MARDI Res.BLrll.

(1986)11(3),(237-242)

MATURITY INDICES OF BANANA (MUSA SAPIENTUM CV. BERANGAN)

H. ABDULLAH*. M.Z. ZAIPUN* and M.A. ROHAYA*
Keywords: Maturity indices, Berangan banana, Physico-chemical
c h a r a c t e r i s t i c sA, b i l i t y t o r i p e n .
.

RINGKASAN

S a t u k a j i a n i n d e k s k c m a t a n g a np i s a n g B e r a n g a n y a n g d i p e r o l c h i d a r i S a b a k B c r n a m . S c l a n g o r
t e l a h d i j a l a n k a n .B u a h v a n g b e r u s i ad i a n t a r a e n a m h i n g g a 1 . 1m i n g g u s e l c p a sp c n g e l u a r a nj a n t u n g t e l a h
dikaji. Proses kematanganbuah didapati bermula pada minggu kesepuluh bcrdasarkanmaklumatm a k l u m a t a s a sr u p a b e n t u k . s i f a t - s i f a tf i z i k . k a n d u n g a n k i m i a d a n k u a l i t i o r g a n o l e p t i k b u a h s e l e p a s
m a s a k . K a n d u n g a n k a n j i . p H p u l p a d a n n i s b a h u k u r a n p a n j a n g : g a r i s p u s a tj e j a r i b u a h d i d a p a t i
mempunyai perkaitan yang rapat dengan kematangan. Nilai-nilai nisbah berat isi : kulit. jumlah
k e a s i d a nt e r t i t r a t d a n k a n d u n g a ng u l a b u a h t i d a k d i s y o r k a n s e b a g a ii n d e k s k c m a t a n g a n u n t u k p i s a n g
Berangan.

INTRODUCTION

MATERIALS AND METHODS

Maturity index is consideredas one of

t h e m o s t i m p o r t a n ti n f l u e n t i a lq u a l i t y d e t e r mination factors in postharvesthandling of
horticultural produce. It servesas a guidance
in estimating the right maturity stage for
harvesting.The criteria for maturity, which
differ among varieties and species, have
been discussed in detail by PaNrnsrrco.
S u s n n v a N v A M ,B H A ' m t ,A l l a n d A r R n a r N E
(1975). Despite the importance of such
factors, information on Malavsian fruits is
still lacking. The inadequacy may pose
problems in developing an effective postharvest handling system, especially in our
effort to introduce local fruits for specific
markets.
The work on maturity indices of two
local bananacultivars. Mas and Embun had
been reported by ANoN. (1979) and
AsouluH,
RoHnyn and ZnrpuN (1985)
respectively.Physicaland chemical changes
during maturation were used as parameters
in formulating the maturity indices for both
cultivars.However, such work has not been
done on another local popular cultivar,
B e r a n g a n .I n t h e P h i l i p p i n e s ,B e r a n g a n i s
widely grown in some banana plantations
for export, which clearly shows its great
market potential (Pessoa, pers. comm.,
1985). The maturity indices for Berangan
are reported in this paper.

Fruit
Eighty banana (Berangan cultivar)
plants were tagged randomly during flower
emergence from March to May 1983 in a
private farm at Sabak Bernam, Selangor.
The fruit were harvested weekly starting
from six weeks after tagging. The harvested
fruit were immediately transported to the
laboratory of the Food Technology Division
in Serdang,Selangor.During transportation,
the fruit were cushioned by a layer of fivecentimetre thick sponge to reduce physical
injuries.
Sampling
Each fruit bunch was divided into
three portions, namely upper, middle and
lower portions. The upper portion refers to
the bigger cut end of the bunch stalk. The
peel colour development, the nature of
stylar ends and shapeof the fruit of the first,
middle and last hands of the bunch were
observed and recorded.
Physical Properties, Chemical Analysis and
Sensory Evaluation
Observations on the physical properties, chemical analysis and sensory
evaluationsof fruit were done according to

* F o o d T e c h n o l o g v D i v i s i o n , M A R D I , S e r d a n s . S e l a n s o r .M a l a v s i a .

237

Table 1. General characteristics of Berangan banana harvested at different maturity stages

Maturity stage
(week)

Portion
of bunch

Stylar
enos

Peel
colour*

General appearance
of fruit

6&7

Upper
Middle
Lower

1
I
1

I
1
1

Immature, small and very angular.

Unable to ripen.

8&9

Upper
Middle
Lower

I
I
1

Immature, small and very angular.

Unable to ripen satisfactorily.

