Astringency of Musa AAB 'Rastali' fruit is affected by tannin content
Fruit of Musa AAB ‘ Rastali’ has a special and unique astringent taste as compared to other local cultivars of banana. The astringency is caused by tannin. To minimize the unpleasant taste, this banana is usually consumed when senescence spots appeared. A study was conducted to understand the tanni...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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International Society for Horticultural Science
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/73232/ http://psasir.upm.edu.my/id/eprint/73232/1/SPOT.pdf |
| _version_ | 1848857251569205248 |
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| author | Ding, Phebe Tee, Yei Kheng |
| author_facet | Ding, Phebe Tee, Yei Kheng |
| author_sort | Ding, Phebe |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Fruit of Musa AAB ‘ Rastali’ has a special and unique astringent taste as compared to other local cultivars of banana. The astringency is caused by tannin. To minimize the unpleasant
taste, this banana is usually consumed when senescence spots appeared. A study was conducted to understand the tannin content of ‘ Rastali’ banana fruit and its microstructure during
growth and development. Fruit development stages were dated at every two week intervals beginning of the first week until the 12th week after emergence of the first hand. Hands were
numbered from the top of the bunch to the bottom (hand one, basal fruit at the top; and hand six, distal hand at the bottom), and only six hands of bananas were used in this study. The
experiment was repeated thrice. The tannin content of ‘ Rastali’ banana decreased as fruit matured. Hands which emerged first contained lower tannin content than other hands. Under
light microscopy, three different types of tanniferous cells were found in ‘ Rastali’ banana. These tanniferous cells were found in peel, peel-pulp transition and pulp regions of fruit during
growth and development. However, tanniferous cells became less obvious as fruit matured in all regions of fruit. The decrease of tannin content was supported by microstructural study. |
| first_indexed | 2025-11-15T11:54:35Z |
| format | Article |
| id | upm-73232 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:54:35Z |
| publishDate | 2018 |
| publisher | International Society for Horticultural Science |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-732322020-11-26T22:25:11Z http://psasir.upm.edu.my/id/eprint/73232/ Astringency of Musa AAB 'Rastali' fruit is affected by tannin content Ding, Phebe Tee, Yei Kheng Fruit of Musa AAB ‘ Rastali’ has a special and unique astringent taste as compared to other local cultivars of banana. The astringency is caused by tannin. To minimize the unpleasant taste, this banana is usually consumed when senescence spots appeared. A study was conducted to understand the tannin content of ‘ Rastali’ banana fruit and its microstructure during growth and development. Fruit development stages were dated at every two week intervals beginning of the first week until the 12th week after emergence of the first hand. Hands were numbered from the top of the bunch to the bottom (hand one, basal fruit at the top; and hand six, distal hand at the bottom), and only six hands of bananas were used in this study. The experiment was repeated thrice. The tannin content of ‘ Rastali’ banana decreased as fruit matured. Hands which emerged first contained lower tannin content than other hands. Under light microscopy, three different types of tanniferous cells were found in ‘ Rastali’ banana. These tanniferous cells were found in peel, peel-pulp transition and pulp regions of fruit during growth and development. However, tanniferous cells became less obvious as fruit matured in all regions of fruit. The decrease of tannin content was supported by microstructural study. International Society for Horticultural Science 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73232/1/SPOT.pdf Ding, Phebe and Tee, Yei Kheng (2018) Astringency of Musa AAB 'Rastali' fruit is affected by tannin content. Acta Horticulturae, 1213 (5). 351 - 356. ISSN 0567-7572 https://www.ishs.org/ishs-article/1213_51 10.17660/ActaHortic.2018.1213.51 |
| spellingShingle | Ding, Phebe Tee, Yei Kheng Astringency of Musa AAB 'Rastali' fruit is affected by tannin content |
| title | Astringency of Musa AAB 'Rastali' fruit is affected by tannin content |
| title_full | Astringency of Musa AAB 'Rastali' fruit is affected by tannin content |
| title_fullStr | Astringency of Musa AAB 'Rastali' fruit is affected by tannin content |
| title_full_unstemmed | Astringency of Musa AAB 'Rastali' fruit is affected by tannin content |
| title_short | Astringency of Musa AAB 'Rastali' fruit is affected by tannin content |
| title_sort | astringency of musa aab 'rastali' fruit is affected by tannin content |
| url | http://psasir.upm.edu.my/id/eprint/73232/ http://psasir.upm.edu.my/id/eprint/73232/ http://psasir.upm.edu.my/id/eprint/73232/ http://psasir.upm.edu.my/id/eprint/73232/1/SPOT.pdf |