BIBLIOTECA HORTICULTURA

BIBLIOTECA HORTICULTURA

Demonstration of chilling injury in banana from day 3 under temperaturas from 2,5 to 10°C with non destructive and destructive methods

Demonstration of chilling injury in banana from day 3 under temperaturas from 2,5 to 10°C with non destructive and destructive methodsDemonstration of chilling injury in banana from day 3 under temperaturas from 2,5 to 10°C with non destructive and destructive methodsDemonstration of chilling injury in banana from day 3 under temperaturas from 2,5 to 10°C with non destructive and destructive methods

Tamás Zsom et al., pdf in Internet

Banana fruit is a really chilling injury sensitive horticultural product. Its sensitivity to cold temperatures generates a serious practical, economical and commercial problem.

Chilling injury related physiological responses of Cavendish type mature green banana samples stored at 2.5, 5, 10 °C and near optimal (15°C) cold storage temperature were investigated by
- non-destructive optical methods (surface color and chlorophyll fluorescence measurement, DA-index® evaluation)
- and by the determination of the physiological reactions (respiration, ethylene production, symptom manifestation) either during cold storage or during the 8 days long subsequent shelf-life.

The well-known positive effects of low temperature storage were proven on mass loss, respiration and ethylene production.

In case of bananas stored at 2,5-10 °C, the chilling injury related changes in chlorophyll content related DAindex® and IR-values; Fm and Fv chlorophyll fluorescence values together with the L*, a*, b*, C* and hue angle surface color characteristics suggested clearly from day 3 the onset of chilling injury phenomena several days before the visible signs of chilling injury appeared.

Sources
Chilling injury investigation by non-destructive measuring methods during banana cold storage
TAMÁS ZSOM1, EDINA STROHMAYER1 , LIEN PHUONG LE NGUYEN1 , GÉZA HITKA1 , VIKTÓRIA ZSOM- MUHA2
1 - Szent István University, Faculty of Food Science, Department of Postharvest Science and Sensory Evaluation, Ménesi út 43-45., Budapest H-1118, Hungary.
2 - Szent István University, Faculty of Food Science, Department of Physics and Control, Somlói út 14-16., Budapest H-1118, Hungary.


Pictures
1 - Banana
2 - Da meter
3 - Minolta Chroma Meter CR-400, used for  the determination of surface color changes, the CIELAB color characteristics (L*, a*, b*, C* and h°)