Change in physicochemical characteristics and volatile compounds during different stage of banana (Musa nana Lour vs. Dwarf Cavendish) ripening

In this study, the ripening process of banana was divided into eight different stages based on peel appearance which starts from mature green (stage 1) to overripe (Stage 8). The changes in physical [(color:‘L’, ‘a’, ‘b’ etc., firmness, pulp to peel ratio (PPR)], chemical [titrable acidity (TA), total soluble solids (TSS), moisture content (MC), ash content (AC), starch content (SC), sugar profile, ascorbic acid (AA), anti-oxidant capacity (AOC), total flavonoid content (TFC), total phenolic content (TPC), minerals] and volatiles parameters were investigated during these ripening stages. The value of PPR was significantly (p < 0.05) increased, whereas the firmness for both peel and pulp gradually decreased with the proceeding of the ripening process. A similar trend for the change in ‘L’, ‘b’ and Croma ‘C’ was observed in peel and pulp throughout the ripening process. With the progression of the ripening process, the chemical constituents such as TA, TSS, MC, AC, AA, glucose, sucrose and fructose increased significantly (p < 0.05) while SC and TFC reduced significantly (p < 0.05). Besides, the AOC in increased by 4.42%, while TPC and TFC decreased by 38% and 51%, respectively at the overripe stage as compared to the mature green stage. Potassium was the dominant element followed by magnesium, manganese, sodium, zinc, and iron at the overripe stage. There were 38 volatile compounds as determined at all ripening stages. Among them, 1-butanol, 3-methyl-acetate; butanoic acid, 1-methylbutyl ester; butanoic acid, 3-methyl-and 3-methylbutyl ester has a higher contribution to advanced stage of ripening. The current work revealed the best ripening stage of banana variety (Musa nana Lour) to be acceptable for the processing and retailing during postharvest.