Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2021, Vol. 42 ›› Issue (10): 2993-3000.DOI: 10.3969/j.issn.1000-2561.2021.10.033

• Post-harvest Treatment & Quality Safety • Previous Articles     Next Articles

Comparison of the Change Rules of the Quality for Six Banana Varieties During Fruit Ripening

HUANG Junhao, DUAN Chengyu, DENG Yingyi*(), LI Feng*(), FENG Dou, QU Xiao   

  1. College of Agronomy, Guangxi University, Nanning, Guangxi 530004, China
  • Received:2020-12-28 Revised:2021-02-24 Online:2021-10-25 Published:2021-11-25
  • Contact: DENG Yingyi,LI Feng


In order to understand the banana variety resources in Guangxi, banana varieties ‘Guijiao No. 6’, ‘Zhongjiao No. 3’, ‘Zhongjiao No. 4’, ‘Zhongjiao No. 6’, ‘Brazilian’ and ‘Nantianhuang’ were used as the test materials to compare the change rules of the quality during fruit ripening. In the process of post-ripening, the value a* of color difference, soluble solid, reducing sugar and total amylase activity for the six banana varieties showed a gradually increasing trend, the value L* of color difference, titratable acid and alpha-amylase activity increased firstly and then decreased. The starch content showed a gradually decreasing trend, and the value b* and C* of color difference fluctuated. The soluble sugar and vitamin C of ‘Brazilian’, 'Nantianhuang’ and ‘Zhongjiao No. 6’ were increased gradually and then stably, but the soluble sugar and vitamin C of ‘Zhongjiao No. 3’ and ‘Zhongjiao No. 4’ and the soluble protein of ‘Brazilian’ were gradually increased to yellow ripeness stage and then decreased. The soluble protein of ‘Guijiao No. 6’, ‘Zhongjiao No. 3’, ‘Zhongjiao No. 4’, ‘Zhongjiao No. 6’ and ‘Nantianhuang’ were gradually increased. In the yellow ripening stage, the peel thickness and finger curvature of ‘Zhongjiao No. 4’ were the biggest. The edible rate, finger length, value a* and reducing sugar content of ‘Guijiao No. 6’ were the largest. The single fruit weight, peel weight, titratable acid, soluble solids, and soluble sugar content of ‘Brazilian’ were the highest. Principal component analysis of the quality of the six banana varieties during the ripening period revealed the quality of ‘Guijiao No. 6’ was the best, followed by that of ‘Brazilian’, ‘Nantianhuang’, ‘Zhongjiao No. 3’, ‘Zhongjiao No. 6’, and ‘Zhongjiao No. 4’.

Key words: banana varieties, ripening period, quality, change rules

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