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

• Autor(a) principal: Borges, Cristine Vanz [UNESP]
• Data de Publicação: 2019
• Outros Autores: Amorim, Edson Perito, Leonel, Magali [UNESP], Gomez Gomez, Hector Alonzo, Rodrigues dos Santos, Thais Paes [UNESP], Silva Ledo, Carlos Alberto da, Filiol Belin, Matheus Antonio [UNESP], Almeida, Samara Lopes de, Minatel, Igor Otavio [UNESP], Pereira Lima, Giuseppina Pace [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1590/1678-4499.20180252; http://hdl.handle.net/11449/185786
• topic: Musa spp.; carotenoids; vitamin C; cooking banana

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 Tiparor are sources of antioxidant compounds. The genotypes 'Pelipita' and 'Samura B' are promising for the industrial use, mainly for the processing of banana chips, for both green and ripe fruit.