Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (<i>Musa acuminata</i>, AAB) Treated with Induced Ripening Agents
The present study was conducted to investigate effect of induced ripening agents on aroma profile, organic acids and sugars of Ambul banana (Musa acuminata, AAB). Mature green bananas that are in same maturity stage were subjected to 1000 ppm ethephon and 1000 ppm acetylene and kept at 20°C, 80–85%...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/7653154 |
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| author | S. D. T. Maduwanthi R. A. U. J. Marapana |
| author_facet | S. D. T. Maduwanthi R. A. U. J. Marapana |
| author_sort | S. D. T. Maduwanthi |
| collection | DOAJ |
| description | The present study was conducted to investigate effect of induced ripening agents on aroma profile, organic acids and sugars of Ambul banana (Musa acuminata, AAB). Mature green bananas that are in same maturity stage were subjected to 1000 ppm ethephon and 1000 ppm acetylene and kept at 20°C, 80–85% RH for ripening. Aroma profile was analyzed by SPME-GC-MS, while organic acids and sugars were tested by HPLC. Naturally ripened banana was found to be more aromatic than acetylene- and ethephon-treated banana having highest number of volatile compounds (27) and high level of esters (65%). Malic acid, citric acid, and oxalic acids were significantly low in treated bananas compared to naturally ripened bananas. Glucose and fructose, which are major types of sugars in ripe banana flesh, were significantly low in acetylene-treated banana, while sucrose was not detected in both ethephon- and acetylene-treated samples at fully yellow stage. Although ethephon and acetylene trigger the ripening process, they lead to poor aroma profile and lower levels of organic acids and sugars in flesh of banana. |
| format | Article |
| id | doaj-art-8b58c57d2a614c33a5f93e9b225b87f2 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-8b58c57d2a614c33a5f93e9b225b87f22025-08-20T03:37:33ZengWileyJournal of Food Quality1745-45572019-01-01201910.1155/2019/76531547653154Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (<i>Musa acuminata</i>, AAB) Treated with Induced Ripening AgentsS. D. T. Maduwanthi0R. A. U. J. Marapana1Turkish General StaffTurkish General StaffThe present study was conducted to investigate effect of induced ripening agents on aroma profile, organic acids and sugars of Ambul banana (Musa acuminata, AAB). Mature green bananas that are in same maturity stage were subjected to 1000 ppm ethephon and 1000 ppm acetylene and kept at 20°C, 80–85% RH for ripening. Aroma profile was analyzed by SPME-GC-MS, while organic acids and sugars were tested by HPLC. Naturally ripened banana was found to be more aromatic than acetylene- and ethephon-treated banana having highest number of volatile compounds (27) and high level of esters (65%). Malic acid, citric acid, and oxalic acids were significantly low in treated bananas compared to naturally ripened bananas. Glucose and fructose, which are major types of sugars in ripe banana flesh, were significantly low in acetylene-treated banana, while sucrose was not detected in both ethephon- and acetylene-treated samples at fully yellow stage. Although ethephon and acetylene trigger the ripening process, they lead to poor aroma profile and lower levels of organic acids and sugars in flesh of banana.http://dx.doi.org/10.1155/2019/7653154 |
| spellingShingle | S. D. T. Maduwanthi R. A. U. J. Marapana Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (<i>Musa acuminata</i>, AAB) Treated with Induced Ripening Agents Journal of Food Quality |
| title | Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (<i>Musa acuminata</i>, AAB) Treated with Induced Ripening Agents |
| title_full | Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (<i>Musa acuminata</i>, AAB) Treated with Induced Ripening Agents |
| title_fullStr | Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (<i>Musa acuminata</i>, AAB) Treated with Induced Ripening Agents |
| title_full_unstemmed | Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (<i>Musa acuminata</i>, AAB) Treated with Induced Ripening Agents |
| title_short | Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (<i>Musa acuminata</i>, AAB) Treated with Induced Ripening Agents |
| title_sort | comparative study on aroma volatiles organic acids and sugars of ambul banana i musa acuminata i aab treated with induced ripening agents |
| url | http://dx.doi.org/10.1155/2019/7653154 |
| work_keys_str_mv | AT sdtmaduwanthi comparativestudyonaromavolatilesorganicacidsandsugarsofambulbananaimusaacuminataiaabtreatedwithinducedripeningagents AT raujmarapana comparativestudyonaromavolatilesorganicacidsandsugarsofambulbananaimusaacuminataiaabtreatedwithinducedripeningagents |