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Christophe Bugaud - One of the best experts on this subject based on the ideXlab platform.
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optimal and acceptable levels of sweetness sourness firmness mealiness and Banana aroma in dessert Banana musa sp
Scientia Horticulturae, 2016Co-Authors: Christophe Bugaud, Marie Odette Daribo, Nathanaelle Leclerc, Isabelle Maraval, Frederic SalmonAbstract:Acceptability criteria in dessert Banana were investigated to enable sensory qualities to be taken into account earlier in the assessment of new Banana hybrids in a selection scheme. Twelve Banana cultivars were characterized by sensory profiling and physical-chemical analyses at a defined eating stage. The 'right' levels of sourness, sweetness, firmness, mealiness, and Banana aroma were evaluated by 214 consumers on the 'Just-About-Right' scale. Optimal acceptance of a Banana means at the most 20% of consumers judged the Banana to be e.g. 'too …' or 'not … enough'. The ideal Banana received scores ranging between 6.1 and 6.7 for sweetness, between 2.8 and 3.3 for sourness, above 6.3 for Banana aroma, between 3.7 and 4.7 for firmness and between 1.0 and 1.4 for mealiness on a discrete 0–9 scale, by titratable acidity of 5.5 meq 100 g−1, or a pH of 4.9, and a pulp puncture force between 1.9 and 2.4 N. Acceptability thresholds were calculated when a maximum of 33% of consumers judged Bananas to be e.g. 'too …' or 'not … enough'. Screening new hybrids revealed the advantage of using an acceptability threshold of 33% of unsatisfied consumers as the first step, since after a hybrid has passed the acceptability threshold, crop management can be directed towards being as close as possible to the characteristics of the ideal Banana. (Resume d'auteur)
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optimal and acceptable levels of sweetness sourness firmness mealiness and Banana aroma in dessert Banana musa sp
Scientia Horticulturae, 2016Co-Authors: Christophe Bugaud, Marie Odette Daribo, Nathanaelle Leclerc, Isabelle Maraval, Frederic SalmonAbstract:Acceptability criteria in dessert Banana were investigated to enable sensory qualities to be taken into account earlier in the assessment of new Banana hybrids in a selection scheme. Twelve Banana cultivars were characterized by sensory profiling and physical-chemical analyses at a defined eating stage. The ‘right’ levels of sourness, sweetness, firmness, mealiness, and Banana aroma were evaluated by 214 consumers on the ‘Just-About-Right’ scale. Optimal acceptance of a Banana means at the most 20% of consumers judged the Banana to be e.g. ‘too …’ or ‘not … enough’. The ideal Banana received scores ranging between 6.1 and 6.7 for sweetness, between 2.8 and 3.3 for sourness, above 6.3 for Banana aroma, between 3.7 and 4.7 for firmness and between 1.0 and 1.4 for mealiness on a discrete 0–9 scale, by titratable acidity of 5.5 meq 100 g−1, or a pH of 4.9, and a pulp puncture force between 1.9 and 2.4 N. Acceptability thresholds were calculated when a maximum of 33% of consumers judged Bananas to be e.g. ‘too …’ or ‘not … enough’. Screening new hybrids revealed the advantage of using an acceptability threshold of 33% of unsatisfied consumers as the first step, since after a hybrid has passed the acceptability threshold, crop management can be directed towards being as close as possible to the characteristics of the ideal Banana.
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volatile and non volatile compounds as odour and aroma predictors in dessert Banana musa spp
Postharvest Biology and Technology, 2016Co-Authors: Christophe Bugaud, Pascaline AlterAbstract:Abstract To be able to account for sensory quality earlier in the assessment of a new Banana hybrid in a selection scheme, the ability of instrumental parameters to predict the sensory perception of Banana odour and aroma was investigated. Thirteen cultivated Bananas and four new triploid hybrids were characterized by both sensory profiling and chemical analyses. PLS regression models were built using cultivated Bananas, and the quality of predictions was validated using hybrids. Forty-one volatile compounds were detected in Banana cultivars by SPME–GC–MS. Major differences were observed in the distribution of volatile compounds among cultivars. 3-methylbutyl esters were the most abundant in the 17 Banana cultivars. PLS models were able to predict four odours (‘Banana’, ‘fermented’, ‘grassy’, and ‘chemical’) and five aromas (‘Banana’, ‘fermented’, ‘chemical’, ‘medicinal’, and ‘pineapple’) with a goodness of fit (R2) between 0.52 and 0.71. Two butanoate esters, 2-methylpropyl butanoate and 3-methylbutyl butanoate, mainly contributed to ‘Banana’ odour and aroma. Two other esters, 3-methylbutyl acetate and ethyl 3-methylbutanoate contributed to the ‘fermented’, ‘chemical’, and ‘medicinal’ notes, suggesting that interactions between volatile compounds could lead to differences in the perception of odours and aromas. The ‘grassy’ odour was the only attribute which was negatively associated with volatile compounds. Total organic acids enhanced the ‘pineapple’ aroma, whereas it reduced the perception of the ‘Banana’ aroma, suggesting interactions between volatile and non-volatile compounds or cognitive associations between aromas and sourness. In conclusion, PLS models can now be used for high throughput phenotyping to predict odours and aromas in dessert Banana.
