Differences of Nutritional Components in Fruit of Characteristic Banana in Yunnan

Objective The study aims to understand the differences of nutritional components of characteristic banana in Yunnan, which can provide a theoretical basis for application and promotion of the banana varieties.

Method Hongyan 2, Hongyan 5 and Dianjiao 1 were used as experimental materials and Brazilian banana was used as the control. The contents of protein, total nitrogen, moisture, ash, total sugar and trace elements in banana fruit were determined, and the characteristics and differences of banana fruit were analyzed from the perspective of nutritional quality.

Result The contents of protein, total nitrogen, moisture, total sugar, fructose, glucose, sucrose, vitamin C, amino acid and potassium in banana fruit were 1.06%-1.33%, 0.17%-0.21%, 74.86%-77.16%, 0.77%-0.86%, 2.84- 6.80 g/100g, 0.17-0.82 g/100g, 0.16-0.60 g/100g, 0.69-1.10 g/100g, 4.50-5.84 mg/100g, 559.75-789.35 mg/100g and 403-439 mg/100g, respectively. There were differences in nutritional components among varieties. Principal component analysis showed that the protein, total nitrogen, total sugar, ash, malic acid and fumaric acid were the leading factors for the difference of nutritional components in banana fruit. The comprehensive evaluation of fruit nutritional quality ranked as: Hongyan 5 > Brazilian Banana > Dianjiao 1 > Hongyan 2.

Conclusion There are some differences in the contents of the main nutrients of the tested banana varieties, all of which have their own uniqueness, with the practical value of promotion and utilization.