ISHS Acta Horticulturae 490: I International Symposium on Banana in the Subtropics
EFFECTS OF HOT WATER TREATMENTS ON POSTHARVEST QUALITY AND ETHYLENE SYNTHESIS OF BANANAS |
| Authors: | A. Marrero Domínguez, J.J. López Cabrera, M. Pomar García |
| Keywords: | Musa, crown-rot, chilling, ACC oxidase, green life |
| Abstract:
The effects of hot water dips (HWD) on the ripening, ethylene metabolism and commercial quality of “Santa Catarina Prata” (AAB) and “Dwarf Cavendish” (AAA) bananas were studied. Temperatures below 50°C caused a delay in peel color evolution, but did not affect soluble solids accumulation. Temperatures in the range of 50 to 55°C caused, to various extent, peel darkening, incomplete soluble solid accumulation and increased chilling sensitivity of the fruits. Disruption of the normal ACC-oxidase activity of peel and pulp appears to be involved in these responses. | |
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