JASEM ISSN 1119-8362 Full-text Available Online at J. Appl. Sci. Environ. Manage. March, 2008 All rights reserved www.bioline.org.br/ja Vol. 12(1) 27 - 32

Genotypic variation in fruit ripening time and weight reduction among a selection of new hybrids

ADENIJI, TAJUDEEN ADEBAYO AND BARIMALAA, IMINABO SAMUEL

Department of Food Science and Technology, Rivers State University of Science and Technology, P.M.B. 5080, Nkpolu, Port Harcourt, Nigeria. e-mail: [email protected]

ABSTRACT: Thirty different genotypes of plantain and hybrids were evaluated for fruit ripening time to provide information on their shelf life, processing, adoption, and marketing potentials. Fruit of many of the plantain and banana hybrids had a significantly longer shelf life (p<0.05) than that of the plantain landraces. Shelf life from green to the attainment of full ripening (16.3 days) was observed in 23688-2, which differed significantly (P<0.05) from all other cultivars investigated. The mean numbers of days before complete ripening in 23977-7, SH 3362 and 25333-S88 were 15.6 days, 13.8 days and 13.4 days, respectively. These clones differed significantly (p<0.05) from the two plantain landraces used in this study. Obino l’Ewai kept for 8.5 days before the attainment of full ripening. Agbagba and 25291-S32 recorded the shortest ripening times of 5.5 and 5.4 days, respectively to attain full ripening stage. Similarly, most of the plantain and banana hybrids differ significantly from the landraces in shelf life prior to senescence (stage 10). Significant difference (P<0.05) was also observed in most of the hybrids compared to plantain landraces in their keeping qualities before senescence. Specifically, hybrids 23977-7 and SH 3362 kept for 25.9 days to stage 10. Fruits of FHIA 3 showed the shortest storage life (13.3days) before senescence. The weight of 25344-18 fruit reduced from 189.6g to 104.5g during ripening from stage 1 to stage 10. The same trend in fruit weight reduction during ripening was observed for all other cultivar, irrespective of their ploidy status. @ JASEM

Plantain, banana and (Musa spp. themselves. AAB, AAA and ABB respectively) are major starch staple food crops grown throughout the Fruits and vegetables are living, biological entity when humid tropics of the world. Plantains are high attached to the growing parent plant in its agricultural yielding plants, which form an integral component environment. After harvest, produce continues to of the farming systems in tropical Africa (Wilson perform the metabolic reactions and maintain the 1983; Swennen 1990b). The International Institute physiological systems, which were present before of Tropical Agriculture (IITA) have developed harvesting. Losses before harvesting are due to several cultivars of high yielding and disease respiration and transpiration, which are constantly resistant plantain and banana hybrids, which are replaced from the flow of sap, which contains water, being currently disseminated to farmers in Nigeria photosynthates (principally sucrose and acids) and and many parts of West and Central Africa (WCA) minerals (Wills et al. (1989). The process of and East and Southern Africa (ESA). This respiration and transpiration continues after harvest, innovation was aimed to improve socio-economic and since the produce is removed from natural source development of small-holder farmers and generate of water, photosynthates and minerals, it is henceforth raw materials for food industries. The new hybrids dependent entirely on its own food reserves and that are derived from different crosses produced moisture content. Therefore, losses of respirable heavier bunch compared to their parents substrates and moisture are not compensated for and (Vuylsteke et al. 1997). Evaluation of post harvest consequently, deterioration will commence. characteristics, including fruit shelf life and ripening patterns were considered important to A harvested banana or plantain fruit undergoes ensure successful introduction of the new hybrids three physiological developmental stages, which to the farmers and food processors. This is include pre-climacteric or 'green life' stage, the important because the introgression of genes of climacteric and ripening stage, and the eat-ripe and may alter fruit quality characteristics in the senescence stage (Robinson, 1996). Green-life of hybrids, including fruit ripening pattern and shelf climacteric fruit has been defined by Peacock and life, which may in turn affect consumers’ Blake (1970) as the time that elapses between acceptability and consequently result in economic harvest and the onset of the respiratory climacteric, loss. Loss refers to any change in the availability, under defined conditions. During ripening, edibility, wholesomeness or quality of food that plantain and turns to lighter green, and prevents it from being consumed by people (Ferris, then to yellow as chlorophyll is broken down, and 1991). However, loss can also be measured in during colour change the pulp becomes softer and terms of economic, quantitative, qualitative and sweeter as the ratio of sugars to starch increases nutritional terms (NRC, 1978). Losses of food (Robinson, 1996). Fruit also losses its astringency crops are many in kinds and these include weight and develop characteristic flavour (Thompson and loss, loss of food value, loss of quality and Burden, 1995). The respiration rate subsequently consequently loss of acceptability, loss of decreases progressively to reach zero at the economic value and actual loss of produce physiological death of the fruit. Eventually the

* Corresponding author: Adeniji, T.A. Email: [email protected]; GSM: 234-80-37960138.

