Biochemical and nutritional characteristics of some commercial banana (Musa spp.) cultivars of Kerala

Biochemical and nutritional traits of 6 banana (Musa spp.) cultivars commercially cultivated in Kerala, belonging to different genomic groups viz. Pisang Lilin (AA), Grand Naine (ABB), Nendran (AAB), Karpooravalli (ABB), Njalipoovan (AB) and Yangambi (KM-5) (AAA) were evaluated. Biochemical and nutritional characters on variables such as titratable acidity (%), total soluble solids (oBrix) (TSS), total protein (g), total carbohydrates (g), total fat (%), total ash (%), crude fibre (%), vitamin C (mg), calcium (mg), potassium (mg), total phenols (mg) and total carotenoid (µg) content were laid out in a completely randomized design and subjected to one way ANOVA to determine the significance (p=.05). The cultivar Nendran (AAB) exhibited desirable biochemical and nutritional traits, particularly for titratable acidity (0.34%), TSS (23.90oB), total carbohydrates (37.51g/100g), total ash (14.89%) and crude fibre (0.90%) content. Yangambi (KM-5) (AAA) exhibited the highest values for major minerals of banana, especially calcium (168.90 mg/100g) and potassium (406.60 mg/100g). The current study reveals biochemical and nutritional variation among banana cultivars from different genomic groups, with similarities and differences overlapping even among banana cultivars from the same genomic group

Morphological and horticultural characteristics of some commercial banana (Musa spp.) cultivars of Kerala

Morphological and horticultural characteristics of six cultivars of banana fruits (Musa spp.) that are commercially grown in Kerala, belonging to different genomic groups viz. Nendran (AAB), Pisang Lilin (AA), Karpooravalli (ABB), Njalipoovan (AB), Grand Naine (ABB) and Yangambi (KM-5) (AAA) were evaluated. The morphological traits were characterized using Banana Descriptors established by IPGRI (1996), from which 9 characters were selected for quantitative analysis. Horticultural characters on variables such as number of fruits per bunch, fruit length (cm), fruit pedicel length (mm), fruit pedicel width (mm), peel thickness (mm), pulp weight (g), fruit to peel ratio, fruit flesh firmness (cm2kg-1) were analysed and subjected to one way ANOVA to determine the significance (p=.05). The cultivar Nendran (AAB) exhibited large morphological and horticultural traits, particularly for the fruit length (22.07cm), pulp weight (89.20g) and peel weight (49.30g). The cultivar Karpooravalli (ABB) was smaller in terms of the fruit length (10.67 cm) and peel weight (9.65g), but had a large (4.81) fruit: pulp ratio compared to other cultivars studied. The present work reveals substantial morphological and horticultural variation among banana cultivars of different genomic groups, with an overlap of similarities and differences even in banana cultivars having the same genomic group

Shelf life and quality of banana cultivar Nendran as influenced by shrink–wrap packaging and storage temperature

Banana is the most widely cultivated fruit crop in Kerala. Nendran, a dual purpose cultivar is grown for consumption as vegetable in the unripe stage and also as fruit, upon ripening. An experiment was conducted during 2019-20 to extend the shelf life of this fruit through shrink wrapping, followed by storage under ambient and cool chamber conditions, after sanitizing with chlorine (100 ppm) followed by treatment with alum (1 %) and subsequently dipping in the fungicide, Carbendazim 50 WP (0.1 %). Initial titratable acidity and ascorbic acid contents of Nendran banana were 0.16 % and 6.06 mg 100g-1 respectively. Total phenols and starch content of freshly harvested green Nendran banana were 145 mg 100g-1 and 84.0 % respectively. Shelf life of shrink wrapped fruits held in cool chamber could be extended to 45 days whereas the unwrapped fruits under ambient storage (control) became unmarketable after 7 days. The findings of the study revealed that physiological loss in weight and rate of respiration recorded an upward trend during storage while fruit firmness recorded a downward trend. Total soluble solids, titratable acidity and ascorbic acid rose with advancement of storage duration whereas total phenols and starch content declined. . The developed protocol could be used for long distance transportation to distant markets for internal trade as well as for shipment to foreign markets

Evaluation of surface coating and shrink- wrap packaging on shelf life and quality of mango cultivar ‘Neelum’

Kerala, the Indian state has the distinction of producing the earliest mangoes in the country, in February and the season extends up to May, coinciding with South West monsoon. Mango cultivar ‘Neelum’, the last commercial variety to attain maturity in the State is hampered by the incidence of fruit fly and anthracnose disease. An attempt was made during 2019-20 to extend the availability of the fruits of this cultivar by giving a surface coating with ‘Nipro Fresh’ wax containing the fungicide, Carbendazim, followed by shrink-wrap packaging in trays made of areca nut leaf sheath, before sanitizing with chlorine (100 ppm) and alum solution (1%). Surface coating with ‘Nipro Fresh’, followed by shrink-wrap packaging of trays containing mangoes, and their subsequent storage in cool chamber at 12-13 °C and 85-90 % relative humidity, extended the shelf life by 54 days, compared to the uncoated and unwrapped samples which had a shelf life of 9 days under ambient conditions. Respiration rate, physiological loss in weight, total soluble solids and carotenoids showed a steady rise while titratable acidity, total phenols and ascorbic acid recorded a declining trend

