Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (Musa acuminata, AAB) Treated with Induced Ripening Agents

Abstract

The present study was conducted to investigate effect of induced ripening agents on aroma profile, organic acids and sugars of Ambul banana (Musa acuminata, AAB). Mature green bananas that are in same maturity stage were subjected to 1000 ppm ethephon and 1000 ppm acetylene and kept at 20°C, 80–85% RH for ripening. Aroma profile was analyzed by SPME-GC-MS, while organic acids and sugars were tested by HPLC. Naturally ripened banana was found to be more aromatic than acetylene- and ethephon-treated banana having highest number of volatile compounds (27) and high level of esters (65%). Malic acid, citric acid, and oxalic acids were significantly low in treated bananas compared to naturally ripened bananas. Glucose and fructose, which are major types of sugars in ripe banana flesh, were significantly low in acetylene-treated banana, while sucrose was not detected in both ethephon- and acetylene-treated samples at fully yellow stage. Although ethephon and acetylene trigger the ripening process, they lead to poor aroma profile and lower levels of organic acids and sugars in flesh of banana.

Properties of ripe banana flour and application to gluten‐free breadmaking

“…The peel color of bananas stored at 20°C for 0 -4 weeks changed gradually from yellow-green to dark yellow with sugar spots during storage ( Figure 1). (Inaba, Okamoto, Ito, Nakamura, & Hashimoto, 1984;Maduwanthi & Marapana, 2019). It is proposed that a similar phenomenon occurred in this study.…”

“…Thus, the concentration of sugar was examined. As shown in Figure 4, (Inaba et al, 1984;Maduwanthi & Marapana, 2019). The BF prepared from ripe bananas in this experiment also contained sugars.…”

“…The result show that most starch granules in BF were decomposed into water‐soluble sugars from starch within 2 weeks. The major sugar component in unripe bananas is starch, and starch is decomposed into low molecular weight sugars (mainly sucrose, fructose and glucose) during the ripening process (Inaba, Okamoto, Ito, Nakamura, & Hashimoto, 1984; Maduwanthi & Marapana, 2019). It is proposed that a similar phenomenon occurred in this study.…”

Evaluating Provitamin A Carotenoids and Polar Metabolite Compositions during the Ripening Stages of the Agung Semeru Banana (Musa paradisiaca L. AAB)

“…Organic acids are natural compounds commonly presented in banana flesh which play an important role in determining the quality of the banana [37]. Malic acid and citric acid have been found to be the most abundant organic acids in several fruits, including bananas [37,38]. In this plantain, the concentrations of the dominant major acids, such as oxalic acid, malic acid, citric acid, phosphoric acid, and methylmalonic acid, changed markedly during the development and maturation.…”

“…Beside the presence of sugars, organic acids were also found as the dominant polar metabolite compounds in the Agung Semeru plantain. Organic acids are natural compounds commonly presented in banana flesh which play an important role in determining the quality of the banana [37]. Malic acid and citric acid have been found to be the most abundant organic acids in several fruits, including bananas [37,38].…”