Abstract
ABSTRACT Nineteen genotypes of bananas and plantains were analysed in order to differentiate the subgroups and/or groups of consumption or industrial use. Genotypes of banana and plantain from different genomic groups and in three ripening stages (2, 5 and 7) were studied in relation to physical and physicochemical characteristics, including bioactive compounds. Furthermore, with the obtained data analysed by multivariate statistical analyses (Principal Component Analysis) it was possible to relate all analysed characteristic profile of samples with the different genotype. The three ripening stages were differentiate by total soluble solids, titratable acidity, chrome (C*) and the carotenoids contents. ‘Ney Poovan’ contain high total soluble solid content and pulp-to-peel ratio, an interesting result for the promotion of this genotype for in natura consumption. ‘Ney Poovan’, ‘Ouro da Mata’, ‘Pelipita’ and ‘Tiparot’ are sources of antioxidant compounds. The genotypes ‘Pelipita’ and ‘Samura B’ are promising for the industrial use, mainly for the processing of banana chips, for both green and ripe fruit.
Highlights
Banana and plantains cultivation is an activity of great economic and social importance
Significant differences were observed in the indexes of color L* and C* of the peel and pulp, firmness, soluble solids (SS), pH and dry weight pulp, total flavonoids, carotenoids and vitamin C content, during the ripening process and in different genotypes
SS, titratable acidity (TA), C* pulp, carotenoids and vitamin C content are positively correlated with the ripening stage, suggesting that these parameters increase during the ripening process
Summary
Banana and plantains cultivation is an activity of great economic and social importance. Their worldwide production represents around 107 million tons and are the fourth most produced food in the world (FAO 2017). In comparison to other tropical fruits, the consumption of bananas and plantains is high, mainly due to its versatility in use (in natura consumption, processing, fried, cooked, among others), and flavor and aroma characteristics. Dessert bananas are consumed in natura in advanced ripening stages (5, 6 and 7), depending on the consumer preference. Cooking bananas are consumed in many ripening stages, going through a cooking process and are not generally appreciated in its in natura form (e.g., absence of sweetness and unpleasant firmness) (Gibert et al 2009)
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