Starch and sugar transformation during the ripening of banana and plantain cultivars grown in Cameroon.

摘要

Starch and sugar changes in the fruits of plantain [banana] cultivars French Clair and Batard (AAB group), commercially grown in Cameroon, were assessed in ambient conditions (30deg C and 88% RH) at stages 1, 3 and 5 of ripeness. They were compared with cooking banana cultivars Popoulou CMR and Laknao (AAB group) and dessert banana cultivar Grande Naine (AAA group), grown and ripened under the same conditions. In all cultivars, pulp firmness and the starch content of the pulp significantly decreased from stages 1 to 5, while the reducing sugar contents and degree CBrix of the pulp significantly increased.