Abstract
The present study was conducted to investigate effect of induced ripening agents on aroma profile, organic acids and sugars of Ambul banana (Musa acuminata, AAB). Mature green bananas that are in same maturity stage were subjected to 1000 ppm ethephon and 1000 ppm acetylene and kept at 20°C, 80–85% RH for ripening. Aroma profile was analyzed by SPME-GC-MS, while organic acids and sugars were tested by HPLC. Naturally ripened banana was found to be more aromatic than acetylene- and ethephon-treated banana having highest number of volatile compounds (27) and high level of esters (65%). Malic acid, citric acid, and oxalic acids were significantly low in treated bananas compared to naturally ripened bananas. Glucose and fructose, which are major types of sugars in ripe banana flesh, were significantly low in acetylene-treated banana, while sucrose was not detected in both ethephon- and acetylene-treated samples at fully yellow stage. Although ethephon and acetylene trigger the ripening process, they lead to poor aroma profile and lower levels of organic acids and sugars in flesh of banana.
Highlights
Banana is a very popular fruit in the world, which belongs to the Eumusa section of genus Musa from the family Musaceae
Banana is a climacteric fruit and after harvest, it exhibits a respiratory peak during natural ripening [4]. ey are often harvested at mature green preclimacteric stage and induced to ripen using arti cial ripening agents to obtain fruits with a same maturity stage and uniform peel colour [5]. e most popular method used in developed countries is exposing banana to ethylene gas in ripening rooms under controlled temperature and humidity [6]
Arti cial ripening agents a ect nutritional quality of fruits [9, 11, 12], and many studies show that arti cially ripened fruits have signi cant di erences in peel colour, aroma, avour, and sensory quality when compared to naturally ripened fruits [13,14,15]. is Journal of Food Quality study was conducted to analyze the effect of ethephon and acetylene on different biochemical attributes of banana (Musa acuminata, AAB)
Summary
Banana is a very popular fruit in the world, which belongs to the Eumusa section of genus Musa from the family Musaceae. E most popular method used in developed countries is exposing banana to ethylene gas in ripening rooms under controlled temperature and humidity [6]. To ethylene gas, chemicals such as ethephon (2-chloroethylphosphonic acid) that can generate ethylene is widely used as a commercial ripening agent in developing countries. Arti cial ripening agents a ect nutritional quality of fruits [9, 11, 12], and many studies show that arti cially ripened fruits have signi cant di erences in peel colour, aroma, avour, and sensory quality when compared to naturally ripened fruits [13,14,15]. Is Journal of Food Quality study was conducted to analyze the effect of ethephon and acetylene on different biochemical attributes of banana (Musa acuminata, AAB) Arti cial ripening agents a ect nutritional quality of fruits [9, 11, 12], and many studies show that arti cially ripened fruits have signi cant di erences in peel colour, aroma, avour, and sensory quality when compared to naturally ripened fruits [13,14,15]. is Journal of Food Quality study was conducted to analyze the effect of ethephon and acetylene on different biochemical attributes of banana (Musa acuminata, AAB)
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