Comparing physico‐chemical characteristics, antioxidant properties, glycemic response, and volatile profiles of eleven banana varieties

Abstract

Summary Banana with different genomic groups has a greater varietal diversity. New varieties are also developed which have unique tastes, and tolerance to biotic or abiotic stresses. Eleven varieties belonging to different genomic groups are evaluated for their nutrients, secondary metabolites, techno‐functional characteristics, antioxidant activities, glycemic indices, and shelf life. Bioactive profiling was also carried out using Gas Chromatography–Mass Spectroscopy (GCMS). Results revealed that plantain and cooking bananas recorded higher fruit weight than dessert bananas. Pulp to peel ratio was higher in the dessert variety Ney Poovan and dual‐purpose variety Popoulu compared to cooking varieties indicating the presence of a thicker skin. Higher resistant starch (39% dry weight) and lower glycemic index (45%–50%) were observed in Kaveri Saba and Monthan. Total phenolics in ripe bananas were significantly higher than in unripe stages. GCMS results showed the predominance of esters and hydrocarbons among banana varieties and the presence of unique volatiles like linoelaidic acid, 9,12‐octadecadienoic acid in Kaveri Sugantham. PCA and cluster analysis indicated that the biochemical parameters also varied with the genomic groups. The study creates new business opportunities for varieties beyond cv. Grand Naine both in the domestic and export markets.

Changes in Nutrient Content and Physicochemical Properties of Cavendish Bananas var. Pei Chiao during Ripening

“…Gumminess and chewiness were positively correlated with banana pulp firmness. Therefore, physicochemical variations may be responsible for the decrease in banana firmness, including the hydrolysis of starch into sugar by amylase and the increased solubility of pectin substances, leading to a decline in banana texture adhesion and the migration of water from the peel to the pulp resulting from increased osmotic pressure [6,16,45,[53][54][55].…”

“…Bananas are an important tropical fruit, with 1000 varieties cultivated in many tropical and subtropical countries, regardless of world economic development, with high consumption rates [1][2][3][4][5][6][7][8]. Approximately 37% of the production is in Asia and the Pacific and is classified into commercial and non-commercial varieties (also known as native varieties) [1,2].…”

“…Approximately 37% of the production is in Asia and the Pacific and is classified into commercial and non-commercial varieties (also known as native varieties) [1,2]. Commonly served raw as a dessert or sweet fruit, it is also used in some regions as a staple and plantain [6,9]. Unripe bananas are fried and made into thin slices, and they can also be processed into various other forms, such as juice, puree, and flour, so that they can be stored longer without adding preservatives.…”