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Effect of Calcium carbide and Ethephon on flavor profile of ‘Kluai Hom Thong’
(2026-06-01)
Laryea, Damian
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Pinsirodom, Praphan
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Wattanachaisaereekul, Songsak
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Supapvanich, Suriyan
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Arsa, Supeeraya
Banana is a nutritious dessert with its rising demand resulting in the use of ripening agents to increase the ripening rate of bananas. There is, however, limited information on the effect these ripening agents may have on banana quality, including the flavor of bananas. This study determined the effect of CaC<inf>2</inf> and ethephon on the flavor profile of ‘Kluai Hom Thong’ (Musa AAA) banana at the ripe and overripe stages of ripening. Bananas were harvested at the green matured stage and treated with 1000 ppm ethephon and 3.07g/kg CaC<inf>2</inf>. Samples were taken at the fully ripe and overripe stages and analyzed using GC–MS. The Relative Odor Activity Value (ROAV) was also calculated. Esters were the most dominant volatile compounds in both the ripe and overripe stages. Ethephon and CaC<inf>2</inf> reduced the amount of esters in the bananas. Detection and relative content of alcohol and aldehyde volatile compounds varied among treatments. Isoamyl acetate (1-Butanol, 3-methyl-, acetate), an ester, was dominant in both stages of ripening with the control sample having a significantly higher amount among samples. Isoamyl acetate was established as the key volatile compound contributing to the overall aroma and flavor of Musa AAA. Ripening stage and treatments were observed to affect this key volatile compound and could contribute to significant changes in the perception of untreated and treated bananas. Therefore, care has to be taken when using ripening agents as they may affect the flavor of bananas. CaC<inf>2</inf>, however, may contain toxic chemicals; therefore, should be used with caution.
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Banana quality classification using lightweight CNN model with microservice integration system
(2025-06-10)
Chaowalittawin, Vasutorn
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Krungseanmuang, Woranidtha
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Sathaporn, Posathip
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Morita, Fuka
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Archevapanich, Tuanjai
Banana sorting has been performed manually, which often leads to human error due to the high volume and diverse characteristics involved. This paper presents a banana quality classification system using ConsolutechMobileNetV2 (CST-MobileNetV2) to classify banana ripeness into four categories unripe, ripe, overripe, and rotten. A lightweight deep learning model is proposed and integrated with a uniquely designed microservice system to optimize performance while minimizing computational demands. A publicly available dataset containing 13,478 images was used, and the data split into 56% for training, 14% for validation, and 30% for testing. Image normalization and augmentation techniques were applied to enhance the model's robustness. The model's performance was evaluated using a confusion matrix, achieving 98% precision, recall, and F1-score. The proposed model was compared with other deep learning models to benchmark its performance and deployed in different operating systems to evaluate its flexibility and capabilities. The LINE platform was employed as the user interface, enabling practical interaction with users. The system also demonstrated an average response time of 9.25 seconds per image, ensuring efficient processing, delivers high accuracy and scalability making it a practical and efficient solution for automated banana quality classification.
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Effect of foaming conditions and drying temperatures on total polyphenol content and drying rate of foam-mat dried banana powder: Modeling and optimization study
(2024-12-01)
Van Tai, Ngo
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Van Hao, Hong
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Han, Tran Thi Ngoc
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Giau, Tran Ngoc
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Thuy, Nguyen Minh
This study aims to optimize the parameters of the foam-mat drying to produce banana powder. Input parameters of the foam drying such as foaming agent (egg albumin) concentration used from 5 to 15 %, the foam stabilizer (maltodextrin) used from 1 to 3 % and the drying temperature varied between 60 and 80 °C. Factors with 3 levels are arranged according to the Box-Behnken design, which further modelled by RSM (response surface methodology) and ANN (artificial neural network), and optimized. The drying rate and total polyphenol content (TPC) of banana powder under the studied conditions were determined as the target output. The moisture, color, total polyphenol, antioxidant activity and some physical parameters of final fine powder were analyzed. Increasing temperature has increased the drying rate. In addition, increasing the concentrations of egg albumin and maltodextrin maintained the highest TPC and maximum drying rate. ANN model showed the higher forecasting capacity than that of RSM. Moreover, simultaneous optimization of two responses (TPC and drying rate) was selected to maximize the desired value at the concentration of albumin, maltodextrin and drying temperature of 11.86 %, 1.92 %, 74.94 °C, respectively, corresponding to the highest TPC value and drying rate of 1.31 mgGAE/g DW and 2.48 g water/g dry matter/min. At this condition, the drying time was recorded as 103 min. Validation of the optimal ratios showed that the experimental values of TPC and drying rate were in good agreement with the model predicted data. The moisture content and water activity of product were found to be 5.87 ± 0.07 % and 0.37 ± 0.01. The product had bright colors with L*, a* and b* values were measured as 86.4 ± 0.5, 1.75 ± 0.08 and 15.2 ± 0.3, respectively. The high DPPH radical scavenging activity was detected (53.5 %) with the water solubility index and water absorption index of banana powder was determined at value of 56.98 % and 5.17 g/g, respectively. Foam mat dried banana powder was well preserved in paper packaging with aluminum foil.
