Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening

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

“…Pei Chiao, originating from Zhushan Township, Nantou, Taiwan) were purchased from Tai-Yi Agricultural and Livestock Products Co. (Taichung, Taiwan) between February and April 2023. The banana plants were grown in flood deposited sandy soil under 25-30 • C. Bananas harvested on the same day were delivered to Tai-Yi Co. (around 30 kg) within 2 h at room temperature, followed by pre-cooling (at 12-18 • C for 24 h), then ripening treatment with 1000 ppm ethylene at 15 • C. In this study, the bananas were divided into 9 stages of peel color according to the ripening schedule [31,32] (Figure 1), immediately placed in plastic bags (around 3 kg per stage), and returned to the laboratory for 15 min for analysis. Unless otherwise specified, all chemicals used in this study were purchased from Sigma-Aldrich (Merck KGaA, Darmstadt, Germany).…”