Ripe Banana Research Articles

The older the wiser, unless you are a banana: The NAP1-MADS1 network in the regulation of banana ripening

The older the wiser, unless you are a banana: The NAP1-MADS1 network in the regulation of banana ripening

Knowledge Guided Transformer Network for Compositional Zero-Shot Learning

Compositional Zero-shot Learning (CZSL) attempts to recognise images of new compositions of states and objects when images of only a subset of state-object compositions are available as training data. An example of CZSL is to recognise images of peeled apple by a model when it is trained using images of peeled orange , ripe apple and ripe orange . There are two major challenges in solving CZSL. First, the visual features of a state vary depending on the context of a state-object composition. For example state like ripe produces distinct visual properties in the compositions ripe orange and ripe banana . Hence, understanding the context dependency of state features is a necessary requirement to solve CZSL. Second, the extent of association between the features of a state and an object varies significantly in different images of same composition. For example, in different images of peeled oranges , the oranges may be peeled to different extents. As a consequence, the visual features of images of the class peeled orange may vary. Hence, there exists a significant amount of intra-class variability among the visual features of different images of a composition. Existing approaches merely look for the existence or absence of features of particular state or object in a composition. Our approach not only looks for the existence of a particular state features or object features but also the extent of association of state features and object features to better tackle the intra-class variability in visual features of compositional images. The proposed architecture is constructed using a novel Knowledge Guided Transformer . The transformer-based framework is utilised for processing larger context dependency between the state and object. Extensive experiments on C-GQA, MIT-States and UT-Zappos50k datasets demonstrate the superiority of the proposed approach in comparison with the state-of-the-art in both open-world and closed-world CZSL settings.

Combining NIR spectroscopy with chemometrics for discriminating naturally ripened banana and calcium carbide ripened banana

Calcium carbide is prohibited as a fruit ripening agent in many countries due to its harmful effects. Current methods for detecting calcium carbide in fruit involve time-consuming and destructive chemical analysis techniques, necessitating the need for non-destructive and rapid detection techniques. This study combined near infrared (NIR) spectroscopy with chemometrics to detect two banana varieties ripened with calcium carbide in different forms when they are peeled or unpeeled. Sixteen linear discriminant analysis (LDA) models were developed with high average classification accuracies for classifying banana based on the mode used to ripen banana, type of carbide treatment and the duration of soaking banana in carbide solution. Banana colour was predicted with partial least squared regression (PLSR) models with R2CV > 0.74, RMSECV and <5.4 and RPD close to 3. NIR coupled with chemometrics has good potential as a technique for detecting carbide ripened banana even if the banana is peeled or not.

Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatment

The objective of this research was to develop a new type of edible coating using jicama starch (JS) in order to control the postharvest deterioration of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) during the ripening process in ambient condition (25 ± 1 °C, 85-90 % RH). The preliminary experiment was carried out to investigate the impact of JS concentration (0, 2.5, 5.0, and 7.5 % w/v) on the postharvest quality of bananas. The application of JS demonstrated a delay in banana ripening, including color development, weight loss, and fruit firmness. Within the JS-treated banana groups, 5.0 % treated bananas displayed higher firmness compared to the other groups. Therefore, a validation experiment was conducted to verify the subsequent physicochemical alterations in bananas after subjecting bananas to 5.0 % JS coating in comparison to non-treated bananas during storage at ambient condition. The JS treatment maintained the color and visual appearance by minimizing the formation of malondialdehyde content and electrical conductivity during storage. Furthermore, it resulted in a delay in the increases in total soluble solid, titratable acidity, BrimA, and total carotenoid concentrations in the pulp. Nevertheless, the ascorbic acid and phenolic contents and 2,2-diphenyl-2-picrylhydrazyl scavenging activity of the control samples were likely to be higher than those of the treated bananas, whereas the ferric reducing antioxidant potential of both control and treated bananas showed a comparable trend throughout storage. The outcomes demonstrate that the utilization of JS is an effective approach for improving the overall storage capacity of ‘Sucrier’ bananas.

