Abstract
Botryodiplodia theobromae, Rhizopus oryzae, Aspergillus niger, A. flavus and Fusarium equiseti were found to be associated with the ripening of bananas and also caused rot during storage. Bananas stored in baskets with ash fire wood ripened 2–3 days earlier than bananas stored in fibre sacks and under constant light. The infected bananas showed a decrease in the quantity of total soluble sugars, protein, lipid, crude fibre, ash, ascorbic acid and mineral elements when compared with the control fruit. Paper Chromatographic studies showed the presence of glucose, sucrose, fructose, maltose and raffinose in healthy control fruit, while only sucrose appeared during storage in bananas infected withB. theobromae. The total soluble sugar and crude protein contents increased during ripening.
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Odebode, A.C., Sanusi, J. Influence of fungi associated with bananas on nutritional content during storage. Z Lebensm Unters Forch 202, 471–473 (1996). https://doi.org/10.1007/BF01197267
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DOI: https://doi.org/10.1007/BF01197267