Variabilité de la durée de vie verte des bananes en conditions réelles de production

Abstract

--Introduction. The green shelf life (GSL), which indicates the physiological development of bananas at harvest, is a major quality standard for fruit export. In order to evaluate and to understand the variability of the existing GSL in production, a diagnosis survey was carried out at three banana producers in Martinique using the method of thermal sums as a decision tool for harvest. Materials and methods. For each banana producer, fruits were taken at the exit of the packing station from 10% of the bunches collected during one week. Then, these bananas were preserved at 14 °C in bags made of perforated polyethylene until the "changing green" stage of maturity. The GSL was defined in days by the time passed between the harvest and this stage of maturity. Results and discussion. The GSL varied between (18 and 69) days with an average of 42 days for all of the producers. Nearly 80% of the production had a GSL between (25 and 50) days and less than 4% below 25 days. The variability of the GSL was related mainly to the age of the fruits at harvest, expressed in thermal sums (R = -0.74). This varied between (600 and 1150) degree-days for all of the producers. The fruits contaminated by anthracnose wounds and tip rots presented a shorter GSL than the healthy fruits, and that independently of the harvest stage (p < 0.001). The origin of this contamination was discussed. For the same thermal sum, significant differences in GSL were highlighted according to the location of production (plot) (p < 0.001).Variations of more than 7 days on average were observed between plots from the same producer and located at the same altitude. The origin of these differences was also discussed. Résumé --Introduction. La durée de vie verte (DVV), qui indique l'état physiologique des bananes à la récolte, est un critère de qualité majeur pour l'exportation des fruits. Afin d'évaluer et de comprendre la variabilité de la DVV existant en exploitation, une enquête diagnostic a été menée chez trois producteurs de bananes en Martinique utilisant la méthode des sommes thermiques comme outil de décision de récolte. Matériel et méthodes. Pour chaque producteur, des fruits ont été prélevés en sortie de station d'emballage sur 10 % des régimes récoltés pendant une semaine. Ces bananes ont ensuite été conservées à 14°C dans des sacs perforés en polyéthylène jusqu'au stade de maturité « tournant vert ». La DVV a été définie par le temps écoulé en jour entre la récolte et ce stade de maturité. Résultats et discussion. La DVV a varié entre (18 et 69) jours avec une moyenne de 42 jours pour l'ensemble des producteurs. Près de 80 % de la production a eu une DVV entre (25 et 50) jours et moins de 4 % en dessous de 25 jours. La variabilité de la DVV a été liée principalement à l'âge des fruits à la récolte, exprimée en somme thermique (R = -0,74). Celle-ci a varié entre (600 et 1150) degrés-jour pour l'ensemble des exploitations. Les fruits contaminés par l'anthracnose de blessure et les pourritures de couronne ont présenté une DVV plus courte qu...

Storing Plantain Using A Traditional Cold Jar

“…These results attest to the effectiveness of traditional preservation method, which is accessible to all and less expensive ; Indeed, using this method, we were able to obtain longer green lives than those of Horn 1 and Orishélé plantains stored at room temperature using polyethylene bags of different thicknesses between 14 and 18 days obtained by Yao et al in 2014.And also these obtained green lives are higher than those obtained by Loa et al in 2017 on Horn 1 and Agnrin plantains preserved with polypropylene bags between 14 and 20 days.This difference in green life could be linked to the storage method and conditions. According to Bugaud and Lassoudière (2005), the green life of bananas varies according to the storage conditions of the fruit. In particular, it is linked to the storage temperature.…”

Untitled

“…68 High conservative temperatures reduce green life duration. 3 Preharvest disease, as black leaf streak disease, 70 or post-harvest, as the crown rot or anthracnoses, 71 decrease green life duration.…”

Banana Peel Physiological Post-Harvest Disorders: A Review

“…High conservative temperatures reduce green life duration [3]. Pre-harvest disease, as black leaf streak disease [74], or post-harvest, as the crown rot or anthracnoses [75], decrease green life duration.…”