10

Upper
Middle
Lower
Upper
Middle
Lower

I
t
I
2
I
I
2
2
1
3
3
3

Fruit from upper and middle

portions of bunch were round and
full with less visible angles except
the lower portion. Formation of
Ripened
rust-like
spots.
satisfactorily.

3
3
3
3
3
3

Round and full. Severe formation

Ripened
of
rust-like
spots.
satisfactorily.

11

12

Upper
Middle
Lower

Upper
Middle
Lower

IJ

Upper
Middle
Lower

I
1
2
2
1
2
2
2

2
2
2
2
2
2

P e e l c o l o u r : I : Light green;2 = Dark green.

--Stylar
e n d s : I = Attached firmly; 2 : Attached loosely, brittle;3

Formation of rust-like spots. Fruit

of upper portion of bunch slightly
mature. Ripened satisfactorily.
Slightly mature and angular.
Formation of rust-like spots.
Ripened satisfactorily.

R o u n d a n d f u l l . S e v e r ef o r m a t i o n
of rust-like spots. Some fruit at
upper portion of bunch ripened
before harvesting.
: Attached very loosely, very dry

The suitable maturity stage for

harvesting Embun banana was reported
(Asout-lnu et al., 1985) to be 12 weeks
after flower emergence, i.e., two weeks
later than Berangan. Contrary to Embun,
the peel colour of Berangan changed from
light green to dark green, a distinctive
characteristic of this cultivar. In addition,
rust-like spots were formed on the peel.
However, these spots cannot be used as
maturity index as they are suspectedto be a
form of pathological infection.

the methods described by AeouLLnH et al.

(1e8s).
RESULTS AND DISCUSSION
General Characteristics
Table 1 summarizes the general
characteristics of Berangan banana harvested
between six and 14 weeks after flower
emergence. The peel colour changed
gradually from light green to dark green
while the stylar ends became brittle and
loosely attached to the fruit as maturation
progressed after ten weeks. The fruit changed
from angular to round and full notably with
lgss visible angles as the stage of maturation
progressed.Rust-like spotson the peel started
to form and multiply after nine weeks.
Complete changes in maturation were
observed after 12 weeks. The fruit started to
ripen on the plant at the 14th week.

Fruit Length to Diameter Ratio

The changes in the fruit length to
diameter ratio (L:D ratio) of Berangan at
different maturity stages are shown in
Figure 1. The L:D ratio for the fruit from
the upper portion of the bunch decreased
significantly from the sixth to the seventh
week. The ratios for fruit of middle portion,

238

Key
Upper (LSD 5% : 2.9)
Middle(LSD sEo-- 2.6)
Lower (LSD 5o/o: 2.9)

------O-

------fl-

Key
-------o- Upper (LSD 5% : 1.1)
------.a-- Middle (LSD 5o/o: 0.8)
-------o*- Lower (LSD 5% : 1.1)

' . n

6
.! 4.8

4_o

4.4

Maturitystage(week)

M a t u r i t y s t a g e( w e e k )

Figure I. The changes in fruit length to

diameter ratio of Berangan banana from
different portions of bunch harvested at
different slages of maturity.

Figure 2. The changes in pulp weight to peel

weight ratio of Berangan banana from
different portions of bunch hurvested at
different stages of maturity.

harvested at sixth and seventh week, were

not significantlydifferent. However, ratio of
similar trend was also observedfrom sixth to
eighth week as compared with the upper
and lower portions. There was a significant
decreasein the L:D ratio for fruit obtained
from the upper and middle portions at ninth
to tenth week. However, no significant
differencewas observedin fruit of the lower
portion harvested between eighth and 14th
week. As the fruit in the upper and middle
portions were reasonably mature at ten
w e e k , t h e s i g n i f i c a n tr e d u c t i o n i n t h e L : D
ratio at the ninth week compared with that
of the tenth week could also serve as a good
index of assessingthe maturity of Berangan
banana.

Pulp Weight to Peel Weight Ratio

Figure 2 shows the changesin the pulp
weight to peel weight ratio (P:P ratio) of
fruit from different portions at different
maturity stages. Generally, the ratio
increasedas the fruit became more mature.
However. the increase was not continuous
as significant reductions were observed
between the seventh and the eighth week in
all portions of the bunch. For the upper
portion, another significant reduction was
observed after the 13th week, whereas it
was between the ninth and the tenth week in
the lower portion. For middle portion, the
values were almost constant from the ninth
t o t h e 1 2 t hw e e k .

