Modelling Chemical Preservation of Plantain Hybrid Fruits

New plantain hybrids plants have been developed but not much has been done on the post-harvest keeping quality of the fruits and how they are affected by microbial colonization. Hence fruits from a tetraploid hybrid PITA 2 (TMPx 548-9) obtained by crossing plantain varieties Obino l’Ewai and Calcutta 4 (AA) and two local triploid (AAB) plantain landraces Agbagba and Obino l’Ewai were subjected to various concentrations of acetic, sorbic and propionic acid to determine the impact of chemical concentration, chemical type and plantain variety on ripening and weight loss of plantain fruits. Analysis of titratable acidity, moisture content and total soluble solids showed that there were no significant differences between fruits of hybrid and local varieties. The longest time to ripening from harvest (24 days) was achieved with fruits of Agbagba treated with 3% propionic acid. However, fruits of PITA 2 hybrid treated with propionic and sorbic acid at 3% showed the longest green life which indicated that the chemicals may work better at higher concentrations. The Obino l’Ewai cultivar had the highest weight loss for all chemical types used. Modelling data obtained showed that plantain variety had the most significant effect on ripening and indicates that ripening of the fruits may depend on the plantain variety. It appears that weight loss of fruits from the plantain hybrid and local cultivars was not affected by the plantain variety, chemical type. The chemicals at higher concentrations may have an effect on ripening of the fruits and will need further investigation.

PDF

___

Adegbola RO, Awosusi OO, Atiri GI, Kumar PL. 2013. First report of banana bunchy top virus in banana and plantain (Musa spp.) in Nigeria. Plant Dis. 97(2): 290.

Adeniji TA, Sanni LO, Barimalaa IS, Hart AD. 2007. Nutritional composition of five new Nigerian Musa hybrid cultivars: implications for adoption in human nutrition. Fruits, 62: 135-142.

Adeniyi OR, Ayandiji A. 2014. Economic analysis of post-harvest losses in plantain (and banana): a case study of south western Nigeria. Br. J. Appl. Sci. Technol., 4: 4456-4467.

Aked J, Wainwright H, Rees D, Westby A. 2000. A review of the postharvest research issues for cooking banana and plantain with specific reference to Ghana, Nigeria, Uganda and Tanzania. Acta Hortic. 540: 529-537.

Avallone S, Rojas-Gonzalez JA, Trystram G, Bohuon P. 2009. Thermal sensitivity of some plantain micronutrients during deep-fat frying. J. Food Sci. 74: C339-347.

Baiyeri KP, Tenkouano A. 2008. Fruit characteristics and ripening pattern of ten Musa genotypes in a sub-humid location in Nigeria. Fruits 63(1): 3-9. Baiyeri K, Aba S, Otitoju G, Mbah O. 2011. The effects of ripening and cooking method on mineral and proximate composition of plantain (Musa sp. AAB cv.‘Agbagba’) fruit pulp. Afr. J. Biotechnol., 10: 6979-6984.

Carvalho GB, Silva DP, Santos JC, Izário-Filho HJ, Vicente AA, Teixeira JA, Felipe M, Almeida-Silva JB. 2009. Total soluble solids from banana: evaluation and optimization of extraction parameters. Appl. Biochem. Biotechnol., 153(1-3): 34-43.

Dadzie BK, Orchard JE. 1997. Routine post-harvest screening of banana/plantain hybrids: criteria and methods. INIBAP Technical Guidelines 2. Available: http://www.bioversity international.org/uploads/tx_news/Routine_post-harvest_ screening_of_banana_plantain_hybrids__Criteria_and_methods _235.pdf.

Davidson P, Taylor T. 2007. Chemical preservatives and natural antimicrobial compounds. In: Doyle, M., Beuchat, L. (eds), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. 713-745.

Dhall RK. 2013. Advances in edible coatings for fresh fruits and vegetables: a review. Crit. Rev. Food Sci. Nutr. 53: 435-550.

Dzomeku BM, Sarkordie-Addo J, Darkey SK, Bam RK, Wuensche J. 2016. Evaluating postharvest characteristics of Apantu (local false horn) plantain for harvest indices determination. Int. J. Plant Physiol. Biochem., 8(1): 1-6.

El Hadi MA, Zhang FJ, Wu FF, Zhou CH, Tao J. 2013. Advances in fruit aroma volatile research. Molecules, 18: 8200-8229.

Emaga TH, Andrianaivo RH, Wathelet B, Tchango JT, Paquot M. 2007. Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chem., 103: 590-600.

Famakin O, Fatoyinbo A, Ijarotimi OS, Badejo AA, Fagbemi TN. 2016. Assessment of nutritional quality, glycaemic index, antidiabetic and sensory properties of plantain (Musa paradisiaca)- based functional dough meals. J. Food Sci. Technol., 53: 3865- 3875.

Faturoti BO, Ajayi AR, Baiyeri P, Madukwe MC. 2009. Impact of International Institute of Tropical Abriculture banana (Musa sp.) production technologies on small holder farmers in southern Nigeria. J. Appl. Sci., 9: 2592-2598.

