Studies on the mineral composition of banana during storage

Abstract

Mineral content and physicochemical changes in three commercial cultivars of banana during ripening were studied at ambient storage conditions. Rasabale banana had low calcium, potassium and iron contents, and the highest sodium content, both in the pulp & peel as compared to Robusta and Dwarf Cavendish banana. Peel had 2 to 4 times more calcium, sodium, potassium and 2 times more of iron as compared to pulp in all the three cultivars. Rasabale showed maximum weight loss during ripening (16.3%) with least firmness of the pulp (1.14 kg/cm2) and maximum increase in pulp to peel ratio (3.01 to 7.00) as compared to 12.7% weight loss, firmness of 3.75 kg/cm2 and pulp peel ratio of 3.47 in Dwarf Cavendish and Robusta cultivars. Dry weight of the pulp decreased and that of the peel increased in all the varieties during ripening.