Articles
EFFECT OF STORAGE TEMPERATURES ON THE RIPENING RESPONSE OF BANANA (MUSA. SP) FRUIT GROWN IN THE MILD WINTER CLIMATE OF CRETE
Article number
379_65
Pages
521 – 526
Language
English
Abstract
To establish the quality of Bananas (Musa. AAA, Subgroup Cavendish) grown in mild winter climate of Crete (Greece) the fruit were harvest and exposed to 3 levels of temperature, in normal or modified atmospheres, with or without ethylene treatment.
Bananas stored at 30°C in normal or modified atmosphere or at 20°C following initiation of ripening with C2H4, showed an incomplete peel chlorophyll breakdown and developed heat injury after transfer to ambient temperatures.
Fruits held at 20° and 13°C developed full peel colour, and the ripening process was delayed.
Storage at 13°C considerably suppressed the respiration rate ethylene production and ripening.
Sugars and correlated with respiration and were accumulated in higher quantities in fruits stored at high temperatures and modified atmosphere.
Sucrose was accumulated earlier fructose and glucose.
Bananas stored at 13 and 20°C in normal atmosphere had a better shelf life.
Bananas stored at 30°C in normal or modified atmosphere or at 20°C following initiation of ripening with C2H4, showed an incomplete peel chlorophyll breakdown and developed heat injury after transfer to ambient temperatures.
Fruits held at 20° and 13°C developed full peel colour, and the ripening process was delayed.
Storage at 13°C considerably suppressed the respiration rate ethylene production and ripening.
Sugars and correlated with respiration and were accumulated in higher quantities in fruits stored at high temperatures and modified atmosphere.
Sucrose was accumulated earlier fructose and glucose.
Bananas stored at 13 and 20°C in normal atmosphere had a better shelf life.
Authors
D. LEBIBET, I. METZIDAKIS, D. GERASOPOULOS
Keywords
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