Sokoine University of Agriculture

Altered fruit eating quality in tissue culture derived off-type banana (Musa spp.)

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dc.contributor.author Msogoya, T. J.
dc.contributor.author Grout, B. W. W.
dc.date.accessioned 2019-08-06T05:37:25Z
dc.date.available 2019-08-06T05:37:25Z
dc.date.issued 2011
dc.identifier.issn 1997–5902
dc.identifier.uri http://www.suaire.suanet.ac.tz:8080/xmlui/handle/123456789/2900
dc.description Journal of Applied Biosciences, 2011; 49: 3388– 3393 en_US
dc.description.abstract Objective: Somaclonal variation with desirable agronomic performance has extensively been reported but studies on eating qualities of such off-type banana are limited. This study was conducted to determine eating qualities of an in vitro derived off-type banana (Musa AAA East Africa) cv. ‘Uganda’ with tolerance to black sigatoka disease and a high yielder. Methodology and Results: Uncooked and cooked mature green fruits of the off-type banana were compared with those of the popular cooking banana cv. ‘Mshale’ (AA Pisane Lilin) and cv. ‘Uganda’ based on laboratory analysis and taste interviews. Similarly, ripe fruits of the off-type banana were compared with those of the popular dessert banana cv. ‘Mtwike’ (AAA Cavendish cv. Grande naine) and cv. ‘Kisukari’ (AAB/AB Silk) based on laboratory analysis and taste interviews. Results showed that the uncooked green mature fruits of the off-type banana had higher (P < 0.05) calorific value but its cooked meal was the least (P < 0.05) accepted by the taste panelists on grounds that it was hard, less sweet and less aromatic. On the other hand, ripe fruits of the off-type banana were the sweetest with the most attractive peel colour but yet the least accepted by the taste panelists for their sweetness had a fast satiating effect. The poor acceptability of the off-type banana for both cooked and ripe fruit consumption was due to differential proportions of soluble solids caused by altered fruit ripening. Conclusion and application: The undesirable quality of the off-type banana limits not only its adoption by farmers but also the use of somaclonal variation as a source of genetic improvement of banana cv. ‘Uganda’. However, as a consequence of increased sweetness, the off-type banana fruits have the potential for use as sweetener in diet drinks, ice creams, chewing gums and cough syrups. en_US
dc.language.iso en en_US
dc.publisher Journal of Applied Biosciences en_US
dc.subject Eating quality en_US
dc.subject Physicochemical properties en_US
dc.subject In vitro induced off-type banana en_US
dc.title Altered fruit eating quality in tissue culture derived off-type banana (Musa spp.) en_US
dc.type Article en_US
dc.url www.m.elewa.org en_US


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