Green soft disorder (GSD) of `saba' banana
2002
Pepito, F.B. (University of Southeastern Philippines, Tagum, Davao del Norte (Philippines))
A study was conducted on physiological characterization of the green soft disorder (GSD) of `saba' banana to determine whether ethanol (EtOH), acetaldehyde (AA), oxygen (O2), and carbon dioxide (CO2) or their combination is responsible for the development of GSD. Five experiments were conducted to test the following hypothesis: 1) GSD arises from the combined action of AA, which induces softening, and EtOH, which inhibits chlorophyll breakdown; 2) a high level of CO2 or a low level of O2 aggravates GSD since they induce further increase in AA and EtOH. Modified atmosphere (MA) storage in 0.03-mm-thick polyethylene bag (PEB) for longer than six days at 26 deg C resulted in the development of GSD. C2H4-induced chlorophyll breakdown was inhibited by 20% EtOH, 10% CO2, or 5% O2. AA enhanced pulp softening but did not accelerate peel color development. Results of the series of studies were consistent with the hypothesis that GSD arises from the combined effects of low O2 (5%) and threshold levels of ethylene which led to anaerobiosis. Increased CO2, EtOH and AA levels in the fruits, as a result of anaerobic metabolism, inhibits peel color development but not softening. It is recommended that at 25 deg C, `saba' banana should not be stored for more than six days in PEB. Moreover, in conjunction with MA storage, ethylene scrubbers must be used
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños