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Inhibitory effect of calcium infiltration on chilling injury development of banana fruit.

Author(s) : ACEDO A. Jr, GEMMA H., DRIS R.

Summary

Mature green "Cavendish" banana fruit treated with calcium chloride concentrations, of 2 and 4% prior to storage at 7 °C with 85% relative humidity for 10 days. Fruits treated with deionised water under the same condition served as control. Chilling injury (CI) symptoms were manifested only in the fruit peel as dull coloration and browning. The calcium treatments reduced CI-induced peel discoloration, electrolyte and K+ ion leakage, and water loss measured as weight loss. Respiration and ethylene production rate changes are investigated.

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Pages: 2000-4

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Details

  • Original title: Inhibitory effect of calcium infiltration on chilling injury development of banana fruit.
  • Record ID : 2002-1901
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 506-512; tabl.; 8 ref.

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