Differences in nutritional components among various dessert banana cultivars
2016
Kawaguchi, M. (Koshien University, Takarazuka, Hyogo (Japan). Department of Food Design) | Maruyama, K. | Yamada, M.
To clarify the differences in nutritional components among various dessert banana cultivars consumed in Japan, we determined the sugar content, titratable acidity, citric acid content, and levels of alpha- and beta-carotene in ripe fruit for the cultivars Cavendish (CA), Senorita (SE) and Lakatan (LA). Samples were collected once a month throughout the experimental period. The sugar content of LA and SE was significantly higher than that of CA (SE, 25.4 +- 0.7 Brix %; LA, 23.7 +- 1.2 Brix %; CA, 20.3 +- 1.1 Brix %, respectively). Titratable acidity and citric acid content of LA were significantly higher than those of CA. The alpha-carotene levels in CA, LA and SE were 26 +- 8 micro g/100 g, 167 +- 62 micro g/100 g and 108 +- 10 micro g/100 g, respectively, whereas the corresponding beta-carotene levels were 26 +- 6 micro g/100 g, 236 +- 53 micro g/100 g and 205 +- 22 micro g/100 g, respectively. The levels of both alpha- and beta-carotene in LA and SE were significantly higher than those in CA. The levels of alpha- and beta-carotene in LA tended to decrease in April and June, and to increase in August and September, although the differences between monthly levels were not significant.
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