Genotypic variation in fruit ripening time and weight 28 peel becomes spotted brown or black and the pulp 548-9, A5-SPS 548-9, five banana hybrids: 5295-1, loses its firm texture and white or yellow 9128-3, 24408-S22, FHIA 3, SH 3362, and two colouration to become brown and gelatinous African plantain landraces: Agbagba, and Obino (Robinson, 1996). Ripening is a process, which l’Ewai. Plantain and banana samples were increases the quality of the fruit, and it is part of obtained from the experimental station of the the same process, which is accelerating the product International Institute of Tropical Agriculture towards post-market senescence (Ferris, 1991). (IITA), High Rainfall Station, Onne agro ecology, Reports have implicated plant hormones in the located on Latitude 04o 43' N, Longitude 07o 01' E senescence of fruits (Dilley, 1969; Looney, 1970; and 10m Altitude, near Port Harcourt, Nigeria. Vendrell, 1969, 1970a, 1970b). Vendrell (1969) The nomenclature used for various plantain and specifically provides good evidence that banana hybrids were designated by the endogenous auxins may play a key role in fruit International Institute of Tropical Agriculture ripening. Consumers often decide whether bananas (IITA) where the new varieties were developed. are ripe or unripe solely on the basis of peel colour, which is also used to predict shelf life for retail METHOD distribution (Dadzie, 1998). Plantain and banana bunches were harvested at full maturity and green unripe stage. Ten fruits per Weight loss in transported or stored fruits could be bunch were collected from the second and third traced to moisture loss during transpiration hands from the proximal end of the bunch for (Asiedu, 1987; Burdon et al. 1991). Fruit can ripening and weight loss assessment, and this was sustain a substantial weight loss due to performed in triplicates. Sampling was done transpiration and respiration with only a minor following the recommendation of Baiyeri and Ortiz reduction of food quality. Water loss from (2000), with slight modification, the same day the plantains is usually through the peel. Water can bunch was harvested. The maturity of hands in the also migrate from the peel to the edible pulp bunch varies slightly: those at the proximal end of section, which could be interpreted as a food gain. the bunch being mature than those at the distal end. A substantial moisture loss could hitherto lead to The estimate of maturity is based on the fullness of reduction in fruit quality (Ferris, 1991). Such fruit of the middle hand (Thompson and Burden, reduction could be detrimental to processing and 1995). Fruits were arranged in plastic trays on utilisation, because of impairment in the laboratory benches to facilitate movement of wholesomeness, nutritional and edibility of the samples for assessment and to avoid mechanical fruit. Banana ripening stages can be assessed by injury. The temperature and relative humidity in the use of colour charts (Loesecke, 1950; United the laboratory was 25-27oC and 55%, respectively. Fruit Sales Corporation, 1975), carbohydrate and Three air expellers, GX12 Xpeller manufactured by respiratory changes during ripening (Marriott et al, GEC Xpelair Ltd., UK were installed in the 1981), and firmness or textural changes (Palmer, laboratory to remove air, which automatically 1971). Uniformity in fruit ripening patterns, and works for 12 minutes on two hours intervals. This shelf life are indicators of good quality fruits, helps to prevent build up of ethylene emanating which affect consumers’ acceptability and market from ripening fruits. Fruit ripening pattern (colour price. Research is therefore required to investigate change and weight loss during ripening) were the new hybrids for fruit shelf life and weight loss determined on daily basis until the fruit attained to provide information for future breeding, satage 10, with pure black peel. Peel colour was adoption and marketing. The purpose of this study scored according to a modification of banana was to provide information on the ripening pattern ripening chart developed by the United Fruits Sales and shelf life of new plantain and banana hybrids Corporation (1975), with scale ranging from dark to complement breeding strategy, post harvest green to pure black (Table 1). All data analysis handling and utilization, as well as marketing. was performed using Statistical Analysis Systems

