Genotype and ripening method affect carotenoid content and bio-accessibility in banana

Author:

Munoz Bryan12ORCID,Hayes Micaela13,Perkins-Veazie Penelope12ORCID,Gillitt Nicholas4,Munoz Miguel5ORCID,Kay Colin D.136ORCID,Lila Mary Ann13ORCID,Ferruzzi Mario G.136ORCID,Iorizzo Massimo12

Affiliation:

1. Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA

2. Department of Horticultural Science, North Carolina State University, 600 Laureate Way, Kannapolis, NC 9 28081, USA

3. Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA

4. The Osmolality Lab, 600 Laureate Way, Kannapolis, NC 28081, USA

5. Research & Development Department, Dole, Standard Fruit Company de Costa Rica, San José, Costa Rica

6. Arkansas Children's Nutrition Center (ACNC), University of Arkansas for Medical Sciences, 4301 West Markham Street, Little Rock, AR 72202, USA

Abstract

This study concludes that the genotype, ripening methods (natural vs. exogenous ethylene application), and carotenoid bioaccessible content should be considered when setting a nutrition goal for vitamin A biofortification in banana-breeding programs.

Funder

U.S. Department of Agriculture

Agricultural Research Service

Publisher

Royal Society of Chemistry (RSC)

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