Growth performance and proximate composition of Clarias gariepinus (Burchell, 1822) fingerlings fed varying inclusion levels of ripe banana (Musa Sapientum) peel

The cost of fish feed is of great concern in fish farming. The growth performance and proximate composition of Clarias gariepinus fingerlings fed varying inclusion levels of ripe banana peels as a possibility of replacing soybean as a component of the fish feed were evaluated for a period of 12 weeks. 250 C. gariepinus fingerlings were acclimated for 2 weeks and fed to satiation morning and evening. Five isocaloric and nitrogenous diets were prepared from ripe banana peel thus: 0% (Control), 25% (T25), 50% (T50), 75% (T75) and 100% (T100) inclusion levels to replace equal weights of soybean, respectively. Some growth parameters such as standard length (SL), total length (TL) and weight were determined on weekly basis. The proximate compositions of the fish in each treatment and control were determined at the end of the experiment. The data generated were subjected to one way analysis of variance and considered significant at P≤0.05. From the results; the weight, SL and TL mean values measured in the control were significantly higher than other treatments in most of the weeks of the experiment. The highest weight in the control was 52.43±10.80g while the highest amongst other treatments was 30.67±6.69g obtained in T75 at the end of the 12 weeks. The ash content, crude fibre and fat contents were mostly significantly in T75 and T100. The highest moisture content (12.88±0.74%) was also obtained in T100. The crude protein content was significantly higher in the control than other treatments with 68.69±0.35% at the end of the 12th week. The results of this research has shown that banana peel can be included up to 75% level of inclusion as possible replacement for soybean in fish meal production and therefore, capable of reducing the cost of fish production incurred by farmer. For optimal performance, the crude protein content should be improved upon by inclusion of other cheap protein sources.

Formulation and quality characterization of soy milk based dietary ice cream with the incorporation of probiotics and utilization, of fruit waste as a functional ingredient

Ice cream production is a complex process involving various stages such as pasteurization, homogenization, aging, freezing, and packaging. The quality and characteristics of ice cream depend on several factors including ingredients, processing parameters, and equipment used. The purpose of this paper was to formulate an ice cream with soy milk and cow milk &amp; banana powder. Three formulations of ice cream were prepared: one soy-based (containing soy milk 70% , cow milk 30%) and this is control sample, the other with soy-based probiotic ice cream (containing soy milk 70% , cow milk 30%,lactobacillus lactis culture ) and last one is sugar free (containing 100 % cows milk only lactobacillus lactis culture ) &amp; for the sugar replacement here we added dextrose,fructo-oligosaccharide &amp; oligofructose) &amp; for all the three types of ice creams here we used ripened banana powder as it is prebiotic ingredient. The rapid increase in plant waste production in the agri-food industry is a significant global issue, considering storage, disposal, environmental impacts and potential health risks. The objective of this study was to find out whether Musasava banana skin flour (BPF) and jackfruit seed flour are suitable as substitutes for maida flour in making ice cream cones. Here, different percentages of BPF and JSF were combined to replace maida in different percentages and the results were checked. Cone prepared from a combination of 40% JSF as maida substitute and 10% BPF as maida substitute and this waffle cone preparation had 50% additional maida making up the rest.

Effect of different packaging materials on banana ripening and shelf-life in Dang, Nepal

This research was conducted to evaluate the effect of different packaging materials on the shelf life and banana quality (cv G9) at the laboratory, Campus of Live Sciences, Tulsipur, Dang, Nepal. The different packaging materials were used as high-density non-perforated polyethylene bags, low-density non-perforated polyethylene bags, low-density perforated polyethylene bags, fiber bags, jute bags, paddy straw with cardboard, and a control treatment (in open trays). The research was conducted in a completely randomized design (CRD) with three replications. The bananas were packed in different packaging materials after being treated with a 250 ppm ethephon solution. Parameters such as peel color, physiological weight loss, pulp-to-peel ratio, total soluble solids (TSS), titratable acidity (TA), and Benedict test were assessed at two-day interval. Analysis of variance (ANOVA) showed highly significant differences for all the recorded parameters except TA. Unpackaged fruits lost 22.92% of their weight, while fruits packed in high-density non-perforated polythene (HDNP) and low-density non-perforated polythene (LDNP) bags lost 13.27% and 6.15%, respectively. Peel colour development from green mature to yellow was observed first in bananas packed in low-density perforated polyethylene (LDPP) bags followed by open trays, jute bags, and paddy straws. The lowest pulp-to-peel ratio was observed in HDNP and LDNP bags. It can be concluded that packaging bananas in high-density and low-density non-perforated polyethylene bags resulted in longer shelf life. The sweetness, aroma, and mouthfeel of bananas in jute bags, fiber bags, and paddy straws were highly accepted. Thus, LDPP bags were found effective in early ripening and uniform yellow colour development on bananas.

