## 3 Results and Discussion
### Clustered Heat Map Analysis on BRS Characteristics  
Heat maps incorporating cluster analysis were produced using Origin 2024. Before the analysis of the data, all the data were normalized for z-values because of the differences in units from data to data. For the hierarchical cluster analysis, [PERSON]'s method and squared Euclidean distance were chosen as the clustering method and similarity measure, respectively. The data, including RS content, NRS content, pGI, CL, T\({}_{\text{o}}\), T\({}_{\text{p}}\), T\({}_{\text{c}}\), AT, A, B, C, D, E, F, B-D, and E-D values, were finally classified for the 16 banana cultivars from the ABB, AAB, and AAA genome groups into four clusters (Figure 7, Table 6). Saba (ABB), Mpotogoma (AAA), and Kazirakwe (AAA) were divided into cluster 1 (C1), with less BRS and NRS in both D1 and D7, indicating that the cultivars in C1 had low starch degradation. Maiden (AAB) was divided into cluster 2 (C2) and exhibited a high BRS in D1, while all other characteristic indicators were low. Cluster 3 (C3) included Meishi 1 (AAB), Poinga (AAA), Hongjiao 1 (AAA), Inagagara (AAA), and Zhongjiao 8 (AAA), with low pasting and thermal parameters. Other cultivars (Guangfen 1 (ABB), Yuejiao 1 (AAB), GN 60A (AAA), Yuejiao 2 (AAA), Jinfen 1 (ABB), Meishi 2 (AAB), and Tigua (AAB)), with high pasting and thermal parameters, were divided into cluster 4 (C4) and were less susceptible to destruction by high temperatures. It is noteworthy that some cultivars with the same genotype, such as Saba, Jinfen 1, and Guangfen 1, having ABB genome BRS, were  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Sample** & **A** (\({}^{\circ}\)**C**) & **B (BU)** & **C (CU)** & **D (DU)** & **E (BU)** & **F (BU)** & **B-D (BU)** & **E-D (BU)** \\ \hline Saba & 78.1 & 239 & 237 & 211 & 261 & 253 & 28 & 50 \\ Guangfen 1 & 77.5 & 275 & 250 & 250 & 326 & 331 & 25 & 76 \\ Jinfen 1 & 77.9 & 261 & 253 & 247 & 311 & 315 & 14 & 64 \\ Yuejiao 1 & 79.2 & 273 & 270 & 217 & 281 & 285 & 56 & 64 \\ Maiden & 75.8 & 62 & 60 & 57 & 68 & 71 & 5 & 11 \\ Meishij 1 & 78.9 & 250 & 244 & 183 & 235 & 236 & 67 & 52 \\ Meishij 2 & 79.4 & 264 & 263 & 176 & 224 & 236 & 88 & 48 \\ Poingo & 76.7 & 184 & 140 & 175 & 214 & 211 & 9 & 39 \\ Tigua & 74.2 & 328 & 315 & 267 & 360 & 358 & 61 & 93 \\ Yuejiao 2 & 75.7 & 289 & 284 & 258 & 318 & 318 & 31 & 60 \\ Inagagara & 79.2 & 140 & 127 & 130 & 160 & 160 & 10 & 30 \\ Mpotogoma & 77.5 & 222 & 215 & 199 & 245 & 256 & 23 & 46 \\ Kazirakwe & 73.7 & 294 & 289 & 251 & 302 & 305 & 43 & 51 \\ Zhongjiao 8 & 78.8 & 131 & 118 & 123 & 159 & 161 & 8 & 36 \\ GN 60A & 79.1 & 251 & 226 & 231 & 292 & 299 & 20 & 61 \\ Hongjiao 1 & 72.7 & 182 & 182 & 156 & 201 & 202 & 26 & 45 \\ \hline \hline \end{tabular} Data expressed as the mean. A, initial gelatinization temperature; B, peak viscosity (BU); C, viscosity at 95 \({}^{\circ}\)C (BU); D, viscosity after 5 min at 95 \({}^{\circ}\)C (BU); E, viscosity at 50 \({}^{\circ}\)C (BU); F, viscosity after 5 min at 50 \({}^{\circ}\)C (BU); B-D, breakdown viscosity; E-D: setback viscosity.  
\end{table}
Table 5: Pasting property parameters of BRS from 16 banana cultivars.  
distributed into different clusters, indicating that cultivars from different genotypes had different starch properties.