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Modeling of the Physicochemical and Nutritional Composition of Musa paradisiaca (Williams Variety) at Different Ripening Stages in Ecuador

Author

Listed:
  • María Fernanda Garcés-Moncayo

    (Facultad de Ciencias e Ingeniería, Universidad Estatal de Milagro (UNEMI), 091050 Milagro, Ecuador)

  • Fabricio Guevara-Viejó

    (Centro de Estudios Estadísticos, Universidad Estatal de Milagro (UNEMI), 091050 Milagro, Ecuador)

  • Juan Diego Valenzuela-Cobos

    (Centro de Estudios Estadísticos, Universidad Estatal de Milagro (UNEMI), 091050 Milagro, Ecuador)

  • Purificación Galindo-Villardón

    (Centro de Estudios Estadísticos, Universidad Estatal de Milagro (UNEMI), 091050 Milagro, Ecuador
    Department of Statistics, University of Salamanca, 37008 Salamanca, Spain)

  • Purificación Vicente-Galindo

    (Centro de Estudios Estadísticos, Universidad Estatal de Milagro (UNEMI), 091050 Milagro, Ecuador
    Department of Statistics, University of Salamanca, 37008 Salamanca, Spain
    Institute for Biomedical Research of Salamanca (IBSAL), 37007 Salamanca, Spain)

Abstract

The banana ( Musa paradisiaca AAA ) is a tropical fruit native to Southeast Asia, widely cultivated in over 130 tropical and subtropical countries. It plays a vital role in both rural and urban diets and serves as a key economic resource in producing regions. This study examined how different ripening stages of bananas ( Musa paradisiaca var. Williams) affect their physicochemical properties and nutritional composition. The bananas underwent a controlled ripening process and were classified into eight stages based on pericarp color, ranging from dark green (P1) to yellow with pronounced brown spots (P8). The results showed significant changes during ripening: pH decreased from 5.48 to 4.95, soluble solids (SS) increased from 15.2% to 21.73%, total starch (TS) decreased from 76.15% to 33.92%, and free sugars (FS) increased from 19.78 mg/g to 361.85 mg/g. Vitamin C content rose from 281.4 µg/g to 354.14 µg/g, while oxalic acid and tannins decreased significantly, improving palatability. Statistical analysis using PERMANOVA confirmed significant differences between ripening stages in the evaluated properties ( p < 0.001), explaining more than 75% of the observed variability. The HJ-Biplot analysis illustrated the relationships between ripening stages and variables, showing that early stages were correlated with higher starch and acidic compound content, while later stages were associated with increased sugar levels and vitamin C content. These findings demonstrate that ripening stages significantly influence the composition of bananas, providing essential information for optimizing agricultural, industrial, and commercial practices to enhance their nutritional value and meet the demands of consumers seeking healthy foods.

Suggested Citation

  • María Fernanda Garcés-Moncayo & Fabricio Guevara-Viejó & Juan Diego Valenzuela-Cobos & Purificación Galindo-Villardón & Purificación Vicente-Galindo, 2025. "Modeling of the Physicochemical and Nutritional Composition of Musa paradisiaca (Williams Variety) at Different Ripening Stages in Ecuador," Agriculture, MDPI, vol. 15(10), pages 1-18, May.
    • Handle: RePEc:gam:jagris:v:15:y:2025:i:10:p:1025-:d:1652136
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    References listed on IDEAS

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    1. Marti J. Anderson, 2006. "Distance-Based Tests for Homogeneity of Multivariate Dispersions," Biometrics, The International Biometric Society, vol. 62(1), pages 245-253, March.
    2. Mercedes Martín Lorenzo & Ana Piedra-Buena Díaz & Carlos Díaz Romero & Elena M. Rodríguez-Rodríguez & M. Gloria Lobo, 2024. "Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas," Sustainability, MDPI, vol. 16(15), pages 1-15, August.
    3. Luis Pilacuan-Bonete & Purificación Galindo-Villardón & Francisco Delgado-Álvarez, 2022. "HJ-Biplot as a Tool to Give an Extra Analytical Boost for the Latent Dirichlet Assignment (LDA) Model: With an Application to Digital News Analysis about COVID-19," Mathematics, MDPI, vol. 10(14), pages 1-17, July.
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