本文对同一成熟条件下3个品种芭蕉(2个合恩角种和1个法国种)和香蕉果实主要组分含量变化进行了比较研究.香蕉在充分成熟时含淀粉1%,过熟不含淀粉;而芭蕉充分成熟时含淀粉9%,过熟含3%(鲜重百分数).充分成熟和过熟香蕉总糖含量是23%;而芭蕉充分成熟时20%,过熟时增加到27%.香蕉、芭蕉在整个成熟期的各个阶段,葡萄糖/果糖比率趋于一致.充分成熟的香蕉和芭蕉,蔗糖占总糖的70%,过熟时约为50%. In this paper, the changes of the main components of banana (2 Horn and 1 French) and banana fruit under the same mature condition were comparatively studied.If the banana is fully matured, the content of starch is 1% Starch, while Bamei is fully ripe with 9% starch and 3% overmature (full weight percent). The full and over ripe banana has a total sugar content of 23%, while Bamo is 20% fully ripe and increases to 27 % Bananas and bananas The glucose / fructose ratio tends to be uniform throughout all stages of maturity, with ripened bananas and bananas accounting for 70% of the total sugar and about 50% of the overdry.