Physicochemical analysis of mountain bananas from the French West Indies

The physicochemical characteristics of bananas grown at two different altitudes (L: 50 m and H: 300 m) in Martinique, French West Indies (FWI) were compared at four harvest stages with the aim of potentially promoting mountain bananas – which differ from current standard bananas – or export to the European market. At an equivalent harvest stage, highland (H) bananas were significantly thicker in diameter (grade), denser and firmer than lowland (L) bananas. After ripening, H bananas were significantly firmer and their peel was harder as compared to L bananas. Their dry matter and dry soluble extract contents and citrate concentrations were significantly higher than noted in L bananas. P contents were significantly higher in L bananas whereas Zn contents were higher in H bananas. A principle component analysis differentiated H and L bananas on the basis of their physicochemical characteristics. It was found that the “altitude” factor had a more marked effect than the “harvest stage” factor on the physicochemical characteristics of ripe fruit.