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Seasonal influence on volatile aroma constituents of two banana cultivars (Grand Naine and Nendran) under Kerala conditions

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Title Seasonal influence on volatile aroma constituents of two banana cultivars (Grand Naine and Nendran) under Kerala conditions
Not Available
 
Creator K.S. Shivashankara, K.C. Pavithra, G.A. Geetha, T.K. Roy, Prakash Patil and Rema Menon
 
Subject Banana, volatile compounds, atmospheric temperature, SPME, GC-MS
 
Description Not Available
Banana is a tropical fruit with a pleasant flavour, widely consumed throughout the world.
Volatile aroma compounds are responsible for olfactory flavor of banana. However, the
development of aroma flavors is affected by the atmospheric temperatures during fruit
growth period. In order to get good quality fruits in terms of aroma it is essential to
understand the optimum temperature for maximum aroma production. The approach used
in this study was to alter the dates of harvest to understand the optimum temperature
required for maximum production of volatile compounds under Kerala conditions. The
results revealed that with increased temperature volatile aroma compounds decreased
in cvs. Grand Naine and Nendran. Total volatile compounds were higher in cv. Grand
Naine compared to cv. Nendran. Cultivar Nendran recorded increased concentrations of
esters, alcohols and decreased aldehydes, ketones, hydrocarbons and acids at high
temperatures. Phenols and other constituents did not show much variation with respect
to the temperature variation in both the cultivars. Among esters, Isoamyl butanoate and
3-Methylbutyl-3-methylbutyrate esters were the most abundant in both the cultivars.
Ketones, especially 4-Methyl-1-penten-3-one was higher in cv. Nendran whereas esters
were lower compared to cv. Grand Naine. Total area of aroma constituents in cultivars
Grand Naine and Nendran were high in October followed by February with mean
atmospheric temperature of 30.5ºC and 32.6ºC respectively. In case of cv. Nendran, total
area of esters and alcohols were maximum at high temperature (34.5ºC) but in cv. Grand
Naine, esters and alcohols decreased with high temperature. Results indicated that fruits
harvested in October were better in terms of volatile aroma quantity in both the cultivars
due to lower atmospherictemperature. Seasonal variations affected the two cultivars
differentially in terms of percentage of groups of volatile compounds
AICRP (Fruits)
 
Date 2019-10-15T04:10:56Z
2019-10-15T04:10:56Z
2018-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/23366
 
Language English
 
Relation Not Available;
 
Publisher Society of Promotion of Horticulture