulase activity were decreased significantly under the influence of silica treatment when compared with control as well as T1 treatment. Amylase and cellulase activity is indicator of the ripening process of banana (30). Degradation of the cell wall and softening of tissue in banana during ripening is controlled by the activity of cellulase enzyme.…”

Section: Effect Of Soluble Silica Fertiliser On Biochemical Attributes Of Bananamentioning

confidence: 99%

See 1 more Smart Citation

Effect of soluble silica fertiliser on total sugar, protein, starch content along with amylase and cellulase activity in banana

Rangwala¹,

Bafna²,

Vyas³

et al. 2021

Plant Sci. Today

View full text Add to dashboard Cite

Fertilisers have become an important factor used by farmers to increase yield and improve product quality. Earth’s crust carries a large amount of elemental silicon. However, silicon is not considered an essential element for plant growth therefore is not included in fertilisers. Silicon has shown to enhance the growth and productivity of various crops. The present study aimed to explore the potential of soluble silica in improving the biochemical parameters of banana (Grand naine variety). The field experiment was conducted at Ropni Vasaad village, Burhanpur District of Madhya Pradesh from August 2017 to September 2018. Silica was supplied as potassium silicate in the liquid form under the trade name AgriboosterTM. Doses were administered at the interval of one month starting from planting the tissue culture explants till harvesting the final crop. Eight treatments were designed which included three different concentration of soluble silica applied alone and with combination with compound fertilisers. Control was without any treatment. A significant increase in fresh and dry weight was observed with all the treatments. All the combinations of soluble silica resulted in significant increase in starch and total sugar content. The protein content showed significant increase with treatments consisting of soluble silica and compound fertiliser. Cellulase and amylase activity declined on treatment with soluble silica. The present study reveals that if soluble silica is either applied alone or with compound fertiliser, it can enhance the biochemical parameters and can indirectly delay ripening of banana by altering activity of cellulase and amylase.

show abstract

“…The activity of BAM was determined to be increased 10-fold when fruit ripening starts, suggesting that it plays significant roles in fruit maturation and ripening processes, such as starch degradation and fruit softening (40). GRP is involved in the hormonal signaling pathway, and plays crucial roles in plant germination, cell division, flowering, and fruiting.…”

Section: Discussionmentioning

confidence: 99%

Comparative Analysis of Akebia trifoliata Fruit Softening at Different Flesh Ripening Stages Using Tandem Mass Tag Technology

et al. 2021

View full text Add to dashboard Cite

Owing to its medicinal and high nutritional values, Akebia trifoliata can be considered as a new type of medicinal and edible homologous resources, and it has begun to be widely cultivated in many areas of China. Over-softening of fruit would affect the sensorial quality, utilization rate, and consumer acceptance of the fruit postharvest. However, fruit softening has not been characterized and the molecular mechanism underlying A. trifoliata fruit softening during ripening remains unclear. A comparative proteomic analysis was performed on the fruit at three developmental stages using tandem mass tag technology. In total, 2,839 proteins and 302 differentially abundant proteins (DAPs) were identified. Bioinformatics analysis indicated that most DAPs were implicated in oxidoreductase activity, protein domain-specific binding and pyruvate metabolism. Moreover, 29 DAPs associated with cell wall metabolism, plant hormone, and stress and defense response pathways were validated using quantitative PCR. Notably, pectinesterase, pectate lyase, and β-galactosidase, which are involved in cell wall degradation, as well as gibberellin regulated protein, cysteine protease, thaumatin-like protein and heat shock proteins which is involved in plant hormone, and stress and defense response, were significantly up-regulated in softening fruit compared with the levels in non-softening fruit. This indicated that they might play key roles in A. trifoliata fruit softening. Our findings will provide new insights into potential genes influencing fruit softening traits of A. trifoliata, which will help to develop strategies to improve fruit quality and reduce softening-related losses.

show abstract

Magnitude of Changes in the Activity of Amylases and Cellulase and its Association with the Biochemical Composition during Maturation and Ripening of Banana (Musa spp.)

Cited by 5 publications

References 26 publications

Green banana biomass (Musa sp.) as an ingredient in the development of pasta

Green banana biomass (Musa sp.) as an ingredient in the development of pasta

Effect of soluble silica fertiliser on total sugar, protein, starch content along with amylase and cellulase activity in banana

Comparative Analysis of Akebia trifoliata Fruit Softening at Different Flesh Ripening Stages Using Tandem Mass Tag Technology

Contact Info

Product

Resources

About