Residual effects of low oxygen storage of mature green fruit on ripening processes and ester biosynthesis during ripening in bananas |
| |
| Institution: | 1. Laboratory of Postharvest Physiology, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1 Gakuen-cho, Nakaku, Sakai, Osaka 599-8531, Japan;2. USDA-ARS Horticultural Research Laboratory, 2001 South Rock Road, Ft. Pierce, FL 34945, USA;1. AGROCAMPUS OUEST, UMR1345 IRHS, SFR4207 QUASAV, F-49045 Angers, France;2. Groupe ESA, UPSP GRAPPE, SFR QUASAV 4207, F-49007 Angers, France;1. Mansoura University, Faculty of Agriculture, Pomology Department, P.O. Box 35336, El-Mansoura, Egypt;2. Chemistry Department, Faculty of Agriculture, Damietta University, Damietta, Egypt;3. Agricultural Chemistry Department, Faculty of Agriculture, Mansoura University, Egypt;4. University of Florida, IFAS, Citrus Research & Education Center, 700 Experiment Station Road, Lake Alfred, FL 33850, USA;1. Leibniz Institute for Agricultural Engineering and Bioeconomy, Potsdam, Germany;2. Kyungnam University, Changwon, South Korea;1. School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW, 2258, Australia;2. College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates;3. NSW Department of Primary Industries, Ourimbah, NSW, 2258, Australia;1. Department of Computing and Industrial Engineering, University of Lleida, C. Jaume II, 69, E-25001, Lleida, Spain;2. Postharvest Department, Institute for Food and Agricultural Research and Technology (IRTA), Parc Científic i Tecnològic Agroalimentari de Lleida, Edifici Fruitcentre, 25003, Lleida, Spain;3. Industrial Leridanda del Frío SL (ILERFRED), C. Josep Segura Farré, 706, E-25191, Lleida, Spain |
| |
| Abstract: | Mature green banana (Musa sapientum L. cv. Cavendish) fruit were stored in 0.5%, 2%, or 21% O2 for 7 days at 20 °C before ripening was initiated by ethylene. Residual effects of low O2 storage in mature green fruit on ripening and ester biosynthesis in fruit were investigated during ripening for up to 6 d at 20 °C. Concentrations of ethanol in mature green fruit did not change during storage in both 21% and 2% O2 atmospheres, but increased in fruit stored in 0.5% O2. The activities of alcohol dehydrogenase (ADH) in 2% and 21% O2 atmospheres remained very low throughout the storage period, but significantly increased with 0.5% O2. After transferring fruit to regular air and trigging ripening with ethylene, yellowing of peel, fruit softening and hydrolysis of starch in fruit stored in low O2 atmospheres were slower than in the control. Fruit stored in low O2 also showed a delayed onset of the climacteric peak. The activities of ADH were lower in the low O2 stored fruit than in the control fruit. Productions of ethyl acetate, isoamyl acetate, and isobutyl acetate were remarkably suppressed by low O2 storage. Alcohol acetyltransferase activity increased gradually with storage time in all treatments, being significantly lower in fruit with low O2 pretreatments. The results indicate that low O2 plus room temperature storage can extend storage life of bananas with the sacrifice of a low production of ester volatiles. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
