Variation in chemical composition of ripe bananas (Musa sapientum cv. Berangan) Harvested at different stages of maturity

H. Abdullah, M.Z. Zaipun, M.A. Rohaya and H. Salbiah

Abstract

A study on the variation in chemical compositions of the pulp of ripen 'Berangan' banana harvested at maturity stages of eight to 13 weeks from emergence was carried out. The starch content decreased significantly between the eight to 11 th week and remained constant from the onwards. On the other hand, there was a significant increase in total sugar content in ripen fruit harvested between eighth to 11 th; the levels were constant after the 11 th week. The increase in the percentage of total soluble solids was observed in ripen fruits of 8-11 weeks. However, the values flustuated in the following weeks. The pH and the percentage of total titratable acidity of ripen fruits of different maturity stages change according to specific trends. Besides the maturity stages at harvest, variations in some chemical composition of the fruit pulp were also observed among the portion of hand from the same bunch.

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