Harcourt butler technical university

Kanpur

Academic year 2020-2021

Department: Chemical Technology (Food Technology)

Name of Assignment: Changes occur in bananas from unripe to ripe

and storage condition

Assignment no: 1

Submitted by – Mohini Gupta Submitted to – Dr Anit Kumar Sir

Roll no – 200207010 Mtech 1 year Date of submission – 29.01.2021

Subject – Post harvest quantified operation

Introduction
1
Banana (Musa spp.) which is the world most grown and eaten fruits crops. Bananas belonging to
south East Asia but over 130 countries they are cultivated throughout the tropical and sub
[1]
tropical region. (Mohandas and ravishankar 2016) . It is elongated edible produce comes in
berry type’s classification of fruits produced by herbaceous seed plant within the genus Musa. It
is a climacteric fruit. In the production it is estimated the fourth largest crops after rice, wheat,
maize. (hailu and et al 2013) [2]. According to the FAO 2018 annual world production is around
114 million metric tons From this total production of 50% is employed for cooking called
[3].
plantains and therefore the rest is used as dessert types (Salunkhe and Kadam 1995) Both the
countries China and India together accounted 38 % of total production. (bakry and et al 1997) [4].
There is no sharp difference between plantains and dessert bananas. Plantain banana refers to
soft and sweet and dessert banana generally intended to export.

Bananas are high in fiber, potassium, vitamin B 6, vitamin C and antioxidants and are considered
beneficial to cardiovascular disease and digestive health. Its pulp is high in sugar that is easily
digestible.

Ripening

Ripening is a stage in the life of fruits where it matures physiologically and turns inedible parts
into physical appealing olfactory and sensory experience. Tissue softening, pigments shifts,
fragrance, taste as well as astringents reduction are an example. Ethylene gas and acetylene gas
are two ripening gas that librated from compound responsible for ripening after harvest.

Ripening physiology

A fruit has three stages in its life cycle: fruit sets, fruits growth and fruits ripening .the fruits
ripening method of organ transition from unripe to ripe stage to yield pretty green goods is
known as the initiation of fruit senescence. Changes in carbohydrate content, an increment in
color, texture, aroma volatiles, flavor compounds, phenolic compounds, and organic acids are all
changes occur throughout ripening.

Physical changes occur throughout ripening

Fruit firmness/texture
2
The major elements of fruit are semi permeable membrane embrace cellulose and
polysaccharides in conjunction with little amounts of hemicelluloses and non-cellulosic
polysaccharides. The breakdown and solublization of cellelulose substance takes place
throughout fruit ripening. Softening of fruits and vegetables once gathering is ascribed to
catlalyst degradation, solublization and esterification of the cellulose substances. Tissue
softening may be an important characteristic of the ripening syndrome. Loss of state, degradation
of starch and protein catalyzed changes to wall structure and composition area unit the
[6]
mechanisms that leads fruit softening. Consistent with Finney (finney and et al 1967)
throughout the fruit ripening textural changes occur because of the changes in chemical structure
of starch grains. Some researcher shows that the pulp of banana containing starch decreases
drastically throughout the short period of ripening and at the moment starch can’t detected
[7, 8, 9] [10]
(bernell and et al1943,Charles and et al 1973, agravante and et al 1990) but Kojima
suggests that softening process of the banana pulp is attributable to the associated method
whereby not solely the contents starch decrease throughout ripening however the content of
cellulose and hemicelluloses polysaccharides chop-chop decreases throughout ripening. In
[10]
keeping with ALI (ali and et al 2004) 50% firmness loss was occurred in 3 days throughout
ripening in banana (Musa acuminata, AA group).