Comparison of extraction methods on anthocyanin pigment attributes from mangosteen (Garcinia mangostana L.) fruit rind as potential food colourant

The mangosteen fruit is mostly consumed for its pulp, and the rind, which accounts for more than 60 % of the total fruit weight, is discarded making it poor economic worth. The dark purple rind of mangosteen fruit is a rich source of anthocyanin pigment that can be used for food application if extracted using eco-friendly solvents. The aim of the study was to come up with an efficient, cheap and environmentally friendly method of anthocyanin pigment extraction from mangosteen fruit rind. Acidified solvent has shown to have higher recovery percentage of the pigment concentrate having higher TMAC (17,652.54 mg/L), colour density (1596.30 AU), polymeric colour (997.80 AU). Significantly highest recovery percentage (55.03), antioxidant activity measured by DPPH (2.29 l/ml), FRAP (2.83 l/ml), and ABTS (2.02 l/ml), total phenolics (32.25 mgGAE/100 g), total flavonoid content (40.02 mgQE/100 g), as well as the instrumental colour values indicating bright reddish-purple, were observed in microwave assisted extraction method with acidified solvent. By LC-MS/MS analysis, it was also evident that the rind contains a number of beneficial and health-promoting compounds, such as anthocyanins, xanthones, phenolics, flavonoids, coumarins, phoroglucinol derivatives, lignans, retinoids

Impact of Maturity Stages, Shrink-Wrap Packaging and Storage Temperature on Shelf Life and Quality of Pineapple (Ananas comosus (L.) Merr.) Fruit ‘Mauritius’

Pineapple is widely grown in tropical countries, and the fruits are well-known for their unique flavor. The ideal stage of maturity, optimum storage temperature, congenial relative humidity, and adequate type of packaging are critical factors that determine the shelf life and quality of pineapple fruits. Therefore, this investigation was carried out to determine the effect of maturity stage and shrink-wrap packaging, along with ambient and low-temperature storage in order to determine the impact of these factors on extending the shelf life and quality of pineapple fruits. The results revealed that fruits with 75% yellow tubercles at the harvesting stored under ambient temperature had a shelf life of just 7 days compared to the fruits having 25% yellow tubercles subjected to shrink-wrap packaging, followed by low-temperature storage, which had a shelf life of 49 days. The findings of this study conclusively proved that harvesting pineapple fruits with 25% of yellow tubercles, followed by shrink-wrap packaging in 25 μ polyolefin film and subsequent storage in a cool chamber at 12–13 °C and 85% relative humidity can prolong the shelf life and will also maintain the quality of pineapple fruits

Phytochemical constitution and antioxidant activity of functional herbal drink from Indian gooseberry (Emblica officinalis Gaertn.) fruits containing spices and condiments

Abstract Functional beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based and alcoholic drinks. They have definite medical or health benefits which include prevention or delaying the progress of diseases. Indian gooseberry is a very rich source of vitamin C and phenolics, two potent antioxidant compounds. Similarly curcumin in turmeric, piperine in black pepper and gingerol in ginger have proven antioxidant and anti-inflammatory properties. Incidence of covid-19 pandemic has raised awareness among people the importance of maintaining higher levels of immunity. A study was undertaken at Kerala Agricultural University during 2020–21 to develop an herbal functional drink from Indian gooseberry fruit juice incorporated with turmeric and black pepper powders, ginger juice extract and juice of acid lime fruits. The herbal drink formulated with these ingredients was homogenized at an operating pressure of 175 Bar with a speed of 235 SPM and was subsequently pasteurized at 100 0 C for 10 minutes in glass bottles, followed by storage under refrigerated conditions at 5 ± 2 0 C for 3 months. The initial ascorbic acid, total phenolics, total flavonoids, total carotenoids and total curcumin contents were 61.0 mg100g− 1, 184.0 mg100g− 1, 153.0 mg100g− 1, 119.98 mg100g− 1 and 31.0 mg100g− 1, respectively. Antioxidant activity of the herbal drink was determined by three assays, viz. ABTS, DDPH and FRAP. The initial IC 50 values of the herbal drink by ABTS, DPPH and FRAP assays were 8.64, 0.212 and 0.368 μgml− 1, respectively. Significant decline in ascorbic acid, total flavonoids, total carotenoids and curcumin content were recorded in the product during storage in contrast to the total phenolics content which showed a significant rise over the storage period. Antioxidant activity of the herbal drink determined by all the three assays also declined significantly throughout the storage period. The results indicate that the product can be promoted as a healthy drink which has to be stored at low temperature in order to retain higher levels of antioxidant compounds and antioxidant activity. Graphical Abstrac