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Citrate and malate accumulation in banana fruit (Musa sp. AA) is highly affected by genotype and fruit age, but not by cultural practices

Etienne A., Génard M., Bancel D., Benoit S., Lemire C., Bugaud C.. 2014. Scientia Horticulturae, 169 : p. 99-110.

Sourness and sweetness are major drivers of consumer preference for banana fruits and are mainlylinked to the presence of citrate and malate. The objectives of the present work were to determinehow agro-environmental and genotypic factors affect the concentrations of citrate and malate in bananapulp during growth and postharvest ripening. Changes in citrate and malate concentrations in the pulpduring the development of the fruit were investigated in relation to fruit age, fruit load, and potassiumfertilization in three cultivars of dessert banana presenting contrasted acidity at the eating stage. Majordifferences in the pattern of citrate and malate accumulation were found in the three cultivars both duringgrowth and postharvest ripening. The fruit growth rate was greater when the fruit load was reduced,but this treatment had no effect on the accumulation of organic acids in any of the three cultivars. Ahigh potassium supply increased fruit growth but had no effect on organic acid accumulation in anyof the three cultivars. Late harvested fruits had higher citrate and lower malate concentrations in thepulp at the eating stage. Our results showed that the concentration of organic acids in banana pulp ismainly controlled by genotype and that this may be an interesting trait to target in breeding programsto improve the organoleptic quality of new cultivars. The physiological mechanisms likely to control theaccumulation of citrate and malate during banana fruit development are discussed. (Résumé d'auteur)

Mots-clés : croissance; mûrissage; génotype; comportement du consommateur; composition chimique; variété; stade de développement; engrais potassique; pratique culturale; acide citrique; acide malique; citrate; malate; propriété organoleptique; banane; musa; martinique

Thématique : Composition des produits alimentaires; Génétique et amélioration des plantes; Culture des plantes; Physiologie et biochimie végétales; Fertilisation

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