Fig 2 -

Results for control materials (CC) analyzed with banana samples from the ripening study (blue) and the retail study (red). EG = enzymatic-gravimetric method (AOAC 991.43) [ 14 ]; mEG = modified enzymatic-gravimetric method [ 16 ]; HMWDF = high molecular weight dietary fiber (insoluble dietary fiber and soluble dietary fiber precipitate) and LMWSDF = low molecular weight soluble dietary fiber (AOAC 2011.25) [ 16 ]. Circle (○) = Fiber Vegetable CC, Square (□) = NIST SRM®3233 Breakfast Cereal, X = Starchy Vegetable II CC (see Materials and Methods); reference ranges (target ± uncertainty, g/100g) for NIST SRM® 3233 [ 30 ]: EG total fiber, 7.8–10.2; mEG total fiber, 9.2–14.6; HMWDF, 6.4–12.0; LMWSDF, 1.8–4.2; fructose, 0.42–1.20; glucose, 0.68–1.40; sucrose, 12.67–14.17; maltose 0.37–0.55. Assayed maltose was <0.15 g/100g in all banana samples.