Abstract:
In fruit ripening fruits undergo different biochemical and physical changes and those changes are characteristic to different fruits. Studying the nature of those changes may beneficial for postharvest handling of particular fruits. The aim of this review is to study biochemical changes occur during ripening process in banana. During ripening process softening of fruit flesh occur mainly due to degradation starch and insoluble polysaccharides. As well sugar content is increased from 2% to 20% during ripening. Colour changes of banana peel occur due to degradation of chlorophylls. Malic acid content in flesh is said to increase during ripening process. Astringency, occur due to tannin is decreasing during ripening. Volatile profile undergoes different changes in different changes of the ripening process.
