Bananas and Plantains

Gowen, S. R.

doi:10.1007/978-94-011-0737-2

Cited by 73 publications

(2 citation statements)

References 249 publications

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“…Very few studies have been previously published on fatty acid composition in bananas in comparison between protected and open field cultivation. Similar results were reported by Stover and Simmonds [1987] who detected 0.12% of lipids in ripe fruit however, Gowen [1995] implied that ripe bananas consisted 0.30% lipids in ripe fruit. Cardanette [2006], reported that starch is converted to saturated fatty acids during the ripening process.…”

Section: Resultssupporting

confidence: 88%

THE IMPACT OF OPEN-FIELD AND PROTECTED CULTIVATION ON BIOCHEMICAL CHARACTERISTICS OF BANANAS (Musa spp. AAA)

Kafkas¹,

GÜBBÜK²,

Selli³

et al. 2022

asphc

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Bananas have been grown in both open-field and protected cultivation in the subtropics. There are a very limited number of publications focusing on the impact of cultivation systems on the physico-chemical characteristics of bananas. For this reason, we assessed these fruit characteristics including sugars, malic acid, L-ascorbic acid, macro and micro nutrients well as fat and fatty acids of green and ripe bananas (Musa spp. AAA) in both cultivation systems. Experimental results have showed that many parameters affected the fruit ripening stage more than the cultivation system. Sucrose was the most abundant sugar followed by fructose and glucose in both the unripe and the ripe fruit stages. Sugar content, malic acid and L-ascorbic acid were higher in the ripe stage compared to the green stage. The cultivation system affected only glucose content, however, malic acid and L-ascorbic acid were not affected by the cultivation system. The most abundant macro and micro elements found were potassium and iron respectively. Cultivation system affected only potassium, zinc and manganese contents. Nitrogen and phosphorous, were found to be higher in the ripe stage. However, calcium, zinc, manganese and cupper were higher in the unripe stage. The fatty acid showed low value in the unripe stage for both cultivation systems. The concentration of MUFAs were found to be higher in the unripe stage for open-field condition while SFAs and PUFAs percentage were found to be higher in both cultivation systems. Experimental results clearly showed that physico-chemical characteristics of bananas were mainly affected by the ripening stage while the cultivation systems only affected a few characteristics.

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Section: Resultssupporting

confidence: 88%

THE IMPACT OF OPEN-FIELD AND PROTECTED CULTIVATION ON BIOCHEMICAL CHARACTERISTICS OF BANANAS (Musa spp. AAA)

Kafkas¹,

GÜBBÜK²,

Selli³

et al. 2022

asphc

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“…Plantains are harvested unripe since they ripen and deteriorate quickly [9]. They are harvested between 75% and 90% maturity, depending on the target market [26]. Produce meant for export or sold far away is harvested between 75% and 80% maturity, while those meant for the local market are harvested at about 90% maturity.…”

Section: Harvesting Maturity Indices and Physiological Changes During...mentioning

confidence: 99%

The Role of Plantain in Promoting Food Security: A Review

Adi

2024

FNS

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Plantain is a food security crop of significant nutritional value in the global south. Yet there are significant post-harvest losses, especially at the senescent stage. This review seeks to give a general overview of the crop, its nutritional significance and the technologies that can be adopted to enhance its utilisation at its senescent stage. In West Africa, plantains are eaten at all ripening stages, yet processing is limited to the unripe and semi-ripe. Adoptable technologies such as foam-mat drying will enhance its utilisation in indigenous meals and other food applications. This review provides useful insight to optimize the use of plantain to prevent food waste.

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Banana Plant

2005

Van Nostrand's Scientific Encyclopedia

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Bananas and Plantains

Cited by 73 publications

References 249 publications

THE IMPACT OF OPEN-FIELD AND PROTECTED CULTIVATION ON BIOCHEMICAL CHARACTERISTICS OF BANANAS (Musa spp. AAA)

THE IMPACT OF OPEN-FIELD AND PROTECTED CULTIVATION ON BIOCHEMICAL CHARACTERISTICS OF BANANAS (Musa spp. AAA)

The Role of Plantain in Promoting Food Security: A Review

Banana Plant

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