Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia
The physicochemical and physiological attributes of three contrasting commercial varieties of Musaceae: Dominico Harton (plantain), Guineo (cooking banana), and Gros Michel (dessert banana), were evaluated and statistically analyzed during postharvest ripening. Quality attributes differed markedly a...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/110669 |
| _version_ | 1855531145878306816 |
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| author | Moreno Alzate, Jhon Larry Tran, Thierry Cantero‐Tubilla, Borja López López, Karina Becerra López Lavelle, Luis Augusto Dufour, Dominique |
| author_browse | Becerra López Lavelle, Luis Augusto Cantero‐Tubilla, Borja Dufour, Dominique López López, Karina Moreno Alzate, Jhon Larry Tran, Thierry |
| author_facet | Moreno Alzate, Jhon Larry Tran, Thierry Cantero‐Tubilla, Borja López López, Karina Becerra López Lavelle, Luis Augusto Dufour, Dominique |
| author_sort | Moreno Alzate, Jhon Larry |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The physicochemical and physiological attributes of three contrasting commercial varieties of Musaceae: Dominico Harton (plantain), Guineo (cooking banana), and Gros Michel (dessert banana), were evaluated and statistically analyzed during postharvest ripening. Quality attributes differed markedly among varieties, both in fresh fruits and during ripening. Variety (V) had a significant effect (p<0.001) on all attributes except total soluble solids (TSS), carotenes and total chlorophyll. Storage time (ST) had a significant effect on all attributes except color parameter b* and total carotenes. Starch levels decreased significantly (p<0.001) during ripening, with nearly complete hydrolysis in Gros Michel, followed by Guineo and Dominico Harton. Discriminant analysis showed that central diameter, TSS of the pulp, color parameter a* and total starch had the highest weight in the differentiation among varieties. These results point out which parameters may help improve current methods for monitoring ripening of bananas, in particular the commercially important varieties in this study. |
| format | Journal Article |
| id | CGSpace110669 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1106692025-11-11T18:54:56Z Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia Moreno Alzate, Jhon Larry Tran, Thierry Cantero‐Tubilla, Borja López López, Karina Becerra López Lavelle, Luis Augusto Dufour, Dominique musa chemicophysical properties fruit colour ripening starch varieties variety screening propiedades fisicoquímicas fruto The physicochemical and physiological attributes of three contrasting commercial varieties of Musaceae: Dominico Harton (plantain), Guineo (cooking banana), and Gros Michel (dessert banana), were evaluated and statistically analyzed during postharvest ripening. Quality attributes differed markedly among varieties, both in fresh fruits and during ripening. Variety (V) had a significant effect (p<0.001) on all attributes except total soluble solids (TSS), carotenes and total chlorophyll. Storage time (ST) had a significant effect on all attributes except color parameter b* and total carotenes. Starch levels decreased significantly (p<0.001) during ripening, with nearly complete hydrolysis in Gros Michel, followed by Guineo and Dominico Harton. Discriminant analysis showed that central diameter, TSS of the pulp, color parameter a* and total starch had the highest weight in the differentiation among varieties. These results point out which parameters may help improve current methods for monitoring ripening of bananas, in particular the commercially important varieties in this study. 2021-03 2020-12-30T17:07:24Z 2020-12-30T17:07:24Z Journal Article https://hdl.handle.net/10568/110669 en Open Access application/pdf Wiley Moreno, J.L.; Tran, T.; Cantero‐Tubilla, B.; López‐López, K.; Becerra Lopez-Lavalle, L.A.; Dufour, D. (2020) Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia. International Journal of Food Science and Technology. Online first paper (17 October 2020). ISSN: 1365-2621 |
| spellingShingle | musa chemicophysical properties fruit colour ripening starch varieties variety screening propiedades fisicoquímicas fruto Moreno Alzate, Jhon Larry Tran, Thierry Cantero‐Tubilla, Borja López López, Karina Becerra López Lavelle, Luis Augusto Dufour, Dominique Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia |
| title | Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia |
| title_full | Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia |
| title_fullStr | Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia |
| title_full_unstemmed | Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia |
| title_short | Physicochemical and physiological changes during the ripening of banana (musaceae) fruit grown in Colombia |
| title_sort | physicochemical and physiological changes during the ripening of banana musaceae fruit grown in colombia |
| topic | musa chemicophysical properties fruit colour ripening starch varieties variety screening propiedades fisicoquímicas fruto |
| url | https://hdl.handle.net/10568/110669 |
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