A Ripening Index for Banana Fruit Based on Starch Content

Abstract

A starch staining technique using pictures to rate starch disappearance has been developed to determine banana pulp maturity. The disappearance of starch from the pulp shows linear correlation with peel color (r 2 = 0.76) and soluble solids content (r 2 = 0.81). Pulp pH shows a poor correlation with starch disappearance (r 2 = 0.38). Staining banana pulp starch with an iodine solution is a quick and easy method for estimation of pulp maturity.