Physico-Chemical Characterization of Maqueño Banana (Mussa acuminata) Fruits
Physico-Chemical Characterization of Maqueño Banana (Mussa acuminata) Fruits
Diego Armando Tuárez García1, Hernán Humberto Chevez Véliz2, Luis Humberto Vásquez Cortez3,5, Kerly Estefanía Alvarado Vásquez4, Jaime Fabián Vera Chang1, Cynthia Yadira Erazo Solorzano1 and Frank Guillermo Intriago Flor6*
ABSTRACT
The banana (Mussa acuminata) is a fruit native to Asia and has been a staple food for centuries due to its high nutritional value and versatility. The Maqueño banana “Red Dacca” is a unique variety with a reddish-purple skin, smaller size, and greater nutrient density compared to the conventional yellow banana. Its flavor, often likened to fresh raspberries, makes it a promising alternative for both local consumption and export. Despite its potential, limited scientific data on Maqueño bananas produced in Ecuador has prompted this study, which aims to characterize their physical and chemical properties. This research was conducted in El Empalme and La Maná, two Ecuadorian towns, to evaluate how geographical location and post-harvest time influence fruit quality. A Completely Random Design (DCA) with a factorial arrangement (A x B) was applied, involving 6 treatments and 3 repetitions. Factor A represented geographical location, while Factor B corresponded to optimal consumption time. Significant differences were observed among the parameters analyzed (p ≤ 0.05). Physical parameters included firmness, length, and pulp/peel ratio, while chemical parameters comprised acidity, pH, humidity, ash, and Brix degrees. Proximal analysis quantified fat, protein, fiber, and polyphenols. Notably, samples from La Maná exhibited slower firmness loss, attributed to higher fiber content, total solids, and protein levels. These findings provide a comprehensive understanding of Maqueño bananas, underscoring their suitability for nutritional and functional food applications and their potential role in sustainable agricultural practices.
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November 2023
Vol. 39, Sp. Iss. 2
