Research Article Received: 13 June 2008
Revised: 18 September 2008
Accepted: 4 October 2008
Published online in Wiley Interscience: 19 December 2008
(www.interscience.wiley.com) DOI 10.1002/jsfa.3459
Comparison of the physico-chemical characteristics of a new triploid banana hybrid, FLHORBAN 920, and the Cavendish variety Christophe Bugaud,a,∗ Pascaline Alter,b Marie-Odette Dariboa and Jean-Marc Brillouetb Abstract BACKGROUND: The physico-chemical characteristics of a new banana triploid hybrid (FLHORBAN 920 cultivar, AAA group), partially resistant to Yellow Sigatoka and Black Leaf Streak diseases, were measured throughout ripening and compared with those of the Cavendish banana. RESULTS: The greatest differences between FLHORBAN 920 (F920) and the Cavendish variety were observed at intermediate maturity, when bananas were yellow with green tips or yellow. The F920 bananas have more dry matter and starch than those of Cavendish. The total polyphenol contents of F920 bananas were three-fold higher than Cavendish. The sucrose contents were 1.5-fold higher in F920 fruits, whereas glucose and fructose contents were two-fold higher in Cavendish fruits. The F920 fruits had fewer esters, carbonyls and phenolic ethers than Cavendish. The two varieties differed in the composition in methyl-branched (alcohols and esters) and phenolic ether volatile compounds. CONCLUSION: These characteristics, coupled with resistance to the principal banana diseases, suggest that the F920 variety should be developed further. c 2008 Society of Chemical Industry Keywords: Musa; hybrid; ripening stage; sugar; volatile compounds; polyphenol
INTRODUCTION
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may allow banana growers from FWI to propose a very specific and competitive product. The aim of this work was therefore to characterise this new variety throughout maturity and compare it with the standard banana, Cavendish. The results should improve our understanding of the quality of this hybrid and help us to make decision about their possible development.
MATERIAL AND METHODS Materials The cultivars studied were FLHORBAN 920 (Musa Acuminata, AAA group) (F920) and Grande Naine (Musa Acuminata, Cavendish subgroup AAA) (GN). Bananas were grown at the PRAM Station (Martinique, French West Indies; latitude 14◦ 37 N, longitude 60◦ 58 W, altitude 16 m) on continental alluvial soil. Similar agronomic and cropping practices (suckering, bunch management)
∗
Correspondence to: Christophe Bugaud, Centre de Coop´eration Internationale en Recherche Agronomique pour le D´eveloppement (CIRAD), UMR Qualisud, Pˆole de Recherche Agro-environnementale de la Martinique (PRAM) - BP 214–97285 Lamentin Cedex2, Martinique, France. E-mail:
[email protected]
a CIRAD, UMR QUALISUD, PRAM-BP 214-97285 Lamentin Cedex 2, Martinique, France b CIRAD, UMR QUALISUD, 34398 Montpellier Cedex 5, France
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Many banana varieties exist around the world, but the international banana market is dominated by the subgroup Cavendish (Musa Acuminata, AAA group).1 Given the strong commercial competition from other banana-exporting regions that benefit from lower production costs, the French West Indies (FWI) banana industry would do well to offer a new range of products to enhance market loyalty and ensure sustainability. Moreover, intensive cropping of Cavendish bananas causes substantial pollution and damage to the fragile tropical insular environment of the FWI. For 15 years CIRAD has been promoting alternative cropping systems that are both economically and environmentally sustainable by developing new varieties that are resistant or tolerant to the main pests and diseases of bananas. Such triploid hybrids are issued from conventional breeding techniques,2 including diploid resistant genitors doubled with colchicines.3 Since the 1990s, a number of hybrids have been created, with varying success. The most recent hybrid developed by CIRAD is FLHORBAN 920.4 This variety is a triploid hybrid from the Acuminata group (AAA). It is partially resistant to Yellow Sigatoka Disease (Mycosphaerella musicola) and Black Leaf Streak Disease (M. fijiensis),5 and tolerant to lesion nematodes.6 It can be transported under the same conditions (13 ◦ C) than Cavendish varieties. The appearance and taste of the fruit differ from traditional Cavendish varieties. With its small size (length 13–15 cm, weight 80–120 g), it is reminiscent of the Figue Pomme fruit (AAB group, Silk subgroup). This hybrid
