Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes

• Main Authors: Cristine Vanz Borges, Edson Perito Amorim, Magali Leonel, Hector Alonzo Gomez Gomez, Thais Paes Rodrigues dos Santos, Carlos Alberto da Silva Ledo, Matheus Antônio Filiol Belin, Samara Lopes de Almeida, Igor Otavio Minatel, Giuseppina Pace Pereira Lima
• Format: Article
• Language: English
• Published: Instituto Agronômico de Campinas 2019-04-01
• Series: Bragantia
• Subjects: Musa spp; carotenoids; vitamin C; cooking banana
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019005008105&lng=en&tlng=en

ABSTRACT Nineteen genotypes of bananas and plantains were analysed in order to differentiate the subgroups and/or groups of consumption or industrial use. Genotypes of banana and plantain from different genomic groups and in three ripening stages (2, 5 and 7) were studied in relation to physical and physicochemical characteristics, including bioactive compounds. Furthermore, with the obtained data analysed by multivariate statistical analyses (Principal Component Analysis) it was possible to relate all analysed characteristic profile of samples with the different genotype. The three ripening stages were differentiate by total soluble solids, titratable acidity, chrome (C*) and the carotenoids contents. ‘Ney Poovan’ contain high total soluble solid content and pulp-to-peel ratio, an interesting result for the promotion of this genotype for in natura consumption. ‘Ney Poovan’, ‘Ouro da Mata’, ‘Pelipita’ and ‘Tiparot’ are sources of antioxidant compounds. The genotypes ‘Pelipita’ and ‘Samurá B’ are promising for the industrial use, mainly for the processing of banana chips, for both green and ripe fruit.