Cold Tolerance of Banana Fruits of Different Cultivars

Oliveira, João Alison Alves; Salomão, Luiz Carlos Chamhum; Siqueira, Dalmo Lopes de; Cecon, Paulo Roberto

doi:10.1590/1983-21252016v29n313rc

Cited by 7 publications

(2 citation statements)

References 26 publications

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“…This is a very low value for banana crops, suggesting that cv. 'Prata' has tolerance to cold, in agreement with postharvest studies (Oliveira et al, 2016). The higher tolerance of cv.…”

Section: Effect Of the Year Of Formation On The Characteristics Of Thsupporting

confidence: 86%

Influence of bunch bagging on the development of banana Prata (AAB) and prevention of chilling injury in the field

et al. 2019

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Banana is extremely sensitive to chilling injury (CI). It shows symptoms of peel browning at approximately 12°C and severe symptoms at 6°C. The purpose of this study was to investigate the influence of different bagging materials on development of banana bunch (Musa spp. AAB cv. Prata) and preventing CI in field. The study was carried in Jacupiranga, São Paulo, Brazil, in a completely randomized design in 2 × 9 factorial, in which treatments were two years of formation of bunch and nine bagging materials, with eight replicates. Bagging was performed in the autumn and winter to ensure the occurrence of CI in the field, and the evaluations after harvesting and fruit maturation. The bagging materials consisted of blue transparent polyethylene, white nonwoven fabric, white opaque polyethylene, bubble wrap, white laminated non-woven fabric, double paper, blue transparent polyethylene plus kraft paper, blue transparent polyethylene plus white non-woven fabric and non-bagged. In 2013, the bunches of were exposed to 182.02 h of temperatures lower than 12C and 5.25 h of temperatures lower than 5C, while in 2014, only 70.76 h of temperatures lower than 12C was provided. Bunches formed in 2013 had longer exposure periods between flowering and harvest due to the low temperatures, but exhibited higher mass than those formed in 2014. The CI index was only 1.38 in 2013 and 1.00 in 2014 (p<0.05). On the colder days of 2013 and 2014, bagging raised peel temperature 1.91 and 3.17°C, respectively. The bagging material influenced yield, the accumulation of nutrients in fruits and the hue angle of peel. Double paper promoted fruits with more yellow peel.

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“…This is a very low value for banana crops, suggesting that cv. 'Prata' has tolerance to cold, in agreement with postharvest studies (Oliveira et al, 2016). The higher tolerance of cv.…”

Section: Effect Of the Year Of Formation On The Characteristics Of Thsupporting

confidence: 86%

Influence of bunch bagging on the development of banana Prata (AAB) and prevention of chilling injury in the field

et al. 2019

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“…Greener bananas are also a result of low storage temperatures. OLIVEIRA et al (2016) observed that maintaining the bananas at lower storage temperatures (10.53 ± 0.37 ºC) a longer period of time at f 22 °C was necessary for bananas of different cultivars reach a peel color index of 6. An index indicative of complete ripening according to the authors.…”

Section: Resultsmentioning

confidence: 99%

Ethylene concentrations and temperatures on degreening of bananas from a subtropical area

2023

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Brazil is one of the largest banana producers and despite overall adequate climatic conditions to produce good quality fruit, postharvest handling procedures still are inappropriate. Only a few growers have degreening facilities at their groves. Mostly, bananas are prepared for the market by distributors. Two banana cultivars: Grande Naine (group AAA) and Prata Anã (AAB) were harvested from commercial groves and immediately submitted to degreening procedures in which three temperatures and four ethylene concentrations were evaluated. Bananas were degreened at 24 hour intervals at 13, 17 and 21 ºC with a commercial ethylene source (Banasil®) from which 12.5, 25, 50, and 100mL were placed in an ethylene generator. During the degreening process, ethylene concentrations in the degreening room were monitored for periods up to 6 hours. At the beginning of the degreening process and after three and five more days, epidermal color and pulp firmness were determined. Ethylene concentrations did not influence color changes and ripening processes of both cultivars. A maximum ethylene concentration (1,350 µL L-1) was determined in the degreening room when 100 mL of Banasil® was used at 21ºC. Even with the lowest Banasil® amount, a 90 µL L-1 ethylene peak was determined in the degreening room, enough to ripen adequately both cultivars. Degreening at 13 ºC delayed for two days the ripening of ‘Grande Naine’ bananas. ‘Grande Naine’ reached the fully ripe stage in four days while ‘Prata Anã’ completed ripening after three days. ‘Prata Anã’ bananas are more responsive to ethylene degreening than ‘Grande Naine’ bananas.

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Chilling Injury in Tropical Crops after Harvest

Heyes

2018

Annual Plant Reviews Online

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Tropical crops suffer from chilling injury after harvest, which has historically limited their global trade. The primary cause of chilling injury relates to membrane dysfunction leading to altered Ca2+flux and upregulation of cold‐regulated genes via C‐repeat binding factors (CBFs). Secondary damage results from generation of free radicals. Chilling injury leads to a diversity of internal and external symptoms in tropical crops. The most serious are those which occur only internally or take time to display after fresh products leave the chilling environment, as these symptoms are likely to lead to product rejection after purchase. Techniques for the detection of chilling injury by non‐destructive technologies are reviewed. A wide range of techniques has been tested empirically for reducing chilling susceptibility in tropical crops (step‐down cooling, hormetic treatments, intermittent warming, atmosphere modification, chemical treatments, and pre‐harvest manipulation) and is reviewed here. Faster progress may be possible if treatments can be based on knowledge of underlying mechanisms; for example, maximal heat shock protein gene expression may be an indicator of effective heat treatments. Options for introducing greater chilling tolerance through breeding are discussed, using wild relatives or introduced CBFs. Improved technologies are already leading to increased trade in tropical products which is beneficial for tropical economies.

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Cold Tolerance of Banana Fruits of Different Cultivars

Cited by 7 publications

References 26 publications

Influence of bunch bagging on the development of banana Prata (AAB) and prevention of chilling injury in the field

Influence of bunch bagging on the development of banana Prata (AAB) and prevention of chilling injury in the field

Ethylene concentrations and temperatures on degreening of bananas from a subtropical area

Chilling Injury in Tropical Crops after Harvest

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