In this study, the ripening process of banana was divided into eight different stages based on peel appearance which starts from mature green (stage 1) to overripe (Stage 8). The changes in physical [(color:‘L’, ‘a’, ‘b’ etc., firmness, pulp to peel ratio (PPR)], chemical [titrable acidity (TA), total soluble solids (TSS), moisture content (MC), ash content (AC), starch content (SC), sugar profile, ascorbic acid (AA), anti-oxidant capacity (AOC), total flavonoid content (TFC), total phenolic content (TPC), minerals] and volatiles parameters were investigated during these ripening stages. The value of PPR was significantly (p < 0.05) increased, whereas the firmness for both peel and pulp gradually decreased with the proceeding of the ripening process. A similar trend for the change in ‘L’, ‘b’ and Croma ‘C’ was observed in peel and pulp throughout the ripening process. With the progression of the ripening process, the chemical constituents such as TA, TSS, MC, AC, AA, glucose, sucrose and fructose increased significantly (p < 0.05) while SC and TFC reduced significantly (p < 0.05). Besides, the AOC in increased by 4.42%, while TPC and TFC decreased by 38% and 51%, respectively at the overripe stage as compared to the mature green stage. Potassium was the dominant element followed by magnesium, manganese, sodium, zinc, and iron at the overripe stage. There were 38 volatile compounds as determined at all ripening stages. Among them, 1-butanol, 3-methyl-acetate; butanoic acid, 1-methylbutyl ester; butanoic acid, 3-methyl-and 3-methylbutyl ester has a higher contribution to advanced stage of ripening. The current work revealed the best ripening stage of banana variety (Musa nana Lour) to be acceptable for the processing and retailing during postharvest.

中文翻译：

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香蕉成熟期不同阶段的理化特性和挥发性化合物的变化（Musa nana Lour vs. Dwarf Cavendish）

在这项研究中，香蕉的成熟过程根据果皮外观分为八个不同的阶段，从成熟的绿色（阶段1）到成熟（阶段8）开始。物理变化（（颜色：“ L”，“ a”，“ b”等，硬度，纸浆与剥离比（PPR）），化学成分[可滴定酸度（TA），总可溶性固形物（TSS），水分含量（MC），灰分（AC），淀粉含量（SC），糖度，抗坏血酸（AA），抗氧化能力（AOC），总类黄酮含量（TFC），总酚含量（TPC），矿物质]和在这些成熟阶段研究了挥发性参数，PPR值显着（p <0.05）增加，而随着成熟过程的进行，果皮和果肉的硬度都逐渐降低。在整个熟化过程中，果皮和果肉中的“ L”，“ b”和Croma“ C”的变化趋势相似。随着成熟过程的进行，TA，TSS，MC，AC，AA，葡萄糖，蔗糖和果糖等化学成分显着增加（p <0.05），而SC和TFC显着降低（p <0.05）。此外，与成熟的绿色阶段相比，成熟期的AOC增加了4.42％，而TPC和TFC分别下降了38％和51％。在过熟阶段，钾是主要元素，其次是镁，锰，钠，锌和铁。在所有成熟阶段都测定了38种挥发性化合物。其中，1-丁醇，3-乙酸甲酯；丁酸，1-甲基丁酯；丁酸，3-甲基和3-甲基丁酯对成熟的高级阶段有较高的贡献。当前的工作表明，香蕉品种（Musa nana Lour）的最佳成熟阶段对于收获后的加工和零售是可以接受的。