Physicochemical changes in plantain during normal storage ripening

Adi, Doreen Dedo; Oduro, Ibok; Tortoe, Charles

doi:10.1016/j.sciaf.2019.e00164

Cited by 39 publications

(29 citation statements)

References 33 publications

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“…These results were similar to previous studies (Opara et al, 2013;Rajkumar et al, 2012) and are related to the degradation of starch content of fruit, which is hydrolysed into soluble sugars, such as glucose, sucrose and fructose (Sanaeifar et al, 2016). As the fruit ripens, the increase in the sugar contents of the pulp results in a change in osmotic pressure which causes movement of moisture from the peel into the pulp (Adi et al, 2019), which could explain the dilution of TSS values in all samples after "6 d". Acidity values (data not shown) increased at the overripe stage for all samples.…”

Section: Resultssupporting

confidence: 90%

“…Water loss is surely the main cause of weight loss, which might also cause a reduction in firmness (Turner, 2001). The maximum permitted levels for weight loss of horticultural products have been reported to be not more than 10% (Adi et al, 2019). Therefore, the high weight loss observed for all samples by after "6 d" in T1 conditions could have an adverse impact on the saleable value of the fruit.…”

Section: Resultsmentioning

confidence: 93%

“…Therefore, the high weight loss observed for all samples by after "6 d" in T1 conditions could have an adverse impact on the saleable value of the fruit. Decrease of dry matter was probably related to water migration from peel to pulp and to the breakdown of starch into sugars, which releases moisture in the pulp (Adi et al, 2019).Colour from all samples altered from green to yellow during the first 6 days and then became dark by the end of shelf life (Fig. 1), however, differences were observed between samples.…”

Section: Resultsmentioning

confidence: 96%

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Multivariate factor analysis (MFA) approach to evaluate the quality of stored Cavendish banana sourced from different geographical areas

Giuggioli¹,

Peano²,

Silva

2020

Emir J Food Agric

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The Multiple Factor Analysis (MFA) was applied to assess deterioration patterns and evaluate quality stability of bananas samples with 5 different origins. Quality evaluation (weight loss, dry matter, colour, total soluble solids, texture and nutraceutical analysis) was conducted at 21°C for up to 12 days of storage time. Ecuador samples retained a better colour and firmer texture during shelf life while Cameroon samples demonstrated very poor quality for almost all quality indicators. Although MFA showed a similar shelf life pattern for all banana samples, it was possible to observe a greater quality retention of Ecuador samples, represented by higher score values at dimension 1 than other samples. Even though there were significant differences of nutraceutical values during shelf life, the MFA contribution plot demonstrated that nutraceutical quality was not a good indicator of deterioration among the samples, especially with texture and colour parameters.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 96%

See 1 more Smart Citation

Multivariate factor analysis (MFA) approach to evaluate the quality of stored Cavendish banana sourced from different geographical areas

Giuggioli¹,

Peano²,

Silva

2020

Emir J Food Agric

View full text Add to dashboard Cite

show abstract

“…Among the chemical properties, total soluble solids (TSS), dry matter (DM), pH and total titratable acidity (TA) were measured according to INIBAP technical guidelines [18,19]. TSS was measured by blending 30g of pulp tissue that was taken from the transverse section of the fruit in 90 m1 distilled water for 2 min in a blender and the slurry was filtered through filter paper.…”

Section: Chemical Composition Analysismentioning

confidence: 99%

“…The pH value of the filtrate was determined using a pH meter (ELE International, U.K). The pH of the sample was determined by methods given by Berwald et al [19]. 10g of sample was weighed and it was macerated with 100 mL of deionized water.…”

Section: Chemical Composition Analysismentioning

confidence: 99%

Physicochemical Profiling of Different Released and Improved Desert and Cooking Banana Varieties

