Determination of optimum harvest maturity and physico‐chemical quality of Rastali banana (Musa AAB Rastali) during fruit ripening

Abstract

Rastali banana harvested at weeks 11 and 12 can be considered as commercial harvest period when the fruits have developed good organoleptic and quality attributes during ripening. However, Rastali banana fruit at more mature stage of harvest maturity taste slightly sweeter and softer with higher ethylene production which also means the fruits may undergo senescence faster than fruit harvested at week 11.

Effect of LED irradiation on the ripening and nutritional quality of postharvest banana fruit

“…2(b)), since the conversion of starch to sugars by hydrolysis during ripening causes an increase in osmotic pressure in banana flesh, which is usually associated with a decrease in turgor pressure accounting for softening. 1 The total sugar content ( Fig. 5(a)), i.e.…”

“…Banana ( Musa sp.) is one of the most popular fruit in the world trade as well as a major staple food crop in many tropical countries, which can be produced throughout the year in large quantities . As a sugar‐rich and easily digested food crop, banana is a good source of starch, fibers, vitamins (A, B, C and E) and minerals including potassium and phosphorus for consumers .…”

“…Fruit ripening is the final stage of fruit development which involves a series of physicochemical changes associated with organoleptic and nutritional modifications, resulting in a more attractive appearance and a better taste of fruit . Banana is a typical climacteric fruit generally harvested at a light green mature stage.…”

“…is one of the most popular fruit in the world trade as well as a major staple food crop in many tropical countries, which can be produced throughout the year in large quantities. 1 As a sugar-rich and easily digested food crop, banana is a good source of starch, fibers, vitamins (A, B, C and E) and minerals including potassium and phosphorus for consumers. 2 Furthermore, banana contains various natural dietary bioactives, for instance carotenoids and phenolic compounds, exhibiting health-promoting effects such as antioxidant, anti-inflammatory, antibacterial, and anticancer activities.…”

“…3 Fruit ripening is the final stage of fruit development which involves a series of physicochemical changes associated with organoleptic and nutritional modifications, resulting in a more attractive appearance and a better taste of fruit. 1 Banana is a typical climacteric fruit generally harvested at a light green mature stage. Its postharvest physiology is characterized by a preclimacteric phase followed by a sudden rise in ethylene production that triggers the ripening and results in a burst in their respiration activity.…”