Temperature effects on peel spotting in ‘Sucrier’ banana fruit |
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| Institution: | 1. Department of Horticulture, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand;2. Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands;1. Department of Food Engineering, University of Mersin, 33343 Çiftlikköy, Mersin, Turkey;2. Quality and Safety of Food and Feed, Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering, Bornim e.V., Max-Eyth-Allee 100, D-14469 Potsdam, Germany;1. Department of Horticulture, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, 73140, Thailand;2. Center for Advanced Studies for Agriculture and Food, Kasetsart University, Bangkok, 10900, Thailand;3. Center of Excellence for Innovation in Chemistry and Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand;4. Postharvest Technology Innovation Center, Kasetsart University, Nakhon Pathom, 73140, Thailand;1. Biotechnology Unit, University of Phayao, Muang, Phayao 56000, Thailand;2. Plasma and Beam Physics Research Facility, Department of Physics and Materials Science, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;3. Thailand Center of Excellence in Physics, Commission on Higher Education, 328 Si Ayutthaya Road, Bangkok 10400, Thailand;4. Faculty of Science, Maejo University, Bang Khen, Chiang Mai 50290, Thailand;5. School of Science, University of Phayao, Muang, Phayao 56000, Thailand;1. College of Materials Science and Engineering, Northeast Forestry University, Harbin, PR China;2. Research Center of Wood Bionic Intelligent Science, Northeast Forestry University, Harbin, PR China;1. Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China;2. Guangxi Crop Genetic Improvement Laboratory, 530007 Nanning, China |
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| Abstract: | Banana fruit of the cultivar ‘Sucrier’ (Musa acuminata, AA Group) develops peel spotting at a relatively early stage of development (when the peel is about as slightly more yellow than green). Holding ripening bananas at 15 and 18 °C instead of room temperature (26–27 °C) only temporarily reduced spotting, but holding the fruit at 12 °C completely prevented it. The 12 °C treatment resulted in a lower level of total free phenolics, but had no effect on PAL or PPO activity. Transfer of banana fruit previously held at 12 °C to room temperature rapidly increased peel spotting. Transfer of bananas that had some spotting, from room temperature to 12 °C did not prevent further development of the spotting. It is concluded that holding spotless fruit at 12 °C prevents the spotting, although only if they are kept at that temperature, and that PAL and PPO activities seem not rate-limiting. |
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