Physiological and biochemical changes during banana ripening and finger drop |
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| Affiliation: | 1. Department of Horticulture, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom 73140, Thailand;2. Department of Horticulture, Faculty of Agriculture, Kasetsart University, Chatuchak, Bangkok 10900, Thailand;3. Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands;1. Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China;2. College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;3. College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China;1. School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld 4072, Australia;2. Department of Chemistry, Federal Urdu University of Arts, Science & Technology, Gulshan-e-Iqbal, Karachi 75300, Pakistan;1. School of Environmental and Life Sciences, University of Newcastle, 10 Chittaway Road, Ourimbah, NSW, 2258, Australia;2. Faculty of Food Science and Technology, Vietnam National University of Agriculture, Trau Quy, Gia Lam, Hanoi, Viet Nam;1. Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Campus Gustavo Galindo, Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador;2. Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain |
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| Abstract: | Fruit drop of banana is due to breaking at the junction of the pedicel and pulp, and we found no true abscission zone. The breakage seems therefore due to weakening of the peel. We investigated pectin hydrolysis and some properties at the rupture zone, using ‘Hom Thong’ (Musa acuminata, AAA Group) and ‘Namwa’ (Musa x paradisiaca, ABB Group) fruit, which show massive drop and no drop, respectively. During the period of finger drop, the water content of the peel in ‘Namwa’ was similar to that of ‘Hom Thong’ and thus water content does not account for the high breakage in ‘Hom Thong’. The peel thickness at the rupture area in the two cultivars was not significantly different. During the period of finger drop, the level of water-soluble pectin in the peel at the rupture area of ‘Hom Thong’ was higher than that of ‘Namwa’, indicating pectin degradation. CDTA soluble pectin and insoluble pectin was lower in ‘Hom Thong’, also indicating more pectin breakdown in this cultivar. Polygalacturonase activity in the peel at the rupture area of ‘Hom Thong’ bananas rapidly increased, but not clearly more than in ‘Namwa’ bananas. Pectinesterase activity in the peel at the rupture area of ‘Hom Thong’ was much lower than that of ‘Namwa’ bananas, and thus does not account for the breakage. Pectate lyase in the peel of ‘Hom Thong’ was considerably higher than in that of ‘Namwa’. The present data indicate that the much higher pectate lyase activity in ‘Hom Thong’ might be responsible, at least partially, for the finger drop. |
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