Influence of variety and ripening agents on the physicochemical, rheological, and textural properties of banana purees at different ripening stages

Bananas are rich in hydrocolloids, primarily pectic polysaccharides, which play a crucial role in determining their textural and rheological behavior. These quality properties, which may be influenced by banana varieties and ripening conditions, are very important for fruit purees. This study investigated the impact of variety and ripening agents on the rheological and textural properties of banana puree. Three varieties “Kluai Hom Thong,” “Kluai Namwa,” and “Kluai Leb Mue Nang” and two ripening agents, ethephon and CaC ₂ , were used in this study. Purees developed were analyzed for textural and rheological properties. Although all samples exhibited shear-thinning behavior (n < 1) typical of fruit purees, varietal differences predominated over treatment effects. “Kluai Namwa” had the highest consistency (K = 49.06–63.06 at the fully ripe stage; K = 28.11–45.29 at the overripe stage) and flow behavior (n = 0.31–0.36 at the fully ripe stage; n = 0.23–0.29) compared with the other varieties. Firmness (77.98–82.59 g at the fully ripe stage; 45.86–49.91 g at the overripe stage) and cohesiveness (−65.68 to −73.06 g at the fully ripe stage; −27.72 to −35.87 g) were also highest in the ‘Kluai Namwa’ variety. The ‘Kluai Namwa’ variety showed greater rheological strength and solids content, while ‘Kluai Leb Mue Nang’ was characterized by higher cohesiveness and structural integrity, and “Kluai Hom Thong” by softer, weaker texture. Ethephon and CaC ₂ treatments generally reduced work of cohesion and other textural parameters, especially at the overripe stage. Principal component analysis (PCA) further revealed clear varietal separation but minimal differences between ripening treatments and controls. Overall, varietal composition rather than ripening agent determined the structural and flow behavior of banana purees, highlighting intrinsic matrix differences as the primary drivers of puree texture.