Color

Fruits and vegetables that have lost their green color are sometimes detected once they
commence ripening. Color change in fruits and vegetable is one amongst common harvesting
index much utilized in several. Changes of pigments in fruit and vegetable are one of the
indications of maturity. Throughout ripening color of banana peel varies from green to yellow.
Chlorophylls and carotenoids are the most responsible compound for the improvement of peel
[11]
color. (Subagio and et al 1996) . Chlorophyll content decreases become absent in ripe fruit
[12,13,14]
(Gross and et al 1982,Seymour and et al 1987,Marriott and et al 1980 ) .Like green fruits
carotenoids first diminished half when color break and then raises to maximum. (Gross and
flugel 1982) [15]. According (Gross and et al 1976) [16] the of pulp carotenoids contain α - carotene
(31%), ß- carotene (28°/o) and (33°/o) of total carotenoids. Banana peel also contained 3-4 μg/g
carotenoids content in the form of lutein equivalent and ingredients were lutein, ß- carotene, α –
caroteneviolaxanthin, auroxanthin, neoxanthin, isolutein, ß- cryptoxanthin and α- cryptoxanthin.

3
Physiology changes throughout ripening

Respiration rate

Respiration may be a method of the breaking down advanced molecules into less complicated
one which gives us energy and a few other molecules which are used in different cellular
reaction. As a result, respiration can be a strong predictor of cellular metabolic function and
respiratory patterns are associated with stages of a fruits life cycle such as growth, ripening and
[17]
senescence. (Triphati and et al 2016) . Ethylene, a phyto hormone a plant chemical that can
causes ripening and senescence are related to fruits ripening .On the basis of fruit ripening fruits
is classified as climacteric and non-climacteric fruits. In climacteric respiration rate is high and
this increase the ethylene production and constant respiration rate in non-climacteric or show a
gentle declines during senescence. The speed of respiration varies with goods, and their stage of
maturity. Generally, the speed of respiration possesses inverse relationship with the shelf-life of
the recent turn out (Saltveit 1999). Respiration is the major method answerable for deterioration
of recent turn out and therefore the metabolic processes doubles for each 10ºC rise in
temperature (Fagundes et al. 2013)[18] The speed of respiration may be considerably reduced by
sterilization the chemical element and/or dioxide content round the fruit that ultimately increases
their storage life

Ethylene production

Ethylene is a naturally occurring gaseous plant growth substance with copious effects on the
expansion, development and storage lifetime of numerous farming crops. The helpful effects of
ethylene in fruits and vegetables includes ripening of fruit, pigmentation, chlorophyll
degradation and yellowing, seed germination, extrinsic growing (Saltveit 1999) throughout
banana (Musa acuminata L.) fruit ripening. Ethylene function is to initiate massive conversion of
starch o sugar and protein synthesis.

Biochemical changes throughout ripening

Carbohydrates

4
Based on the kind of fruits and its place of ripening (on/off the plant), their inner sugar levels
tend to boost, attributing to their importation from the parent plant or mobilization of starch
among the fruits. Throughout ripening method starch is reborn into straightforward sugars
through catalyst browning process. The recent weight of the pulp of unripe bananas starch forms
about 20 to 25% .Starch content decreases more and more throughout the post climacteric
ripening stages in banana fruit that is in the course of progressive increase in soluble sugars.
Within the green fruit the content of sugar is simply 1 to 2 % within the fresh pulp which rises up
to 15 to 20 % to check out ripeness. The soluble sugars present in ripened banana are sucrose,
[19]. [20]
fructose and glucose (Adao and Gloria 2005) Adewale (Adewale and et al 2013) reported
that unripe banana (Musa sapientum) had highest amylase activity (3900 ± 310 Units/mg
protein) and decreased low value (100 ±15 Units/mg protein) when it was fully ripened.

Pectins

Pectins which may be polysaccharides are especially present in inter-lamella layer in higher
[21].
plants (Verma and et al 2014) The character of the pectin parts in plasma membrane is in
[22]
charge for the fruit softening (Robinson and Sauco 2010) . The structure of Pectin is linear
chain of α- (1→4)-linkage D-galacturonic acid which are methyl esterifies. The protopectins or
water insoluble pectic which is partly esterifies polygalacturonic acid is responsible for the fruit
green color. .Changes happen during fruit ripening is identified when the solubility of pectin
polysaccharides increases. Pectin enzymes are related with the softening of fruits together with
the rise in soluble pectins. The mainly enzymes involved in pectin degradation are
Polygalacturonase (PG) and pectin methylesterase (PME). In keeping with Tapre and Jain (Tapre
[23]
and Jain 2012) pectin content in banana (Musa sp. var ‘Robusta’) pulp increased from 0.37-
0.66% significantly this was measured as calcium pectate. According to (Robinson and Sauco
[24]
2010) reported ripe pulp in banana contains 0.5-0.7% pectin content.Whereas several studies
are done to characterize pectin degrading enzymes and their activity. Smith and Markovic
[25]
reported the presence PG in banana tissue. (Nagel and Patterson 1967) Identified that PME
activity appears because the fruit ripens and continues to extend exponentially.

