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Ripening characteristics and chilling injury of banana fruit. 1. Effect of storage temperature on respiration, ethylene production and membrane permeability of peel and pulp tissues.

Author(s) : GEMMA H., MATSUYAMA Y., WANG H. G.

Type of article: Article

Summary

Changes in membrane permeability and ripening characteristics in peel and pulp of mature-green banana cv. Cavendish fruits during storage were investigated in relation to chilling sensitivity. These studies revealed a difference in chilling sensitivity between the peel and pulp tissues. It was concluded that the peel is sensitive to chilling below 8 deg C and that changes in membrane permeability may occur in the pulp at temperatures lower than about 5 deg C.

Details

  • Original title: Ripening characteristics and chilling injury of banana fruit. 1. Effect of storage temperature on respiration, ethylene production and membrane permeability of peel and pulp tissues.
  • Record ID : 1996-3478
  • Languages: English
  • Source: Jap. J. trop. Agric. - vol. 38 - n. 3
  • Publication date: 1994

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