Physiological response to chilling temperature of banana fruit ( Musa acuminata cv. Dwarf Cavendish).

摘要

Bananas are tropical fruits sensitive to chilling injury (CI). The purpose of this study was to evaluate the effect of low temperatures on respiration, ethylene production, 1-aminocyclopropane-1-carboxylic acid (ACC) and malonyl-ACC (MACC) contents, ACC oxidase activity and chilling injury (CI) in bananas. Banana fruits from Canary Islands were stored at 4 degrees C for 1, 3 and 5 days and then rewarmed at 20 degrees C until ripening. Bananas subject to 4 degrees C for 1 day and transferred at 20 degrees C developed slight damage by the end of storage (CI index=0.3), showing dull yellow color on the peel. Neither physiological nor quality parameters were affected. Bananas subjected to 4 degrees C for 3 days presented moderate damage by the end of storage (CI index=2.25). These bananas presented browning on the peel, increase in the production of CO₂, stimulation of ethylene production, increase in ACC oxidase activity and decrease in ACC and MACC contents compared to undamaged bananas. Bananas subjected to 4 degrees C for 5 days developed severe damage to the peel by the end of storage (CI index=3). Several chilling turns the peel brown to black and presented abnormal ripening.