Organic acid

( Vonloeseck 1950 )[26] said that the organic acids present in banana fruits are malic, citric, oxalic,
and tartaric acids howere malic acids is being the principal acid. Malic and Citric acids are blame

5
for the tartness among the unripe banana while oxalic acid is contributed to astringent taste of the
fruit (Seymour and et al 1987) [27].According to von loesecke titratable acidity of the pulp will
increases to a peak throughout ripening among the case of some varieties, and so declines more .
Further it’s reported that malic acid concentration vary between 0.8 and 7.5 mEq/100g and it is
increasing three to sevenfold throughout ripening.The controversial results with Vonloesecke
were reported in (Soltani and et al 2010) [28] where titratable acidity decreased gradually until the
fruit reaches to full-ripe (stage-6) then increased at stage-7. In keeping with (Malakar and et al
[29] [30]
2015) and (Kulkarni and et al 2011) titratable acidity was decreased during the ripening
period. According to Wyman and Palmer malic acid content was 1.36 mEq/100g at the pre
climacteric stage and it increased up to 5.37 at the climacteric stage and 6.2 mEq/100g at the post
climacteric stage while oxalic acid content was decreased from 2.33 to 1.37 mEq/100g at pre
climacteric stage to post climacteric stage. However total organic acidity was increased during
ripening.

Astringency

In unripe fruits and vegetables however throughout ripeness astringency is reduced. Equally
banana that tastes astringent in unripe stage becomes comestible among the feeding ripe stage.
Astringency is claimed to be related to tannins which causes drying, roughing and puckering of
the mouth epithelia giving astringency in oral sensation. In unripe fruit tannins is present in
sizeable level that reduced as ripening returns. However some earlier researches reported that
tannin remained unchanged during ripening. The confusion of reduction of astringency and
constant value of tannin content was well explained by ( Barnell and Barnell 1945) [31].In keeping
with (loesecke 1950)[32] there are many sorts of tannin and through ripening soluble tannin
becomes insoluble. Barnell and Barnell explained that there are two kinds of tannin containing
elements, latex vessels in both the pulp and peel and tiny scattered cells within the peel. Further
Barnell and Barnell explained that nature of tannin in latex vessels bears modification while
tannin content of the tiny scattered cells of the skin seams to bear little or no change.

Volatile constituents

Few researches area unit done on aroma compounds and their changes throughout ripening
method .Volatile constituents set provides a novel aroma in banana that are esters, alcohols,
[33]
ketones, aldehydes and phenol esters .Consistent with (Pino and Febles ) The composition of

6
banana (Musa spp., AAA group) fruit volatiles included 75 esters, 18 ketones, 14 phenols and
derivatives, 7 aldehydes, 13 alcohols, 7 acids, and 12 miscellaneous compounds. Likewise
isoamyl and isobutyl esters at the side of 2-pentanone area unit the foremost necessary
[34]
compounds found in banana volatile profile .(Mccarthy and et al 1963) rumored that
characteristic banana flavour is attributable to the amyl esters of acetic, propionic and butyric
acids and known 26 volatile compounds as well as E-2-hexenal and hexanal as major aldehydes
and 3-hydroxy-2-butanone, 2-pentanol 3-methyl-1-butanol, isoamyl isobutyrate isoamyl acetate,
and eugenol were additionally given in high concentrations.

Effects of low temperature on ethylene production and respiration rate of banana

during storage

During ripening followed by harvesting the production of ethylene inhibits when banana stored
at low temperature (13oC).The development rate of ethylene facilitates the metabolism and fruit
aging process.