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Effect of Different Strengths of MS Media and BAP on Banana Plantlet Growth in Vitro
(2024-12-01)
Nugrahani, Pangesti
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Purnobasuki, Hery
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Ansori, Arif Nur Muhammad
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Anuchai, Jatuporn
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Priyanto, Anugerah Dany
Banana tissue culture is commonly conducted using Murashiage and Skoog (MS) media supplemented with various types of growth regulators (PGRs). Cytokinin and Auxin are incorporated into MS media to promote shoot and root growth in banana explants. 6-benzyl amino purine (BAP), a form of cytokinin, plays a significant role in stimulating cell division and differentiation. This study aimed to assess the impact of BAP on various growth parameters, including shoot initiation, root initiation, leaf initiation, shoot and root length, plantlet weight, root number, leaf number, and shoot number. The study followed a completely randomized design with one factor, namely the composition of the planting medium, consisting of five treatments: full MS without BAP (MS0), ½ MS without BAP (½MS0), ¼ MS without BAP (¼ MS0), ½ MS supplemented with BAP at 3 mg L-1 (½ MSB), and ¼ MS supplemented with BAP at 3 mg L-1 (¼ MSB). The results revealed that the timing of shoot, root, and leaf initiation was not significantly altered by any of the treatments. However, shoot and root lengths were notably influenced by the treatment without BAP. Intriguingly, treatments without BAP consistently yielded superior growth outcomes, as evident from root growth and the number of leaves observed over 56 days after planting. The treatment of ¼ MS without BAP demonstrated the highest number of roots, with the ½ MS0 treatment displaying the highest number of leaves. In conclusion, utilizing MS growth media without BAP in banana tissue culture resulted in plantlets with robust growth and vigor, although the production of shoots was limited. The addition of 3 mgL-1 BAP at 1/2 MS gave the best number of shoots.
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Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatment
(2024-12-01)
Techavuthiporn, Chairat
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Sittiprasert, Wasetthee
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Nimitkeatkai, Hataitip
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Youryon, Pannipa
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Supapvanich, Suriyan
The objective of this research was to develop a new type of edible coating using jicama starch (JS) in order to control the postharvest deterioration of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) during the ripening process in ambient condition (25 ± 1 °C, 85-90 % RH). The preliminary experiment was carried out to investigate the impact of JS concentration (0, 2.5, 5.0, and 7.5 % w/v) on the postharvest quality of bananas. The application of JS demonstrated a delay in banana ripening, including color development, weight loss, and fruit firmness. Within the JS-treated banana groups, 5.0 % treated bananas displayed higher firmness compared to the other groups. Therefore, a validation experiment was conducted to verify the subsequent physicochemical alterations in bananas after subjecting bananas to 5.0 % JS coating in comparison to non-treated bananas during storage at ambient condition. The JS treatment maintained the color and visual appearance by minimizing the formation of malondialdehyde content and electrical conductivity during storage. Furthermore, it resulted in a delay in the increases in total soluble solid, titratable acidity, BrimA, and total carotenoid concentrations in the pulp. Nevertheless, the ascorbic acid and phenolic contents and 2,2-diphenyl-2-picrylhydrazyl scavenging activity of the control samples were likely to be higher than those of the treated bananas, whereas the ferric reducing antioxidant potential of both control and treated bananas showed a comparable trend throughout storage. The outcomes demonstrate that the utilization of JS is an effective approach for improving the overall storage capacity of ‘Sucrier’ bananas.
