Proximate Composition of Banana fruit Peel of Varieties Grand Naine (AAA), Rajapuri (AAB) and Ney Poovan (AB) at different stages of Ripening

Author: Vasundhara B.A.*, Rajashekhara E., Thammaiah N., Kulapati H., Mesta R.K. and Ragavendra S.

Journal Name:

Download PDF

Abstract

The causal agent for banana anthracnose disease infects banana fruits in the field/plantation (called latent infection) and disease symptoms appear gradually only on fruit peel after harvesting and storage. The present study was aimed to evaluate nutritional compounds such as moisture, pH, acidity, phenolics and antioxidants content of banana peel to know the possible influence on banana anthracnose the biochemical analyses of peels of three banana varieties viz., Grand Naine, Rajapuri and Ney Poovan at three different stages of their ripening were made. Results of analyses showed that the percentage moisture content of peel significantly decreased in Rajapuri (85.33 % – 81.66 %) and Ney Poovan (86.00 % -73.00 %) at their yellow stage of ripening. The maximum pH value (6.24) of banana peel of Grand Naine was recorded at green stage of fruit ripening. The maximum TSS (3.73 0 Brix) and the minimum (2.00 0 Brix) were recorded at yellow stage of maturity in Ney Poovan and Grand Naine var

Keywords

Biochemical properties, banana peel, three varieties of banana.