Starch and sugar transformation during the ripening of plantains and bananas

Marriott, J. A. R.; Robinson, Michael; Karikari, S. K.

doi:10.1002/jsfa.2740321011

Cited by 102 publications

(75 citation statements)

References 7 publications

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“…The starch is converted to sugars as the banana fruit starts to ripen. The type of sugar present in ripe banana includes glucose, fructose and sucrose, among which more than 70% of the total sugar is sucrose (Marriott et al, 1981). In addition, the sugar content is considered a practicable parameter for evaluation of fruit ripening since it gains good correlation with optical properties and physical properties during ripening (Kader, 1997;Liew and Lau, 2012).…”

Section: Discussionmentioning

confidence: 99%

Resistant Starch and Bioactive Contents of Unripe Banana Flour as Influenced by Harvesting Periods and Its Application

Moongngarm

Tiboonbun

Sanpong

et al. 2014

American Journal of Agricultural and Biological Sciences

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Recently, various innovative products from unripe banana flour have been reported as it is high in resistant starch and other important compounds. The harvesting period of the unripe banana fruit is one of the key factors affecting the quality of the unripe banana flour in terms of resistant starch and bioactive compound content. The study aimed to investigate the effect of the harvesting stages of unripe banana fruit on Resistant Starch (RS) content, carotenoid content, antioxidant activity and the application of unripe banana flour to prepare high RS rice noodle. Four different harvesting stages of banana fruits of Musa sapientum Linn including 75, 90, 105 and 120 days after bloom, were processed for banana flours. The results indicated that the maturation stages affected RS, some bioactive contents, antioxidant activities. The highest RS content (48.88%) of banana flour was obtained from the 105 day banana fruits. The total phenolic and carotenoid contents were high in the banana flours harvested between 75 and 105 days. The unripe banana flour could be substituted for rice flour as high as 80% and contained RS content as high as 18.64% whereas the commercial rice noodle had 4.21% of RS content. Therefore, the preparation of unripe banana flour from banana fruit harvested at 105 days and applying it in the preparation of functional food is promising.

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Section: Discussionmentioning

confidence: 99%

Resistant Starch and Bioactive Contents of Unripe Banana Flour as Influenced by Harvesting Periods and Its Application

Moongngarm

Tiboonbun

Sanpong

et al. 2014

American Journal of Agricultural and Biological Sciences

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“…Most of the SSC is sugar so that during ripening, the starch of banana is converted into sugar; therefore SSC increased with ripening stage (Table II). SSC is an important trait of hydrolysis of starch into soluble sugars such as glucose, sucrose and fructose [7]. ANOVA was used to analyze these SSC value at every ripening stages (unripe, ripe and overripe) to confirm that these groups are significantly different.…”

Section: B Ssc Measurement Of Banana At Different Ripenessmentioning

confidence: 99%

“…Peel color is considered as a good indicator of banana ripeness as the chlorophyll content in the peel reduces with banana ripening [6]. The first observable sign of ripening is a color change from green to yellow [7]. There are seven stages of banana color guide during ripening and retailers usually sell banana fruits when they are at stage six.…”

Section: Introductionmentioning

confidence: 99%

Dielectric Based Sensing System for Banana Ripeness Assessment

Jamaludin¹,

Aziz²,

Ibrahim³

2014

IJESD

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Abstract-Banana is an extremely perishable fruit thus post-harvest quality process changes quickly. Conventional banana ripeness assessment include sorting and grading based on human visual evaluation, ethylene hormone treatment, firmness check by penetrometer and soluble solid content measurement using refractometer are not effective to give uniform and quick result. Dielectric spectroscopy has been applied in agricultural materials as it offers relatively inexpensive assessment, nondestructive, fast and easy to operate system. In ripeness assessment, the magnitude phase of impedance value will increase with ripening stages over certain frequency. This study showed that impedance measurement was able to differentiate the unripe, ripe and overripe banana over the frequency of 20.1kHz to 30.1kHz. Soluble solid content (SSC) of banana was determined by developed model at the frequency of 21.1kHz.

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“…Bio-imaging technology has been recognized as one of the most important in situ technique for food quality assessment. Softening of texture and change of yellow coloration of peels are fruit ripeness indicator (Marriot et al, 1981). Texture specifies eating quality whereas peel color indicates shelf-life.…”

Section: Generalmentioning

confidence: 99%

Application of Bio-Image Analysis for Classification of Different Ripening Stages of Banana

Bora¹,

Lin²,

Bhattacharya³

et al. 2015

JAS

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Image processing is one of the important and extensively used techniques for determining physical and chemical characteristics of fruits. These characteristics are used for defining the shelf-life, packaging systems, mode of transportation and storage technique. In this method, green, yellow, and ripened banana with black spots are used for identification and classification of different ripening stages of banana. Automatic threshold separation and Aphelion 3.2 version software have been used for capturing images and analyzing structures. Hue, Saturation, and Intensity were the color coordinates used for extracting information in an image size of 451 × 256 pixels. Simplified histogram analysis on different color band was carried out. Result shows green band histogram can be used for classification of various ripening stages. In blue and red band histogram, it's difficult to differentiate stages.

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Starch and sugar transformation during the ripening of plantains and bananas

Cited by 102 publications

References 7 publications

Resistant Starch and Bioactive Contents of Unripe Banana Flour as Influenced by Harvesting Periods and Its Application

Resistant Starch and Bioactive Contents of Unripe Banana Flour as Influenced by Harvesting Periods and Its Application

Dielectric Based Sensing System for Banana Ripeness Assessment

Application of Bio-Image Analysis for Classification of Different Ripening Stages of Banana

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