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

doi:10.3969/j.issn.1000-2561.2021.10.033

Abstract

Abstract:

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

CLC Number:

S668.1

HUANG Junhao, DUAN Chengyu, DENG Yingyi, LI Feng, FENG Dou, QU Xiao. Comparison of the Change Rules of the Quality for Six Banana Varieties During Fruit Ripening[J]. Chinese Journal of Tropical Crops, 2021, 42(10): 2993-3000.

Figures/Tables 12

References 32

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品种 Varieties	果指重 Weight per fruit/g	果皮厚 Thickness of skin/mm	果皮重 Weightness of skin/g	可食率 Edible rate/%	L₁/cm	L₂/cm	h/cm	h/L₂
桂蕉6号	179.8±2.5^b	3.8±0.1^b	57.2±3.6^b	68.2±0.01^a	26.3±0.2^a	15.6±0.20^a	10.8±0.02^a	0.52±0.02^b
中蕉3号	176.1±2.8^b	3.4±0.3^bc	70.1±4.3^a	60.2±0.04^b	21.9±0.1^c	15.4±0.02^b	8.9±0.03^c	0.54±0.02^b
中蕉4号	170.5±3.5^c	4.4±0.1^a	67.0±3.9^ab	60.7±0.01^b	22.2±0.2^c	14.4±0.02^d	9.3±0.04^b	0.65±0.02^a
中蕉6号	175.9±3.8^b	3.8±0.1^b	70.6±3.1^a	59.9±0.02^b	22.0±0.2^c	13.1±0.04^e	9.2±0.03^b	0.60±0.02^a
巴西蕉	193.5±3.5^a	3.0±0.1^cd	74.8±2.6^a	61.4±0.01^b	24.5±0.1^b	15.0±0.03^c	6.6±0.10^d	0.46±0.03^c
南天黄	180.8±3.1^b	2.8±0.2^d	72.6±2.8^a	61.8±0.02^b	22.2±0.1^c	14.4±0.05^d	6.2±0.03^e	0.46±0.02^c

品种 Varieties	果指重 Weight per fruit/g	果皮厚 Thickness of skin/mm	果皮重 Weightness of skin/g	可食率 Edible rate/%	L₁/cm	L₂/cm	h/cm	h/L₂
桂蕉6号	179.8±2.5^b	3.8±0.1^b	57.2±3.6^b	68.2±0.01^a	26.3±0.2^a	15.6±0.20^a	10.8±0.02^a	0.52±0.02^b
中蕉3号	176.1±2.8^b	3.4±0.3^bc	70.1±4.3^a	60.2±0.04^b	21.9±0.1^c	15.4±0.02^b	8.9±0.03^c	0.54±0.02^b
中蕉4号	170.5±3.5^c	4.4±0.1^a	67.0±3.9^ab	60.7±0.01^b	22.2±0.2^c	14.4±0.02^d	9.3±0.04^b	0.65±0.02^a
中蕉6号	175.9±3.8^b	3.8±0.1^b	70.6±3.1^a	59.9±0.02^b	22.0±0.2^c	13.1±0.04^e	9.2±0.03^b	0.60±0.02^a
巴西蕉	193.5±3.5^a	3.0±0.1^cd	74.8±2.6^a	61.4±0.01^b	24.5±0.1^b	15.0±0.03^c	6.6±0.10^d	0.46±0.03^c
南天黄	180.8±3.1^b	2.8±0.2^d	72.6±2.8^a	61.8±0.02^b	22.2±0.1^c	14.4±0.05^d	6.2±0.03^e	0.46±0.02^c

