ADP-Glucose Pyrophosphorylase Is Located in the Plastid and Cytosol in the Pulp of Tropical Banana Fruit (Musa acuminata)

2019 ◽  
Vol 75 (1) ◽  
pp. 76-82
Author(s):  
Elizabeth Solis-Badillo ◽  
Edith Agama-Acevedo ◽  
Axel Tiessen ◽  
Jose A. Lopez Valenzuela ◽  
Luis A. Bello-Perez
Keyword(s):  
Musa Acuminata ◽  
Banana Fruit ◽  
Adp Glucose Pyrophosphorylase

A 3-Vinyl Cephem Derivative, a Useful Intermediate in the Synthesis of Cepham Antibiotics, from Aspergillus awamori Associated with Banana Fruit

2015 ◽  
Vol 10 (10) ◽  
pp. 1934578X1501001 ◽  
Author(s):  
H.M.S.K.H Bandara ◽  
N. Savitri Kumar ◽  
Lalith Jayasinghe ◽  
Hironori Masubuti ◽  
Yoshinori Fujimoto
Keyword(s):  
Chemical Synthesis ◽  
Chromatographic Separation ◽  
Musa Acuminata ◽  
Potato Dextrose Agar ◽  
Natural Source ◽  
Aspergillus Awamori ◽  
Banana Fruit ◽  
Potato Dextrose Broth ◽  
Agar Media ◽  
First Time

Aspergillus awamori was isolated from a diseased banana fruit, Musa acuminata cv. Ambul. The fungus was fermented in potato dextrose broth and on potato dextrose agar media and the fungal media were extracted with EtOAc. Chromatographic separation of the EtOAc extracts furnished 4-methoxybenzyl 7-phenylacetamido-3-vinyl-3-cephem-4-carboxylate (1), along with three naphtho-γ-pyrones, flavasperone (2), foncesinone A (3) and aurasperone A (4), and three alkaloids, aspernigrin A (5), pestalamide C (6) and nigragillin (7). Compound 1, a known key intermediate in the chemical synthesis of cepham antibiotics, was isolated from a natural source for the first time. Compound 1 is the first 3-vinyl cephem derivative of microbial origin.

scholarly journals Production, Preservation and Shelf-Life Evaluation of Wine from Banana Fruit (Musa acuminata Colla)

2020 ◽  
pp. 47-61
Author(s):  
O. P. Obiekezie ◽  
B. J. O. Efiuvwevwere ◽  
O. C. Eruteya
Keyword(s):  
Shelf Life ◽  
Sodium Benzoate ◽  
Total Coliform ◽  
Musa Acuminata ◽  
Banana Fruit ◽  
Alcohol Content ◽  
Wine Production ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Shelf Life Studies

Aims: The investigation focused on production, preservation and shelf-life study of wine from banana fruit (Musa acuminata). Study Design: This work is based on completely randomized design with two replications and the average values calculated for mean comparison. Place and Duration of Study: Food and Industrial Microbiology laboratory, Department of Microbiology, University of Port Harcourt, Nigeria, September, 2018 to March, 2019. Methodology: Analyses performed using standard methods were microbiological, physicochemical and sensory evaluations. Sodium benzoate concentrations of 5 and 25 ppm were used for shelf life studies. Banana ‘must’ was analyzed at 4 day intervals for 12 days while produced wine was analyzed at 5 day intervals for 25 days during storage. Results: Changes in total heterotrophic counts (THCs), total coliform counts (TCCs) and fungal counts (FCs) occurred during fermentation, resulting in maximum THCs of 5.02, TCCs of 3.60 and FCs of 8.87 log10 cfu ml-1 on days 4, 4 and 8 respectively. Acetobacter and Saccharomyces were pronounced in wine without preservative (control) throughout storage. Mean pH of ‘must’ was 5.8±0.30 while alcohol content was 0.28±0.03% on day 0 but as fermentation progressed, mean pH was reduced while mean alcohol content increased. Mean pH of wine preserved with 5 ppm varied slightly throughout storage but mean pH of control and 25 ppm preserved wine decreased from 3.7±0.20 on day 0 to 3.2±0.23 on day 25. Sensory attributes (overall acceptability) on day 12 was most preferred while during shelf-life studies, significant difference in overall acceptability of the different wines at P=.05 occurred. Wine preserved with 5 ppm had the best organoleptic quality but 25 ppm preserved wine showed the most acceptable microbial quality. Conclusion: Findings show that banana is a good substrate for wine production and 5 ppm sodium benzoate retained the qualities of the wine.

scholarly journals Genome-Wide Identification and Characterization of the NAC Transcription Factor Family in Musa Acuminata and Expression Analysis during Fruit Ripening