www.soci.org were applied. For each variety, four bunches (representing the four repetitions) were tagged at the inflorescence emergence stage in the dry period (February 2005). To ensure that the green stage would allow export from FWI to European ripeners, bunches were harvested at a specific temperature sum: 1200 dd for F920, 1000 dd for GN. This temperature sum represented the mean daily temperature sum (calculated in degrees–days) accumulated by the fruit during its growth from flowering to harvest with a baseline temperature of 9 ◦ C for F9204 and 14 ◦ C for GN.7 At these temperature sums, the two varieties presented a green life of 25 ± 3 days, measured at 20 ◦ C.8 Preparation of samples The third proximal banana hand per bunch were rinsed and dipped in fungicide (bitertanol, 200 mg L−1 ) for 1 min. Half the hand was immediately used for measurements on green fruits. The other half was placed in a plastic bag with 20 µm respiration holes and stored in packed boxes for 14 days at 14 ◦ C, thus simulating the storage conditions commonly used during shipment from FWI to European ripeners. Then, bananas were stored in a room at 16 ◦ C and underwent ethylene treatment (1 mL L−1 for 2 h) to trigger the ripening process. After 2 h, the room was ventilated. Bananas were maintained at 16 ◦ C for 4 days until the ‘more yellow than green’ ripeness stage was reached. They were then stored at 20 ◦ C for 6 days. Bananas were analysed before ripening, and at the 4th , 6th , 8th and 10th day after ethylene treatment, which corresponded to edible stages.
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Analyses At each ripening stage, the rheological characteristics were measured on fresh bananas with a TA-XT2 penetrometer, as ´ and the described by Bugaud et al.9 The bananas were pureed ´ was immediately assessed using a Hunter colour of the puree Lab colorimeter (Minolta model CR-200; Osaka, Japan). The pH of ´ was measured using a Quick 31 314 pH meter (Berlin, the puree ´ was oven Germany). For measurement of dry matter, 2 g of puree dried at 70 ◦ C for 24 h and then weighed. Total soluble solids were measured by refractometry after centrifugation (9300 × g for 10 min). Bananas were frozen in liquid nitrogen, and then stored at −70 ◦ C for analysis of total polyphenols and volatile compounds, or lyophilised for analysis of starch and sugars. Powder of banana pulp was treated with 8 mol L−1 HCl and dimethylsulfoxide and incubated at 60 ◦ C for 60 min to solubilise the starch, which was then digested with amyloglucosidase using a Starch UV test kit (Boeringer–Mannheim, N◦ 207 748, R-Biopharm, Darmstadt, Germany). Glucose, fructose, and sucrose were measured by enzymatic digestion with a sucrose/D-glucose/Dfructose UV test kit (Enzytec , N◦ 1247; Scil Diagnostics, Viernheim, Germany). Total polyphenols were measured colorimetrically by the Folin–Ciocalteu reaction after correction for ascorbic acid contribution, as described by George et al.10 The extraction and the gas chromatography–mass spectrometry (GC–MS) analysis of volatile compounds were carried out as described by Brat et al.,11 using only a DB-Wax (column A; J&W Scientific, Folsom, California, USA) to separate the compounds. Two analytical replicates per sample were performed for each analysis, except for total polyphenols (three replicates) and volatile compounds (one replicate). The physico-chemical characteristics of both varieties (four repetitions per variety) were compared at the same ripening stage by ANOVA (Minitab, release 15.1.1.0, 2007).
