Related Literature Review: Lakatan Bananas (Musa Acuminata)
CHAPTER II
REVIEW OF RELATED LITERATURE
I. Lakatan Bananas (Musa acuminata) Bananas, which are the 5th most important commodity in the world, as well as being one of the most important fruit crops, are known to be available worldwide and eaten for their various health benefits (Uma, 2008; Mishra, Srivastav & Sen, 2012). Furthermore, with several different types of bananas, falling under the two distinct types — sweet bananas (Musa sapienta, Musa nana) and plantain bananas (Musa paradisiacal) — Lakatan bananas (Musa acuminata) are a type of banana produced primarily in the Philippines.
A. Characteristics
These bananas are commonly characterized by their scent, as well as their firm texture when they are already ripe (Janick & Paull, 2008).
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According to a particular study conducted by Gylling, Plat, Turley, et al. in 2014, males who had diets with higher content of potassium-rich foods had less risk of getting stroke. The sterol content of bananas also aids in the balancing of blood cholesterol levels. Sterols, which are structurally similar to cholesterol, are a type of fat found in small amounts in bananas, and they block the absorption of dietary cholesterol (Gylling, Plat, Turley, et al., 2014).
Bananas, which are also a good source of fiber with around 3 grams per banana, have around 1 gram of soluble fiber that is associated with the decreased risk of heart disease in those who regularly intake bananas. ii. Digestive Benefits As mentioned earlier, bananas are rich in fiber, which is a nutrient that regulates the rate and speed of digestion. Within the fiber content of bananas, pectins, which are a type of fiber, are also found. These pectins are responsible for softening the texture of the banana as it ripens, and normalizes the rate of carbohydrate digestion in our bodies (Duan, Cheng, Yang, et al.,
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It stated that the edible coating placed on the fruits banana and mango would be able to produce a semipermeable modified atmosphere within fresh fruits that allow them to delay their ripening and stay fresh for longer. The semipermeability of the coating itself would also prevent any bacteria entering into the fruit, preventing any infection of the fungal or microbial kind. It also stated that polysaccharide coatings, if placed on food substances alone, would have no significant influence on the quality of the food that will turn
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