Abstract
The variations of volatile phenolic metabolites in the artificially ripened banana fruits (Musa Sapientum) were studied. The fruits were artificially ripened using calcium carbide, ethephon (Ethrel) solution, and ethylene gas. The phenolics were extracted from the fruit pulp and analysed using gas chromatography-mass spectrometry. The obtained phenolic compounds were quantified with reference to the concentration of 1,3-dihydroxybenzene. The results showed significant upregulation of sinapic acid, butylated hydroxytoluene, α-hydroxycinnamic acid, isoferulic acid, and downregulation of 2,4,6-trimethoxytoluene and elemicin in the fruits ripened with calcium carbide. Ripening with ethylene gas showed upregulation of vanillic acid and the ripening by dipping the fruits in ethephon solution showed up-regulation of 2,4,6-trimethoxytoluene, p-coumaric acid and downregulation of isoferulic acid. The data was subjected to analysis of variance (ANOVA) and principal component analysis (PCA). The ANOVA analysis statistically certified the significance of variation among different ripening methods and the quantified phenolic metabolites. The results obtained from the PCA studies indicate that the artificially ripened banana fruits with ethylene and ethephon exhibited distinct patterns as compared to that of the naturally ripened ones.
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