Pomological and biochemical characterization of Musa acuminata ‘Dwarf Cavendish’ and Musa acuminata ‘Red Dacca’ banana cultivars

In this study, the pomological, physicochemical, and biochemical properties of Dwarf Cavendish and Red Dacca banana cultivars were comparatively evaluated. In addition to pomological traits such as fruit weight, fruit diameter, and length, parameters including total soluble solids (TSS), pH, titratable acidity (TA), color parameters (L*, a*, b*), total phenolic and flavonoid contents, and antioxidant activity were determined. According to the results, the fruit weight (171.32 g) and diameter (38.98 mm) of Dwarf Cavendish bananas were statistically higher than those of the Red Dacca cultivar (71.78 g and 33.55 mm, respectively) (p < 0.05). In contrast, Red Dacca showed higher TSS (17.86%) and pH (6.06) values, while its titratable acidity (0.07%) was lower. Color analysis revealed that Dwarf Cavendish had higher L* (72.60) and b* (46.22) values, whereas Red Dacca was characterized by a higher a* value (7.79). Biochemical analyses indicated that Red Dacca was richer in total phenolic (363.84 mg GAE/100 g) and flavonoid (9.40 mg CAE/100 g) contents. Although antioxidant activity values were high in both cultivars (86–87%), statistically significant differences were observed depending on cultivar and sample type (peel/pulp) (p <0.05). In conclusion, Dwarf Cavendish bananas were superior in terms of pomological characteristics, whereas Red Dacca exhibited higher quality in terms of biochemical and functional properties.