Journal of Food, Agriculture and Environment

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

Author(s):

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

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

Abstract:

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.

Keywords:

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

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

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