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PJB-1970-16
Biochemical studies in the developing and ripening banana. changes in the contents of total carbon, starch, sucrose, glucose and frutose
Abstract
In developing and ripening banana fruits the dry matter was found to increase gradually with age followed by a small decrease at the ripening stage. The total carbon contant of banana followed a similar curve. The starch content increased gradually from early stage to full maturity, while there was hardly any change in sugar contents during this period. During ripening starch content decreased with a concomitant rise in the sugar content. Glucose and sucrose were found to be the major sugars in young and ripe banana respectively.
