Changes in Nutrient Content and Physicochemical Properties of Cavendish Bananas var. Pei Chiao during Ripening
Ping-Hsiu Huang,
Yu-Tsung Cheng,
Wen-Chien Lu
et al.
Abstract:Banana is a typical tropical fruit that is widely cultivated in tropical and subtropical regions, and consumed daily because of its superior nutritional profile. This study aimed to investigate the changes in bananas’ physicochemical properties and nutritional composition from ripening stages 1 to 9. The analysis included color (peel and flesh), texture, total starch content, resistant starch content, free sugar content, minerals (calcium, magnesium, potassium, sodium, iron, phosphorus), and vitamin content. A… Show more
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