(SAS, 1996) software package. Linear (Pearson) MATERIALS AND METHODS correlation and analysis of variance (ANOVA) Thirty Musa genotypes consisting of plantain and were used to test for differences among samples. banana hybrids and landraces were used for this Both the Duncan’s New Multiple Range Test and study. These included twenty three plantain the Least Significant Difference (LSD) Test were hybrids: 548-9, 1658-4, 7152-2, 7152-2 OP15, employed to separate sample means that were 15108-6, 23688-2, 23898-3, 23977-7, 24044-3, significantly different at 5%, 1% and 0.1% level of 24364-S10, 25273-1, 25291-S26, 25291-S32, probability. 25291-S41, 25333-S66, 25333-S88, 25333-S90, 25344-18, 25447-S7, 25502-S4, 25729-5, A10-SPS

* Corresponding author: Adeniji, T.A. Email: [email protected]; GSM: 234-80-37960138.

Genotypic variation in fruit ripening time and weight 29

Table 1. Ripening chart for plantain and banana fruit showing ripening times of 5.5 and 5.4 days, respectively to peel colour from stages 1-10. reach completely yellow stage. Similarly, most of Scale Colour Index 1 Dark Green the plantain and banana hybrids differ significantly 2 Pale Green from the landraces in shelf life prior to senescence 3 Pale Green with Yellow Tips (stage 10). Hybrids 23977-7 and SH 3362 stored 4 Half Green half Yellow for 25.9 days to reach stage 10, closely followed by 5 More Green than Yellow 6 Pure Yellow 15108-6 and 23688-2 with 24.6 days and 24.3 7 Yellow with black Coalescing Spots days, respectively. Fruits of FHIA 3 showed the 8 Half Yellow half Black shortest storage life before senescence. The weight 9 More Black than Yellow of 25344-18 fruit reduced from 189.6g to 104g 10 Pure Black during ripening from stage 1 to stage 10. The same A modification of banana ripening guide adapted from the United Fruit Sales Corporation (1975). trend was observed for all other genotypes, irrespective of their ploidy status. Fruits of most RESULTS AND DISCUSSION hybrids investigated showed longer shelf life when compared with the landraces. Interestingly, Fruit shelf life (days to the attainment of colour plantain hybrid 23688-2 had the longest shelf life, stages 6 and 10) and weight reduction during and also exhibited uniform ripening pattern prior to ripening were presented in Tables 2 and 3, senescence. The fruits turned completely yellow in respectively. Fruit of many of the plantain and 16.3 days, the longest time taken by any of the banana hybrids had a significantly longer shelf life hybrid considered in this present study. It was also (p<0.05) than that of the plantain landraces. observed that the pulp colours of 23688-2 fruits Hybrid 23688-2 had the longest mean shelf life were comparable to those of Agbagba and Obino before complete ripening in 16.3 days. The mean l’Ewai. Ferris (1998) have shown that French number of days to complete ripening for 23977-7, plantain cultivar, Obino l’Ewai have a high stomata SH 3362 and 25333-S88 were 15.6 days, 13.8 days density. A higher density of stomata may cause a and 13.4 days, respectively. These clones differ higher rate of water loss, which accelerates significantly (p<0.05) from the two plantain ripening. Bright yellow and attractive peel colour landraces used in this study. Obino l’Ewai kept for observed in 25344-18 suggests that this hybrid will 8.5 days before the attainment of full ripening. constitute a good material for breeding and Agbagba and 25291-S32 recorded the shortest adoption.

Table 2. Genotypic variations in fruit ripening time (days after harvest) among a selection of plantain and banana hybrids. Genotype Stage 6 Stage 10 Banana Hybrid Plantain Hybrid 5295-1 12.1 20.3 548-9 11 20.1 9128-3 8.6 15.2 1658-4 12.7 21.9 24408-S22 7.5 18.1 7152-2 7.4 17.7 FHIA 3 6.5 13.3 7152-2-OP15 6.7 16 SH 3362 13.8 25.9 15108-6 12.2 24.6 Plantain Landrace 23688-2 16.3 24.3 Obino l’Ewai 8.5 18.1 23898-3 12.5 21.7 Agbagba 5.5 15.6 23977-7 15.6 25.9 LSD (0.05) 0.64 0.23 24044-3 11.5 16.9 CV (%) 12.6 7.5 24364-S10 7.5 15.9 R2 0.9 0.89 25273-1 6.3 16.9 25291-S26 11.2 19.9 There is no doubt that 25344-18 will attract high 25291-S32 5.4 14 premium in the market and may be considered 25291-S41 11.1 16.5 essential raw material in food processing industry. 25333-S66 9.9 20.6 Fruits of most hybrids used had a significantly (p<0.05) longer ripening period than those of the 25333-S88 13.4 20.3 plantain landraces. This observation is consistent 25333-S90 9.3 21.7 with previous studies (PBIP, 1994; PBIP, 1995). 25344-18 7.7 16.7 An estimate of bunch's maturity can be made using 25447-S7 5.7 16 fruit storage life (Dadzie and Orchard, 1997). 25502-S4 7.7 14.9 Burdon et al. (1991) also established evidence that 25729-5 11.6 23.2 natural variation exist in the storage life of plantain A10-SPS 548-9 8 19.1 and cooking banana, as reflected in this present A5-SPS 548-9 9.4 22.7 study.

