Physico-chemical changes in “Xiem” banana cultivar (cultivated in Vietnam) during ripening and storage at different temperatures

Thuy, N.M. and Linh, M.N. and My, L.T.D. and Minh, V.Q. and Tai, N.V. (2021) Physico-chemical changes in “Xiem” banana cultivar (cultivated in Vietnam) during ripening and storage at different temperatures. Food Research (Malaysia), 5. pp. 229-237. ISSN 2550-2166

There are changes in chemical and physical characteristics involved in the ripening of bananas. This study evaluated the changes in physico-chemical and nutritional characteristics of the "Xiêm" banana cultivar at the harvesting (unripe fruit) and ripe stages (ripe fruit). As the pulp to peel ratio and titrable acidity increased, the firmness decreased with an increase in ripening time. A significant increase in total polyphenol content and decrease in beta-carotene and vitamin C content was observed at climacteric peak during ripening. During ripening, the banana peel colour changed from green to yellow, the pulp softened, the flavour develops, and the moisture is lost. "Xiem" banana variety was fully mature after 7 and 22 days of storage at 28-30°C and 13-15°C, respectively. The correlation between various stages of ripeness and these properties were determined and the correlation coefficients were calculated. A very high coefficient of determination (r²>0.937) was recorded between physical properties (pulp firmness/peel colour) and chemical properties (starch/sugar) of banana fruit with the stage of ripeness.

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Abstract

There are changes in chemical and physical characteristics involved in the ripening of bananas. This study evaluated the changes in physico-chemical and nutritional characteristics of the "Xiêm" banana cultivar at the harvesting (unripe fruit) and ripe stages (ripe fruit). As the pulp to peel ratio and titrable acidity increased, the firmness decreased with an increase in ripening time. A significant increase in total polyphenol content and decrease in beta-carotene and vitamin C content was observed at climacteric peak during ripening. During ripening, the banana peel colour changed from green to yellow, the pulp softened, the flavour develops, and the moisture is lost. "Xiem" banana variety was fully mature after 7 and 22 days of storage at 28-30°C and 13-15°C, respectively. The correlation between various stages of ripeness and these properties were determined and the correlation coefficients were calculated. A very high coefficient of determination (r²>0.937) was recorded between physical properties (pulp firmness/peel colour) and chemical properties (starch/sugar) of banana fruit with the stage of ripeness.

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Item Type:	Article
AGROVOC Term:	bananas
AGROVOC Term:	ripening
AGROVOC Term:	postharvest physiology
AGROVOC Term:	sampling
AGROVOC Term:	statistical methods
AGROVOC Term:	food storage
AGROVOC Term:	food handling
AGROVOC Term:	fruit quality
Geographical Term:	Vietnam
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	14 Jan 2026 08:28
Last Modified:	14 Jan 2026 08:28
URI:	http://webagris.upm.edu.my/id/eprint/3192

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