Effects of low temperature on some chemical components of banana during storage

Due to the transformation of starch hydrolysis, organic acid into sugar the overall sugar
increased during storage .the sensory assessment in regards to flavor, sweetness, astringency and
fruit acceptance showed that bananas ripened at higher temperature and treated with ethylene
compared with those matured at lower temperature and without treatment of ethylene. As a result
low temperature storage of banana 13oC will increase solidity decrease respiration and ethylene
productivity and sugar conversion.

Chilling injury

Chilling injury (CI) defined as the term used to describe physiological damages of fruit tissues
resulting from the exposure of chilling-sensitive fruits to temperatures below a critical threshold.
In banana (Musa spp.), fruit quality and market value may reduce when chilling injury occur in
[35]
unripe or ripe fruit and (Lyons J.M 1973) .The banana storage temperature is above 13 0C
otherwise chilling temperature occurs. The symptoms include retarded yellow skin color and fail
to become soft (Olorunda et al 1978). [36]

Banana cannot be stored in refrigerator

7
Hot climates are suitable for banana grows and the cold temperature is not suitable for bananas.
If the banana kept in the refrigerator, the enzymes that are useful for ripening are inhibited. And
that a enzymes become inactive and other enzymes are active efficiently and cause cell damage,
while others (browning enzymes) cause the banana peel to blacken.

Conclusion

Ripening is a process consists of a set of biochemical and physical changes which gives an edible
fruit. Banana is one of mostly consumed fruit in the world and it has been studied for its
biochemical and physical changes for years. Softening of the texture, yellowing of peel,
reduction of astringency and increase of sweetness are major organoleptic changes which can
be noted in banana ripening. It also included that TSS increased with ripening due to the
conversion of starch into simple sugar. During storage force required to puncture the fruit peel
and fruit pulp increased. This may declines the attributes in firmness during ripening. These
changes occur as a result of series of biochemical changes in peel and flesh of banana fruit.

Reference

8
1. S. Mohandas and K. V. Ravishankar (2016), Eds., Banana: Genomics and Transgenic
Approaches for Genetic Improvement, Springer

2. M. Hailu, T. S. Workneh, and D. Belew. (2013) .Review on postharvest technology of

banana fruit. African Journal of Biotechnology, vol.(12):7.View at: Google Scholar

3. D. K. Salunkhe and S. S. Kadam, Eds. (1995). Handbook of Fruit Science and Technology

Production, Composition, Storage, and Processing, CRC Press .View at: Publisher Site

4. Bakry F, Carreel F, Caruana M.L, et al. Les bananiersin. In: Charrier A, et al. editors.
(1997). Lamelioration des plant estropicales. Montpellier, France: CIRAD/ORSTOM. 109–139.

5. Gowen S. (1995). Bananas and plantains.. Springer Netherland.

6. Finney E.E, BEN‐GERA I.T and MASSIE D.R. (1967). An objective evaluation of changes
in firmness of ripening bananas uses a sonic technique. Journal of food science. 32(6):642-6.

7. Barnell H.R. (1943). Studies in Tropical Fruits: XV. Hemicellulose Metabolism of the
Banana Fruit during Storage and Ripening. Annals of Botany. 7(28):297-323.

8. Charles R.J, Tung M.A. (1973). Physical, rheological and chemical properties of bananas
during ripening. Journal of food science. 38 (3):456-9.

9. Agravante JU, Matsui T, Gakkaishi N.S.K and Kitagawa H. (1990). Starch breakdown in
ethylene-and ethanol-treated bananas, Changes in phosphorylase and invertase activities during
ripening.37(11):911-5

10. Ali Z.M, Chin L.H and Lazan H. (2004) .A comparative study on wall degrading enzymes,
pectin modifications and softening during ripening of selected tropical fruits. Plant Science.
167(2):317-27

11. Subagio A, Morita N and Sawada S. (1996). Carotenoids and their fatty-acid esters in banana
peel. Journal of nutritional science and vitaminology .42(6):553-66.

12. Gross J, Flugel M. (1982). Pigment changes in peel of the ripening banana (Musa
cavendishi). Gartenbauwissenschaft. 47(2):62-4.

13. Seymour G.B, Thompson A.K, John P. (1987). Inhibition of degreening in the peel of
bananas ripened at tropical temperatures. Annals of applied biology .110(1):145-51.

