Determination of Some Fruit Quality Characteristics of Azman Banana Cultivar at Different Ripening Stages

Year 2025, Volume: 12 Issue: 2, 450 - 457, 16.04.2025

Yakup Polat , Esra Ekşi , Nesibe Ebru Kafkas

https://doi.org/10.30910/turkjans.1528231

Abstract

Banana (Musa cavendishii L.), a member of the Musaceae family, it is a tropical climate plant and an important fruit with high nutritional value that can only grow in the subtropical climate zone.Banana, widely consumed in the countries where it is cultivated, has recently been extensively grown in the coastal regions of our country as well. Due to its richness in bioactive phenols, antioxidants, and potassium, it is recognized as an excellent source of nutrition.mThis study investigated the effects of different ripening stages on the bioactive compounds in bananas of the Azman cultivar. The results revealed that bioactive compounds varied depending on the stages of ripening. The study determined that L*, a*, and b* color values increased proportionally with the ripening duration. It was found that green bananas had lower total phenolic and antioxidant contents compared to ripe fruits. Furthermore, the soluble sugar content (sucrose, glucose, and fructose) in Azman bananas increased during the ripening process. While the levels of citric, malic, and succinic acids increased with ripening, the content of oxalic acid decreased.

Keywords

Banana, , Dpph Scavenging Activity , HPLC , Organic acids , Sugars , Total phenol Content

Azman Muz Çeşidinin Farklı Olgunlaşma Aşamalarında Bazı Meyve Kalite Özelliklerinin Belirlenmesi

Abstract

Musaceae familyasının bir üyesi olan muz (Musa cavendishii L), tropik iklim bitkisi olup, ancak subtropik iklim kuşağında yetişebilen besin değeri yüksek önemli bir meyvedir. Yetiştirildiği ülkelerde geniş bir tüketim alanına sahip olan muz bitkisi, son yıllarda ülkemizde de kıyı kuşağında yaygın olarak yetiştirilmeye başlanmıştır. Biyoaktif fenoller, antioksidanlar ve potasyum açısından zengin olması nedeniyle iyi bir besin kaynağı olarak kabul edilmektedir. Bu çalışmada, Azman muz çeşidine ait muz meyvelerinde olgunlaşmanın farklı aşamalarının biyoaktif bileşikler üzerindeki etkisi araştırılmıştır. Sonuçlar, biyoaktif bileşiklerin farklı olgunlaşma aşamalarına göre değiştiğini göstermiştir. Çalışmada, L*, a* ve b*, renk değerlerinin olgunlaşma süresi ile orantılı olarak arttığı belirlenmiştir. Yeşil muzların olgun meyvelere göre daha düşük toplam fenolik ve antioksidan içeriğine sahip olduğu tespit edilmiştir. 'Azman' muz meyvelerinde çözünebilir şekerlerin (sakkaroz, glikoz ve fruktoz) içeriği meyve olgunlaşmasıyla birlikte artmıştır. Sitrik, malik ve süksinik asit içeriği meyve olgunlaşmasıyla birlikte artarken, oksalik asit azalmıştır.

Keywords

banana, , DPPH Scavening Activity , HPLC , Organic acids , Sugars , Total phenol Content

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