Banana Production, Global Trade, Consumption Trends, Postharvest Handling, and Processing

Evans, Edward A.; Ballen, Fredy H.; Siddiq, Muhammad

doi:10.1002/9781119528265.ch1

Cited by 17 publications

(12 citation statements)

References 23 publications

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“…The results indicate that the reduction in AOC observed during storage, regardless the methodology; (Figure 7) was in coincidence with changes in phenolic compounds content. These results could be related to the fact that phenolic compounds are the major antioxidant compounds in banana, among other compounds like organic acids and lipids (Evans et al, 2020). Moreover, PPO activity and colour parameters b*, chroma and BI showed an opposite evolution to AOC and phenolic compounds values.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, the banana industry is constantly looking for commercially feasible applications for the unmarketable fruit (Yap et al, 2017). Banana puree is the main processed product derived from under-commercialized fruit; it is used for manufacturing of baby foods, dairy and bakery products (Evans et al, 2020). However, banana puree is highly susceptible to enzymatic browning (Escalante-Minakata et al, 2018); this phenomenon compromises the nutritional quality and visual acceptability of the fresh product.…”

Section: Introductionmentioning

confidence: 99%

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Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage

Franco

Ojeda

Rompato

et al. 2021

Food sci. technol. int.

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Enzymatic browning is a major problem in minimally processed banana puree; it reduces consumeŕs acceptability and affects nutritional quality. The objective of this work was to evaluate the effects ultrasound (40 kHz/10 min), microwave (800 W/ 25 s) and UV-C radiation (1.97 kJ/m2) applied to banana puree. Colour parameters (L*, a*, b*, chroma and hue), browning index (BI), polyphenol oxidase (PPO) and peroxidase (POD) activities, total phenolic compounds (TPC), antioxidant capacity (AOC) and microbiological counts were monitored throughout storage at 4°C. Ultrasound (US) and microwave (MW) treatments achieved a significant (p < 0.05) reduction in PPO activity and BI; moreover, ultrasound effectively retained phenolic compounds content (75% of initial value). The AOC was in coincidence with TPC values. POD activity was partially inhibited by UV-C while MW and US increase its activity. Although UV-C treatment was not effective to control browning development, it was effective to maintain microbiological stability after 20 days of storage (1.48 ± 0.01 log CFU/g). The evaluated treatments have the advantage of being less aggressive than conventional thermal treatments while maintaining fresh characteristics of the product.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage

Franco

Ojeda

Rompato

et al. 2021

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…On the other hand, dessert bananas are majorly cultivated for commercial purposes, and sold both on the local and international markets. In 2016, the estimated trade value for bananas was US$11.5 billion [2], with Africa responsible for approximately 33% of the global banana production. In 2018, approximately 10% of the global banana production was produced in the East African region [1].…”

Section: Introductionmentioning

confidence: 99%

Endophytic Non-Pathogenic Fusarium oxysporum-Derived Dual Benefit for Nematode Management and Improved Banana (Musa spp.) Productivity

et al. 2022

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The banana weevil (Cosmopolites sordidus) and the burrowing nematode Radopholus similis represent two of the most important pests of bananas. Previously, colonization of banana plants by the non-pathogenic Fusarium oxysporum (isolate V5w2) and the entomopathogenic Beauveria bassiana (isolate WA) have been shown to increase host resistance to various banana pests and diseases. However, there is limited data on how the combined inoculation of these isolates would affect field performance of bananas. In this study, the fungal endophytes were inoculated separately and in combination. Tissue cultured plantlets of cooking banana cultivar Mbwazirume and dessert banana cultivar Grande Naine were inoculated by root drenching with a suspension of 1.0 × 107 spores mL−1 of the endophytes on three occasions, separated 4 weeks apart, before transplanting into the field. Each plantlet was further inoculated with 1800 nematodes, composed primarily of R. similis. Inoculation of banana plants with the fungal endophytes significantly reduced nematode densities by >34%. Similarly, plant toppling was lower in the endophyte-enhanced plants (<16.5%) compared with the control (23.3%). We also observed improved yield of the first crop cycle in the endophyte-enhanced plants, which yielded >11 t ha−1 year−1 versus 9 t ha−1 year−1 achieved in the non-inoculated plants. These findings demonstrate the benefits of fungal endophytes in improving the yield of both cooking and dessert bananas via suppression of nematode densities and nematode-related damage.

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“…Currently, about one fifth of global banana production is destined for international markets, and banana crops represent about 5.64 million hectares, especially in tropical and subtropical regions (Evans et al, 2020). Banana production has been estimated in 113.92 million tons in 2017 (Evans et al, 2020), being global exports of approximately 21 million tons in 2019 (Food and Agriculture Organization of the United Nations [FAO], 2020). Nevertheless, about half of this production falls on somaclones derived from a unique M. acuminata cv.…”

Section: Introductionmentioning

confidence: 99%

Comparative assessment of microsatellite and retrotransposon‐based markers for genetic characterization of commercial banana cultivars (Musa spp.)

et al. 2021

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Banana cultivars of agronomic interest have been genetically characterized using two different molecular markers. On the one hand, a panel of 14 trinucleotide single sequence repeats (SSRs or microsatellites) was optimized for homogeneous PCR conditions. It was tested with 50 individuals from seven cultivars, yielding 76 alleles and 5.4 ± 1.8 alleles per locus, while the presence of cultivar-exclusive alleles allowed the discrimination of all cultivars. On the other hand, a retrotransposon-based marker system named inter-primer binding site (iPBS) was implemented for the first time in the Musa genus. A total of 120 bands were detected in eight different Musa cultivars, from which 65.8% were polymorphic and 23.3% were cultivar exclusive. Both techniques allowed a cut-off identification of all cultivars studied, but overall, iPBS analysis was a more straightforward and economical choice. Despite the fact that we were unable to distinguish local banana varieties belonging to the same cultivar, new cultivar-specific molecular markers have been developed for the Musa genus, which could be used to guide new breeding programmes and maintain high quality of Plátano de Canarias.

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Banana Production, Global Trade, Consumption Trends, Postharvest Handling, and Processing

Cited by 17 publications

References 23 publications

Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage

Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage

Endophytic Non-Pathogenic Fusarium oxysporum-Derived Dual Benefit for Nematode Management and Improved Banana (Musa spp.) Productivity

Comparative assessment of microsatellite and retrotransposon‐based markers for genetic characterization of commercial banana cultivars (Musa spp.)

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