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RESULTS AND DISCUSSION Physical characteristics Ripening of the banana fruit was revealed first by a change in the colour of the peel. This change was accompanied by senescence spotting on the Grande Naine peel at the end of ripening. No senescence spotting was observed on the peel of hybrid F920 during the mature stage (Table 1). As expected, the yellow colour of the pulp intensified at the end of the mature stage, especially in the GN variety (P < 0.05). The a-value of the pulp in both varieties decreased during maturity. It was higher in F920 bananas than in GN bananas at the late ripening stages (P < 0.05), probably due to higher carotenoid contents.12 As expected, peel hardness and fruit firmness decreased strongly at the early stages of ripening, and then more slowly from the 4th day of ripening.13 The green peel of F920 bananas was harder than that of GN bananas (P < 0.001). At intermediate stages of maturity, the fruit of F920 bananas was less firm than that of GN bananas (P < 0.01). Differences in fruit firmness between F920 and GN bananas reached more than 1 N s−1 . At the end of maturity, no difference was observed between F920 and GN peels. The rapid softening observed in F920 pulps may be explained by a higher enzymatic activity, causing cell wall degradation.14 It is likely that the rheological gaps of 1 N s−1 between the varieties at intermediate stages of maturity could be distinguished by sensory analysis.15 Chemical characteristics The dry matter contents in the pulp of banana decreased by approximately 15% during ripening for both varieties (Table 1). This decrease is likely to be due to the respiratory breakdown of carbohydrates and to osmotic migration of water from peel to pulp.16 The dry matter contents were significantly higher in F920 bananas than in GN bananas (P < 0.001 at the 6th day of ripening). Differences between F920 and GN bananas reached as much as 3 g 100 g−1 . Total soluble solid contents displayed a sigmoidal increase during ripening, in accordance with Wills et al.17 They reached 22–24 ◦ Brix at the 6th to 8th day of ripening, after which they decreased. At the 6th day of ripening, the difference was close to 2 ◦ Brix, to the advantage of F920 bananas (P < 0.01). As expected,17,18 pH decreased in the pulp, reaching 4.5 at the 6th day, and then increased gradually thereafter. Production of organic acids could explain the decrease in pH in the first stage of maturity; their hydrolysis at the end of maturity could explain the increase in pH.19 No significant difference was observed between the two varieties. During the first 4 days of ripening, there was a progressive increase in total polyphenols in the pulp of the two varieties until the 6th day of ripening, when they reached 334 mg of gallic acid equivalent (GAE) per 100 g fresh weight in F920 fruits and 144 mg of GAE per 100 g in GN fruits. The increase in total polyphenols in the pulp, already mentioned by Giami and Alu,20 may be explained by the increase in permeability of the tissues during ripening, which allowed the polyphenols to migrate from the peel towards the pulp.21 In both varieties, this increase was then followed by a drastic drop in polyphenols to about one-twelfth of their peak value, between 10 and 40 mg of GAE per 100 g. This drop probably corresponded to phenolic oxidative degradation by polyphenol oxidases and peroxidases.22 The total polyphenol contents were 10-fold higher in F920 fruits than in GN fruits at the early ripening stages (P < 0.05), and then the differences were maintained three times higher in F920 fruits until the 8th day of ripening (P < 0.01). At
c 2008 Society of Chemical Industry
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Physico-chemical characteristics of a new triploid banana hybrid
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Table 1. Physicochemical characteristics of two varieties of banana, Flhorban920 and Grande Naine, during ripening Day after ripening Characteristic and cultivar Peel colour F920 GN Pulp colour parameters Lightness (L∗ ) F920 GN Red–green (a∗ ) F920 GN Yellow (b∗ ) F920 GN Rheological parameters Peel hardness (N) F920 GN Pulp firmness (N) F920 GN Chemical parameters Dry matter (g 100 g−1 FW) F920 GN Total soluble solids (◦ Brix) F920 GN pH F920 GN Total phenols (mg 100 g−1 FW) F920 GN
Before ripening
4
6
8
10
Green Green
More yellow than green More yellow than green
Yellow with green tips Yellow with green tips
Yellow Yellow
Yellow Yellow spotted
62.0 62.0
65.3 64.4
61.4 62.7
60.6 60.4
62.6 62.2
1.5 1.3
0.8 0.6
0.3∗ −0.7∗
−0.4 −1.0
−0.6∗ −1.5∗
17.4 18.7
18.7 18.9
15.3 15.3
14.6 17.5
15.2∗ 19.6∗
75.6∗∗∗ 51.2∗∗∗
29.3 34.3
19.3∗ 25.7∗
13.9 12.3
7.9 7.5
23.0 24.5
3.2∗ 4.6∗
2.3∗∗ 3.0∗∗
1.8 2.1
1.5 1.7
30.1∗∗ 26.6∗∗
27.9∗ 26.1∗
27.7∗∗∗ 24.4∗∗∗
26.8∗∗ 24.3∗∗
25.2∗∗ 22.8∗∗
4.2∗ 3.5∗
18.1 16.7
24.2∗∗ 22.1∗∗
23.9 23.1
23.1 22.2
5.54 5.49
4.62 4.65
4.49 4.61
5.03 5.11
4.93 4.95
90∗ 8∗
128∗∗ 9∗∗
334∗∗∗ 114∗∗∗
41∗∗ 17∗∗
25 10
Analysis of variance: ∗ P < 0.05, ∗∗ P < 0.01, ∗∗∗ P < 0.001.
