Chemical and biochemical aspects of developing culinary banana (Musa ABB) ‘Kachkal’

The variations in chemical constituents and activities of acid phosphatase, α-glucan phosphorylase and polyphenol oxidase at five different stages of development of a culinary banana were determined. Moisture, crude fat, crude protein and most of the minerals were higher during the earlier stages of development and declined towards maturity. Potassium was the most abundant mineral with estimated values in the range of 4.10–5.55 g per 100 g dry weight. An active synthesis of starch throughout the growth period occurred. During this period total soluble sugar declined. The amylose:amylopectin ratio in the starch fraction remained constant. The activity of α-glucan phosphorylase in the direction of starch synthesis showed a synchronizing increase while that of acid phosphatase declined throughout. There was a gradual decrease in phenol content during development which did not show correlation with corresponding change in polyphenol oxidase activity.