Effect of different storage temperatures on phenolic compounds in banana and mango fruits

The general trend of changes in total phenolic compounds of pulp banana fruits harvested at the mature-green stage was a decrease during storage. The higher the storage temperature, the more rapid was the loss in total phenols. The peels lost their total phenols very rapidly and this loss was proportional to the duration of storage at 0°C. There was an inverse relationship between total phenols content and the degree of blackening during storage at injurious chilling temperatures. Concerning the change of phenolic compounds in mango fruits, the skin of ‘Pairi’ mango contained very considerably more total phenolic compounds than the flesh and this content tended to decrease with duration of storage.