the peak value, the total polyphenol contents in hybrid fruits were higher than contents measured in some fruits and vegetables by Brat et al.23 and Patthamakanokporn et al.24 using the same colorimetric method. Given the health-promoting properties of polyphenols,25 hybrid F920 should thus be taken into greater consideration for establishing total polyphenol intake in the diet. On the other hand, because of this high amount of polyphenols, the F920 fruits may be more susceptible to browning26 and more astringent.27
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Carbohydrates Starch level decreased during ripening, from 17.8–20.8 g 100 g−1 in unripe fruits to 3.4 g 100 g−1 at the 6th day of ripening (Table 2). A similar change in starch content was described in the Cavendish cultivar.17 At this intermediate stage of ripening, starch contents were two-fold higher in F920 fruits (P < 0.01) than in GN fruits but much lower than starch contents in plantains and cooking bananas.18,28
Corresponding to the breakdown of starch, there was an increase in total soluble sugars similar to that in total soluble solids. The total soluble sugar contents were the same in the two varieties but the kinetics of the three soluble sugars, sucrose, glucose, and fructose, were different. In the F920 fruits, sucrose appeared before glucose and fructose. At the 4th day of ripening, the fruits accumulated 8.1 g 100 g−1 of sucrose against 1.6 g 100 g−1 for GN fruits (P < 0.001). In contrast, the GN fruits accumulated almost three-fold more hexoses (glucose + fructose) at the same ripening stage (P < 0.01). At the 6th to 8th days of ripening, the sucrose and hexose contents were equal in GN fruits (about 8.0 g 100 g−1 ), whereas the sucrose content was two- to three-fold higher than hexose content in the F920 fruits (about 12.0 g 100 g−1 ) (P < 0.001). In both varieties, the sucrose contents decreased at the end of the ripening, while hexose contents continued to increase, as previously observed.18,29 The different distributions in sucrose, glucose and fructose observed in the two varieties suggest that sucrose-metabolising enzymes may act differentially. For tomatoes, varieties that accumulate high levels
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Table 2. Carbohydrate contents in pulp of two varieties of banana, Flhorban920 and Grande Naine, during ripening Day after ripening Carbohydrate and cultivar −1
Starch (g 100 g F920 GN
Before ripening
4
6
8
3.4∗∗ 1.7∗∗
1.8∗∗ 0.7∗∗
10
FW)
Sugar content (g 100 g−1 FW) Total soluble sugars F920 GN Sucrose F920 GN Glucose F920 GN Fructose F920 GN Ratio sucrose/glucose+fructose F920 GN Diet and organoleptic properties Glycaemic load F920 GN Sweetening power F920 GN
20.8∗∗∗ 17.8∗∗∗
0.4 0.6
9.7 10.9
10.4 6.8
15.4 15.7
17.7 17.2 12.6∗∗ 8.3∗∗
1.3∗ 0.4∗
15.4 15.6
0.2 0.2
8.1∗∗∗ 1.6∗∗∗
11.5∗∗∗ 7.8∗∗∗
0.2 0.1
1.2∗∗ 3.0∗∗
1.9∗∗∗ 4.1∗∗∗
2.5∗∗∗ 4.6∗∗∗
3.0∗∗∗ 5.1∗∗∗
0.1 0.2
1.2∗∗ 3.2∗∗
2.0∗∗∗ 3.8∗∗∗
2.6∗∗∗ 4.3∗∗∗
3.0∗∗∗ 5.0∗∗∗
1.3 1.0
3.6∗∗∗ 0.3∗∗∗
3.0∗∗∗ 1.0∗∗∗
2.5∗∗∗ 0.9∗∗∗
1.5∗∗ 0.5∗∗
– – – –
7.5∗ 4.9∗ 10.6 7.2
9.3∗∗ 5.4∗∗
10.4 10.3
11.7 11.1
10.0 9.8
15.7 16.2
18.2 17.8
15.9 16.3
Analysis of variance: ∗ P < 0.05, ∗∗ P < 0.01, ∗∗∗ P < 0.001.
