Physiological and biochemical studies on chilling-injury of banana |
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| Authors: | F.K. Abd El-Wahab M.A.M. Nawwar |
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| Affiliation: | Plant Laboratory, National Research Centre, Dokki, Cairo, A.R.E.Egypt |
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| Abstract: | Storage of banana fruits at low temperature was unsuccessful due to chilling-injury. Titratable acidity and respiration of banana fruits remained lower at 5°C than at room temperature and accompanied the prevention of ripening and chilling-injury. Dopamine (3,4-dihydroxyphenylethylamine) was the only major phenolic constituent in banana peel; low temperature might induce its oxidation to dark coloured substances. |
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