Sugar content in banana

Bananas are always picked when they are green. If they are allowed to ripen on the tree they tend to lose their taste and become mealy. Green banana peel contains about 3% starch, localized mostly in cells adjacent to the pulp. Only about 20.5% amylose has been reported in banana starch.

As bananas ripen, enzyme in them turns the starch to sugar. As fruit continues to ripen, sugar content increases. The hydrolysis of starch and the accumulation of sugars in peel and pulp alter both taste and texture of banana fruits.

In banana, sugar is the main soluble solids component which ultimately indicates sweetness.

The sugar increase results in a sweeter, more palatable pulp, associated with optimum fruit quality. The sugar to acid balance is also important for providing the peasant fruit taste.

The sugars content, normally 1-2% in the pulp of green fruits, increase to 15-20% in the ripe pulp.

Soluble sugars in banana pulp are mainly sucrose (66%), glucose (20%), fructose (14%) and only traces of maltose.
Sugar content in banana