of glucose and fructose have high levels of acid invertase activity and store little sucrose.30 To estimate if these different distributions in soluble sugars have an impact on the nutritional or sensorial quality of the fruit, the theoretical glycaemic load and sweetening power for a serving size of 100 g of fresh weight were calculated. The glycaemic load, an important parameter of diet, is the glycaemic index multiplied by the amount of carbohydrate available in one serving size. The glycaemic indexes of glucose, fructose, sucrose and banana starch are, respectively, 100, 19, 68, and 70.31 Considering the classical attraction for sweet products for consumers, especially fruits, sweetening power is an important sensory parameter. The sweetening power of sucrose, glucose and fructose is respectively 100, 75 and 140.32 The values of both parameters increased up to the 8th day of ripening, after which they decreased because of decreasing sucrose content. At the 4th day of ripening, the different distributions of soluble sugars meant that the F920 variety had a higher glycaemic load than the other variety (P < 0.05). At the other ripening stages, no differences were detected between the varieties, suggesting they had similar potential diet and sensory properties.
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Volatile compounds Total banana volatiles of both varieties displayed a sigmoidal increase during ripening, in accordance with results by Macku and Jennings33 (Table 3). Most volatile compounds (alcohols, esters,
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carboxylic acids and carbonyls) increased until the 8th day of ripening, after which they either levelled off or decreased. Fortysix components were identified in the fruits. Quantitatively, the ester and alcoholic fractions were the dominant groups of volatiles in ripe banana fruits with above 10 mg kg−1 of fresh weight in unripe fruits. The quantities of volatile compounds were in good agreement with those of other Cavendish cultivars.11,34 The distribution of volatile compounds differed in the two varieties. The total amount of banana volatiles was nearly threefold higher in GN fruits at the 6th day of ripening (P < 0.001). Alcohol contents were higher in GN fruits at the intermediate stage of ripeness (P < 0.01). But the tendency was inverted at the end of the mature stage (P < 0.05). Alcohol