TY - JOUR
T1 - Postharvest evaluation of Goldfinger banana (FHIA-01) at different storage temperatures followed by an acclimation time
AU - Gutiérrez-Martínez, Porfirio
AU - Avila-Peña, Rosa Cristina
AU - Sivakumar, Dharini
AU - Bautista-Baños, Silvia
N1 - Publisher Copyright:
© 2015 Cirad/EDP Sciences.
PY - 2015/5/1
Y1 - 2015/5/1
N2 - Introduction. Banana fruit is one of the major staple crops grown in the humid tropical areas of Mexico. In spite of the adequate preharvest performance of Goldfinger banana (FHIA-01) in the field, little information about its postharvest behavior has been generated. We decided to study the ripening behavior and quality of fruit during controlled storage and acclimation time. Materials and methods. Banana fruit of the hybrid Musa acuminata X balbisiana 'FHIA-01 Goldfinger' were stored at 11, 13, 15 and 20 °C for 21 days and then transferred to 25 ± 2 °C for acclimation. Fruit sampling under controlled temperatures was performed after 1, 3 and 5 days and the samples were analyzed for CO2 and ethylene production, weight loss, acidity, pH, firmness, and total soluble solids (TSS). Results and discussion. The physiological response and quality of cv. FHIA-01 were affected by the temperature and period of storage and acclimation. During the storage period at 20 °C banana fruit showed total loss of firmness, high TSS (23 °Brix) and full color development (yellow) after 15 days. Fruit at 11 °C and then transferred to 25 °C had delayed maturity with alteration of the ripening process. Conclusion. In general, the optimum storage temperatures for this banana cultivar were 13 °C and 15 °C for 7 to 14 days.
AB - Introduction. Banana fruit is one of the major staple crops grown in the humid tropical areas of Mexico. In spite of the adequate preharvest performance of Goldfinger banana (FHIA-01) in the field, little information about its postharvest behavior has been generated. We decided to study the ripening behavior and quality of fruit during controlled storage and acclimation time. Materials and methods. Banana fruit of the hybrid Musa acuminata X balbisiana 'FHIA-01 Goldfinger' were stored at 11, 13, 15 and 20 °C for 21 days and then transferred to 25 ± 2 °C for acclimation. Fruit sampling under controlled temperatures was performed after 1, 3 and 5 days and the samples were analyzed for CO2 and ethylene production, weight loss, acidity, pH, firmness, and total soluble solids (TSS). Results and discussion. The physiological response and quality of cv. FHIA-01 were affected by the temperature and period of storage and acclimation. During the storage period at 20 °C banana fruit showed total loss of firmness, high TSS (23 °Brix) and full color development (yellow) after 15 days. Fruit at 11 °C and then transferred to 25 °C had delayed maturity with alteration of the ripening process. Conclusion. In general, the optimum storage temperatures for this banana cultivar were 13 °C and 15 °C for 7 to 14 days.
KW - Banana
KW - Fruit maturity
KW - Mexico
KW - Musa spp.
KW - Postharvest ripening
UR - http://www.scopus.com/inward/record.url?scp=84928577469&partnerID=8YFLogxK
U2 - 10.1051/fruits/2015008
DO - 10.1051/fruits/2015008
M3 - Artículo
SN - 0248-1294
VL - 70
SP - 173
EP - 179
JO - Fruits
JF - Fruits
IS - 3
ER -