Physiological studies of chilling injury in banana fruit
1991
Mootoo, A.
Preclimacteric green bananas were held for 8 days at chilling temperatures (5 deg C and 10 deg C) followed by storage at 16 deg C, or held continuously at a non-chilling temperature, 16 deg C. The development of chilling symptoms appeared to be greater in fruits held at 10 deg C than at 5 deg C. Rapid increases in CO2 production were observed upon transfer of fruits from 5 deg C or 10 deg C to 16 deg C with the highest rate exhibited by fruits held at 5 deg C. The pattern of ethylene production followed closely that of C02 production. Fruits chilled at 5 deg C had the lowest 1-aminocyclopropane-1-carboxylic acid (ACC) content but exhibited the highest production of ethylene. Electrolyte leakage, an indicator of membrane permeability, increased continuously from the 6th day in unchilled fruits but remained low until the 14th day in chill-injured fruits. The low electrolyte leakage and the apparent high efficiency of ACC metabolism in chill-injured banana fruit suggest that in certain chilling sensitive plant tissues, membrane integrity does not appear to be disrupted by low temperature.
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