* Corresponding author: Adeniji, T.A. Email: [email protected]; GSM: 234-80-37960138.

Genotypic variation in fruit ripening time and weight 30

Table 3. Fruit weight loss during ripening among a selection of plantain and banana hybrids.

Genotype Stage 1 Stage 10 considerable commercial interest to farmers, Plantain Hybrid retailers, wholesallers and the ultimate consumers 548-9 168.3 121.2 alike (PBIP, 1995). Ripening in Musa sp. fruit has 1658-4 119.7 NA a fundamental effect on fruit quality characteristics 7152-2 164.2 87.8 (PBIP, 1994). For these reasons, the ripening 7152-2-OP15 99.8 70.2 period of the hybrid should be consistent with that 15108-6 121 77.6 of their parental plantain and banana cultivars. 23898-3 98.9 74.3 Transportation of new plantain hybrids to distance 25273-1 87.5 38.4 markets may prove practicable. Moreover, 25291-S26 50 25.8 variation between genotypes is apparently large enough to justify the use of shelf life of a genotype 25291-S32 72.8 49.5 (e.g. 23688-2) and ripening pattern observed in 25291-S41 73.3 58.6 25344-18 as a criterion for crop selection. 25333-S88 90.9 56.7 Genotypes with short shelf life may be exploited 25344-18 189.6 104.5 for various food processes such as flour from green 25447-S7 67.5 38.9 fruit, and beverage production from ripe fruit. 25502-S4 100.8 60.6 25729-5 123.6 59 Generally, bananas are either eaten raw as dessert A10-SPS 548-9 184.8 122.2 bananas or prepared by cooking, fermenting, or Banana Hybrid drying, according to the cultivar (Wainwright and 5295-1 172.9 156.5 Burdon, 1991). Plantain on the other hand are 9128-3 26.9 14.3 traditionally grown for cooking as part of a staple FHIA 3 134.7 75.2 diet, or for processing into products such as flour SH 3362 98.2 61.1 with longer shelf life compared to fresh fruit Plantain Hybrid (Dadzie, 1995; Wainwright and Burdon, 1991). Obino l’Ewai 132.9 95.1 Fruits are eaten in many forms in Nigeria including Agbagba 389.9 244.5 frying into chips and dodo, roasting, boiling, porridge making, steaming to make moin-moin and LSD (0.05) 8.7 8 in flour production (Agbor, 1996; Echibiri, 1996). CV (%) 11.2 11.4 During the senescent phase, metabolic activity R2 0.96 0.91 decreases, fruit quality deteriorates and pathogens develop (John and Marchal, 1995). However, NA = Not Available. overripe fruit are not left out in food product Experiences have shown that some plantain and development. In some parts of Nigeria for banana hybrids with longer shelf life exhibited instance, overripe plantain is fermented to produce unacceptable fruit colour changes during ripening. a cloudy beverage, which is locally referred to as Most often, fruits of some cultivars become “agadagidi”, pleasing, low alcoholic beverage difficult to classify in terms of colour change using considered as health drink (Abiose and Adedeji, the colour chart. In this case, fruit colour was 1992). Dodo Ikire, a fried traditional snacks made obtained by extrapolation. Fruits may develop from overripe plantain mixed with ingredients is a black spots or even black patches, which may or delicacy in Ikire town in Osun state, Nigeria. One may not be associated with injury during handling, advantage of this snack over regular fried ripe physiological disorders or diseases. Fruits that plantain is its longer shelf life. Adeniji (1995) have these characteristics consequently fail to investigated the use of ripe or over ripe plantain attain full ripeness, which is unacceptable to and banana pulps and peels in . consumers. In addition, ripening may not be Processing of alcoholic beverages is a feature of noticed at the tips, but rather at the middle of the the banana-based highland cropping systems of six fruit. Mature banana fruits left to ripen naturally East African countries, including , , will eventually soften. However, the peel may be Uganda, , , and Zaire (Davies, dull, pale yellow and unattractive. Robinson 1995). In such areas, fruit preservation may not be (1996) reported that green fruits must be ripened necessary since large quantities of harvested artificially with an injection of ethylene into sealed bananas are required in ripe form. For instance, ripening chambers and at controlled temperatures. Davies (1995) reported that processing, distribution This practice ensures fruits with firm pulp texture, and sale of traditional banana contribute to good flavour and bright yellow peel colour. domestic income in both rural and urban areas in Although plantain hybrids, like other Musa fruits East Africa. To achieve this, fruit are forced to may be sold at all stages of ripeness, depending on ripen traditionally to provide uniformly ripe fruit locality or countries, this study provides an idea of for beverage production. In West Africa, wide market life. Fruit ripening period is of ranges of food products are prepared from plantain

