Similar articles

Abstract: The combined influence of maturation, ripening, and climate on the profile of bioactive compounds was studied in banana (Musa acuminata, AAA, Cavendish, cv. Grande Naine). Their bioactive compounds were determined by the Folin-Ciocalteu assay and high-performance thin layer chromatographic (HPTLC) method. The polyphenol content of bananas harvested after 400 degree days remained unchanged during ripening, while bananas harvested after 600 and 900 degree days exhibited a significant polyphenol increase. Although dopamine was the polyphenol with the highest concentration in banana peels during the green developmental stage and ripening, its kinetics differed from the total polyphenol profile. Our results showed that this matrix of choice (maturation, ripening, and climate) may allow selection of the banana (M. acuminata, AAA, Cavendish, cv. Grande Naine) status that will produce optimal concentrations of identified compounds with human health relevance.

[1]Ali, Z.M., Chin, L., Lazan, H., 2004. A comparative study on wall degrading enzymes, pectin modifications and softening during ripening of selected tropical fruits. Plant Sci., 167(2):317-327.

[2]Breene, W.M., 1975. Application of texture profile analysis to instrumental food texture evaluation. J. Text. Stud., 6(1):53-82.

[3]Bugaud, C., Daribo, M.O., Dubois, C., 2007. Climatic conditions affect the texture and colour of Cavendish bananas (Grande Naine cultivar). Sci. Hort., 113(3):238-243.

[4]Clendennen, S.K., May, G.D., 1997. Differential gene expression in ripening banana fruit. Plant Physiol., 115(2):463-469.

[5]Cordenunsi, B.R., Lajolo, F.M., 1995. Starch breakdown during banana ripening: sucrose synthase and sucrose phosphate synthetase. J. Agric. Food Chem., 43(2):347-351.

[6]Dighe, V., Dhotre, O., Parekh, G., Gursale, A., 2008. Quantification of dopamine in Portulaca oleracea Linn. by high performance thin layer chromatography. J. Planar Chromatogr., 21(3):183-186.

[7]Domínguez, M., Vendrell, M., 1994. Effect of ethylene treatment on ethylene production, EFE activity and ACC levels in peel and pulp of banana fruit. Postharvest Biol. Technol., 4(1-2):167-177.

[8]do Nascimento, J.R.O., Vieira, A., Bassinnello, P.Z., Cordenunsi, B.R., Mainardi, J.A., Purgatto, E., Lajolo, F.M., 2006. β-amylase expression and starch degradation during banana ripening. Postharvest Biol. Technol., 40(1):41-47.

[9]El-Zoghbi, M., 1994. Biochemical changes in some tropical fruits during ripening. Food Chem., 49(1):33-37.

[10]Ganry, J., Meyer, J.P., 1975. Recherche d׳une loi d׳action de la température sur la croissance des fruits du bananier. Fruits, 30:375-392 (in French).

[11]Giovannoni, J.J., 2007. Fruit ripening mutants yield insights into ripening control. Curr. Opin. Plant Biol., 10(3):283-289.

[12]Inaba, A., Liu, X., Yokotani, N., Yamane, M., Lu, W.J., Nakano, R., Kubo, Y., 2007. Differential feedback regulation of ethylene biosynthesis in pulp and peel tissues of banana fruit. J. Exp. Bot., 58(5):1047-1057.

[13]Jullien, A., Chillet, M., Malezieux, E., 2008. Preharvest growth and development determine postharvest green life of fruit in Musa (Musa sp. AAA group cv. Grande Naine (Cavendish subgroup)). J. Hort. Sci. Biotech., 83:506-512.

[14]Kanazawa, K., Sakakibara, H., 2000. High content of dopamine, a strong antioxidant, in Cavendish banana. J. Agric. Food Chem., 48(3):844-848.

[15]Lassoudière, A., 2007. Production, Exportation et Importation. In: Le Bananier et sa Culture. Quæ Editions, Publisher Savoir Faire, Versailles, France, p.97-106 (in French).

[16]Lelièvre, J.M., Latché, A., Jones, B., Bouzayen, M., Pech, J.C., 1997. Ethylene and fruit ripening. Physiol. Plant., 101(4):727-739.

[17]Lescot, T., 2006. Banane: production, commerce et variétés. Fruit Trop, 140:5-9 (in French).

[18]Liu, F., 1976. Correlation between banana storage life and minimum treatment time required for ethylene response. J. Am. Soc. Hort. Sci., 101:63-65.

[19]Manrique, G.D., Lajolo, F.M., 2004. Cell wall polysaccharide modifications during post-harvest ripening of papaya fruit (Carica papaya). Postharvest Biol. Technol., 33(1):11-26.

[20]Mbéguié-A-Mbéguié, D., Hubert, O., Sabau, X., Chillet, M., Fils-Lycaon, B., Baurens, F.C., 2007. Use of suppression substractive hybridization approach to identify genes differentially expressed during early banana fruit development undergoing changes in ethylene responsiveness. Plant Sci., 172(5):1025-1036.

[21]Mestres, C., Matencio, F., Pons, B., Yajid, M., Fliedel, G., 1996. A rapid method for the determination of amylose content by using differential scanning calorimetry. Starch, 48(1):2-6.

[22]Pech, J.C., Bouzayen, M., Latché, A., 2008. Climacteric fruit ripening: ethylene-dependent and independent regulation of ripening pathways in melon fruit. Plant Sci., 175(1-2):114-120.

[23]Seymour, G.B., Manning, K., Poole, M., King, G.J., 2008. The genetics and epigenetics of fruit development and ripening. Curr. Opin. Plant Biol., 11(1):58-63.

[24]Sievert, D., Holm, J., 1993. Determination of amylose by differential 399 scanning calorimetry. Starch, 45(4):136-139.

[25]Someya, S., Yoshiki, Y., Okubo, K., 2002. Antioxidant compounds from banana (Musa Cavendish). Food Chem., 79(3):351-354.

[26]Świędrych, A., Lorenc-Kukuła, K., Skirycz, A., Szopa, J., 2004. The catecholamine biosynthesis route in potato is affected by stress. Plant Physiol. Biochem., 42(7-8):593-600.

[27]von Loesecke, H.W., 1950. Bananas: Chemistry. In: Bananas Chemistry, Physiology, Technology. Interscience Publishers, New York, USA, p.189.

[28]Waterman, P.G., Mole, S., 1996. Analysis of Phenolic Plant Metabolites (Methods in Ecology). Blackwell Scientific Publications, Oxford, Great Britain, p.238.