Drosophila suzukii (Diptera: Drosophilidae) Population Dynamics and Infestation in a Raspberry Orchard of Loukkos Area, Morocco.

Raspberries (Rosales: Rosaceae) are considered to be one of most important crops in northwestern Morocco. However, this sector is seriously affected by the attack of Drosophila suzukii, which impairs the production and the export. Furthermore, the eco-ethology and population dynamics of D. suzukii under Moroccan conditions are still poorly understood. In Larache region, we monitored the population dynamics of D. suzukii adults using 4 traps baited with mashed ripe banana mixed with yeast, and reported the infestation levels during spring of 2022, 2023, and 2024 on raspberry cultivar Rubus idaeus var. Yazmin. Our results indicate that a maximum of 14, 20, and 28 D. suzukii adults per trap were caught weekly at the end of April 2022, in the middle of March 2023, and in the middle of April 2024, respectively. Furthermore, three peaks of D. suzukii adult flies were observed each year, whereas a total of six generations were predicted according to the accumulated degree-days. The male sex ratio of trapped D. suzukii was 1:0.32, 1:0.38, and 1:0.42 in 2022, 2023, and 2024, respectively. Raspberry fruit infestation reached a maximum of 76%, 75%, and 64% at the beginning of May 2022, middle of April 2023, and end of April 2024, respectively. Under the climate change scenario, knowledge of the eco-ethology of this insect and its population dynamics is essential for developing an IPM control strategy in Morocco, and further studies are ongoing to establish a biological and reasoned chemical approach based on degree-days.

Large-scale data-driven uniformity analysis and sensory prediction of commercial banana ripening process

Artificial intelligence (AI) and machine learning (ML) have found prominent yet mostly academic applications in the food supply chain specifically to preserve and optimize the quality of fresh produce and achieve uniformity across the various stages of the cold chain. Nevertheless, the practical use of AI/ML for predictive analytics within real and large-scale commercial food processes, such as banana ripening, is sparse. This study proposes a novel data-driven approach tested and validated on two new large-scale datasets to automate and optimize the banana ripening process in refrigerated marine containers by successfully employing ML in uniformity analysis of the peel color and the pulp temperature of bananas based on atmospheric conditions. The results demonstrate high correlations between the gas concentrations and the uniformity of the process, suggesting that the uniformity of the peel color and the pulp temperature of fruit can be achieved by controlling the concentrations of the CO2 and O2 gas levels. Furthermore, this study, for the first time, achieves accurate algorithmic predictions of oxygen levels from other atmospheric variables to provide an alternative approach for continuous, improved and more cost-effective monitoring of the atmospheric conditions during ripening. A wide-range of predictive models are tested and validated where the Long Short Term Memory regression provides the lowest root-mean-square-errors (0.033 and 0.202) with robust R-squared values (0.999 and 0.959) for two datasets.