239

0.6

Key
-----o- Upper (LSD 5% : 0.26)
------+-Middle (LSD 5% : 0.28)
-----+- Lowcr (LSD 5% : 0.26)

0.5

6.4
\c

oo
5
'5

6.2

3 o.o

r)l
'

5.t3

0 7

c
F

0.1

5.6

5.,1

5.2

12
8
6
l0
Maturitystagc(week)

= 'l.7)
+Upper(LSD-57c
------*-Middle (LSD 5% : 1.7)
-----o-Lower (LSD -5% : L0)

6 t 3 1 0 1
Maturitystage(week)

14

Figure 4. The total titratable acidity

cornposition of Berangan banana harvested
at different stagesof maturity.

Figure 3. The pH changes in the pulp of

Berangan banqna harvested at different
stagesof malurity.

Total Titratable Aciditv

The roral titratable acidity (TTA)
increased significantly from the seventh to
the eighth week in all portions of the bunch
(Figure 4). The TTA of fruit from the upper
portion remained high for another week.
The fruit from the middle and the lower
portions, however, maintained the high
acidity levels for the next two weeks. This
was followed by a significantdecreasein the
following week. Although the TTA value
peaked again at 12th week in all the portions,
this was not significantly different from the
values of fruit harvested at the 1ith, 13th
and 14thweek.

The P:P ratio of Berangan cannot be

used as a maturity index as there was no
clear difference in the changesbetween the
tenth and the 14th week. This is not in
agreement with E,mbun banana where the
valuesincreasedcontinuouslyuntil ripening
stage (AeouLLAH et al., 1985).
pH Value of Pulp
There was a distinct change in the pH
of pulp of fruit from all portions of the
bunch during maturation (Figure 3). The pH
decreasedcontinuouslyuntil the ninth week
followed by a sudden increaseat the tenth
week. After this period, it decreasedsignificantly but rose again at the 14th week.
Similar trend was also observed in Embun
banana,where the pH reachedits maximum
at the 12th week (AeouLLAH et a/., 1985).
The results confirm the finding that pH
changes simultaneously with fruit maturation and hence pH can be used as a good
chemical maturity index.

The change in TTA values of other

local bananas during maturation has not
been reported. A sudden decrease in the
TTA value of the fruit at the upper portion
occurred simultaneously with the sudden
increase in pH (Figure 3,). However, the
sudden drop in TTA value of fruit from the
middle and lower portions took place only
after the attainment of maximum DH
(Figure 3).

240

\i

E 1 6

= U.)

5 r +

r.r
Key
-=oUPPer (LSD 5%
------+-- Middle (LSD 5%
____-0_ Lower (LSD 57c

l0

6
6

8 1 0 t 2
Maturitystage(week)

8 1 0 1 2
Maturitystage(week)

Figure 6. The total sugar content of Berangan

banana harvested at different stages
of maturity.

Figure 5. The starch content of Berangan

banana harvestedat different stages
of maturity.
Starch Content
The starchcontent of the pulp increased
g r a d u a l l yu n t i l i t r e a c h e di t s m a x i m u m p e a k
(Figure 5). For the upper and middle
p o r t i o n s ,t h i s p e a k w a s a t t a i n e da t t h e t e n t h
w e e k , w h e r e a si n t h e l o w e r p o r t i o n , i t w a s
attained a week later. This was followed by
a gradual decreasein the starch content.
The maximum starch content was
a t t a i n e ds i m u l t a n e o u s l yw i t h t h e c h a n g eo f
peel colour (from light green to dark green)
(Table I ) and the attainment of maximum
pH (Figure3/. In Embun banana, maximum
starch content was observed at the 14th
week, two weeks after the fruit started to
m a t u r e . T h e r e a s o n sf o r t h i s p h e n o m e n a
have yet to be established(Aenuttnn et al.,

198s).
Total Sugar Content
The banana pulp contained no sugar
until the 12th week (Figure 6). Its presence
in the fruit of upper portion of the bunch
was first detected at the 13th week. At the
l4th week, the sugar was detected in the
whole bunch of fruit. The production of

141
L+l

sugar in the banana fruit indicates the

i n i t i a t i o n o f t h e r i p e n i n g p r o c e s sa s a r e s u l t
of starch hydrolysis (BnnNell.
1940;
P n l v E n , 1 9 8 1 ) .T h e l a g p e r i o d b e t w e e nr h e
maximum starch accumulation and the
b e g i n n i n go f s u g a r p r o d u c t i o n i n B e r a n g a n
b a n a n a w a s t h r e e w e e k s a s c o m p a r e dw i t h
two weeks as has been found to occur in
Embun cultivar(AeoullnH et al., 1985).
Ability to Ripen
Fruit harvested between tenth and
14th week ripened satisfactorily (Table I).
Fruit harvested at the sixth and seventh
w e e k c o m p l e t e l yf a i l e d t o r i p e n , a n d t h o s e
harvested between the eighth and ninth
week could ripen but were organoleptically
poor. The best fruit were those harvested
betweenthe 12th and the 13th week after
flower emergence (Table 2). At this stage.
the fruit had good peel and pulp colour.
p e e l i n g c h a r a c t e r i s t i c sp. u l p t e x t u r e , t a s t e ,
aroma and overall acceptabilitv upon
ripening. Harvesting at the 14th week
produced fruit of almost the same quality.
However, the peel colour was lessattractive
becauseof the presenceof severe rust-like
spots.

