Hello science lovers .........?
How are you ...........?
I pray we are all given abundant health and wealth

In this post, I will present the process of change or maturation that occurs in bananas, the science of banana plants I get on learning "Horticulture Processing Technology" when I was in the study room.

Why do I choose a banana ....?

As we know, banana is one of the many fruits favored because of its sweet taste and its many benefits. Bananas become one fruit with many variations of processed. Usually, in addition to direct consumption, bananas are also widely used as by-products. The most common for example made into banana bread, banana juice, banana chips and very many products that menggukan banana as the main ingredient of production.

What is my purpose in the study of the process of banana ripening ....?

The general public usually only knows the signs of fruit maturity in general. The signs must be known to harvest time and can be consumed properly. In addition to the signs of maturity, it seems no loss if we also know why there can be physical changes in the fruit during the maturation process.

Banana plants in scientific language are Moses Paradisiaca

Scientific classification

Banana Plants (Moses spp.)

In general, banana plants can grow throughout the tropics, good soil is dry soil but has a good water capacity but average ground pH ranges between 4.5 and 7.5. (Maharani, 2008; Antarlina and Noor, 2005) Commercial banana plants are monocot plants and are grown in a vegetative way. This plant only bears fruit once and then died, but on the stumps grows buds and then become saplings. Growth is very easy, because bananas can grow in all types of soil even sour soil. The types of bananas present have morphological differences, which provide variation in banana cultivars, among them.

color of the fruit, the color of the stem, the shape of the leaves, the shape of the fruit.

Chemical Composition of Banana Fruit

Mineral content in 100 grams of bananas that are optimally aged

Bananas are still green skin but are optimally aged, containing 21-25% starch. And in the process of fruit maturation, the content of starch will decrease.

The Process of Banana Fruit Maturation

During maturation, the fruit undergoes some noticeable changes to the texture, odor and color of the skin indicating a change in the arrangement.

Palmer (1971) argues that the indicator of banana maturity is the color of the fruit shell changes from green and then begins to turn yellow and begin to increase ethylene. Significant changes are changes in water content, respiration rate, acidity, carbohydrates, pectin, protopectin and tannins.

Fruit Skin Color Changes

The first fruit maturity color is the loss of green color. Yellowing of the banana occurs due to the loss of chlorophyll without or only a little formation of carotenoid substances in pure.

Some authors report that chlorophylase enzymes responsible for chlorophyll breakdown

The hydrolytic activity of chlorophyllase that splits chlorophyll into phytol and core porphyrin. Chlorophyll, especially in the acidic atmosphere can also the silence of Mg ++ ions present in the center of the porphyrin group and turn into feofitin, then the color changes occur. But not the loss of color.

Aroma Changes

Maturation usually increases the amount of simple sweet-tasting sugars, the decrease of organic acids and phenolic compounds that reduce the taste of sepet and acid, and the increase of essential flavors that give the flavor unique to the fruit.

The change of fatty acids during banana maturation has been investigated by Ueda et al. 1970. The results show that the fruit contains acetic, propionate, isobutyrate, and isivaleric acids in both free and bonded form. The free isobutyrate acid, butyric and isovaleric acids are increasing rapidly and the feeding time coincides with the aroma of the fruit.

Hydraulic Amylum

Hydrolysis Perfect amylum by an acid or a specific enzyme to the polysaccharide produces a monosaccharide or its derivative compound.

That is information about several factors causing the fruit ripening process. Now know what's happening actually at the time of the fruit ripening process that almost every day we consume. May be useful

Thanks for reading
Follow Hive account@rabo