Christophe Jenny - One of the best experts on this subject based on the ideXlab platform.
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multidisciplinary perspectives on Banana musa spp domestication
Proceedings of the National Academy of Sciences of the United States of America, 2011Co-Authors: Xavier Perrier, Edmond De Langhe, Luc Vrydaghs, Mark Donohue, Carol J Lentfer, Frederic Bakry, Francoise Carreel, Isabelle Hippolyte, Jeanpierre Horry, Christophe JennyAbstract:Original multidisciplinary research hereby clarifies the complex geodomestication pathways that generated the vast range of Banana cultivars (cvs). Genetic analyses identify the wild ancestors of modern-day cvs and elucidate several key stages of domestication for different cv groups. Archaeology and linguistics shed light on the historical roles of people in the movement and cultivation of Bananas from New Guinea to West Africa during the Holocene. The historical reconstruction of domestication processes is essential for breeding programs seeking to diversify and improve Banana cvs for the future.
W K Tushemereirwe - One of the best experts on this subject based on the ideXlab platform.
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cooking enhances but the degree of ripeness does not affect provitamin a carotenoid bioavailability from Bananas in mongolian gerbils
Journal of Nutrition, 2012Co-Authors: Kara A Bresnahan, Fabiana F. De Moura, W K Tushemereirwe, Sara A Arscott, Harjeet Khanna, Geofrey Arinaitwe, James L Dale, Stephanie Mondloch, Jacob P Tanumihardjo, Sherry A. TanumihardjoAbstract:Banana is a staple crop in many regions where vitamin A deficiency is prevalent, making it a target for provitamin A biofortification. However, matrix effects may limit provitamin A bioavailability from Bananas. The retinol bioefficacies of unripe and ripe Bananas (study 1A), unripe high-provitamin A Bananas (study 1B), and raw and cooked Bananas (study 2) were determined in retinol-depleted Mongolian gerbils (n = 97/study) using positive and negative controls. After feeding a retinol-deficient diet for 6 and 4 wk in studies 1 and 2, respectively, customized diets containing 60, 30, or 15% Banana were fed for 17 and 13 d, respectively. In study 1A, the hepatic retinol of the 60% ripe Cavendish group (0.52 ± 0.13 μmol retinol/liver) differed from baseline (0.65 ± 0.15 μmol retinol/liver) and was higher than the negative control group (0.39 ± 0.16 μmol retinol/liver; P < 0.0065). In study 1B, no groups differed from baseline (0.65 ± 0.15 μmol retinol/liver; P = 0.20). In study 2, the 60% raw Butobe group (0.68 ± 0.17 μmol retinol/liver) differed from the 60% cooked Butobe group (0.87 ± 0.24 μmol retinol/liver); neither group differed from baseline (0.80 ± 0.27 μmol retinol/liver; P < 0.0001). Total liver retinol was higher in the groups fed cooked Bananas than in those fed raw (P = 0.0027). Body weights did not differ even though gerbils ate more green, ripe, and raw Bananas than cooked, suggesting a greater indigestible component. In conclusion, thermal processing, but not ripening, improves the retinol bioefficacy of Bananas. Food matrix modification affects carotenoid bioavailability from provitamin A biofortification targets.
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expression of sweet pepper hrap gene in Banana enhances resistance to xanthomonas campestris pv musacearum
Molecular Plant Pathology, 2010Co-Authors: Leena Tripathi, Henry Mwaka, Jaindra Nath Tripathi, W K TushemereirweAbstract:Banana Xanthomonas wilt (BXW), caused by the bacterium Xanthomonas campestris pv. musacearum, is the most devastating disease of Banana in the Great Lakes region of Africa. The pathogen's rapid spread has threatened the livelihood of millions of Africans who rely on Banana fruit for food security and income. The disease is very destructive, infecting all Banana varieties, including both East African Highland Bananas and exotic types of Banana. In the absence of natural host plant resistance among Banana cultivars, the constitutive expression of the hypersensitivity response-assisting protein (Hrap) gene from sweet pepper (Capsicum annuum) was evaluated for its ability to confer resistance to BXW. Transgenic lines expressing the Hrap gene under the regulation of the constitutive CaMV35S promoter were generated using embryogenic cell suspensions of two Banana cultivars: 'Sukali Ndiizi' and 'Mpologoma'.[Banana Xanthomonas wilt (BXW), caused by the bacterium Xanthomonas campestris pv. musacearum, is the most devastating disease of Banana in the Great Lakes region of Africa. The pathogen's rapid spread has threatened the livelihood of millions of Africans who rely on Banana fruit for food security and income. The disease is very destructive, infecting all Banana varieties, including both East African Highland Bananas and exotic types of Banana. In the absence of natural host plant resistance among Banana cultivars, the constitutive expression of the hypersensitivity response-assisting protein (Hrap) gene from sweet pepper (Capsicum annuum) was evaluated for its ability to confer resistance to BXW. Transgenic lines expressing the Hrap gene under the regulation of the constitutive CaMV35S promoter were generated using embryogenic cell suspensions of two Banana cultivars: 'Sukali Ndiizi' and 'Mpologoma'.]
