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The sensory quality of coffee begins in the plant tree, where the characteristics of the fruits define the composition of the chemical precursors, which can be preserved or transformed in stages such as mucilage fermentation, and are the basis for the beverage attributes. This study evaluated three degrees of maturity and their comportment in fermentation under two temperatures and two-time extensions, establishing their sensory and chemical characteristics through analytical techniques such as liquid and gas chromatography. The effect of the prolongation time was evidenced for oxalic, quinic, citric acids, glucose, and fructose in two of the three degrees of maturity evaluated. The interaction of the process conditions increased the content of fructose and glucose in one of the states, being more evident at 20 °C. The treatments associated with the most advanced stage of maturity and with higher temperature decreased the scores of five sensory attributes and the fructose content increased by 48.50% and the glucose content increased by 47.31%. Advanced stages of maturity preserve quality standards, but their performance can be differential in postharvest processes, especially in those that are beyond the standards, such as those involving prolongations in different processes such as fermentation.

Banana is a food crop produced extensively in Colombia for fresh consumption. This fruit in the green state has a large amount of starch, which-unlike other Musaceae-has a small granule size that makes it attractive for use in the food industry. This work characterizes physicochemically, morphologically, structurally, and functionally isolated and modified starches from Gros Michel banana. This characterization uses techniques like SEM, XRD, FTIR, DSC, RVA, and HPLC. The results show a morphological change, given that the granules display superficial adherence of small masses. The IR spectra shows molecular vibrations in the modified starch at 1578 and 1745 cm −1 ; the X-ray diffraction patterns show alteration of the 3D starch structure, given that it changes in large proportion from a hexagonal to a monoclinic conformation after the modification. The maximum viscosities obtained via RVA change from 1380 cP for the isolated starch to 1247 cP for the modified starch. The amylopectin/amylose ratio is altered after the modification, going from 75/25 to 87/13. Modified starches are a viable alternative for use in the food industry as additives to stabilize emulsions that do not need high processing temperatures.