Calcium inhibition of chilling injury in banana fruit
2001
Acedo, A.L. (Visayas State Coll. of Agriculture, Baybay, Leyte (Philippines). Postharvest Technology Lab.) Gemma, H.
Chilling injury (CI) is a primary problem that limits the use of refrigeration for improving storage life of tropical produce. It precludes prolonged holding of bananas at temperatures lower than 13-15 deg C. This study investigated the effect of 2 and 4% calcium chloride applied under partial vacuum on CI development in mature-green `Cavendish' banana fruit (Musa AAA) held at 7 deg C for 10 days, and determined some physiological basis of calcium effects on chilling tolerance. CI symptoms were manifested only in the fruit peel as dull coloration and browning, quantified by the colorimetric L* and b* and partly, C* values. The two calcium levels used comparably reduced CI-induced peel discoloration, electrolyte and K+ leakage, and water loss measured as weight loss. Respiration rate and ethylene production were higher in calcium-treated fruits than in untreated fruits. Putrescine content in the peel also increased with increasing calcium level while spermidine content decreased sharply. These changes in respiration, ethylene production and polyamine levels in calcium-treated fruits appeared to be related to maintenance of cellular integrity and alleviation of chilling stress
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