Regulation Of Post-harvest Ripening Of Banana And Development Of Low-alcoholicity Banana Wine

This paper determined the optimal ripening conditions of banana based on the changes of sensory,physiological and biochemical parameters during the ripening process of banana.Partial least squares(PLS)regression analysis of banana ripening quality was performed using physiological and biochemical parameters of banana as independent variables.The physiological and biochemical parameters,sensory quality and volatile aroma components of artificial ripening bananas,green bananas and commercially available mature bananas were detected.The fermentation process of banana wine was optimized,and the regularities of changes of volatile aroma substances of banana wine were discussed.The main results are as follows:(1)The best conditions for bananas ripening is uniformly spraying 1%(V/W,ethephon dilution volume/banana weight)on the surface of newly harvested green bananas with an ethephon concentration of 1000 mg/L for 5 days at temperature of 19℃and humidity of 90%.According to the partial least squares(PLS)regression equation reveals that among the measured physiological and biochemical parameters,the soluble sugar content,Vc content,peroxidase activity and soluble solid content are positively correlated with banana ripening quality,and the total titratable acid content,tannin content and hardness are negatively correlated with banana ripening quality.The best ripening conditions for bananas have achieved the desired results in enterprise,and then they can provide high-quality bananas for the market on a large scale under this ripening condition.(2)The electronic nose flavor fingerprint of ripening bananas is significantly different from that of green bananas and commercially available mature bananas.33 species,15 species and 31 species of the volatile aroma substances of ripening banana,green banana and commercially available mature banana were detected by SPME combined with GC-MS,respectively,and the content of those was 189.2958mg/kg,32.7855mg/kg and 174.2024mg/kg,respectively.The volatile aroma substances of mature bananas are mainly esters,aldehydes,alcohols and ketones,while that of green bananas are mainly aldehydes and alcohols.(3)The best fermentation process conditions of low-alcoholicity banana wine are as follows: the ripening bananas are blanched,color-protected and enzymatically prepared to obtain the banana juice,and the sugar content of banana clear juice is adjusted to 10%.0.80%distiller’s yeast is added in the banana juice,and fermented at 29 ℃ for 74 h.The initialbrewed banana wine had an alcohol content of 5.20%vol,the sugar content of 3.53%,and the sensory score of 92.00 points.After post-fermenting for 40 days,the alcohol content of the banana wine was 8.10%vol,the sugar content was 4.80% and scored 94.67 points in sensory evaluation.The electronic nose flavor fingerprints of banana juice,initial brewed banana wine and post-fermented banana wine have obvious differences.34 kinds,24 kinds and 30 kinds of volatile aroma substances of them were detected by the SPME combined with GC-MS.And the contents was 313.7330mg/L,213.0680mg/L and 246.9750mg/L,respectively.The volatile aroma substances are mainly esters,alcohols,aldehydes,acids,ketones and phenols.