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enhancing Banana weevil cosmopolites sordidus resistance by plant genetic modification a perspective
African Journal of Biotechnology, 2003Co-Authors: Andrew Kiggundu, C S Gold, W K Tushemereirwe, Michael Pillay, Altus Viljoen, K KunertAbstract:Banana weevil is a serious pest of Bananas and plantains in Africa. The development of resistant cultivars is seen as the long term and more sustainable control strategy. The difficulty in conventional breeding of Bananas and plantains has prompted efforts towards the use of genetic transformation for Banana and plantain improvement. In this review, the current status of Banana weevil resistance, sources of resistance and resistance mechanisms is assessed. Further, current efforts and future prospects for identifying resistance genes outside the genus Musa with potential to control Banana weevil in a transgenic approach are outlined and discussed. Key words : Banana weevil, host plant resistance, pest resistance genes, transgenic plants African Journal of Biotechnology Vol. 2 (12), pp. 563-569, December 2003
Serkan Selli - One of the best experts on this subject based on the ideXlab platform.
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comparison of the aroma and some physicochemical properties of grand naine musa acuminata Banana as influenced by natural and ethylene treated ripening
Journal of Food Processing and Preservation, 2014Co-Authors: Salih A Sonmezdag, Hasim Kelebek, Serkan SelliAbstract:The aroma and some physicochemical properties of Grande Naine Bananas ripened ethylene (ET) and non-ethylene treated (NET) were studied in order to determine aroma differences. Aroma compounds were analyzed by gas chromatography–mass spectrometry. A total of 53 and 46 aroma compounds, including esters, alcohols, acids, ketones, volatile phenols and aldehydes, were identified in the NET and ET Bananas, respectively. NET Banana contained more aroma compounds, both qualitatively and quantitatively, of all aroma compounds measured, and esters were present in the highest amount, followed by aldehydes. Isoamyl acetate accounted for the largest proportion of the esters, followed by 2-pentyl acetate and isoamyl butanoate, respectively. A high-performance liquid chromatography was used for sugar determination of Bananas. Sucrose was the most abundant sugar, followed by glucose and fructose. No major differences were observed in the concentration of glucose and fructose with ethylene treatment. Based on sensory analysis, NET Banana was preferred because of its better fruity aroma and general impression attributes. Practical Applications Banana is one of the widely grown and consumed fruits, due to their characteristic aroma and taste, in all parts of the world. Ethylene treatment is commercially used to enhance the rate and uniformity of ripening of fruits such as Bananas. This treatment also affects the Banana aroma profiles. Our present paper compared the aroma and some physicochemical properties of naturally and ethylene-treated ripened Grand Naine Banana cultivar.
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comparison of aroma compounds in dwarf cavendish Banana musa spp aaa grown from open field and protected cultivation area
Scientia Horticulturae, 2012Co-Authors: Serkan Selli, Ebru Kafkas, Hamide Gübbük, Esma GunesAbstract:Abstract Aroma profile from ripened fruits of Dwarf Cavendish Banana cultivars grown under open-field (OF) and protected area (PA) cultivation was studied in order to determine aroma differences. Aroma compounds were extracted with dichloromethane, and analysed by gas chromatography (GC)-flame ionisation detection and GC–mass spectrometry. According to sensory analysis, the aromatic extract of Banana was representative of Banana odour. A total of 80 components were identified and quantified in OF-Banana and 76 in PA-Banana. Open-field Banana contained more aroma compounds both qualitatively and quantitatively. Of all aroma compounds measured, esters were present in the highest amounts, followed by aldehydes. The main esters were isoamyl acetate, 2-pentanol acetate and isoamyl butanoate. The total amount of esters in OF-Banana was 23.8 mg/kg and in PA-Banana 20.5 mg/kg. Based on the sensory analysis, OF-Banana was preferred over Bananas produced in protected areas, because of their aroma quality.
E Diaz - One of the best experts on this subject based on the ideXlab platform.
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mineral composition of the Banana musa acuminata from the island of tenerife
Food Chemistry, 2001Co-Authors: Arturo Hardisson, Carmen Rubio, Alejandro Baez, M Martin, Roberto Alvarez, E DiazAbstract:The content of major (Na, K, Ca, Mg and P) and minor elements (Fe, Cu, Zn, Mn and B) in Bananas consumed on the island of Tenerife, Canary Islands, has been determined. Significant differences were observed in the mineral contents of the Banana samples, with higher K, Mg, P, Fe, Cu, Zn and B levels in the Banana grown in north Tenerife and a higher Ca content in the Banana originating in the south of the island. Differences between these mineral contents and the fruit reported in the literature have been established and a comparison has been carried out with diverse food composition tables. The Banana is shown to contribute to the recommended daily requirements of K, Mg, Cu and B.
