Review of banana green life throughout the food chain: From auto-catalytic induction to the optimisation of shipping and storage conditions

Brat, Pierre; Bugaud, Christophe; Guillermet, Claire; Salmon, Frédéric

doi:10.1016/j.scienta.2019.109054

Cited by 37 publications

(23 citation statements)

References 73 publications

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“…Carbohydrates comprise approximately 70–80% of the dry mass of the unripe banana, consisting of starch (primarily) and non-starch polysaccharides (NSP) (for example, hemicellulose, pectin, cellulose), as well as smaller amounts of fragments of the polysaccharides formed during cell wall breakdown and starch catabolism during ripening [ 13 , 35 ]. The respiration rate is low in green bananas, and ripening begins at the climacteric, instigated by the production of ethylene and accompanied by a rapid increase in respiration [ 36 ]. During ripening starch is converted to sugars, resulting in the softening of texture and sweet taste associated with the ripe banana.…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

“…Bananas are harvested at different stages of ripeness, but primarily unripe (green) when that fruit will be transported outside the growing region, as is the case for bananas in retail markets in the U.S. Various methods and treatments are used to control post-harvest ripening and prevent spoilage in bananas packaged for transport [36,38,39]. The most striking finding in this study, which looked at the composition of bananas from a macronutrient perspective, was the higher dietary fiber content in unripe and ripe bananas when measured by the currently accepted modified enzymatic-gravimetric method (AOAC 2011.25) [16] compared to the longstanding standard enzymatic-gravimetric method (AOAC 993.41) [14], which decreased with increasing ripeness.…”

Section: Carbohydrate Content and Compositionmentioning

confidence: 99%

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Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market

et al. 2021

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The goal of this work was to evaluate changes in dietary fiber measured by the traditional enzymatic-gravimetric method (AOAC 991.43) and the more recently accepted modified enzymatic-gravimetric method (AOAC 2011.25), mono- and disaccharides, and starch as a function of assessed ripeness in a controlled study of a single lot of bananas and in bananas at the same assessed stages of ripeness from bananas purchased in retail stores, from different suppliers. Sugars, starch, and dietary fiber were analyzed in bananas from a single lot, at different stages of ripeness, and in retail samples at the same assessed stages of ripeness. Mean fiber measured by the traditional enzymatic-gravimetric method (EG) was ~2 g/100g and not affected by ripeness. Mean fiber assessed with the recently modified method (mEG) was ~18 g/100g in unripe fruit and decreased to 4–5 g/100g in ripe and ~2 g/100g in overripe bananas. Slightly ripe and ripe bananas differed by ~1.1 g/100g in the controlled single-lot study but not among retail samples. There was a large increase in fructose, glucose and total sugar going from unripe to ripe with no differences between ripe and overripe. Aside from stage of ripeness, the carbohydrate composition in retail bananas is likely affected by differences in cultivar and post-harvest handling. Results from this study demonstrate the importance of measuring dietary fiber using the mEG approach, developing more comprehensive and sensitive carbohydrate analytical protocols and food composition data, and recognizing the impact of different stages of maturity and ripeness on carbohydrate intake estimated from food composition data.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Carbohydrate Content and Compositionmentioning

confidence: 99%

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Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market

et al. 2021

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“…(1996) reported that banana harvesting date has been based on either making a direct measure of fruit characteristics, such as the diameter of a finger on a bunch, or more simply the fruit age in number of weeks after flowering for many years. Cavendish bananas (AAA) are required to have a minimum diameter of 32 mm before being suitable for harvest and export, while ‘Goldfinger’ (AAAB) can be harvested at 36−39 mm (Brat et al., 2020).…”

Section: The Banana and Plantain Industrymentioning

confidence: 99%

“…Valery is harvested 95 days after flowering the green life is 28 days at 13.5°C, but harvesting 102 days after flowering can reduce green life by 3 days. Given the time taken for transport to Europe, this reduces shelf‐life and marketability, hence harvesting at the right time to maximise green life is commercially very important (Brat et al., 2020).…”

Section: The Banana and Plantain Industrymentioning

confidence: 99%

Scientific opinion on the import of Musa fruits as a pathway for the entry of non‐EU Tephritidae into the EU territory

Bragard¹,

Dehnen‐Schmutz²,

Serio³

et al. 2021

EFS2

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Following a request from the European Commission, the EFSA Panel on Plant Health examined evidence as to whether the import of fruits of Musa (bananas and plantains) could provide a pathway into the EU for Bactrocera dorsalis (Hendel) (Diptera: Tephritidae) or other non‐ EU Tephritidae for which Musa is a host. Relevant scientific and technical information, including unpublished information provided to the EFSA Panel on Plant Health by the European Commission from research conducted in Cabo Verde, were taken into account. The majority of EU imports of Musa fruit comes from Ecuador, Colombia and Costa Rica where B. dorsalis does not occur. Commercial Musa fruits are harvested at ‘green stage one’ before they begin to ripen naturally. Postharvest processes are designed to ensure that only high quality, unripe fruit are exported. Green stage one fruit are transported to the EU in controlled conditions and stimulated to ripen when exposed to exogenous ethylene in ripening rooms in the EU . There is no evidence that any Tephritidae can naturally infest commercial varieties of Musa fruit at green stage one or earlier. When experimentally infested with eggs of Tephritidae, larvae fail to develop in green stage one fruit. Physical and chemical changes that occur during fruit ripening enable B. dorsalis and 11 other species of Tephritidae to oviposit and develop in Musa at later stages of fruit development. Reports of B. dorsalis or other Tephritidae infesting bunches of Musa fruit are a consequence of the fruit being left to develop beyond green stage one in the field. There is no evidence that commercially grown fruits of Musa , for export to the EU , provide a pathway for the entry of non‐ EU Tephritidae. Passengers bringing Musa fruit from countries where Tephritidae can infest ripened Musa fruit do however provide a potential pathway for the entry of non‐ EU Tephritidae into the EU territory.

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Explainable AI for Black Sigatoka Detection

Gilbert,

Kayanja,

Kalungi

et al. 2023

Lecture Notes in Networks and Systems

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Review of banana green life throughout the food chain: From auto-catalytic induction to the optimisation of shipping and storage conditions

Cited by 37 publications

References 73 publications

Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market

Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market

Scientific opinion on the import of Musa fruits as a pathway for the entry of non‐EU Tephritidae into the EU territory

Explainable AI for Black Sigatoka Detection

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