9
14. Marriott J, Palmer J.K. (1980) .Bananas-physiology and biochemistry of storage and ripening
for optimum quality. Critical Reviews in Food Science & Nutrition 13(1):41-88

15. Gross J, Flugel M. (1982). Pigment changes in peel of the ripening banana (Musa
cavendishi). Gartenbauwissenschaft. 47(2):62-4.

16. Gross J, Carmon M, Lifshitz A and Costes C. (1976) .Carotenoids of banana pulp, peel and
leaves. Food Science and Technology 9:211-4.

17. Tripathi K, Pandey S Malik M, and Kaul T. (2016).Fruit ripening of climacteric and
nonclimacteric fruit. Journal of Environmental and Applied Bioresearch, vol. (4):27–34.View
at: Google Scholar

18. Fagundes C, Carciofi B.A.M and Monteiro A.R. (2013).Estimate of respiration rate and
physicochemical changes of fresh-cut apples stored under different temperatures. Food Science
and Technology 33(1): 60-67

19. Adao R.C and Gloria M.B. (2005). Bioactive amines and carbohydrate changes during
ripening of Prata banana (Musa acuminata× M. Balbisiana).Food Chemistry. 90(4):705-11

20. Adewale I.O, Adefila A and Adewale T.B. (2013) .Changes in Amylase Activity, Soluble
Sugars and Proteins of Unripe Banana and Plantain during Ripening. Annual Review & Research
in Biology. 34:678-685.

21. Verma C, Singh R.K and Mishra S. (2014).Biochemical Characterization of Pectin

Methylesterase from Musa acuminata referring to Delayed Ripening. IOSR Journal of Pharmacy
and Biological Sciences. 9:42-47.

22. Robinson J.C, Sauco V.G. (2010) Bananas and plantains.

23. Tapre A.R, Jain R.K. (2012).Study of advanced maturity stages of banana. International
Journal of Advanced Engineering Research and Studies. 1(3):272-274.

24. Robinson J.C and Saúco V.G. (2010). Bananas and plantains.

25. Nagel C.W, Patterson M.E. (1967).Pectic enzymes and development of the pear (Pyrus
communis). Journal of Food Science. 32(3):294-7.

26. Von Loesecke H.W.(1950).Bananas: chemistry, physiology, technology. Interscience

Publishers, Inc.

10
27. Seymour G.B, Thompson A.K and John P. (1987). Inhibition of degreening in the peel of
bananas ripened at tropical temperatures. Annals of applied biology. 110(1):145-51.

28. Soltani M, Alimardani R and Omid M. (2010).Comparison of some chromatic, mechanical

and chemical properties of banana fruit at different stages of ripeness. Modern Applied
Science.4(7):34.

29. Malakar S, Roy S and Kumar N. (2015). Evaluation of Changes in Physico-Chemical

Parameters of Banana (Musa Spp.) During Ripening in Storage. Journal of Agricultural
Engineering and Food Technology. (2):100-103.

30. Kulkarni S.G, Kudachikar V.B and Prakash M.K. (2011). Studies on physico-chemical
changes during artificial ripening of banana (Musa sp) variety ‘Robusta. Journal of Food Science
Technology. 48(6):730-734.

31. Barnell H.R and Barnell E. (1945).Studies in tropical fruits: XVI. The distribution of tannins
within the banana and the changes in their condition and amount during ripening. Annals of
Botany. 9(33):77-99

32. Von Loesecke HW. (1950). Bananas: chemistry, physiology, technology. Interscience
Publishers, Inc.

33. Pino J.A and Febles Y. Odour-active compounds in banana fruit. Giant Cavendish. Food
chemistry.

34. McCarthy A.I, Palmer J.K, Shaw C.P, and Anderson E.E. (1963). Correlation of Gas
Chromatographic Data with Flavor Profiles of Fresh Banana Fruit. Journal of Food Science,
28(4), 379-384.

35. Lyons J.M. (1973).Chilling injury in plants. Ann Rev Plant Physiol.24(1):445–466.

36. Olorunda A.O., Meherjuk M. and Looney N.E. (1978). Some postharvest factors associated
with the occurrence of chilling injury in banana. J. Sci. Food Agric. 29: 213–218

11