Effect of temperature and duration of thermal pasteurization on polyphenol oxidase (PPO) enzyme activity, total plate count (TPC), physicochemical and organoleptic properties of Cavendish banana fruit juice (Musa cavendishii)

This research aims to determine the effect of temperature and duration of thermal pasteurization process in Cavendish banana juice. Cavendish banana is an abundant cultivated banana that has not been used properly, which is a climacteric fruit that has increased ethylene production after harvesting. Cavendish bananas have great potential as fruit juice. Pasteurization was carried out at temperatures of 55, 60, 65, 70 and 75 ℃ for 5, 10, and 15 minutes. Pasteurization with higher temperature and time can increase the total dissolved sugar and viscosity as well as decrease the pH value and PPO enzyme activity. The reducing sugar content of Cavendish banana juice was determined using the DNSA method with the greatest value at 55 ℃ for 5 minutes, which is 9.53%. Meanwhile, the content of phenol and flavonoid was determined using the Krishnan and Sinija method. The highest value of phenol and flavonoid content at 60 ℃ for 5 minutes, was 0.1728 mg GAE/g and 0.1583 mg QE/g sample. Antioxidant activity was determined using the DPPH method and the greatest percentage of inhibition at 60 ℃ for 5 minutes, which is 61.60%. Vitamin C levels were identified by the UV-Vis spectrophotometry method with the greatest value at 55 ℃ for 5 minutes, which is 1.1409 mg /100 g. The Total Plate Count (TPC) of Cavendish banana juice decreased after pasteurization with the smallest total number of bacteria at 75 ℃ for 15 minutes, with a value of 3.2×101 CFU/ml. Pasteurization process at 75 ℃ for 15 minutes can reduce the activity of PPO enzyme as much as 97%. In the organoleptic test, preferred level of Cavendish banana juice to all attributes of the average hedonic scale with the category of the likes.

Effect of Marketing Mix on Consumer Purchase Decisions to Buy Cavendish Banana at Modern Markets in Semarang

This study aims at identifying marketing mix of purchase decisions to buy Cavendish banana and analyzing the effect of marketing mix on purchase decisions to buy Cavendish banana at modern market in Semarang. This research was conducted at modern market in Semarang, namely Gelael Supermarket, Ada Swalayan, Superindo and Giant. Survey was employed as research method in this study. 100 respondents were taken for research sampling. The independent variables used were products, prices, places, and promotions, while the dependent variable was decisions. Descriptive analysis having been conducted shows that the variables of product have an average of 4.14; a variable of price is 3.65; a variable of place is 4.32, a variable of promotion is 3.26; and a variable of purchase decision is 3.85. Statistical analysis having been carried out shows that the f-test of product, price, place and promotion variables simultaneously affect the consumer purchase decision to buy Cavendish bananas with an f-count value of 26.378. Besides, the results of the t-test of product, price and promotion variables partially affect the consumer purchase decision to buy Cavendish bananas with t-count value of 1.984. Moreover, the place variable does not partially affect the consumer purchase decision to buy at Modern Market in Semarang.

RNA-Seq Reveals the Effect of Ethylene on the Volatile Organic Components (VOCs) of Cavendish Banana at Different Post-harvesting Stages

Aroma serves as one of the decisive factors influencing the value of banana commodities. Most of characteristic volatile organic components (VOCs) are formed during post-harvesting. However, the changing of VOCs of banana at different post-harvesting stages remain ambiguous. In this study, the VOCs of Cavendish banana for the four typical post-harvesting stages (green stage/half of yellow stage/yellow ripening stage/over ripening stage) are clarified using headspace solid phase micro-extraction (HS-SPME), combined with gas chromatography-mass spectrometry (GC–MS). The results inferred that the relative content of branched-chain esters such as acetate and butyrate, which form the main contributors of aroma in bananas, is higher in the T2 and T3 stages. Further, RNA-Seq technology was employed to clarify the formation mechanism of banana aroma in the post-harvesting stage. The MaTGL4 gene of the linoleic acid metabolism pathway and the MaBCAT3 and MaBCAT5 genes of the valine, leucine and isoleucine degradation pathway in banana suggest the expression is active late in the ripening stage, and the upregulated expression of these genes is analogous to the formation of aroma components such as branched-chain esters and hexenal. The above results not only provide baseline data on the differences in physical and chemical properties of VOCs in various post-harvesting stages of banana production, but also provide theoretical guidance facilitating the subsequent improvement of the commercial value of bananas through genetic improvement.