Technological usage of ripe banana pulp for the development of a salad dressing

Oxidized banana (OB) is one of the important food wastes which contains a high potential to use in different products such as salad dressing. OB is a good ingredient in salad dressing due to its presence of antioxidants, vitamins, dietary fibers, and starch. the current study aimed to replace OB with non-oxidized banana (T1: 0 % T2: 25 %, T3: 50 %, T4: 75 %, and T5: 100 % OB) in salad dressing formulation and focused on the effects of OB on color, sensory, physical, chemical, rheological properties, microbial growth, and consumer studies. E-nose and volatile compounds analysis by GC-MS was also performed. According to the results, L*, a*, and b* values decreased significantly (P < 0.5) leading to a darker color of the product and effected other color evaluations (Hue, chroma, and ∆E). Viscosity was decreased significantly by the addition of the OB in the dressing formulation while pH did not change between T5 and T1 treatments. All sensory attributes score (9-point hedonic scale) decreased and consumers were given of fact of OB salad dressing has environmental benefits. Steady shear flow measurements, frequency sweep analysis, and the thixotropic loop of the oxidized banana indicated that adding OB to salad dressing negatively affected textural properties. The most effective attributes are, texture, and color discriminating the underlying differences among all 5 treatments according to MANOVA Wilks’ P-values. McNemar’s test was applied to analyze before and after consumers had been given the information about OB environmental benefits indicating that emotional attributes were changed after knowing the fact state as well as the odds ratio predicted purchase intent which increased with an increase in overall liking, pleased, flavor, and satisfied attributes. The acceptability threshold for OB in salad dressing formulation is 50 % OB. Among the identified volatile organic compounds are acetic acid, hexanoic acid, 3-methyl-1-butanol, 2-methylpropyl acetate, ethyl hexanoate, and phenylethyl acetate. The volatile organic compounds identified are 3-methyl-butanoic acid, 2-methyl-butanoic acid, and (E)-2-Decenal. The electronic device could discriminate these aromas, and the results obtained agree with those of the tasting panel and the volatile compounds.

Starch-based films: Tuning physical properties driven by nanocellulose-natural rubber latex composites

The excessive use of petroleum-based plastic packaging has raised concerns about its environmental impacts, leading to research on sustainable and economically viable biopolymer-based nanocomposites. However, there are still challenges related to the intrinsic characteristics of some biopolymers that differ substantially from conventional polymers, in terms of mechanical properties and water affinity. To address these issues, natural rubber (NR) latex coated with cellulose nanocrystals (CNCs) composites were explored as an effective alternative to tuning up physical properties of biopolymers. The deposition of CNCs on NR surface was innovatively devised through the utilization of the freeze-drying method, employing a green approach that eliminates the need for organic solvents. The NR coated with CNCs was incorporated into the starch matrix, varying the nanofiller mass percentage in the biopolymer (2, 5, and 10 wt%), the NR content in the nanofiller (0, 1, and 5 wt%), and the nanofiller preparation method (liquid nitrogen – N and gradual freezing – F). All starch-based films demonstrated notable transparency to visible light, and the incorporation of CNC/NR from N led to a reduction of 28 % in water vapor transmission rate compared to starch with glycerol, aligning with the filler percentage in the matrix. The addition of CNC/NR contributed to an increase of 76 % in the tensile strength and 53 % in the Young’s modulus of the bionanocomposites compared to starch with glycerol. Notably, the freeze-drying method allowed for the compatibilization of NR with a hydrophilic matrix without compromising the mechanical properties of starch-based bionanocomposites. Furthermore, films containing the CNC/NR nanofillers assisted in delaying the ripening of fresh-cut bananas, in addition to accelerating the biodeterioration of starch-based films. These findings indicate a promising avenue for the development of a new generation of green nanofillers that can be conveniently hydrophobically tailored to suit carbohydrate polymeric matrices.

Antifungal Activity of Erigeron floribundus (Asteraceae) and Ripe Banana Peel-NaHCO3 Extracts on Tomato in South-Kivu/DRC-Albertan Rift in the Great Lakes Region, Central-Africa

Tomato production faces significant challenges from fungal and bacterial diseases, often requiring chemical treatments. This study explores the potential of biopesticides derived from Erigeron floribundus and ripe banana peel-NaHCO3 as sustainable alternatives to conventional fungicides. A completely randomized design was employed to test the efficacy of the biopesticides. Local methods were used to prepare the extracts. Tomato plants were treated with ripe banana peel-NaHCO3, Erigeron floribundus, and a control (Dithane M45). Plant vigor, branch number, and disease incidence were monitored and recorded. Tomato plants treated with ripe banana peel-NaHCO3 showed increased vigor and similar branch numbers compared to those treated with Erigeron floribundus and the control. There was no significant difference in disease incidence between the biopesticides and Dithane M45. Both biopesticides were effective in disease protection and promoting yield, demonstrating their potential as sustainable alternatives to chemical treatments. The study concludes that ripe banana peel-NaHCO3 and Erigeron floribundus extracts are effective in protecting tomato plants from fungal and bacterial diseases while promoting growth and yield. Their non-toxic and environmentally friendly nature makes them suitable for sustainable tomato production.

Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits.

To prevent losses before consumption due to the rapid ripening of bananas, turning unripe bananas into flour and using it in bakery products can both enhance the functional properties of the product and transform bananas into a high-value product. In this study, it is aimed to enhance the functional properties of banana flour through fermentation, thereby investigating its potential use in the production of healthy snack biscuits which are widely consumed, especially by children and busy people. Different proportions (0%, 15%, and 30%) of unripe banana flour (UBF) and fermented unripe banana flour (FUBF) were added to biscuits, evaluating their impact on physical (color, diameter, thickness, spread ratio), textural (hardness), and functional properties (total phenolic content, antioxidant activity, dietary fiber, glycemic index). The effect of FUBF on biscuit spread ratio compared to UBF was positive (p < 0.05). The addition of UBF or FUBF significantly increased total phenolic content (TPC) and antioxidant activity (p < 0.05), with the highest TPC (1167.88mg GAE/kg) observed in biscuits containing 30% FUBF (p < 0.05). Fermentation showed no significant effect on antioxidant activity of samples (p > 0.05). The glycemic index (GI) values were notably high across all samples, with the control at 78.59 and the 30% FUBF sample at 72.74 (p < 0.05), indicating all samples fell into the high GI food category. Biscuit hardness decreased significantly with UBF or FUBF addition (p < 0.05), while fermentation had no significant impact on hardness (p > 0.05). This study underscores the potential of UBF or FUBF to contribute to healthier snack options with improved functional characteristics.

The Formula of Jelly Drink Banana Fruit (Musa paradisiaca Typical) and Soybeans (Glycine max L. MERR) for Obesity

The diversity of food and beverage products is very important, especially for the needs of weight loss for obesesity. Therefore, the development of functional food sourced from local raw materials is needed. Therefore, the aim of this research is to find a jelly drink product formula made from bananas and soybeans for obesity sufferers. This research was a completely randomized design (CRD). Organoleptic tests on color, taste, aroma and texture parameters of three Jelly drink formula. The analysis of chemical and physical properties is obtained from the laboratory, and is followed by a test of satiety and desire to eat (desire to eat). Data analysis used descriptive statistical analysis and continued with Anova analysis. The results of this research found that the jelly drink formula (A) had the highest score of the jelly drink formula (B) and (C. The average test value of jelly drink formula (A) is higher than jelly drink formula (B) and (C). However, the chemical and physical properties tests between formula (A) and (B) and (C) have significant differences. Furthermore, formula (A) contains 24.27% ripe banana and soybeans, 1.45% carrageenan, 0.48% citric acid, and 0.97% tropicana slim sugar from a total of 206 grams of ingredients. Jelly drinks have the highest organoleptic value and nutritional content for suitable for obesesity. The results of the satiety test showed that 46.66 respondents felt full for 2.5 hours, and only 20 respondents felt full for 1.5 hours after consuming jelly drink products. Therefore, formula (A) can be as a functional food for obesity.

Evaluation of banana peel extract (Musa sapientum L.) as a natural antimicrobial for livestock farming

