Home > Europe-Asia Symposium on Quality Management in Postharvest Systems – Eurasia 2007 > HOT WATER DIPPING INDUCED CHILLING RESISTANCE OF HARVESTED BANANA FRUIT

Articles

HOT WATER DIPPING INDUCED CHILLING RESISTANCE OF HARVESTED BANANA FRUIT

Article number

804_74

Pages

513 – 522

Language

English

Abstract

Banana fruit are highly susceptible to chilling injury during storage at low temperature.
The effects of hot water dipping (HWD) on chilling injury index, cell membrane permeability, H₂O₂ content, and changes in activities of catalase (CAT), ascorbate peroxidase (APX), and Ca²⁺-ATPase of harvested banana fruit were investigated.
Banana fruit were dipped for 3 min. into hot water at 52°C and then stored at 7°C for 10 days.
The chilling injury index of banana fruit stored at 7°C gradually increased.
Application of HWD reduced the chilling injury of the fruit, suggesting its putative role in increasing chilling resistance.
This increased chilling resistance by HWD was further examined.
HWD-treated banana fruit exhibited lower levels of membrane permeability and H₂O₂ content, and higher activities of CAT and APX in peel tissues.
It was also found that HWD induced the activity of Ca²⁺-ATPase of banana fruit, implying the possible involvement of calcium signaling in increased chilling resistance of the fruit.

Publication

Europe-Asia Symposium on Quality Management in Postharvest Systems – Eurasia 2007

Authors

Hai-bo Wang, Zhao-qi Zhang, Xue-mei Huang, Yue-ming Jiang, Xue-qun Pang

Keywords

hot water dipping, chilling injury, H₂O₂, banana fruit

Full text

https://doi.org/10.17660/ActaHortic.2008.804.74

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