Zerihun¹,

Minuye²

2019

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Banana (Musa spp.) is an important ingredient of several dishes and its nutritional and other biochemical composition of released and improved desert and cooking types are yet to be scientifically studied fully. In the present study, the most popularly cultivated species of cooking and desert type banana in Ethiopia selected. The objective of this study was to determine their physicochemical profiling and nutritional quality of desert and cooking banana varieties. The chemical composition and some physicochemical characteristics of the fresh fruit and flour obtained from seventeen different banana varieties are presented. A randomized complete design with three replications was used. Length, Width, Peel and pulp thickness, Pulp to peel ratio, total soluble solids, pH, titratable acidity, ash and moisture of desert banana (Fresh) and mineral contents are the most important parameters to evaluate the quality of banana including potassium. The different varieties affected the fruit physical characteristics significantly (P≤0.05). The Cardaba varieties fruit was found to be the heaviest and the longest. The Kitawira and Nijiru varieties had the smallest, shortest and thinnest fruit. The Cardaba, Nijiru, Matoke, and Kitawira contained more pulp weight than peel weight. Most fruit chemical quality parameters were significantly (P≤0.05) affected by the varieties. The chemical composition of the flour also varied according to the variety and types of banana. Among others, the Cardaba variety was found to have high fruit weight, juice volume, total soluble solids, dry matter, and low total titratable acidity. Banana flour is rich in potassium varied from 246.288 to 375.949 mg/100g according to the variety. The range obtained were 41.200-89.132 mg/100g phosphorus, 0.705-19.352 mg/100g sodium, 2.497-3.359% ash, and 71.529-76. 564% moisture. The sensory analysis of desert banana type was evaluated. Thus, there was no significant difference between varieties at P≤0.05 and sensorial acceptability in most varieties. The current study revealed the variations of biochemical compositions of desert and cooking banana varieties. This will be useful for the exploitation of these crops to obtain and formulate the value-added products. These varieties are recommended for different food product development by food processors in Ethiopia.

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Effects of packaging and ripeness on plantain flour characteristics during storage

Honfo

Togbé

Dekker

et al. 2022

Food Science & Nutrition

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Plantain is an important food crop in tropical and subtropical regions worldwide. In sub-Saharan Africa, banana and plantain provide more than 25% of the energy needs of 70 million people (Daniells et al., 2011;FAOSTAT, 2019). Pulp from mature green plantain is rich in sugar (2%-31%), micronutrients, viz. potassium (440 mg/100 g), phosphorus (32 mg/100 g), and magnesium (32 mg/100 g), vitamin C (20 mg/100 g), and vitamin B (Kouadio, 2015;Robinson & Galan Sauco, 2010).In plantain production areas, plantain pulps are consumed between the green and the yellow stages of ripening, after being boiled, pounded, fried, or roasted. Plantain pulp is also processed into flour for bakery and pastry. Besides, semiripe or ripe plantain can be used in infant food formulations as well as food for invalids who may have challenges in digesting carbohydrates (Yomeni et al., 2004). Ripening in plantain occurs once the fruit matures. During ripening, chlorophyll is degraded by the chlorophyllase enzyme to a colorless product (Fatemeh et al., 2012). In addition, carbohydrates are converted into simple sugars through α-and β-amylases activity (Okezie et al., 2003).As such, semiripe or ripe plantain flour can be incorporated into food products requiring solubility, sweetness, and a small quantity of sugar.However, the ripening stages of fruits and vegetables are determinants in the technical aspects of their processing. For example,

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Physicochemical changes in plantain during normal storage ripening

Cited by 39 publications

References 33 publications

Multivariate factor analysis (MFA) approach to evaluate the quality of stored Cavendish banana sourced from different geographical areas

Multivariate factor analysis (MFA) approach to evaluate the quality of stored Cavendish banana sourced from different geographical areas

Physicochemical Profiling of Different Released and Improved Desert and Cooking Banana Varieties

Effects of packaging and ripeness on plantain flour characteristics during storage

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