Banana Peel Physiological Post-Harvest Disorders: A Review

Luyckx, Audrey; Léchaudel, Mathieu; Hubert, Olivier; Salmon, F.; Brat, Pierre

doi:10.15406/mojfpt.2016.03.00060

Cited by 3 publications

(3 citation statements)

References 42 publications

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“…Peel browning is caused by a stress related at low temperature or relative humidity. [19][20][21] Peel browning can be assessed by storing ripened bananas in a room at ambient temperature (20°C) and low relative humidity (50%). Fruit handling will promote browning if the variety is sensitive.…”

Section: Peel Browningmentioning

confidence: 99%

“…Moreover, Imsabai et al 59 showed a lower content of CDTA soluble pectin and insoluble pectin in the sensitive variety peel, suggesting a pectin breakdown and a pectin degradation. This breakdown resulting of an increasing pectate lyase (PL) and pectin methyl esterase (PME) activity, 58,61 highlighted a change in the expression of major cell wall modifying genes (CWMG) and ethylene biosynthesis genes 62 occurring in the finger drop area.…”

Section: Finger Dropmentioning

confidence: 99%

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2016

MOJFPT

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| http://medcraveonline.com rotation. 6 Second, cooking bananas (AAB) characterized by a high starch content at maturity. This group essentially consists of plantain bananas. Third, ABB triploid group is represented by more hardy bananas which fruits must be eaten cooked. 1,3 ©2016 Luyckx et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and build upon your work non-commercially.

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Section: Peel Browningmentioning

confidence: 99%

Section: Finger Dropmentioning

confidence: 99%

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2016

MOJFPT

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“…In addition, crown rot is also reported to be a devastating disease in banana-growing areas which is caused mainly due to the fungus Colletotrichum musae and Fusarium spp (Kamel et al, 2016; Lassois et al, 2010). These problems are principally controlled by the use of postharvest fungicides (Luyckx et al, 2016). Due to the health concern and aversion to the chemical residue, there is sought of alternative methods (Wisniewski et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Attenuating sugar spot and retaining quality of banana fruits by combined use of hot water and calcium lactate during storage

Su-Mon

Asrey

Meena

et al. 2022

Food sci. technol. int.

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Combined use of hot water (HW) treatment and calcium lactate (CL) is a promising postharvest approach to preserve the food value and prolong the shelf life of fruits. The present experiment aims to determine the physiological loss in weight, firmness, respiration rate, ethylene and biochemical attributes of banana fruits treated with hot water (50°C for 7 min) and aqueous CL dipping (1, 2, and 3% for 2 min). Treated fruits were stored under ambient conditions (22–25°C temperature and 60–65% of relative humidity) for up to 9 days. The study showed that combined use of HW and CL (3%) maintained higher hue angle, peel firmness (4.4 N), reduced decay loss (10.63%), respiration and ethylene evolution rate of stored fruits. Also, CL treatments (3%) with HW proved the best which reduced 6-fold sugar spot and 1.5-fold decay loss over untreated fruits. At the end of storage sensory parameters such as mouthfeel, peel colour and overall acceptability (score 6.9) were recorded higher in HW and CL 3% treated fruits. The findings indicated that pre-storage combined use of HW and CL has a great potential to preserve quality, delay ripening, and reduce sugar spots, and postharvest decay loss in banana fruit without any adverse effect on consumer appeal.

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Comprehensive Assessment of the Dynamics of Banana Chilling Injury by Advanced Optical Techniques

Herppich

Zsom

2021

Applied Sciences

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Green-ripe banana fruit are sensitive to chilling injury (CI) and, thus, prone to postharvest quality losses. Early detection of CI facilitates quality maintenance and extends shelf life. CI affects all metabolic levels, with membranes and, consequently, photosynthesis being primary targets. Optical techniques such as chlorophyll a fluorescence analysis (CFA) and spectroscopy are promising tools to evaluate CI effects in photosynthetically active produce. Results obtained on bananas are, however, largely equivocal. This results from the lack of a rigorous evaluation of chilling impacts on the various aspects of photosynthesis. Continuous and modulated CFA and imaging (CFI), and VIS remission spectroscopy (VRS) were concomitantly applied to noninvasively and comprehensively monitor photosynthetically relevant effects of low temperatures (5 °C, 10 °C, 11.5 °C and 13 °C). Detailed analyses of chilling-related variations in photosynthetic activity and photoprotection, and in contents of relevant pigments in green-ripe bananas, helped to better understand the physiological changes occurring during CI, highlighting that distinct CFA and VRS parameters comprehensively reflect various effects of chilling on fruit photosynthesis. They revealed why not all CFA parameters can be applied meaningfully for early detection of chilling effects. This study provides relevant requisites for improving CI monitoring and prediction.

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Banana Peel Physiological Post-Harvest Disorders: A Review

Cited by 3 publications

References 42 publications

Untitled

Untitled

Attenuating sugar spot and retaining quality of banana fruits by combined use of hot water and calcium lactate during storage

Comprehensive Assessment of the Dynamics of Banana Chilling Injury by Advanced Optical Techniques

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