Modeling of the Physicochemical and Nutritional Composition of Musa paradisiaca (Williams Variety) at Different Ripening Stages in Ecuador

The banana (Musa paradisiaca AAA) is a tropical fruit native to Southeast Asia, widely cultivated in over 130 tropical and subtropical countries. It plays a vital role in both rural and urban diets and serves as a key economic resource in producing regions. This study examined how different ripening stages of bananas (Musa paradisiaca var. Williams) affect their physicochemical properties and nutritional composition. The bananas underwent a controlled ripening process and were classified into eight stages based on pericarp color, ranging from dark green (P1) to yellow with pronounced brown spots (P8). The results showed significant changes during ripening: pH decreased from 5.48 to 4.95, soluble solids (SS) increased from 15.2% to 21.73%, total starch (TS) decreased from 76.15% to 33.92%, and free sugars (FS) increased from 19.78 mg/g to 361.85 mg/g. Vitamin C content rose from 281.4 µg/g to 354.14 µg/g, while oxalic acid and tannins decreased significantly, improving palatability. Statistical analysis using PERMANOVA confirmed significant differences between ripening stages in the evaluated properties (p < 0.001), explaining more than 75% of the observed variability. The HJ-Biplot analysis illustrated the relationships between ripening stages and variables, showing that early stages were correlated with higher starch and acidic compound content, while later stages were associated with increased sugar levels and vitamin C content. These findings demonstrate that ripening stages significantly influence the composition of bananas, providing essential information for optimizing agricultural, industrial, and commercial practices to enhance their nutritional value and meet the demands of consumers seeking healthy foods.