Effects of storage temperatures on mature-green bananas
1988
Kim, M.H. | Lee, S.K. (Seoul National Univ., Suwon (Korea R.))
Mature-green banana (Musa cavendishii Lambert.) fruit were held at three different temperatures (5, 15, and 25 deg C), and some physiological changes during storage were examined. Fruit ripening was rapid at 25 deg C, and fruit stored at 5 deg C showed severe chilling symptoms Weight loss and firmness decrease were high when fruits were at the ripening stage or developed chilling symptoms at low temperature. The green color lightness of mature-green fruit was reduced slowly, developing external browning. Fruit respiration was low at 5 deg C for the initial period of storage, but it was stimulated after fruit showed severe chilling injury (CI). The increase in reducing sugar content corresponded to the time of fruit ripening, and thus the content at 5 deg C was low due to the lack of ripening processes, the activity of pectinesterase (PE) and polyphenoloxidase (PPO) maintained steady increase during storage and increased rapidly when fruit were transferred to room temperature. The level of alpha-farnesene was higher in the chilled fruit.
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