Post-harvest Quality Evaluation of Banana Cultivars
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Date
2023
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RPCAU, Pusa
Abstract
The present experiment entitled “Post-harvest Quality Evaluation of Banana Cultivars” was undertaken on 30 banana cultivars. Since most of the cultivars of banana in Bihar has not been assessed for nutritional profiling and postharvest quality attributes, hence, this study was conducted with two objectives. Under objective-I research was conducted for assessment of banana flour of 30 cultivars for physical (moisture content), biochemical, and sensory evaluation. Under the objective-II the selected 30 banana cultivars were assessed for nutritional quality of 30 banana cultivars at peak ripening stage for physical, physiological parameters, biochemical, sensory and enzymatic activities. Under objective-I the moisture content was found highest in “Grand Naine” (9.72 %), starch content was found highest in “Popoulu” (81.12 %), fiber content was found maximum in “Malbhog” (2.61 g/100g), ascorbic acid content was found highest in “Rubasta” (9.87 mg/100g), total lipids were found highest in “Popoulu” (1.22 mg/100g), carbohydrate content was found highest in “Popoulu” (25.89 g/100g), energy was found highest in “Saba” (346 kcal), protein content was found highest in “B.B Batisa” (3.98 g/100), highest folic acid was recorded in “Poovan” (24.72 µg/100g), highest phosphorous content was found in “P-B Batisa” (42.56 mg/100g), potassium content was recorded highest in “Yangambi km” (512 mg/100g), and overall acceptability of sensory evaluation value was found highest in “Malbhog” (8.85).
Under the objective-II of cultivars moisture content was found to be highest in “Nepali-Chinia” (84.63 %), fruit firmness was found highest in “B.B Batisa” (14.72 N). Under physiological attributes PLW and respiration rate was observed highest in “Rubasta” (18.48 %) and (126.33 ml CO2 kg-1 h-1) respectively. Under the biochemical attributes energy was found to be highest in “B. B. Batisa” (118 kcal), fiber content was found highest in “Malbhog” (16.89 g/100), highest TSS content was found in “Rasthali” (25.46 Brix), ascorbic acid was found highest in “Poovan” (13.56 mg/100g), highest lipid content was found in “Popoulu” (1.29 g/100g), highest carbohydrate was found in “P-B Batisa” (31.64 g/100g), the maximum protein content and highest folic acid was found in “Kunnan” (1.85g/100g) respectively, sugar content was found highest in “Rasthali” (26.98 %) and titratable acidity was highest in “Popoulu” (1.23 %). In determination of m ineral content potassium content was found highest in “Grand Naine” (448.59 mg/100g) and phosphorous content was highest in “P-B Batisa” (48.83 mg/100g). Under the functional attributes the total phenol content was found to be highest in “Yangambi km” (307.60 mg GAE/100g), total flavonoids content was found highest in “Alpan” (10.26 mg/100g), total carotenoids content was found highest in “Serimanthi” (6.89 mg/100g) and total antioxidant content was found maximum in “Serimanthi” (6.91 µmolTE/g). In sensory evaluation overall acceptability value was found highest in “Malbhog” (8.86). Under enzymatic activity the polygalactouronase activity was found highest in “Rubasta” (60.98 µg galacturonic acid/g/h), Pectin methylesterase enzymatic activity (PME) content, the Lipoxygenase enzymatic activity (6.99 µmol/min/g FW) and the poly phenol oxidase (927.84 µg GAE/g) was found maximum in” Bhose”. The Pearson Correlation analysis provided the insights into the relationships between the nutritional composition, physical, physiological, biochemical, minerals, sensory and enzymatic activity of banana at peak ripening stage. PCA analysis showed that the moisture content was suggested to be positively correlated with fiber, TSS, ascorbic acid, sugar, phosphorous, phenol, carotenoid and antioxidant. The principal component analysis revealed that PC1 had significant properties in “Robasta”, “Nepali-Chinia”, Martman (Nemopor), “Poovan” and PC2 was primarily determined by “Grand Naine”, “Robasta”, “Yangambi-km” and “Serimanthi”. The clustering analysis showed that there were two major clusters among the selected cultivars and cluster two was also divided into two sub-clusters.