Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages

Authors : Ömer Faruk BİLGİN, Gözde NOGAY, Ebruyasakafkas@gmailcom KAFKAS, Salih KAFKAS

Pages : 24-27

View : 26 | Download : 13

Publication Date : 2022-06-30

Article Type : Research Paper

Abstract :During ripening and ageing, the chemical components and antioxidant capabilities of bananas alter dramatically. The effects of different ripening stages insert ignore into journalissuearticles values(green, ripen and over ripe); of the flesh of banana cultivar `Grand Naine` on the total phenolic substance, antioxidant capacity of banana flesh, total sugar, sucrose , fructose , and glucose content were investigated. The total phenolic content was found to be 10.54 mg GAE /100g in the green insert ignore into journalissuearticles values(first stage); banana, 9.03 mg GAE /100g in the medium ripe banana insert ignore into journalissuearticles values(fourth stage); and 13.46 mg GAE /100g in the over ripe insert ignore into journalissuearticles values(seventh stage); banana. When comparing the antioxidant contents, the highest DPPH insert ignore into journalissuearticles values(%); radical scavenging value was obtained from the fruits of the fully ripe insert ignore into journalissuearticles values(seventh stage); banana insert ignore into journalissuearticles values(51.64%);, while the lowest %DPPH radical scavenging value was obtained from the fruits of the fully ripe insert ignore into journalissuearticles values(seventh stage); banana insert ignore into journalissuearticles values(17.06%);. In the Frap assey, the overripe banana had the highest content of Trolox equivalents insert ignore into journalissuearticles values(TE);, 1.24 mg TE / g FW, followed by the medium ripe insert ignore into journalissuearticles values(0.63 mg TE / g FW); and the green banana insert ignore into journalissuearticles values(0.56 mg TE / g FW);. The HPLC sugar profiles displayed that sucrose is the most important sugar, followed by fructose and glucose in all ripening stages of banana fruit pulp samples. The content of soluble sugars insert ignore into journalissuearticles values(sucrose, glucose and fructose); in the `Grand Naine` banana increased during the fruit ripening stages. `Grand Naine` showed increasing sugar content as ripening progressed and was highest when the fruit was fully ripe.
Keywords : Total Phenol Content, Dpph Scavenging Activity, Solubla Sugar Content, Banana, sugars, HPLC