AbstractIntroductionOne of the primary objectives of managing microbial content in livestock farming is to control diseases in the respective animals. Nevertheless, the pervasive development of drug‐resistant bacteria is a consequence of the high levels of antibiotic use that are necessary to achieve this objective. This situation exacerbates animal disease and poses a threat to human health. The purpose of this study was to investigate alternative microbial control methods in livestock farming using banana peel extract.Materials &amp; MethodsThe antioxidant and antimicrobial activities of peel extracts from unripe and ripe cultivated bananas were examined and compared.ResultsThe results are notable because they show that the unripe banana peel extracts exhibited significantly better antioxidant activity than the ripe banana peel extracts in 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP) tests. Furthermore, the unripe banana peels showed significant antimicrobial activity in vitro against four bacteria that are commonly found in swine and poultry houses, including Staphylococcus epidermidis, Exiguobacterium indicum, Bacillus cereus, Bacillus siamensis, Bacillus altitudinis, Pantoea ananatis, and Bacillus megaterium. This activity was probably due to their high levels of total phenolic content and total flavonoid content. Then, the spray formulation loaded with the concentrated unripe banana peel extract that was five times higher than the minimum bactericidal concentration was developed and tested. Ethanol, sodium benzoate, tween 80, and glycerine were applied as additives in the spray formulation to increase the extract's solubility and stability. It was found that the developed spray formulation effectively inhibited the growth of S. epidermidis.ConclusionThese research outcomes show that the possible application of banana peel extract is an excellent approach because it is an eco‐friendly alternative to control microorganisms undesired microbial growth in farm animals.

Molecular Characteristics and Functional Identification of a Key Alpha-Amylase-Encoding Gene AMY11 in Musa acuminata.

Alpha-amylase (AMY) plays a significant role in regulating the growth, development, and postharvest quality formation in plants. Nevertheless, little is known about the genome-wide features, expression patterns, subcellular localization, and functional regulation of AMY genes (MaAMYs) in the common starchy banana (Musa acuminata). Twelve MaAMY proteins from the banana genome database were clustered into two groups and contained a conserved catalytic domain. These MaAMYs formed collinear pairs with the AMYs of maize and rice. Three tandem gene pairs were found within the MaAMYs and are indicative of putative gene duplication events. Cis-acting elements of the MaAMY promoters were found to be involved in phytohormone, development, and stress responses. Furthermore, MaAMY02, 08, 09, and 11 were actively expressed during fruit development and ripening. Specifically, MaAMY11 showed the highest expression level at the middle and later stages of banana ripening. Subcellular localization showed that MaAMY02 and 11 were predominately found in the chloroplast, whereas MaAMY08 and 09 were primarily localized in the cytoplasm. Notably, transient attenuation of MaAMY11 expression resulted in an obvious increase in the starch content of banana fruit, while a significant decrease in starch content was confirmed through the transient overexpression of MaAMY11. Together, these results reveal new insights into the structure, evolution, and expression patterns of the MaAMY family, affirming the functional role of MaAMY11 in the starch degradation of banana fruit.

Effect of Epidermal Mucous Secretion of Earthworms and other Selected Organic Substances on Rooting of Semi-Hardwood Cuttings of &lt;em&gt;Citrus aurantifolia&lt;/em&gt; and Top Cuttings of &lt;em&gt;Dracaena sanderiana&lt;/em&gt;

A recent trend in plant growth and propagation is to use natural substances rather than synthetic plant growth regulators. Two experiments were conducted to find out the effect of epidermal mucous secretion (EMS) of earthworms and other organic substances including Aloe vera gel, coconut water and ripe banana on rooting of semi-hardwood cuttings of Citrus aurantifolia and top cuttings of Dracaena sanderiana compared to commercially available plant growth regulators (PGRs). Eleven treatments were prepared using sole application of EMS solution, Aloe vera gel, coconut water and ripe banana, and mixtures of EMS and other organic substances in two different ratios by allocating equal and more inputs from EMS. The present experiments were set up adopting a completely randomized design. The number of roots per cutting, total root length per cutting (cm), length of the longest root per cutting (cm) and root vigor score were recorded for both plant species where destructive sampling was done at two months after planting for C. aurantifolia and one and two months after planting for D. sanderiana. The number of roots per cutting, length of the longest root per cutting and the root vigor score were significantly greater in the control treatment that used commercially available PGR and the cuttings treated with EMS: coconut water (1:1) for C. aurantifolia suggesting the possibility to us EMS and coconut water mixture to substitute the PGR for root induction in C. aurantifolia. The number of roots, total root length and the length of the longest root per cutting were significantly high in the treatments administrated with Aloe vera gel, ripe banana, and a mixture of EMS: ripe bananas (1:1) together with the PGR at two months after planting for D. sanderiana. Hence, the ingredients listed above could be utilized as alternative organic substances to produce adventurous roots in D. sanderiana top cuttings as same as the PGR. The results of the present study could be extremely valuable for developing a unique organic rooting replacement for the synthetic root inducing materials for C. aurantifolia and D. sanderiana. Nonetheless, additional research is required to validate the results of this study.