品种 Varieties	淀粉酶类型 Types of amylase	可溶性固形物Soluble solids	可溶性糖 Soluble sugar	淀粉 Starch	还原糖 Reducing sugar	可滴定酸 Titratable acid	维生素C Vc	可溶性蛋白质 Soluble protein	亮度值 L^*	红绿值 a^*	黄蓝值 b^*	饱和度 C^*
桂蕉6号	总淀粉酶	0.99^**	0.98^**	-0.98^**	0.82^*	0.52	0.97^**	0.93^**	0.90^*	0.91^*	0.66	0.89^*
桂蕉6号	α-淀粉酶	0.98^**	0.99^**	-0.99^**	0.81^*	0.49	0.96^**	0.97^**	0.91^*	0.97^**	0.74	0.95^**
中蕉3号	总淀粉酶	0.94^**	0.93^**	-0.92^**	0.98^**	0.69	0.94^**	0.87^*	0.97^**	0.86^*	-0.62	0.85^*
中蕉3号	α-淀粉酶	0.92^**	0.92^**	-0.94^**	0.95^**	0.70	0.97^**	0.88^*	0.95^**	0.87^*	-0.73	0.80
中蕉4号	总淀粉酶	0.97^**	0.96^**	-0.98^**	0.97^**	0.88^*	0.97^**	0.99^**	0.82^*	0.89^*	0.21	0.96^**
中蕉4号	α-淀粉酶	0.95^**	0.94^**	-0.99^**	0.94^**	0.83^*	0.96^**	0.99^**	0.85^*	0.83^*	0.25	0.91^*
中蕉6号	总淀粉酶	0.97^**	0.97^**	-0.97^**	0.99^**	0.66	0.97^**	0.98^**	0.91^*	0.95^**	0.47	0.93^**
中蕉6号	α-淀粉酶	0.93^**	0.95^**	-0.94^**	0.98^**	0.55	0.97^**	0.95^**	0.89^*	0.97^**	0.34	0.94^**
巴西蕉	总淀粉酶	0.93^**	0.91^*	-0.94^**	0.94^**	0.83^*	0.99^**	0.94^**	0.89^*	0.97^**	0.21	0.65
巴西蕉	α-淀粉酶	0.95^**	0.92^**	-0.96^**	0.97^**	0.85^*	0.99^**	0.97^**	0.94^**	0.96^**	0.15	0.62
南天黄	总淀粉酶	0.98^**	0.97^**	0.64	0.96^**	0.99^**	-0.97^**	0.98^**	0.98^**	0.94^**	0.86^*	0.95^**
南天黄	α-淀粉酶	0.98^**	0.93^**	0.65	0.96^**	0.97^**	-0.99^**	0.99^**	0.98^**	0.97^**	0.82^*	0.96^**

品种 Varieties	淀粉酶类型 Types of amylase	可溶性固形物Soluble solids	可溶性糖 Soluble sugar	淀粉 Starch	还原糖 Reducing sugar	可滴定酸 Titratable acid	维生素C Vc	可溶性蛋白质 Soluble protein	亮度值 L^*	红绿值 a^*	黄蓝值 b^*	饱和度 C^*
桂蕉6号	总淀粉酶	0.99^**	0.98^**	-0.98^**	0.82^*	0.52	0.97^**	0.93^**	0.90^*	0.91^*	0.66	0.89^*
桂蕉6号	α-淀粉酶	0.98^**	0.99^**	-0.99^**	0.81^*	0.49	0.96^**	0.97^**	0.91^*	0.97^**	0.74	0.95^**
中蕉3号	总淀粉酶	0.94^**	0.93^**	-0.92^**	0.98^**	0.69	0.94^**	0.87^*	0.97^**	0.86^*	-0.62	0.85^*
中蕉3号	α-淀粉酶	0.92^**	0.92^**	-0.94^**	0.95^**	0.70	0.97^**	0.88^*	0.95^**	0.87^*	-0.73	0.80
中蕉4号	总淀粉酶	0.97^**	0.96^**	-0.98^**	0.97^**	0.88^*	0.97^**	0.99^**	0.82^*	0.89^*	0.21	0.96^**
中蕉4号	α-淀粉酶	0.95^**	0.94^**	-0.99^**	0.94^**	0.83^*	0.96^**	0.99^**	0.85^*	0.83^*	0.25	0.91^*
中蕉6号	总淀粉酶	0.97^**	0.97^**	-0.97^**	0.99^**	0.66	0.97^**	0.98^**	0.91^*	0.95^**	0.47	0.93^**
中蕉6号	α-淀粉酶	0.93^**	0.95^**	-0.94^**	0.98^**	0.55	0.97^**	0.95^**	0.89^*	0.97^**	0.34	0.94^**
巴西蕉	总淀粉酶	0.93^**	0.91^*	-0.94^**	0.94^**	0.83^*	0.99^**	0.94^**	0.89^*	0.97^**	0.21	0.65
巴西蕉	α-淀粉酶	0.95^**	0.92^**	-0.96^**	0.97^**	0.85^*	0.99^**	0.97^**	0.94^**	0.96^**	0.15	0.62
南天黄	总淀粉酶	0.98^**	0.97^**	0.64	0.96^**	0.99^**	-0.97^**	0.98^**	0.98^**	0.94^**	0.86^*	0.95^**
南天黄	α-淀粉酶	0.98^**	0.93^**	0.65	0.96^**	0.97^**	-0.99^**	0.99^**	0.98^**	0.97^**	0.82^*	0.96^**

成份 Component	初始特征值Initial eigenvalues			提取因子的载荷平方和Extraction sums of squared loadings
成份 Component	特征根 Eigenvalue	方差贡献率 Contributing percent/%	累计方差贡献率 Cumulative/%	特征根 Eigenvalue	方差贡献率 Contributing percent/%	累计方差贡献率 Cumulative/%
1	5.86	48.83	48.83	5.86	48.83	48.83
2	3.39	28.23	77.06	3.39	28.23	77.06
3	1.36	11.33	88.39	1.36	11.33	88.39
4	0.97	8.11	96.50
5	0.42	3.50	100