Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
NASCIMENTO JUNIOR, Baraquizio Braga do et al. Differences between Prata and Nanicão banana cultivars during ripening: physicochemical characteristics and volatile compounds. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.3, pp. 649-658. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612008000300022.
Fresh green bananas [Nanicão (Musa sp., subgroup Cavendish) and Prata (Musa sp., subgroup Prata)] were studied during their ripening. Physical (firmness), physicochemical (pH, total titrable acidity and soluble solids) and chemical properties (sugars, phenolics and volatile compounds) were analyzed and showed significant differences (p < 0.05). Prata presented higher values of phenolic compounds, soluble solids, sugars and firmness than Nanicão. A method to quantify the emission of esters was developed by cryogenic headspace and gas chromatography. Acetates, butyrates, isobutyrates and isovalerates were predominant. Prata produced a higher volatile concentration than Nanicão, except for acetates. In most cases, the amount of volatiles increased continuously until peel browning, followed by a decrease or a plateau.
Keywords : bananas; ripening; volatiles; gas chromatography; quantitative evaluation.