Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (24): 5180-5187.doi: 10.3864/j.issn.0578-1752.2013.24.012

• HORTICULTURE • Previous Articles     Next Articles

Changes of Resistant Starch Content and Correlation with the other Types of Starch in Banana Fruit

 MIAO  Hong-Xia-1, JIN  Zhi-Qiang-1, 2 , LIU  Wei-Xin-1, 3 , ZHANG  Jian-Ping-1, SUN  Pei-Guang-2, XU  Bi-Yu-1   

  1. 1.Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crop Bioscience and Biotechnology, Ministry of Agriculture, Haikou 571101;
    2.Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences/Hainan Provincial Key Laboratory for Genetics and Breeding of Banana, Haikou 570102 ;
    3.Department of Agriculture, Hainan University, Haikou 570228
  • Received:2013-03-25 Online:2013-12-16 Published:2013-09-26

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Abstract: 【Objective】The research on resistant starch formation from banana fruit will provide a theoretical basis for practical schemes for breeding cultivars with high starch resistance and improving resistant starch content in banana fruit. 【Method】Banana (Musa acuminata L. AAA group cv. Brazilian) pulp was used to investigate the changes of resistant starch content and correlation with the other types of starch.【Result】The content of total starch, amylose, amylopectin, and resistant starch gradually increased in banana fruit during development, and decreased in banana fruit during postharvest. After treatment with ethylene, the degradation of total starch, amylose, and amylopectin was accelerated; however, the rate of resistant starch degradation was slower than that of the natural ripened (untreated). A single peak was observed for starch content of banana fruit after treatment with 1-methylcyclopropene (1-MCP). Correlation analysis showed that resistant starch formation had a positive correlation with the increase of amylose content. No correlation was found between amylopse and resistant starch content during the development, but resistant starch had a positive correlation with the amylose content; while it had no significant correlation with total starch content after treatment with 1-MCP.【Conclusion】The resistant starch formation is closely related to amylose content. Therefore, regulation of amylose content in banana fruit during the development might promote the formation of resistant starch.

Key words: Banana (Musa acuminata L. AAA group cv. Brazilian) , fruit , resistant starch , amylose , correlation analysis

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