Moreno Jhon Larry, Tran Thierry, Cantero-Tubilla Borja, López-López Karina, Becerra Lopez Lavalle Luis Augusto, Dufour Dominique
The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT) CGIAR Research Program on Roots Tubers and Bananas (RTB) Apartado Aéreo 6713 Cali Colombia.
Facultad de Ingeniería y Administración Universidad Nacional de Colombia (UNAL) Carrera 32 # 12-00 Palmira Valle del Cauca Colombia.
Int J Food Sci Technol. 2021 Mar;56(3):1171-1183. doi: 10.1111/ijfs.14851. Epub 2020 Nov 3.
The physicochemical and physiological attributes of three contrasting commercial varieties of Dominico Harton (plantain), Guineo (cooking banana) and Gros Michel (dessert banana), were evaluated and statistically analysed during post-harvest ripening. Quality attributes differed markedly among varieties, both in fresh fruits and during ripening. Variety (V) had a significant effect ( < 0.001) on all attributes except total soluble solids (TSS), carotenes and total chlorophyll. Storage time (ST) had a significant effect on all attributes except colour parameter b* and total carotenes. Starch levels decreased significantly ( < 0.001) during ripening, with nearly complete hydrolysis in Gros Michel, followed by Guineo and Dominico Harton. Discriminant analysis showed that central diameter, TSS of the pulp, colour parameter a* and total starch had the highest weight in the differentiation among varieties. These results point out which parameters may help improve current methods for monitoring ripening of bananas, in particular the commercially important varieties in this study.
在采后成熟过程中，对多米尼加哈顿（大蕉）、几内亚（烹饪香蕉）和 Gros Michel（甜点香蕉）这三种截然不同的商业品种的物理化学和生理特性进行了评估，并进行了统计分析。无论是新鲜果实还是在成熟过程中，不同品种的品质特性都存在显著差异。品种（V）对除总可溶性固形物（TSS）、类胡萝卜素和总叶绿素之外的所有特性都有显著影响（P < 0.001）。贮藏时间（ST）对除颜色参数b和总类胡萝卜素之外的所有特性都有显著影响。在成熟过程中，淀粉含量显著下降（P < 0.001），Gros Michel中淀粉几乎完全水解，其次是几内亚和多米尼加哈顿。判别分析表明，中心直径、果肉的TSS、颜色参数a和总淀粉在品种区分中权重最高。这些结果指出了哪些参数可能有助于改进当前监测香蕉成熟的方法，特别是本研究中具有商业重要性的品种。