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A coating made from carboxymethyl cellulose derived from commercial nata de coco reduces postharvest changes in ‘Hom Thong’ banana fruit during ambient storage
(2024-02-01)
Techavuthiporn, Chairat
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Nimitkeatkai, Hataitip
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Thammawong, Manasikan
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Nakano, Kohei
The raw ingredient nata de coco has been utilized in the production of food. The primary goal of this study was to assess the quality of bananas coated with carboxymethyl cellulose (CMC) derived from nata de coco in comparison to fruit coated with commercial CMC (C-CMC) and uncoated fruit. Commercial nata de coco was carboxymethylated to create nata de coco-based carboxymethyl cellulose (N-CMC). The Fourier Transform Infrared Spectroscopy (FTIR) spectra of N-CMC demonstrated that the cellulose molecules exhibited the same structural carboxymethyl substitution. Subsequently, the application of coating treatments was conducted on banana fruits in order to evaluate the impact of the coatings on physicochemical characteristics. The results revealed that both N-CMC and C-CMC coatings minimized fruit weight losses as well as changes in color attributes and ripening score, whereas the control was previously entirely ripe less than 9 d of storage. A notable disparity in outcomes was observed across the N-CMC, C-CMC, and control treatments. Furthermore, N-CMC coating treatments executed to delay pigment changes, promote firmness retention and membrane integrity, as well as preserve pectin and sugar contents. The investigation finally led to the conclusion that nata de coco has the potential to function as a viable renewable resource, which may afterwards be employed as a coating material for the purpose of preserving the quality of bananas.
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Changes in the activity of enzymes associated with enzymatic browning and chemical composition during Musa sapientum Linn. 'Kluai Khai' banana fruit ripening
(2023-07-01)
Makboriboon, N.
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Teerarak, M.
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Saetiew, K.
The results showed that the initial firmness of banana fruit harvested at the raw stage was 7 N and decreased to less than 2 N at overripe and very ripe stages. The total soluble solids increased throughout the ripening period, whereas the titratable acidity maintained a high level during the ripening process. The banana peel stayed green during the raw stage, and the yellow color formed between the unripe stage to the overripe stage. The lightness of the banana peel increased from the raw stage to the ripe stage, decreased at the overripe stage, and then dropped sharply at the very ripe stage. This color change was linked to the browning incidence of the fruit peel and an increasing browning area and soluble browning pigment content. The PPO and POD showed a low activity at the raw stage and then increased with advancing ripening and maintained a significantly higher level than the raw fruit. The findings of this study exhibited that the ripening stages of the 'Kluai Khai' banana influence the firmness, peel color, and browning incidence of the fruit peel and the polyphenol oxidase and peroxidase activities.
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Investigation of heat and moisture transport in bananas during microwave heating process
(2019-08-01)
Thuto, Wisara
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Banjong, Kittichai
The numerical method was used to investigate heat and moisture transport during dehydration of bananas from microwave heating. COMSOL multi-physics software was employed to perform the simulation task. A banana is defined as a porous medium. It has constituents of water, vapor, air as the liquid phase and a solid porous matrix. The numerical results of this study were validated with experimental data. The profiles of moisture, vapor and pressure are discussed in this study. Moreover, the effects of the ripening stages of the banana are examined. A higher heat flux was observed from the beginning period along with the increasing time steps until 50 s. Heat generation decreased during 50 s to 60 s, coinciding with a small rise in temperature, but the temperature gradient remained constant. The temperature distribution of both unripe and ripe banana samples was non-uniform. At the center of the banana, the temperature increased rapidly and reached its highest temperature with the negative temperature gradient toward the boundary surface. More heat generation was observed around the center region of the banana. This was due to higher moisture in comparison with the boundary surface. Heat and moisture were transported from the center of the banana to its surface. The water convective flux peaked around 11 mm from the center. The vapor pressure peaked at the center for all cases. Less heat generation within unripe bananas was observed due to the lower moisture content.
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Ripeness level indication of bananas with visible and fluorescent spectral images
(2012-10-02)
Intaravanne, Yuttana
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Sumriddetchkajorn, Sarun
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Nukeaw, Jiti
This paper proposes and experimentally demonstrates for what is believed to be the first time a non-destructive two-dimensional ripeness level indication system for green fruits such as bananas and mangos. Our key approach is to simultaneously analyze two spectral images under white light and ultraviolet illuminations. Selected color ratios from these two images can spatially classify the whole green fruit into immature, ripe, and overripe zones. Other key features include fast response and ease of implementation. © 2012 IEEE.
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Cell phone-based two-dimensional spectral analysis for banana ripeness estimation
(2012-06-20)
Intaravanne, Yuttana
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Sumriddetchkajorn, Sarun
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Nukeaw, Jiti
It is known that when green fruits such as bananas and mangoes grow from the immature to the ripe stages, their color changes from green to yellow. However, once the green fruits are yellow, it is difficult to classify them into the ripe and the overripe stages. Here, we propose and experimentally demonstrate for the first time a two-dimensional banana ripeness level sensor by using a cell phone. Our key approach relies on simultaneous analysis of two broad-spectral images of the banana under white light and ultraviolet illuminations. Particularly, our selected color ratios from these two broad-spectral images are used for spatially and specifically classifying the whole banana into immature, ripe, and overripe zones. Experimental proof of concept using a smart mobile phone is highlighted, featuring fast response, portability, and ease of implementation. © 2012 Elsevier B.V.

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