Citrate and malate accumulation in banana fruit (Musa sp. AA) is highly affected by genotype and fruit age, but not by cultural practices

Etienne, A; Génard, Michel; Bancel, Doriane; Benoit, Sophie; Lemire, G.; Bugaud, Christophe

doi:10.1016/j.scienta.2014.02.013

Cited by 15 publications

(13 citation statements)

References 35 publications

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“…The effects of cultivar and treatments on malate concentration in banana pulp during the pre and post-harvest stages are detailed in a previous paper [ 19 ], so only the main conclusions are presented here. During banana growth, the concentration of malate increased and was significantly affected by the cultivar in both 2011 and 2012.…”

Section: Resultsmentioning

confidence: 99%

“…Banana fruit was taken as a reference because it has the particularity of having separate growth and post-harvest ripening stages, during which malate concentration undergoes substantial changes [ 18 ]. Moreover, the concentration of malate in banana pulp varies greatly among cultivars which make possible to use the model as a tool to analyze the genotypic variability [ 11 , 19 ]. The physiological age of the fruit at harvest is known to affect the concentration of malate in the pulp of banana during post-harvest ripening [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

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Modeling the vacuolar storage of malate shed lights on pre- and post-harvest fruit acidity

et al. 2014

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BackgroundMalate is one of the most important organic acids in many fruits and its concentration plays a critical role in organoleptic properties. Several studies suggest that malate accumulation in fruit cells is controlled at the level of vacuolar storage. However, the regulation of vacuolar malate storage throughout fruit development, and the origins of the phenotypic variability of the malate concentration within fruit species remain to be clarified. In the present study, we adapted the mechanistic model of vacuolar storage proposed by Lobit et al. in order to study the accumulation of malate in pre and postharvest fruits. The main adaptation concerned the variation of the free energy of ATP hydrolysis during fruit development. Banana fruit was taken as a reference because it has the particularity of having separate growth and post-harvest ripening stages, during which malate concentration undergoes substantial changes. Moreover, the concentration of malate in banana pulp varies greatly among cultivars which make possible to use the model as a tool to analyze the genotypic variability. The model was calibrated and validated using data sets from three cultivars with contrasting malate accumulation, grown under different fruit loads and potassium supplies, and harvested at different stages.ResultsThe model predicted the pre and post-harvest dynamics of malate concentration with fairly good accuracy for the three cultivars (mean RRMSE = 0.25-0.42). The sensitivity of the model to parameters and input variables was analyzed. According to the model, vacuolar composition, in particular potassium and organic acid concentrations, had an important effect on malate accumulation. The model suggested that rising temperatures depressed malate accumulation. The model also helped distinguish differences in malate concentration among the three cultivars and between the pre and post-harvest stages by highlighting the probable importance of proton pump activity and particularly of the free energy of ATP hydrolysis and vacuolar pH.ConclusionsThis model appears to be an interesting tool to study malate accumulation in pre and postharvest fruits and to get insights into the ecophysiological determinants of fruit acidity, and thus may be useful for fruit quality improvement.Electronic supplementary materialThe online version of this article (doi:10.1186/s12870-014-0310-7) contains supplementary material, which is available to authorized users.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Modeling the vacuolar storage of malate shed lights on pre- and post-harvest fruit acidity

et al. 2014

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“…The first weeks of fruit growth correspond to the cell division phase in banana . During the cell division stage, the ratio of structural to dry matter started high but then progressively decreased during the cell filling stage . This suggests that the cell membrane and cell wall are constructed primarily during cell division, which would explain why the thermal conditions during this period of fruit growth have the most impact on chilling susceptibility.…”

Section: Discussionmentioning

confidence: 99%

“…16 During the cell division stage, the ratio of structural to dry matter started high but then progressively decreased during the cell filling stage. 17,18 This suggests that the cell membrane and cell wall are constructed primarily during cell division, which would explain why the thermal conditions during this period of fruit growth have the most impact on chilling susceptibility. Further studies on changes in lipid composition and fluidity of the cell membrane during fruit growth subjected to different thermal conditions are required to confirm this hypothesis.…”