FDA. 2017. United States Food and Drug Administration. Select Committee on GRAS Substances. Available online: http://www.accessdata.fda.gov/scripts/fdcc/?set=SCOGS&sort= Sortsubstance&order=ASC&startrow=1&type=basic&search=p ropionic

Ferris RSB, Ortiz R, Vuylsteke D. 1999. Fruit quality evaluation of plantains, plantain hybrids, and cooking bananas. Postharvest Biol. Technol., 15: 73-81.

Fonseca SC, Oliveira FAR, Brecht JK. 2002. Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a review. J. Food Eng., 52(2): 99-119.

Kader AA. 2013. Postharvest technology of horticultural crops – An Overview from farm to fork. Ethiop.J. Appl. Sci. Technol., (Special Issue No.1): 1- 8. Khoshtinat K, Barzegar M, Sahari MA, Hamidi Z. 2017. Encapsulation of Iranian garlic oil with β-cyclodextrin: Optimization and its characterization. J. Agr. Sci. Tech., 19: 97- 111. Linforth R, Cabannes M, Hewson L, Yang N, Taylor A. 2010. Effect of fat content on flavor delivery during consumption: an in vivo model. J. Agric. Food Chem., 58: 6905-6911.

Mahajan PV, Caleb OJ, Singh Z, Watkins CB, Geyer M. 2014. Postharvest treatments of fresh produce. Philos. Trans. A Math Phys. Eng. Sci., 372(2017): 20130309. http://www.doi: 10.1098/rsta.2013.0309

Mobambo KN, Gauhl F, Vuylsteke D, Ortiz R, Pasberg-Gauhl C, Swennen R. 1993. Yield loss in plantain from black sigatoka leaf spot and field performance of resistant hybrids. Field Crops Res., 35(1): 35-42.

Moreira MR, Pereda M, Marcovich NE, Roura SI. 2011. Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami. J. Food Sci., 76(1): M54-63.

Norgrove L, Hauser S. 2014. Improving plantain (Musa spp. AAB) yields on small holder farms in West and Central Africa. Food Sec., 6: 501-514.

Nwaiwu O, Njoku HO, Efiuvwevwere BJO, Ortiz R, Tenkouano A. Ibekwe VI. 2003. Modified atmosphere packaging and biodeterioration of plantain. Int. J. Agric. Rural Dev. 4: 53-58. Odenigbo MA, Asumugha VU, Ubbor S, Nwauzor C, Otuonye AC,

Offia-Olua BI, Princewill-Ogbonna IL, Nzeagwu OC, HenryUneze HN, Anyika JU, Ukaegbu P, Umeh AS, Anozie GO. 2013. Proximate composition and consumption pattern of plantain and cooking-banana. Br. J. Appl. Sci. Technol. 3: 1035-1043.

Ogundare-Akanmu OA, Inana ME, Adindu MN. 2015. Preliminary quality evaluation of selected plantain flour (Musa paradisiaca) sold in Port Harcourt markets, Nigeria. Food Sci. Quality Mgt., 35: 7-10.

Orluchukwu JA, Ogburia MN. 2014. Introgression of bsr gene from wild 2n accessions and derivative hybrids to cultivated 3n landraces of plantains (Musa Sp.) Int. J. Plant Res., 4(1): 1-4.

Ortiz R. 2013. Conventional banana and plantain breeding. Acta Hort. 986:177-194.

Ortiz R, Swennen R. 2014. From crossbreeding to biotechnologyfacilitated improvement of banana and plantain. Biotechnol. Adv. 32(1): 158-169.

Ortiz R, Vuylsteke D, Ferris RSB, Okoro JU, N'Guessan A, Hemeng OB, Yeboah DK, Afreh Nuamah K, Ahiekdor EKS, Agbor AN, Nwogu AN, Okoro E, Kayode G, Ipinoye I Y, Akele S, Lawrence A. 1997. Developing new plantain varieties for Africa. Plant Var. Seeds, 10: 39-57.

Paniagua C, Posé S, Morris VJ, Kirby AR, Quesada MA, Mercado JA. 2014. Fruit softening and pectin disassembly: an overview of nano structural pectin modifications assessed by atomic force microscopy. Ann. Bot.,114:1375-1383. Sugri I, Norman JC, Egyir I, Johnson PNT. 2010. Preliminary assessment of shea butter waxing on the keeping and sensory qualities of four plantain (Musa AAB) varieties. Afr. J. Agric. Res., 5: 2676-2684.

Valencia-Chamorro SA, Palou L, Del Río MA, Pérez-Gago MB. 2011. Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review. Crit. Rev. Food Sci. Nutr., 51: 872-900.

S. 2016. Effects of edible coating – Semperfresh™, ascorbic acid and whey protein treatment on certain microbiological, physical and chemical qualities of peeled bananas “Musa sapientum”. Bulg. J. Agric. Sci., 22: 647-654.