Effect of accelerated ripening agent on nutrient and antinutrient composition of banana

Food safety especially of fruits is important for a healthy and sustainable food system. Though accelerated ripening of fruits is common in Nigeria, its effect on nutritional quality of fruits remains underexplored. This study was conducted to investigate the changes in the nutrient and antinutrient composition of banana ripened with Calcium carbide (CaC2). In this study, mature bunches of freshly harvested green bananas were grouped separately and allowed to ripen naturally and artificially (with CaC2). At the end of the ripening stage, the nutritional parameters (proximate, minerals, vitamins) and antinutritional parameters were determined using relevant analytical methods, and the results obtained were compared across groups. The results showed that the proximate composition of the artificially ripened samples increase in ash (1.49), fat (0.76), and moisture (69.86) while carbohydrate (23.92) and protein (1.88) contents declined. Similarly, Na, K, Ca, Mg, P, Fe and Zn (mg/100 g) contents were higher in calcium carbide ripened than naturally ripened sample. Naturally ripened samples contained the higher amount of Vitamins C (28.87 mg/100 g), niacin (0.89 mg/100 g), pantothenic acid (0.27 mg/100 g) and pyridoxine (0.29mg/100 g). The β-carotene (127 mcg/100 g), Vitamin E (2.9 mg/100 g) and Vitamin K (0.31 mg/100 g) increased significantly in the artificially ripened samples, when compared to the naturally ripened samples. The use of calcium carbide as a ripening agent increases moisture and phlobatannin content, and loss in protein, carbohydrate, fibre, niacin, pantothenic acid, and pyridoxine composition of Cavendish banana.

The vulnerability of bananas to globally emerging disease threats

Banana cultivation has increased significantly over the last century to meet the growing demand for this popular fruit. Originating in Southeast Asia, bananas are now produced in over 135 different countries in tropical and subtropical regions of the world. The vast majority of this expansion of production is based on a single banana variety ”Cavendish” which makes up almost all the export trade grown in large scale monocultures as well as a large part of the local trade and represents over 40% of all bananas grown globally. Over the last century several major diseases of the banana have emerged, and widely expanded their geographic ranges. Cultivars within the “Cavendish” variety are highly susceptible to these diseases including: Yellow Sigatoka, Black leaf streak, Eumusae leaf spot, Freckle, Fusarium wilt Tropical race 4, Banana bunchy top and the bacterial wilts Moko, Xanthomonas wilt and Banana blood disease. This review graphically illustrates the emergence and rapid intercontinental spread of these diseases and discusses several major disease epidemics in bananas. Evidently, the large-scale monoculture based on the single variety “Cavendish” has resulted in an extreme level of genetic vulnerability. The resistance to diversification in the Cavendish production chain and the lack of investment in genetics and plant breeding in the recent past means that currently limited genetic solutions are available to replace the Cavendish banana with a set of market acceptable resistant varieties utilising a range of different genetic backgrounds.

Effect of Sugar-Pectin-Citric Acid Pre-Commercialization Formulation on the Physicochemical, Sensory, and Shelf-Life Properties of Musa cavendish Banana Jam

Cavendish banana is the second most cultivated species in Malaysia due to its high potassium and vitamin B6 content. However, there has been little commercialisation of Cavendish banana in jam making to date because of its unappealing physical characteristics and unsavoury taste. In the present study, response surface methodology was used to determine the optimum quantity of sugar (175-275 g)-pectin (3-7 g)-citric acid (150-234 mL) (SPC) on water activity, °Brix, colour analysis, pH, total titratable acidity (TTA), and sensory attributes of formulated banana jams. The amount of sugar-pectin-citric acid was found to have an effect on the TTA and pH of the banana jams. Conversely, water activity and °Brix were only affected by the amount of sugar. The lightness, L* of the banana jams was influenced by the quantity of pectin and the volume of citric acid added. Sensory analysis using 30 panellists showed that there were changes in the colour, taste, aroma, texture, and overall acceptability of banana jam depending on the amount of sugar used. In a shelf life study, banana jams stored at 4 °C were found to have a longer shelf life compared to those stored at 25 °C. Overall, the optimal formulation for a high-quality banana jam was 281.79 g of sugar, 4.13 g of pectin, and 264.66 mL of citric acid. This study constitutes the first report on the potential pre-commercialisation formulation for Cavendish banana jam production.

Microbiological Assessment on Stalk, Endocarp, Epicarp, Tip and Vascular Tissue of Different Varieties of Banana Fruit (Musa spp.)

