Preharvest temperature affects chilling injury in dessert bananas during storage

Bugaud, Christophe; Joannès-Dumec, Charlène; Louisor, Jacques; Tixier, Philippe; Salmon, Frédéric

doi:10.1002/jsfa.7354

Cited by 12 publications

(7 citation statements)

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“…This means that the identification of the influential period is a result of our analysis and not a preset period established subjectively. Such an approach has recently been used in bananas, to study the influence of the temperature on the development of chilling injury during fruit growth [ 44 ]. It has been also used by Carval, Cotté [ 62 ] to study the effect of rainfall, temperature and biotic variables on the abundance of adult thrips on banana plants.…”

Section: Discussionmentioning

confidence: 99%

“…Today, new statistical tools are available that are increasingly used in phytopathology and other agronomic disciplines [ 42 , 43 ]. For instance, Bugaud, Joannès-Dumec [ 44 ] implemented logistic regression models to explore the effect of the pre-harvest temperature on the chilling susceptibility of banana fruits stored at 13°C and particularly to identify the fruit growth stage that is the most impacted by the chilling injury. Anco, Madden [ 45 ] used linear and non-linear models to fit their data in order to examine effects of temperature, wetness duration and interrupted wetness duration over the sporulation rate of Phomopsis viticola on infected grapes.…”

Section: Introductionmentioning

confidence: 99%

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Effects of microclimatic variables on the symptoms and signs onset of Moniliophthora roreri, causal agent of Moniliophthora pod rot in cacao

et al. 2017

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Moniliophthora Pod Rot (MPR) caused by the fungus Moniliophthora roreri (Cif.) Evans et al., is one of the main limiting factors of cocoa production in Latin America. Currently insufficient information on the biology and epidemiology of the pathogen limits the development of efficient management options to control MPR. This research aims to elucidate MPR development through the following daily microclimatic variables: minimum and maximum temperatures, wetness frequency, average temperature and relative humidity in the highly susceptible cacao clone Pound-7 (incidence = 86% 2008–2013 average). A total of 55 cohorts totaling 2,268 pods of 3–10 cm length, one to two months of age, were tagged weekly. Pods were assessed throughout their lifetime, every one or two weeks, and classified in 3 different categories: healthy, diseased with no sporulation, diseased with sporulating lesions. As a first step, we used Generalized Linear Mixed Models (GLMM) to determine with no a priori the period (when and for how long) each climatic variable was better related with the appearance of symptoms and sporulation. Then the significance of the candidate variables was tested in a complete GLMM. Daily average wetness frequency from day 14 to day 1, before tagging, and daily average maximum temperature from day 4 to day 21, after tagging, were the most explanatory variables of the symptoms appearance. The former was positively linked with the symptoms appearance when the latter exhibited a maximum at 30°C. The most important variables influencing sporulation were daily average minimum temperature from day 35 to day 58 and daily average maximum temperature from day 37 to day 48, both after tagging. Minimum temperature was negatively linked with the sporulation while maximum temperature was positively linked. Results indicated that the fungal microclimatic requirements vary from the early to the late cycle stages, possibly due to the pathogen’s long latent period. This information is valuable for development of new conceptual models for MPR and improvement of control methods.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of microclimatic variables on the symptoms and signs onset of Moniliophthora roreri, causal agent of Moniliophthora pod rot in cacao

et al. 2017

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“…In banana (Musa spp. ), CI can occur in unripe or ripe fruit and may reduce fruit quality and market value [67].…”

Section: Chilling Injurymentioning

confidence: 99%

Banana Peel Physiological Post-Harvest Disorders: A Review

Luyckx¹,

Léchaudel²,

Hubert³

et al. 2016

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“…), CI can occur in unripe or ripe fruit and may reduce fruit quality and market value. 64 Importance: Chilling injury avoidance represents a key economic step in the banana food chain. Indeed, this physiological problem is only evidenced during fruit maturation and each storage place particularly after ripening induction (e.g.…”

Section: Chilling Injurymentioning

confidence: 99%

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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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Preharvest temperature affects chilling injury in dessert bananas during storage

Abstract: The results provide a tool to predict chilling susceptibility in banana fruit whatever the thermal conditions in tropical regions. © 2015 Society of Chemical Industry.

Cited by 12 publications

References 12 publications

Effects of microclimatic variables on the symptoms and signs onset of Moniliophthora roreri, causal agent of Moniliophthora pod rot in cacao

Effects of microclimatic variables on the symptoms and signs onset of Moniliophthora roreri, causal agent of Moniliophthora pod rot in cacao

Banana Peel Physiological Post-Harvest Disorders: A Review

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