ripening during the maturation process,the

Berangan banana can be harvestedbetween
ten and 13 weeks after flower emergence.
Gradual changes were observed in the
general characteristicsof the fruit, which
included the peel colour, nature of stylar
ends, shape of fruit and the formation of
rust-like spots on the peel. The pH and
starch content of the pulp, and the length to
diameter ratio of fingers can be recommended as indices for assessingthe maturity
characteristicsof Beransan banana.

Table 2. Organoleptic properties of ripe

Beranganbanana harvestedbetween 10 and
14 weeks after flower emersence
Maturity stage(weeks)

Organoleptic property

l0

l1

t2

l-l

Peel colour

Pulp colour

P e e l i n gc h a r a c t e r i s t i c s t

Pulp texture

l4

Taste

Aroma

Overall acceptability

ACKNOWLEDGEMENTS

1 : Acceptable
2 : Highly acceptable

CONCLUSION
Basedon the physico-chemical
changes
includingthe organolepticattributesafter

The authors wish to acknowledge Mr

Talip Yaacob and Mr Zholkarnain Jaafar
for their direct involvement in the research
project. Sincere thanks are extended to Ms
Hasnah Midon who assistedin the preparation of the paper.

ABSTRACT
A s t u d y o n t h e m a t u r i t v i n d i c e so f B e r a n g a n b a n a n a o b t a i n e d f r o m a f a r m a t S a b a k B e r n a m ,
S e l a n g o rw a s c a r r i e do u t . F r u i t o f s i x t o 1 4 w e e k so l d f r o m t h e p e r i o d o f f l o w e r e m e r g e n c ew e r e s t u d i e d .
B a s e do n t h e g e n e r a la p p e a r a n c e s, h a p e .p h y s i c a lp r o p e r t i e s ,c h e m i c a la n a l y s i sa n d o r g a n o l e p t i cq u a l i t y
a f t e r r i p e n i n g , t h e f r u i t s t a r t e dt o m a t u r c a f t e r t e n w e e k s . T h e s t a r c hc o n t e n t , p H v a l u e so f t h e p u l p a n d
t h e f r u i t l e n g t h t o d i a m e t e r r a t i o w e r e f o u n d t o b e h i g h l y c o r r e l a t e dw i t h t h e m a t u r a t i o n p r o c e s s ,t h u s
s e r v ea s a g u i d e t o a s s c s sm a t u r i t y o f B e r a n g a n .T h e p u l p t o p c e l w e i g h t r a t i o . t o t a l t i t r a t a b l e a c i d i t y a n d
total sugar contents were found to be poor maturity indicators.

REFERENCES
d u r i n g d e v e l o p m e n t .A n n . b o t . ( L o n d o n ) 4 , 3 9 .

Agoulr-rH, H., RoH,qvr, M.A. and ZetpvN, M.Z.

(1985). Physico-chemical changes during
maturation and after ripening of bananas (Masc
'Embun'). MARDI Res. Bull.
sapientum cv.
't.
13(3),341

Pnt-vEn, J.K. (1981). The Banana. In The Biochemistry

of Fruits and Their Products Vol. 2 (ed. Hulme,
A.C.), pp. 65-105. London and New York:
Academic Press.

ANoN. (1979). The ripening study of banana fruits

(var. Emas) at different stages of maturitv
Ann. Rep. for 1979. Food Technol. Division.
MARDI.

PAN'rAsrlco, En. 8., SusneN{nNYev, H., B}IATTI,

M.B., Ar-r, N. and ArevtNn, E.K. (1975).
Maturity indices. In Postharvest Physiology,
Handling and Utilization of Tropical and Sub'
Tropical Fruits and Vegetables(ed. PeNrnsrtco.
En. B.), pp. 56 14. U.S.A. : The AVI Publ.
Co. Inc.

B e n N n u - , H . R . ( 1 9 4 0 ) .S t u d i e si n t r o p i c a l f r u i t s . V I I I .
Carbohydrate metabolism of the banana fruit

Acceptedfor publication on 25 October 1986

242

Dicetak oleh Unit Percetakan MARDI, Serdang, Selangor.

Kementerian Pertanian Malaysia.