Anti-microbial and cytotoxic activities of green and ripe banana peel.

Anti-microbial and cytotoxic activities of green and ripe banana peel.

Solid Formulation of &lt;em&gt;Trichoderma virens&lt;/em&gt; for the Management of Banana Anthracnose Caused by&lt;em&gt; Colletotrichum musae&lt;/em&gt;

Trichoderma spp. widely used as biocontrol agents for controllin g a wide range of plant diseases. Banana anthracnose caused by Colletotrichum musae is a prominent, widely distributed postharvest disease. This study was carried ou t to assess the effectiveness of locally isolated Trichoderma virens against C. musae and the mass producti on of T. virens using locally available, low-cost solid substrates. T. virens was tested for the inhibition of C. musae isolate in -vitro and in-vivo by dual plating and inoculating into two varieties of ripened banana: Kolikuttu and Cavendish, respectively. For mass production, T. virens was inoculated into different solid substrates including scraped coconut waste, sawdust, tea waste, seeds from rice, finger millet, and maize, dried pieces of water hyacinth plant, paddy straw, and Panicum maximum leaves; regularly taken spore co unts (cfu/g) and checked for viability by plating after 12 weeks of storage. The pathogen inhibition percentag e by T. virens was 74.10%. Disease severity was 0% in Kolikuttu and 19% in Cavendish after 5 days of T. virens spore appli cation (1x107 spores/ml). Significantly higher (p≤0.05) mean spore production resulted in rice seeds (9.345x109 spores/g) compared to the other substrates and the least resulted in sawdust (1.808x109 spores/g) at the 8th week after T. virens inoculation. Spores of T. virens were viable in all the tested substrates throughout the study period. The results conclude that T. virens is capable of controlling banana anthracnose and can be efficiently mass-produced by using rice seeds, dried pieces of P. maximum leaves, and f inger millet seeds as substrates.

Impact of ripening stage on the nutritional and antioxidant potential of fruit consumed by diabetics at the Abidjan Anti-Diabetic Centre

Diet can play an important role in the management and prevention of type 2 diabetes. Fruit is packed with essential nutrients and health-promoting micronutrients. What's more, the nutritional value of fruit can vary depending on its ripeness. The aim of this study was to evaluate the nutritional value of ripe and very ripe fruits (sweet bananas, papayas, Kent mangoes, apples, and oranges) regularly consumed by diabetics at the Abidjan Diabetes Center. To this end, the physicochemical (pH, acidity and mineral composition) and biochemical (proteins, lipids, citrates, polyphenols, flavonoids etc.) characteristics of the five fruits were determined at ripe and very ripe stages using standardized methods. The results indicate that the ripening process affects the biochemical composition of the fruit at different stages. A decrease in titrable acidity, vitamin C, protein, lipid, total carbohydrate, energy, and mineral contents was observed. An increase in the content of polyphenols, flavonoids, tannins, and antioxidant activity was observed. Compared to oranges, papayas had more flavonoids (155.7 ± 0.7 mg/100 g) and polyphenols (465.4 ± 3.1 mg/100 g). Oranges, on the other hand, had more vitamin C (47.97 ± 3.6 mg/100 g) and antioxidant activity (44.2 ± 0.1 mg/100 g), calcium (38.60 ± 2.06 mg/100 g), and zinc (0.15 ± 0.02 mg/100 g). Similarly, ripe bananas were richer in potassium (406.2 ± 3.13 and 301.2 ± 4.04 mg/100 g), sodium (2.30 ± 0.06 mg/100 g), manganese (0.38 ± 0.01 mg/100 g), and iron (0.37 ± 0.01 mg/100 g). In conclusion, these results could help diabetics make informed food choices and manage degenerative diseases.