| dc.creator |
Msogoya, T. J. |
|
| dc.creator |
Grout, B. W. W. |
|
| dc.date |
2019-08-06T05:37:25Z |
|
| dc.date |
2019-08-06T05:37:25Z |
|
| dc.date |
2011 |
|
| dc.date.accessioned |
2022-10-25T08:52:30Z |
|
| dc.date.available |
2022-10-25T08:52:30Z |
|
| dc.identifier |
1997–5902 |
|
| dc.identifier |
https://www.suaire.sua.ac.tz/handle/123456789/2900 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/92629 |
|
| dc.description |
Journal of Applied Biosciences, 2011; 49: 3388– 3393 |
|
| dc.description |
Objective: Somaclonal variation with desirable agronomic performance has extensively been reported but
studies on eating qualities of such off-type banana are limited. This study was conducted to determine
eating qualities of an in vitro derived off-type banana (Musa AAA East Africa) cv. ‘Uganda’ with tolerance to
black sigatoka disease and a high yielder.
Methodology and Results: Uncooked and cooked mature green fruits of the off-type banana were
compared with those of the popular cooking banana cv. ‘Mshale’ (AA Pisane Lilin) and cv. ‘Uganda’ based
on laboratory analysis and taste interviews. Similarly, ripe fruits of the off-type banana were compared with
those of the popular dessert banana cv. ‘Mtwike’ (AAA Cavendish cv. Grande naine) and cv. ‘Kisukari’
(AAB/AB Silk) based on laboratory analysis and taste interviews. Results showed that the uncooked green
mature fruits of the off-type banana had higher (P < 0.05) calorific value but its cooked meal was the least
(P < 0.05) accepted by the taste panelists on grounds that it was hard, less sweet and less aromatic. On
the other hand, ripe fruits of the off-type banana were the sweetest with the most attractive peel colour but
yet the least accepted by the taste panelists for their sweetness had a fast satiating effect. The poor
acceptability of the off-type banana for both cooked and ripe fruit consumption was due to differential
proportions of soluble solids caused by altered fruit ripening.
Conclusion and application: The undesirable quality of the off-type banana limits not only its adoption by
farmers but also the use of somaclonal variation as a source of genetic improvement of banana cv.
‘Uganda’. However, as a consequence of increased sweetness, the off-type banana fruits have the
potential for use as sweetener in diet drinks, ice creams, chewing gums and cough syrups. |
|
| dc.format |
application/pdf |
|
| dc.language |
en |
|
| dc.publisher |
Journal of Applied Biosciences |
|
| dc.subject |
Eating quality |
|
| dc.subject |
Physicochemical properties |
|
| dc.subject |
In vitro induced off-type banana |
|
| dc.title |
Altered fruit eating quality in tissue culture derived off-type banana (Musa spp.) |
|
| dc.type |
Article |
|