Changes of Nutrient Contents and Physical Properties of Banana During Ripening

• Main Authors: YEH, JUI-LIN, 葉瑞霖
• Other Authors: WANG, CHIUN-CHUANG
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/61700530569106238799

碩士 === 靜宜大學 === 食品營養學系 === 104 === Banana is the most important economic crops in Taiwan in the past decades. The changes of nutrients and physicochemical properties are critical mechanism for the quality of unripen green banana during artificial ripening period. The objectives of this study were to investigate the changes of physical properties and nutrients of banana during ripening period. The green banana were harvested and ripened by using ethylene gas for 1000 ppm and storing at low temperature (12-18℃) variably for nine days during ripening. The changes of nutrients including proximate compositions, starch, resistant starch, free sugars, minerals, vitamins, and astringent compounds were analyzed. The physicochemical properties including color of banana peel, texture and activities of browning enzymes of banana pulp were analyzed during ripening. The results showed the color of peel changed from bright green into light green and yellow gradually. Eventually, black spots were appeared on the peel of banana at the over-ripen period. At the same time, the color of pulp changed slightly between white and bright yellow. The firmness of pulp was decreased with the progress of ripening stage. Total starch and resistant starch content of banana decreased from 74%(dry basis; d.b.) and 32% to 31% and 5%, respectively. Oppositely, the free sugars content of pulp increased with the progress of ripening periods. Obviously, the increases of free sugars were the hydrolytes of starch during ripening periods. The most of water soluble vitamins content, including vitamin B1, B2, and B6, and minerals of banana remained stably during ripening period. Only vitamin C gradually increased with the progress of ripening period. Astringent compounds including tannic acid and oxalic acid of banana decreased significantly with the increases of ripening time. Polyphenol oxidase activity increased slightly at the beginning of ripening period, then decreased significantly as the banana was over-ripened. These facts inferred to the nutrient content, physicochemical properties and enzyme activities changed significantly during ripening period. These findings would offer the optimum physicochemical properties of banana for the food processing or eating quality during banana ripening period.