* Corresponding author: Adeniji, T.A. Email: [email protected]; GSM: 234-80-37960138.

Genotypic variation in fruit ripening time and weight 31 involving boiling, roasting or baking, frying and Asiedu, JJ (1987). Physico-chemical changes in drying (Dadzie, 1992; Dadzie and Wainwright, plantain (Musa paradisiaca) during ripening 1995). The variety of plantain and the level of fruit and the effect of the degree of ripeness on ripeness depends on the specific dish to be drying. Tropical Science, 27, 249-260. prepared. Following increasing urbanisation in Africa, new products should be developed that take Baiyeri, K.P; Ortiz, R (2000). Agronomic into account the different tempo of urban compared evaluation of plantain and other triploid Musa. with rural life. Fruits with uneven and In K. Craenen, R. Ortiz, E.B. Karamura, and unpredictable ripening patterns would definitely D.R. Vuylsteke (eds.). Proceeding of First not meet consumer demand. This can be a major International Conference of Banana and problem in the marketing of plantain and banana in Plantain in Africa, Kampala, Uganda, 12-18 industrialized importing countries. Superficial peel October, 1996. International Society for discolouration is of less significance in domestic Horticulturae, 540: 125-135. marketing in producing countries where the eating quality of the fruit is more important than its Burdon, JN; Moore, KG; Wainwright, H (1991). appearance (Thompson and Burden, 1995). The postharvest ripening of three plantain cultivars (Musa spp. AAB group). Fruits 46, Conclusion: Certain post harvest characteristics 2, 137-143. affecting the quality and marketability of plantain and banana was appraised. The export of banana Dadzie, BK (1992). Report on a visit to Ghana and fruit from the tropics to remote destinations has Nigeria to identify the important post-harvest been in progress for over 100 years (Thompson and selection criteria of West African cooking Burden, 1995). The extension of this trade to bananas and plantains. Project Technical include plantains has developed only since 1960’s, Rep., Natural Resources Inst., Chatham, UK. primarily in response to the demand by ethnic migrant populations in importing countries. Dadzie, BK (1995). Cooking qualities of black Generally, the practices used in banana marketing Sigatoka resistant plantain hybrids. InfoMusa are, with minor exceptions, applicable to plantains. 4 (2), 7-9. Understanding of fruit ripening patterns and their shelf life is therefore necessary to provide Dadzie, BK (1998). Post-harvest characteristics of information on the extent to which fruit could be black Sigatoka resistant banana, cooking kept during the marketing phase, and this will banana and plantain hybrids. Technical depend on the market and uses for which it is Guidelines INIBAP 4. International Plant intended. Cultivars with good ripening pattern and Genetic Resources Institute, Rome, Italy; extended shelf life may also provide materials for International Network for the Improvement of future breeding. Banana and Plantain, Montpellier, France.

Acknowledgement: The authors wish to express Dadzie, BK; Orchard, JE (1997). Routine Post our profound gratitude and appreciation to the Harvest Screening of Banana/Plantain International Institute of Tropical Agriculture IITA Hybrids: Criteria and Methods. INIBAP for providing experimental materials and Technical Guidelines 2, Wageningen, The laboratory facilities used for this study. Netherlands.

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* Corresponding author: Adeniji, T.A. Email: [email protected]; GSM: 234-80-37960138.

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* Corresponding author: Adeniji, T.A. Email: [email protected]; GSM: 234-80-37960138.