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Table 3 Pulp firmness, pulp colour and starch content of plantain and cooking banana hybrids

From: Fruit physical characteristics, proximate, mineral and starch characterization of FHIA 19 and FHIA 20 plantain and FHIA 03 cooking banana hybrids

Cultivar

Hand position

Pulp to peel ratio

Pulp firmness (g/s)

Starch content (%)

FHIA 03

Proximal

0.93

2171.0

74.9 ± 0.0

Midsection

0.91

2156.7

74.7 ± 0.0

Distal

0.81

2152.6

74.4 ± 0.1

FHIA 20

Proximal

1.14

4163.1

79.9 ± 0.2

Midsection

1.10

4158.6

79.3 ± 0.0

Distal

0.90

4148.6

79.1 ± 0.0

FHIA 19

Proximal

1.27

4756.7

81.5 ± 0.0

Midsection

1.24

4730.7

81.6 ± 0.0

Distal

1.20

4751.4

80.3 ± 0.1

Apantu pa

Proximal

1.68

5742.9

85.0 ± 0.1

Midsection

1.45

5720.6

84.3 ± 0.2

Distal

1.21

5715.1

85.0 ± 0.0

  1. Mean values (g/100 g, dry matter basis) from triplicate analysis ± standard deviation