1. The document summarizes changes that occur in bananas and sapodilla fruits during ripening. It describes increases in sugars and decreases in starch, cellulose, and pectin in bananas, contributing to softening. In sapodilla, firmness decreases through breakdown of the cell wall and middle lamella. 2. Both fruits experience increases in chemicals like carotenoids that contribute to color changes from green to yellow or orange. Enzymes involved in starch degradation and softening increase. Aroma compounds also increase. 3. Key measurements like TSS, sugars, and acids increase during ripening of both fruits, while chemicals like chlorophyll, phenols, and minerals decrease. Ripening involves complex

1. CHANGES DURING RIPENING OF
BANANAAND SAPOTA
By
Nalishma Raghu
2019-21-007
Dept. of plant physiology

2. • Scientific name : Musa sp.
• Family: Musaceae

3. STAGES OF RIPENING IN BANANA

4. Changes in banana during ripening
Carbohydrates:
• Sugar is the major carbohydrate in unripe banana
• Sucrose, glucose and fructose are major sugar in banana pulp. These
sugars increases during ripening, maintaining a constant proportion of
66% sucrose, 20% fructose, 14% glucose.
• Insoluble protopectin decreases from 0.5% to 0.3% and soluble pectin
corresponding increase is observed
• Cellulose and hemicellulose decreases during ripening

5. Texture
Softening of banana occur during ripening is associated with three
processes.
• Breakdown of starch to sugars since starch granules have a structural
function in the cell.
• Breakdown of cell wall due to solubilisation of pectic substance and
also cellulose
• Movement of water from peel of the banana to its pulp

6. Phenolics:
• Tannins are the most important phenolic compound that give the
astringency taste.
• As the fruit ripens astringency decreases
Flavor constituents:
• Banana flavour was assigned to the amyl and isoamyl esters of acetic,
propionic and butyric acids.
• In ripe banana aroma was due to a mixture of some 20 saturated acetates,
propionates and butyrates together with n- hexane.
Ethylene production:
• During ripening banana produce a large amount of ethylene and it is
autocatalytic in nature that is, once started, the process cannot be stoped.

7. Organic acids:
• Malic acid has been identified as the main acid in banana with substantial
quantity of oxalic acid and citric acid in pulp
• Malic acid increases substantially and oxalic acid decreases.
Pigments:
• Most obvious change is change in colour of fruit from green to yellow.
• This change is due to the increase in chlorophyllase activity during ripening.
• And increased production of carotenoid and xanthophyll.
Enzymes:
• Banana pulp contain several hydrolytic and oxidative enzymes.
• Alpha amylase, starch phosphorylase, acid phosphatase, peroxidase and
catalase activity increases to about 1.2-19.1 times their initial level during
ripening

9. • Scientific name : Manilkara zapota
• Family : Sapotaceae

10. Physical properties :
There was a greater increase in length than in the diameter during the
change from green to ripe.
colour
The last stage of ripening the fruit pulp is characterized by an intense
orange colour providing of carotenoids compounds and it degradation can
occur in postharvest, for ketones, being the bond compounds strongly
responsible of the aroma changes from unripe to over-ripened fruit.
Changes in sapota during ripening

11. Firmness:
• It appears that much of softening results from the degradation of the
middle lamella in the walls of the cortical parenchyma cells with
increased release of pectin.
• polygalactronase plays an important role in the rapid softening of
sapodilla fruits during ripening.

12. Chemical composition
• The chemical composition of the pulps varied depending on the
ripening stage. Moisture increased significantly (79.23–87.05%) and
ash decreased significantly (0.95–0.62%) throughout the period of
ripening.
• It is known that with the growth and the ripening of the fruits they
lead to changes in the composition and with that the increase of the
lipids.
• The level of total dietary fiber reduced during ripening and there was
an increase in the soluble fiber content (0.22–0.93%) and a decrease
in the insoluble fiber content (10.23–2.59%).

13. • Many important reactions occur during ripening, including a series of
complex biochemical reactions, such as the hydrolysis of starch, the
conversion of chloroplasts into chromoplasts with chlorophylls
degradation, carotenoid production, and the formation of volatile
compounds.
Biochemical changes

14. Chlorophyll and Carotenoids:
Dramatic decreases in Carotenoid were observed during the late stages;
however, the rate of carotenoid loss diminished considerably during first
stages.
Similar trend was observed in case of chlorophyll.
Phenols:
• Decrease in phenolics is also related to the reduction of primary metabolism
in ripe fruit, resulting in a lack of substrates necessary for the biosynthesis
of phenolic compounds.
• The later decrease in phenols throughout the maturation probably occurs by
the transformation (polymerization, oxidation and conjugation) of bound
phenolic acids.

15. TSS
• Sapota ripening was associated with an increase in total fruit soluble
solids, which appears linked in increase to cell wall hydrolysing
enzyme during ripening as reported in other fruits.
• Quality parameters such as TSS, total sugars, reducing sugars
increased upto 8th day in mature fruits, upto 2nd day in half ripe
fruits and decreased thereafter, whereas in full ripre fruit it decreased
from beginning during storage.

16. volatile compounds
• The volatile compounds found in the sapota-do-Solimões pulp belong
to different classes, and most relevant were alcohols, aldehydes, esters,
furans, ketones and terpenes.
• Although the total percentage of alcohols did not change during
ripening ,there was increase in the levels of ethanol during the ripening
of fruits.
• the number of volatile compounds from 4 in the green fruit to 11 in the
ripe fruit harvested from the tree.

17. Minerals Composition
• Various mineral contents decreased as fruit matured from the early to
the ripe stage of development and reaches the minimum level at late
stage of ripening.