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Articles

EFFECTS OF HOT WATER TREATMENTS ON POSTHARVEST QUALITY AND ETHYLENE SYNTHESIS OF BANANAS

Article number

490_56

Pages

529 – 536

Language

Abstract

The effects of hot water dips (HWD) on the ripening, ethylene metabolism and commercial quality of “Santa Catarina Prata” (AAB) and “Dwarf Cavendish” (AAA) bananas were studied.
Temperatures below 50°C caused a delay in peel color evolution, but did not affect soluble solids accumulation.
Temperatures in the range of 50 to 55°C caused, to various extent, peel darkening, incomplete soluble solid accumulation and increased chilling sensitivity of the fruits.
Disruption of the normal ACC-oxidase activity of peel and pulp appears to be involved in these responses.

Publication

II International Symposium on Banana: I International Symposium on Banana in the Subtropics

Authors

A. Marrero Domínguez, J.J. López Cabrera, M. Pomar García

Keywords

Musa, crown-rot, chilling, ACC oxidase, green life

Full text

https://doi.org/10.17660/ActaHortic.1998.490.56

Online Articles (65)

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57. EFFECTS OF HOT WATER TREATMENTS ON POSTHARVEST QUALITY AND ETHYLENE SYNTHESIS OF BANANAS

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