Temperature effects on peel spotting in "Sucrier banana" fruit

C. Trakulnaleumsai, S. Ketsa, W.G. van Doorn

    Research output: Contribution to journalArticleAcademicpeer-review

    18 Citations (Scopus)

    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.
    Original languageEnglish
    Pages (from-to)285-290
    JournalPostharvest Biology and Technology
    Volume39
    Issue number3
    DOIs
    Publication statusPublished - 2006

    Keywords

    • biochemistry

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