CHEMICAL-CHANGES IN RELATION TO MODE AND DEGREE OF MATURATION OF PLANTAIN (MUSA-PARADISIACA) AND BANANA (MUSA-SAPIENTUM) FRUITS

Changes in the proximate and mineral constituents of the plantain and banana fruits were monitored with time, beginning 60 and 90 days from bunch visible emergence, respectively, for fruits allowed to ripen on the plants, and ripen off the plants. For fruits on the plants, the po int of minimum moisture content for the pulp and/or peel corresponded to maximum maturity for both the plantain and the banana fruits. Prote in levels increased with time in the fruits on the plants, and for the same fruit ages, there was slightly more protein in the plantain than the banana. Sugar content in both fruits increased gradually at first until after 92 days, then increased sharply at onset of ripening and continued increasing through the rest of the experimental period. At i dentical ages, harvested fruits contained far more sugar (p > 0.05) th an fruits allowed to ripen on the plants. Energy values increased grad ually with time and reached a maximum at maximum maturity of both frui ts. The values were consistently higher for the plantain than the bana na (t-test, p less-than-or-equal-to 0.01). Virtually all the elements studied had statistically higher values in plantain fruits than in ban anas. No reason could be advanced for this phenomenon.