Articles
POSTHARVEST WATER LOSS OF PLANTAIN AND COOKING BANANA FRUITS
Article number
343_74
Pages
307 – 308
Language
Abstract
Plantains (Musa spp., AAB group) and cooking bananas (Musa spp., ABB group) are important sources of carbohydrate, particularly when consumed green.
The tropical environment is conducive to rapid water loss from harvested fruits and water loss has been shown to accelerate ripening.
An examination of several Musa cultivars revealed differences in their postharvest weight loss and ripening.
These did not correlate with stomatal density of length.
Differences were identified in epicuticular wax levels with weight loss being accelerated by wax removal.
The role of stomata and the cuticle as routes for water loss and the implications for weight loss and accelerated ripening in Musa spp. is considered.
The possible exploitation of postharvest differences in Musa spp. in breeding and selection programs is discussed.
The tropical environment is conducive to rapid water loss from harvested fruits and water loss has been shown to accelerate ripening.
An examination of several Musa cultivars revealed differences in their postharvest weight loss and ripening.
These did not correlate with stomatal density of length.
Differences were identified in epicuticular wax levels with weight loss being accelerated by wax removal.
The role of stomata and the cuticle as routes for water loss and the implications for weight loss and accelerated ripening in Musa spp. is considered.
The possible exploitation of postharvest differences in Musa spp. in breeding and selection programs is discussed.
Publication
Authors
J.N. Burdon, K.G. Moore, H. Wainwright
Keywords
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