Role of low oxygen levels in the development of ripening disorders in 'saba' banana (Musa BBB)
1994
Artes, L.A.
In the absence of ethylene, ripening was completely arrested under 3-10 percent O2, as indicated by the absence of changes in firmness, chlorophyll content, chromameter values, total soluble solids (TSS), titratable acidity (TA), pH, and internal gas levels. Fruits subjected to these oxygen levels exhibited normal ripening upon transfer to air. With ethylene treatment, fruits held in 3-10 percent as ripened but exhibited a desynchronization of peel and pulp ripening. At lower oxygen levels (1-3 percent) peel color development of both control and treated fruits was completely inhibited. Ripening changes in ethylene-treated fruits were arrested except softening. Ion leakage was reduced in both peel and pulp, but to a greater extent in the former. Neither range of oxygen levels induced the green ripe condition. In contrast, GSD [green soft disorder] was induced in ethylene-treated fruits after prolonged holding at 1-3 percent O2. The onset of GSD was preceded by the development of a fermented odor in the headspace
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