contents reached 15.5 mg kg−1 in F920 fruits, versus 11.7 mg kg−1 in GN fruits. Contents of major alcohols, 2-methyl propanol and 3-methyl butanol, reached more than 5 mg kg−1 in F920 fruits at the end of the mature stage. In GN fruits, the contents were below 3.6 mg kg−1 . Butanol and hexanol contents were higher in F920 fruits, whereas 2-pentanol contents were higher in GN. A sensory profile established by a tasting panel of five judges revealed a specific fermented taste in F920 fruits at the end of the mature stage (data not shown). This fermented taste is probably linked to the alcoholic components, 2-methyl propanol and 3-methyl butanol, described as ‘acid’, ‘rancid’ and ‘pungent’ aromas in banana.34
c 2008 Society of Chemical Industry
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Table 3. Volatile compounds in the pulp of two varieties of banana, FLHORBAN 920 and Grande Naine, during ripening Source of linear retention index
FLHORBAN 920
Grande Naine (Cavendish)
Days after ripening Volatile compound TOTAL content (mg
DB-Wax
Literature
kg−1 FW)
Before ripening
8
Days after ripening 10
Before ripening
4
6
1.7
5.3
9.1∗∗∗
36.9
2.1
9.1
25.0∗∗∗
0.3 ND 0.01 0.01 0.04 ND 0.06 ND ND tr 0.17 ND
1.5∗∗ 0.20 0.13 0.13 0.34 ND 0.23 ND ND 0.04 0.39 0.04
14.6 15.5∗ 5.78 5.19 0.35 0.48 1.27 1.18 5.06 5.28 0.06 0.06 0.73 1.50 ND 0.03 0.41 0.56 0.08 0.08 0.57 0.76 0.29 0.36
0.5 ND ND ND ND ND 0.06 0.04 ND ND 0.37 ND
0.9 0.08 ND 0.05 0.21 ND tr ND ND ND 0.53 0.02
6.9∗∗ 1.47 0.56 0.58 2.83 0.06 0.19 0.06 0.15 0.04 0.77 0.15
10.2 11.7∗ 2.84 2.75 1.65 2.07 0.78 0.74 3.55 4.16 0.13 0.17 0.23 0.20 0.20 0.17 0.25 0.44 0.01 0.02 0.39 0.78 0.17 0.21
10.5 10.3 0.25 0.61 0.49 0.42 0.23 0.09 0.08 0.14 3.50 2.06 0.98 0.84 0.44 0.40 3.09 2.82 0.15 ND 0.49 0.73 0.22 0.26 0.10 0.17 0.05 0.09 0.26 1.16 0.05 0.41 0.02 0.09 0.03 ND
0.2 ND ND ND ND ND ND 0.01 ND ND ND 0.03 ND 0.10 ND ND 0.01 ND
1.5 ND ND 0.12 ND 0.34 0.06 0.09 0.46 0.03 0.04 0.04 ND 0.18 ND ND 0.10 ND
8.0 ND 0.38 0.74 ND 2.76 0.51 0.31 2.49 0.03 0.59 0.02 ND 0.07 0.05 0.01 0.06 ND
13.4 ND 0.61 2.08 ND 5.59 0.42 0.29 3.18 0.03 0.93 0.03 ND 0.13 ND 0.01 ND ND
9.1 ND 0.49 1.46 ND 3.42 0.55 0.09 1.78 ND 1.15 ND ND 0.05 0.06 0.01 ND ND
36.4
4
6
8
10
37.1
33.3
Alcohols 2-Methyl propanol 2-Pentanol Butanol 3-Methyl butanol 2-Heptanol Hexanol (E)-4-Hexen-1-ol 2.3-Butanediol (Z)-3-Octen-1-ol 2-[2-Butoxy ethoxy] ethanol 3,3-Dimethyl-2-pentanol
1080 1107 1138 1210 1327 1359 1423 1564 1600 1796 1762
1099 1118 1126 1184 1273 1331 1389 1583 – – –
0.4 ND ND ND ND ND 0.05 ND ND ND 0.35 ND
Esters Ethyl butanoate Butyl acetate 2-Pentanol acetate 2-Methylpropyl 2-methylpropanoate 3-Methylbutyl acetate 2-Methylpropyl butanoate Butyl butanoate 3-Methylbutyl 2-methylpropanoate Hexyl acetate 3-Methylbutyl 3-methylbutanoate Butyl hexanoate Hexyl butanoate Ethyl octanoate Ethyl 3-hydroxy hexanoate Butyl 3-hydroxy butanoate Hexyl hexanoate Hexyl octanoate
1030 1061 1062 1083 1116 1161 1224 1274 1276 1304 1409 1433 1442 1685 1686 1821 1830
1028 1064 1161 1084 1108 1144 1197 1244 1270 1287 1350 1398 1423 1677 1524 1738 1806
0.1 ND ND ND ND ND tr ND ND ND tr 0.03 ND 0.05 ND ND 0.02 0.02
0.9 0.14 ND ND ND 0.12 0.02 0.07 ND 0.02 0.03 0.09 ND 0.19 ND ND 0.12 0.11
3.3 ND 0.15 0.06 0.03 0.27 0.11 0.23 0.82 ND 0.07 0.17 0.10 0.68 ND ND 0.30 0.27
Carboxylic acids Acetic acid 2-Methylpropanoic acid Butanoic acid 3-Methylbutanoic acid Hexanoic acid Octanoic acid Decanoic acid
1470 1536 1593 1684 1886 2034 2259
1450 1535 1588 1625 1850 2034 2233
0.8 0.11 ND ND 0.33 0.10 0.17 0.11
0.7 0.20 0.01 0.03 0.29 0.10 tr 0.06
0.7 0.03 0.06 0.12 0.22 0.21 ND 0.07
3.4 0.75 0.76 1.31 0.11 0.44 0.01 0.04
2.7 0.82 0.76 0.63 0.05 0.16 0.09 0.14
0.6 ND ND ND 0.17 ND 0.38 0.10
1.1 0.07 ND 0.02 0.47 0.19 0.06 0.26
1.1 0.30 0.19 0.27 0.06 0.12 ND 0.13
2.5 0.41 0.29 1.21 0.40 0.03 ND 0.15
1.9 0.50 0.19 0.74 0.25 0.09 ND 0.08
Carbonyls Hexanal 2-Heptanone (E)-2-hexenal 3-Hydroxy 2-butanone 2-Nonanone (E)-2-nonenal
1080 1182 1217 1291 1393 1540
1063 1170 1220 1307 1420 1447
0.3 0.26 ND 0.05 ND 0.01 ND
2.5 1.87 0.07 0.52 ND 0.04 ND
0.2∗ 0.06 0.07 0.05 0.02 0.01 ND
3.0 1.32 0.12 0.48 1.12 ND ND
2.5 0.44 0.01 0.30 1.81 ND ND
0.8 0.22 ND 0.16 ND 0.01 0.41
4.2 2.56 0.03 1.55 0.01 0.02 0.02
1.8∗ 0.17 0.20 0.78 0.65 ND ND
4.5 0.88 0.29 2.27 1.06 ND ND
3.4 0.19 0.17 0.97 2.05 ND ND
2115 2150 2570 1206 1245
0.0 ND ND ND 0.01 ND
0.5 0.03 0.30 0.17 0.25 0.20
2.9∗ 0.28 2.15 0.51 0.34 0.13
5.1∗ 0.56 4.55 ND 0.22 ND
5.3∗ 0.54 4.77 ND 0.06 ND
0.0 ND 0.01 ND 0.08 ND
1.3 ND 0.15 1.13 0.23 ND
7.2∗ 0.75 1.36 5.10 0.05 ND
6.6∗ 0.87 1.64 4.04 ND ND
7.2∗ 1.12 2.06 4.07 ND ND
Phenolic ethers Eugenol Elimicin 6-Methoxyeugenol Limonene p-Cymene
2119 2223 2438 1203 1273
411
ND, not detected; tr, trace. Analysis of variance: ∗ P < 0.05, ∗∗ P < 0.01, ∗∗∗ P < 0.001.