Section: Discussionmentioning

confidence: 99%

Preharvest temperature affects chilling injury in dessert bananas during storage

Bugaud

Joannès-Dumec

Louisor³

et al. 2015

J Sci Food Agric

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“…Menurut Ilmi et al (2015) pada buah mangga gedong, suhu simpan dapat menghambat proses perubahan asam organik menjadi senyawa yang lebih sederhana yang menunjukkan bahwa proses respirasi terhambat. Etienne et al (2014) menyatakan bahwa konsentrasi sitrat dan malat tidak dipengaruhi oleh teknik budidaya tanaman tetapi lebih dipengaruhi oleh genotipe dan umur buah yang dipanen. Wyman dan Palmer (1964) menyatakan bahwa asam malat dan asam sitrat pada buah pisang meningkat 3-4 kali lipat setelah melewati fase pematangan.…”

Section: Kualitas Fisikunclassified

Evaluasi Kematangan Pascapanen Pisang Barangan untuk Menentukan Waktu Panen Terbaik Berdasarkan Akumulasi Satuan Panas

Widodo

Suketi

Rahardjo

2019

AGROB

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Banana is climacteric fruit with a short shelf life. Postharvest handling of Bananas aimed to keep the quality and storability. Degree of ripeness when harvested affect on the quality of the bananas. This research aimed to analyze effect of difference harvest time to postharvest maturity criteria and to determine the best harvest time of Barangan banana based on the accumulation of heat unit. The experiment was conducted in PT. Perkebunan Nusantara VIII Kebun Parakan Salak, Sukabumi, West Java and Postharvest Laboratory, Department of Agronomy and Horticulture, Faculty of Agriculture, Bogor Agricultural University. The experiment was conducted with completely randomized block design with 5 harvest times: 68, 73, 78, 83, and 88 days after anthesis (DAA). Each treatment was applied to 5 bunches as replication. Barangan banana can be harvested at 78 DAA when the accumulation of heat unit reach 1 200-1 250 °C day within live storage as 13-14 days after harvested (DAH). Barangan banana fruit with older harvest time more quickly reach postharvest maturity than fruit with young harvest time. Harvest time treatment at 68-88 DAA affected the weight of fruit, value of weight loss, skin hardness, vitamin C, total soluble solid (TSS), total titritable acidity (TTA), and TSS/TTA ratio, but doesn't affect on the value pulp hardness and edible part. ABSTRAKBuah pisang termasuk buah klimakterik dengan umur simpan pendek. Penanganan pascapanen buah pisang bertujuan untuk mempertahankan kualitas dan umur simpan buah. Tingkat kematangan buah ketika dipanen dapat mempengaruhi kualitas buah. Penelitian ini bertujuan untuk mempelajari pengaruh perbedaan umur petik terhadap kriteria kematangan pascapanen dan menentukan umur petik terbaik pisang Barangan berdasarkan akumulasi satuan panas. Percobaan dilaksanakan di PT. Perkebunan Nusantara VIII Kebun Parakan Salak, Sukabumi, Jawa Barat dan Laboratorium Pascapanen, Departemen Agronomi dan Hortikultura, Fakultas Pertanian, Institut Pertanian Bogor. Percobaan menggunakan rancangan kelompok lengkap teracak dengan 5 perlakuan umur petik: 68, 73, 78, 83, dan 88 hari setelah antesis (HSA). Setiap perlakuan diterapkan pada 5 tandan sebagai ulangan. Buah pisang Barangan dapat dipanen pada umur petik 78 HSA dengan akumulasi satuan panas sebesar 1 200-1 250 °C hari dan umur simpan mencapai 13-14 hari setelah panen (HSP). Buah pisang Barangan dengan umur petik lebih tua lebih cepat mencapai kematangan pascapanen dibandingkan buah dengan umur petik muda. Perlakuan umur petik 68-88 HSA mempengaruhi bobot buah, susut bobot, kekerasan kulit buah, kandungan vitamin C, padatan terlarut total (PTT), asam terlarut total (ATT), dan rasio PTT/ATT, namun tidak mempengaruhi kekerasan daging buah dan edible part.Kata kunci: antesis, kualitas fisik, kualitas kimia, satuan panas, umur simpan Bul. Agrohorti 7(2) : 162-171 (2019) Evaluasi Kematangan Pascapanen … 163

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Citrate and malate accumulation in banana fruit (Musa sp. AA) is highly affected by genotype and fruit age, but not by cultural practices

Cited by 15 publications

References 35 publications

Modeling the vacuolar storage of malate shed lights on pre- and post-harvest fruit acidity

Modeling the vacuolar storage of malate shed lights on pre- and post-harvest fruit acidity

Preharvest temperature affects chilling injury in dessert bananas during storage

Evaluasi Kematangan Pascapanen Pisang Barangan untuk Menentukan Waktu Panen Terbaik Berdasarkan Akumulasi Satuan Panas

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