Journal of Food, Agriculture and Environment

Vol 4, Issue 1,2006
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Development of chilling injury of ‘Berangan’ banana (Musa cv. Berangan (AAA)) during storage at low temperature


M. T. Ratule 1, A. Osman 1*, S. H. Ahmad 2, N. Saari 1

Recieved Date: 2005-09-12, Accepted Date: 2005-11-27


Chilling injury is a physiological damage in many plant products, which occur upon exposure to low but non-freezing temperature. Storage of banana below the optimum temperature could lead to the development of chilling injury. The symptoms were mostly apparent in the peel, which was indicated by peel discolouration such as increase of degree of browning and decrease of colour values. Possibly, some physico-chemical changes such as changes in electrolyte leakage, weight loss, firmness, titratable acidity and soluble solids concentration will also take place in banana concomitantly as chilling injury symptoms were manifested. The objective of this study was to characterize chilling injury development of ‘Berangan’ banana (Musa cv. Berangan (AAA)) during storage at low temperature. ‘Berangan’ banana were stored at 5, 10 and 15ºC for 16 days to evaluate peel electrolyte leakage (PEL), degree of browning (DOB), peel colour (L*, C* and hº), weight loss (WL), peel firmness (PF), soluble solids concentration (SSC) and titratable acidity (TA). The results showed that DOB, PEL, SSC and weight loss increased significantly (P≤0.01), while, peel colour (L*, C* and hº) decreased significantly (P≤0.01) when ‘Berangan’ bananas were exposed to 5ºC. The significant (P≤0.01) increase of DOB and SSC, and the significant (P≤0.01) decrease of peel colour (L*, C* and hº) were not followed by an increase of PEL and WL when banana fruits were exposed to 10ºC. Therefore, DOB, PEL, SSC, WL and colour (L*, C* and hº) were considered to be reliable quantitative measures of chilling damage of ´Berangan’ banana during storage at 5ºC. On the other hand, changes in the values of DOB, colour (L*, C* and hº) and SSC could be used as indicators of chilling injury of ‘Berangan’ banana stored at 10ºC.


Berangan banana (Musa cv. Berangan (AAA)), chilling injury, browning, peel electrolyte leakage, physico-chemical characteristics

Journal: Journal of Food, Agriculture and Environment
Year: 2006
Volume: 4
Issue: 1
Category: Food and Health
Pages: 128-134

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :