Seasonal influence on volatile aroma constituents of two banana cultivars (Grand Naine and Nendran) under Kerala conditions

Banana is a tropical fruit with a pleasant flavour, widely consumed throughout the world. Volatile aroma compounds are responsible for olfactory flavor of banana. However, the development of aroma flavors is affected by the atmospheric temperatures during fruit growth period. In order to get good qu...

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Autores principales:	Shivashankara K S, Pavithra K C, Geetha G A, Roy T K, Prakash Patil, Rema Menon
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2017
Materias:	banana volatile compounds atmospheric temperature spme gc-ms Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/b68627f95f814a289535cf0726ff521b
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spelling	oai:doaj.org-article:b68627f95f814a289535cf0726ff521b2021-12-02T11:14:40ZSeasonal influence on volatile aroma constituents of two banana cultivars (Grand Naine and Nendran) under Kerala conditions0973-354X2582-4899https://doaj.org/article/b68627f95f814a289535cf0726ff521b2017-12-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/12https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899Banana is a tropical fruit with a pleasant flavour, widely consumed throughout the world. Volatile aroma compounds are responsible for olfactory flavor of banana. However, the development of aroma flavors is affected by the atmospheric temperatures during fruit growth period. In order to get good quality fruits in terms of aroma it is essential to understand the optimum temperature for maximum aroma production. The approach used in this study was to alter the dates of harvest to understand the optimum temperature required for maximum production of volatile compounds under Kerala conditions. The results revealed that with increased temperature volatile aroma compounds decreased in cvs. Grand Naine and Nendran. Total volatile compounds were higher in cv. Grand Naine compared to cv. Nendran. Cultivar Nendran recorded increased concentrations of esters, alcohols and decreased aldehydes, ketones, hydrocarbons and acids at high temperatures. Phenols and other constituents did not show much variation with respect to the temperature variation in both the cultivars. Among esters, Isoamyl butanoate and 3-Methylbutyl-3-methylbutyrate esters were the most abundant in both the cultivars. Ketones, especially 4-Methyl-1-penten-3-one was higher in cv. Nendran whereas esters were lower compared to cv. Grand Naine. Total area of aroma constituents in cultivars Grand Naine and Nendran were high in October followed by February with mean atmospheric temperature of 30.5ºC and 32.6ºC respectively. In case of cv. Nendran, total area of esters and alcohols were maximum at high temperature (34.5ºC) but in cv. Grand Naine, esters and alcohols decreased with high temperature. Results indicated that fruits harvested in October were better in terms of volatile aroma quantity in both the cultivars due to lower atmospheric temperature. Seasonal variations affected the two cultivars differentially in terms of percentage of groups of volatile compounds.Shivashankara K SPavithra K CGeetha G ARoy T KPrakash PatilRema MenonSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticlebananavolatile compoundsatmospheric temperaturespmegc-msPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 12, Iss 2, Pp 124-132 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	banana volatile compounds atmospheric temperature spme gc-ms Plant culture SB1-1110
spellingShingle	banana volatile compounds atmospheric temperature spme gc-ms Plant culture SB1-1110 Shivashankara K S Pavithra K C Geetha G A Roy T K Prakash Patil Rema Menon Seasonal influence on volatile aroma constituents of two banana cultivars (Grand Naine and Nendran) under Kerala conditions
description	Banana is a tropical fruit with a pleasant flavour, widely consumed throughout the world. Volatile aroma compounds are responsible for olfactory flavor of banana. However, the development of aroma flavors is affected by the atmospheric temperatures during fruit growth period. In order to get good quality fruits in terms of aroma it is essential to understand the optimum temperature for maximum aroma production. The approach used in this study was to alter the dates of harvest to understand the optimum temperature required for maximum production of volatile compounds under Kerala conditions. The results revealed that with increased temperature volatile aroma compounds decreased in cvs. Grand Naine and Nendran. Total volatile compounds were higher in cv. Grand Naine compared to cv. Nendran. Cultivar Nendran recorded increased concentrations of esters, alcohols and decreased aldehydes, ketones, hydrocarbons and acids at high temperatures. Phenols and other constituents did not show much variation with respect to the temperature variation in both the cultivars. Among esters, Isoamyl butanoate and 3-Methylbutyl-3-methylbutyrate esters were the most abundant in both the cultivars. Ketones, especially 4-Methyl-1-penten-3-one was higher in cv. Nendran whereas esters were lower compared to cv. Grand Naine. Total area of aroma constituents in cultivars Grand Naine and Nendran were high in October followed by February with mean atmospheric temperature of 30.5ºC and 32.6ºC respectively. In case of cv. Nendran, total area of esters and alcohols were maximum at high temperature (34.5ºC) but in cv. Grand Naine, esters and alcohols decreased with high temperature. Results indicated that fruits harvested in October were better in terms of volatile aroma quantity in both the cultivars due to lower atmospheric temperature. Seasonal variations affected the two cultivars differentially in terms of percentage of groups of volatile compounds.
format	article
author	Shivashankara K S Pavithra K C Geetha G A Roy T K Prakash Patil Rema Menon
author_facet	Shivashankara K S Pavithra K C Geetha G A Roy T K Prakash Patil Rema Menon
author_sort	Shivashankara K S
title	Seasonal influence on volatile aroma constituents of two banana cultivars (Grand Naine and Nendran) under Kerala conditions
title_short	Seasonal influence on volatile aroma constituents of two banana cultivars (Grand Naine and Nendran) under Kerala conditions
title_full	Seasonal influence on volatile aroma constituents of two banana cultivars (Grand Naine and Nendran) under Kerala conditions
title_fullStr	Seasonal influence on volatile aroma constituents of two banana cultivars (Grand Naine and Nendran) under Kerala conditions
title_full_unstemmed	Seasonal influence on volatile aroma constituents of two banana cultivars (Grand Naine and Nendran) under Kerala conditions
title_sort	seasonal influence on volatile aroma constituents of two banana cultivars (grand naine and nendran) under kerala conditions
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2017
url	https://doaj.org/article/b68627f95f814a289535cf0726ff521b
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Seasonal influence on volatile aroma constituents of two banana cultivars (Grand Naine and Nendran) under Kerala conditions

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