Effect of different storage conditions on the ascorbic acid content of plantain (Musa paradisiaca)

Abstract

Ascorbic acid levels of plantain (Musa paradisiaca) stored at ambient condition (28^oC) in the dark (30^oC) and refrigerated condition (14^oC) for a post harvest period of fourteen days were investigated using different assay techniques. There was a significant increase (P<0.01) in the level of ascorbic acid of plantain stored at ambient condition (28^oC) and in the dark (30^oC) while that stored at the refrigerated condition (14) showed a negligible increase as determined by these assay techniques.

     The highest ascorbic acid level was found in the plantain stored in the dark (7.14mg per 100grammes fresh weight). These result showed that ascorbic acid content of plantain did not increase during storage compared to what is seen in other tropical fruits where the ascorbic acid content increase with storage. The result also suggest that the nature of  ripening in plantain favours an increase synthesis of ascorbic acid an important oxidant, even when senescence has set in thereby making plantain a very good source of ascorbic acid at storage.