Aim: The aim of this study was to carry out microbiological assessment on Stalk, Endocarp, Epicarp, Tip and Vascular Tissue of Different Varieties of Banana fruit (Musa spp.) (Cavendish, Dwarf Cavendish, Red, Lady Finger and Grand Nain Banana). Study Design: The study employs statistical analysis of the data and interpretation. Place and Duration of Study: Three major markets - Oil Mill (OM), Fruit Garden (FG), Mile Three (MT), all located in the city of Port-Harcourt, Nigeria. Sample collection lasted for a week and the analysis was carried out every day and it lasted for six months. Methodology: A total of forty-five (45) banana (Cavendish, Dwarf Cavendish, Red, Lady Finger and Grand Nain Banana) fruit samples were collected for a period of three months from three different markets (Oil Mill, Fruit Garden and Mile Three Markets) in Port Harcourt, Nigeria. The collected samples were grouped into three (Unripe, Healthy-Looking and Spoiled) and were subjected to standard microbiological procedures which includes standard plate counts, biochemical and molecular identification of the isolates. Results: A total of 124 isolates were isolated from the different sampled parts (Cut stalk, Tip, Endocarp, Vascular Tissue and Epicarp) of the banana fruit. Staphylococcus aureus count in the unripe sampled Banana fruits from Oil Mill market showed high prevalent rate in the Cut Stalk of the Cavendish Banana at 4.17±0.31x102 CFU/g followed by the Tips of the Grand Nain and Cavendish Banana at 4.03±0.21x102 CFU/gand 4.00±0.20x102 CFU/g, respectively. While the TCC in the Healthy-Looking sampled fruits from Fruit Garden showed more microbial load in the Epicarp of the Dwarf Cavendish Banana at 2.93±1.15x103 CFU/g followed by the Tip and Epicarp of the Grand Nain Banana at 2.70±0.82x103 CFU/g and 2.60±0.46x103 CFU/g. The total fungal count (TFC) in Healthy-Looking sampled Banana fruits showed high prevalent rate in Oil Mill market at 2.79x103 CFU/g > Mile Three market, 2.31x103 CFU/g > 1.35x103 CFU/g at Fruit Garden market. While the result of the total Staphylococcal count in the unripe sampled Banana fruits showed that Staphylococcus aureus was more prevalent in Creek Road market at 1.65x102 CFU/g > Mile One at 1.64x102 CFU/g and the least seen in Mile Three market at 1.50x102 CFU/g. The result of the Coliform count in the spoiled sampled Banana fruits showed that coliform was more prevalent in Mile One market at 2.14x103 CFU/g > 1.98x103 CFU/g in Fruit Garden market and less prevalent in Creek Road market at 1.75x103 CFU/g. The Grand Nain Banana had the most microbial load at 33.9% > Dwarf Cavendish Banana, 25% > Cavendish Banana, 16.9% > Lady Finger Banana, 14.5% > Red Banana at 9.7%. The study location with the most microbial load is the Oil Mill market at 21.23% > Mile One, 20.64% > Creek Road, 20.01% > Mile Three, 19.23% > Fruit Garden, 18.88%. Conclusion: Grand Nain banana variety has the highest microbial load thus consumption of it should be washed or cleansed thoroughly. Secondly, of the different parts sampled, Cut stalk of banana is associated with highest microbial load, therefore it should checked properly or cut off when peeling/during consumption, The high load of Staphylococcusaureus, Escherichiacoli and Bacillus is of great concern. These organisms associated with different parts and varieties of banana fruits (Musa spp.) in Port Harcourt Nigeria, poses serious threat to consumers. Prohibition of anthropogenic activities within the markets and farms should be encouraged in order to reduce the level of contamination of these fruits. Also, public awareness on safe and hygienic practices in the handling and distribution of Banana fruits from the farms to the markets should be encouraged.

Unripe Cavendish banana (Musa acuminata) and enzymatic hydrolysis (Flavourzyme®) enhance sensorial and nutritional profiles of functional chicken nugget

PurposeHealth promotion and disease prevention by means of functional foods have become more popular among consumers due to the rising trend of non-communicable diseases. Driven by the increased demand, the authors aimed to investigate sensorial, nutritional and physicochemical properties of chicken nugget incorporated with unripe Cavendish banana and Flavourzyme® [Control (without banana and Flavourzyme®), F1 (banana only), F2 (Flavourzyme® only), F3 (banana and Flavourzyme®)].Design/methodology/approachSensory evaluation was carried out by means of 9-point hedonic scale among consumer panels (n = 83) to evaluate control, F1, F2 and F3. These were then subjected to chemical (moisture, protein, fat, ash, carbohydrate, total dietary fibre, potassium and antioxidant contents) and physical (texture profile and water activity) analyses.FindingsSensory acceptance of control was significantly higher compared to other formulations. Fibre, antioxidant and potassium contents were significantly higher, although moisture, protein and fat contents were significantly lower in F1 and F3 compared to control. Remarkably, F1 and F3 were eligible to be declared as “source of dietary fibre”. Therefore, F1, F2 and F3 can serve as healthier alternatives with high antioxidant activity without compromising consumers' acceptance.Originality/valueThis innovative study generates unique findings pertaining to the nutritional values of novel functional chicken nugget and the formulation enables it to be declared as a source of dietary fibre. Results have contributed knowledge to existing literature as well as benefits food manufacturers in creating healthy functional food to better meet the needs and expectations of health-conscious consumers, healthcare providers, governmental organisations and consumer advocacy groups.