2020 ◽  
Vol 21 (2) ◽  
pp. 634
Author(s):  
Bin Li ◽  
Ruiyi Fan ◽  
Qiaosong Yang ◽  
Chunhua Hu ◽  
Ou Sheng ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Fruit Ripening ◽  
Expression Patterns ◽  
Musa Acuminata ◽  
Nac Transcription Factor ◽  
Banana Fruit ◽  
Transcription Factor Family ◽  
Climacteric Fruit ◽  
Identification And Characterization

Banana (Musa acuminata, AAA group) is a representative climacteric fruit with essential nutrients and pleasant flavors. Control of its ripening determines both the fruit quality and the shelf life. NAC (NAM, ATAF, CUC2) proteins, as one of the largest superfamilies of transcription factors, play crucial roles in various functions, especially developmental processes. Thus, it is important to conduct a comprehensive identification and characterization of the NAC transcription factor family at the genomic level in M. acuminata. In this article, a total of 181 banana NAC genes were identified. Phylogenetic analysis indicated that NAC genes in M. acuminata, Arabidopsis, and rice were clustered into 18 groups (S1–S18), and MCScanX analysis disclosed that the evolution of MaNAC genes was promoted by segmental duplication events. Expression patterns of NAC genes during banana fruit ripening induced by ethylene were investigated using RNA-Seq data, and 10 MaNAC genes were identified as related to fruit ripening. A subcellular localization assay of selected MaNACs revealed that they were all localized to the nucleus. These results lay a good foundation for the investigation of NAC genes in banana toward the biological functions and evolution.

scholarly journals Mass Modelling and Effects of Fruit Position on Firmness and Adhesiveness of Banana Variety Nipah

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Farahana Nabilah Zainal A’Bidin ◽  
Rosnah Shamsudin ◽  
Mohd Salahuddin Mohd Basri ◽  
Zanariah Mohd Dom
Keyword(s):  
Mechanical Properties ◽  
Room Temperature ◽  
Soluble Sugars ◽  
Physical And Mechanical Properties ◽  
Musa Acuminata ◽  
Three Dimensions ◽  
Starch Degradation ◽  
Banana Fruit ◽  
Regression Modelling ◽  
Banana Variety

AbstractFruits including banana are susceptible to damage especially during transportation. Nipah banana, also known as Musa acuminata balbisiana, has irregular shape and is short in length. This paper focuses on the physical and mechanical properties of Nipah banana. Mathematical models were developed to predict the mass of banana fruit based on the physical properties. Changes during ripening period in terms of the firmness and adhesiveness of Nipah banana were investigated at room temperature (25 °C) for three different positions in a finger. Peak positive and negative force was taken as firmness and adhesiveness, respectively. Results showed that the multiple regression modelling based on three dimensions had the highest R2 value. Values of firmness and adhesiveness decreased with the ripening days due to starch degradation and accumulation of soluble sugars. A similar trend was observed on the firmness for all three positions.

scholarly journals Large-scale Application of 1-Methylcyclopropene Results in Extended Marketable Shelf Life and Persistence of the Full-ripe Condition of Commercially Handled Banana Fruit

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 816E-817 ◽  
Author(s):  
Daniel Stanley* ◽  
Donald Huber
Keyword(s):  
Shelf Life ◽  
Sensory Analysis ◽  
Large Scale ◽  
Musa Acuminata ◽  
Banana Fruit ◽  
Banana Production ◽  
Control Fruit ◽  
Color Range ◽  
Consumer Markets ◽  
And Control

Banana production is geographically isolated from consumer markets in temperate regions. This disparity has prompted study of ethylene antagonists such as 1-methylcyclopropene (1-MCP) to extend marketable shelf life. Banana fruit (Musa acuminata v. Cavendish) were treated with ethylene (100 ppm) in sea containers (24 h,14.4 °C, 90% RH). After venting, one container was provided with 300 ppb 1-MCP (12 h, 15 °C). Controls were maintained in similar containers without 1-MCP. After treatments, ripening was monitored at 18 °C. Color was graded from values of 2 (green) to 7 (yellow, with sugar spots). During storage at 18 °C, control fruit remained within the color range of 4 to 6 (considered the most marketable) for 3 d compared with 6 d for 1-MCP-treated fruit. The time to reach stage 7 occurred at 8 and 13 d, respectively, in control and 1-MCP treated fruit. Sugar spots occurred after 6 to 7 d for both control and 1-MCP-treated fruit. Thereafter, incidence diverged significantly, with 1-MCP-treated fruit remaining below 10% for 11 d and control fruit exceeding 30% by 10 d. Through the first 5 d, firmness (initially 75 N) declined at comparable rates in both treatments, with control fruit declining to 20 N after 15 d. 1-MCP-treated fruit remained near 40 N throughout storage. Ripening variability did not differ within the treatments. Informal sensory analysis showed that some participants preferred the taste and firmness properties of 1-MCP-treated fruit while others preferred the lower firmness of traditionally ripened fruit. The sweetness of treated fruit was only slightly lower than that of control fruit, yet was still considered acceptable. Work in progress is addressing sugar transformations in 1-MCP-treated banana fruit.

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