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The qualitative and quantitative composition of the esters formed during ripening differed in the two varieties, especially at intermediate stages of ripening, but the differences were not significant. As expected, the 3-methylbutyl esters (3-methylbutyl acetate and 3-methylbutyl 2-methylpropanoate) were the most abundant in ripe bananas. 3-methylbutyl acetate contents reached 5.6 mg kg−1 in GN fruits versus 3.5 mg kg−1 in F920 fruits. Both varieties presented similar 3-methylbutyl 2-methylpropanoate contents. 2-Pentanol acetate contents were 10-fold higher in GN fruits. The 2-methylpropyl esters (2-methylpropyl butanoate, 2-methylpropyl 2-methylpropanonate) and hexyl esters (hexyl acetate, hexyl butanoate, hexyl hexanoate, hexyl octanoate) were more abundant in F920 fruits, or not detected in GN fruits, whatever the stage of maturity. In F920 fruits, butanoate ester and hexanoate ester contents were also higher. The esters probably contribute to the ‘fruity’, ‘estery’ and the specific ‘banana-like’ aroma found in ripe banana.34 – 36 Thus, the different distributions in esters between the two varieties may have an impact on the sensory perception of the fruits. No significant differences were observed in carboxylic acids. Acetic and 2-methyl propanoic acids were two-fold more concentrated in F920 fruits from the 6th day of ripening. In contrast, 3-methylbutanoic acid contents were higher in GN fruits. Among aldehydes, ripe GN fruits exhibited higher (E)-2-hexenal contents (2.3 mg kg−1 ), which have a floral and herbal aroma.34,35 The aldehyde, (E)-2-nonenal, was detected only in unripe GN bananas. Ketones, known to be abundant in banana,11,34,36 were poorly recovered. The polar compound, 2-pentanone, considered as one of the major volatile compounds of banana, which has a bananalike flavour, was not detected certainly because of its higher solubility in the water phase than in the azeotropic mixture. Phenolic ethers, which are assumed to contribute to the sweet, burnt, phenolic aroma of ripe banana,36,37 differed in the two varieties from the 6th day of ripening (P < 0.05). Elimicin was abundant in F920 fruits, at nearly 5 mg kg−1 , whereas 6methoxyeugenol was almost exclusively found in GN fruits with content above 5 mg kg−1 at the intermediate stage of maturity. Tressl and Drawert38 found that besides 3-methylbutyl acetate, 6-methoxyeugenol is the most abundant compound in aroma concentrate of Cavendish banana (Valerie cultivar). Two terpenes, limonene and p-cymene, were detected in small quantity in bananas. Most of the volatile compounds are produced in the postclimacteric ripening stage by conversion of some amino acids or fatty acids.38 It is possible that the differences in qualitative and quantitative composition of the aroma profile between the two varieties are mainly linked to the substrate supply and the selectivity of the enzymes involved in the metabolic pathway.39,40 Thus, the availability of hexanoic acid, which is the precursor of hexanol and hexanoate esters,38 was probably greater in F920 fruits. The aldehydes, (E)-2-hexenal and (E)-2-nonenal, abundant in GN fruits, were probably formed from linoleic acid and linolenic acid.38 The differences between the cultivars in quantity of methyl-branched esters and alcohols and phenolic ethers were probably due to accumulation and conversion of valine, leucine and phenylalanine during ripening.38,40 The 2methylpropyl esters, 2-methylpropionate and 2-methylpropanol, all more abundant in F920 fruits, were probably derived from valine. The 3-methylbutyl esters, more abundant in GN fruits, were probably derived from leucine. Elimicin and its precursor, 6-methoxyeugenol, were certainly formed by the conversion of phenylalanine. The lack of 6-methoxyeugenol in F920 fruits at the
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end of the mature stage suggests a total conversion to elimicin in this variety.
CONCLUSION The hybrid FLHORBAN 920 is partially resistant to Yellow Sigatoka and Black Leaf Streak diseases and tolerant to lesion nematodes. With its small size, the fruit is easily distinguishable from traditional Cavendish varieties. Contrary to Cavendish, there is no senescence spotting on the peel of hybrid F920 to indicate when fruits are fully ripe. F920 fruit was rich in total polyphenols, especially at intermediate ripeness, when bananas were yellow with green tips. Studies are now required to determine antioxidant activities and what polyphenols are present. F920 fruit was poorer in volatile compounds at intermediate ripeness, but richer in alcohols when fully ripe than Cavendish fruit. Sensory analyses are also required to determine if the taste of the hybrid F920 is distinguishable from the Cavendish variety and acceptable to consumers. Once that is done, the hybrid FLHORBAN 920 can be promoted to producers and consumers.
ACKNOWLEDGEMENT Financial support was provided for this study by Structural European Funds.
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