Effect of temperature on chlorophyllase activity, chlorophyll degradation and carotenoids of Cavendish bananas during ripening

Thomas, Paul E.; Janave, Machhindra T.

doi:10.1111/j.1365-2621.1992.tb01178.x

Cited by 37 publications

(22 citation statements)

References 22 publications

(3 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Seymour et al (1987) found that degreening in plantains was accelerated by higher temperatures (≥24 • C); however, in Cavendish banana, a desirable sweet taste and soft pulp developed without degreening fully ("ripen green" fruits with poor quality). The chlorophyll pigment was retained in the peel of Cavendish banana fruits when stored at higher temperatures (Thomas and Janave, 1992).…”

Section: Colormentioning

confidence: 99%

Postharvest Responses of ‘Malindi’ Cavendish Banana to Various Storage Conditions

Opara

Al-Yahyai

Al-Waili

et al. 2013

International Journal of Fruit Science

View full text Add to dashboard Cite

Malindi' banana ( Musa,'Dwarf Cavendish') was stored at three storage conditions (11)(12)(20)(21)(22) and cyclic cooling and warming to simulate day/night conditions during the banana harvest season: 28 • C and 50% RH/18 • C and 70% RH). Fruit storage life was 21, 10, and 8 days in the refrigerated storage, normal room storage, and storage under cyclic day/night conditions, respectively. Fruit ripening, respiration, and ethyelene production were significantly higher at high temperature storage and cyclic day/night conditions leading to faster fruit deterioration. Under these storage conditions, the rate of fruit weight loss, firmness, vitamin C loss, and chlorophyll degradation was also higher compared to refrigeration.

show abstract

Section: Colormentioning

confidence: 99%

Postharvest Responses of ‘Malindi’ Cavendish Banana to Various Storage Conditions

Opara

Al-Yahyai

Al-Waili

et al. 2013

International Journal of Fruit Science

View full text Add to dashboard Cite

show abstract

“…Coincident with this respiratory climacteric, numerous physiological, and biochemical changes occur in the banana fruit including conversion of starch to sugars in the pulp (Hill and ap Rees 1995a, b), enzymatic degradation of structural carbohydrates (Kojima et al 1994), degradation of polyphenols (Mendoza et al 1994), an increase in isoamyl acetate (Harada et al 1985), and chlorophyll breakdown (Thomas and Janave 1992). These changes inXuence qualities of banana fruit such as Wrmness, astringency, aroma, color, and shelf life.…”

Section: Introductionmentioning

confidence: 97%

Differentially expressed cDNAs at the early stage of banana ripening identified by suppression subtractive hybridization and cDNA microarray

Liu

et al. 2007

Planta

View full text Add to dashboard Cite

The banana (Musa acuminate L. AAA group) fruit undergoes a postharvest ripening process, which plays an important role in improving the quality and extending the shelf life of bananas. To manipulate postharvest banana ripening, a better understanding of the mechanism of postharvest ripening is necessary. The isolation of mRNA transcripts encoding proteins associated with the ripening process is a powerful tool for this purpose. To isolate differentially expressed genes at the early stage of postharvest banana ripening, a forward suppression subtractive hybridization (SSH) cDNA library was constructed. SSH was performed with cDNA from banana fruit on the day of harvest as the "driver" and cDNA from banana fruit 2 days postharvest (DPH) as the "tester." A total of 289 clones in the SSH library were sequenced. BLASTX results revealed that 191 cDNAs had significant sequence homologies with known sequences in the NCBI database. Of the 191 cDNAs, 138 were singletons, and 53 belonged to divergent clusters containing 2-8 sequences. The identified cDNAs encoded proteins involved in cellular processes such as: metabolism; protein destination and storage; protein synthesis; signal transduction; transport and intracellular traffic; cell structure, growth, and division; transcription and post-transcription; and disease and defense. To characterize differentially expressed cDNAs in the SSH library, cDNA microarray analysis was conducted. A total of 26 cDNAs in the 2-DPH banana fruit were found to be up-regulated and these results were confirmed by using reverse transcriptase-polymerase chain reaction (RT-PCR). The information generated in this study provides new clues to aid in the understanding of banana ripening.

show abstract

“…The appearances show that the banana peel turns yellow and the banana fruit softens, which seriously affects the storage and preservation of bananas. It is reported that at 20 • C bananas completely lost green pigments due to the increase of chlorophyllase activity (Thomas and Janave, 2007). Also, previous studies indicated that pectate lyase (PEL) activity increased gradually from early climacteric stage and reached maximum level at climacteric peak and declined in post climacteric stages during the storage of bananas (Payasi and Sanwai, 2003).…”

Section: Introductionmentioning

confidence: 97%

Effect of 1-pentylcyclopropene on Physiological Responses and Gene Expression of Ethylene Receptors in Post-Harvest Bananas

Feng

Wang

2014

Food Biotechnology

View full text Add to dashboard Cite

The aim of this study was to investigate the inhibitory effect of 1-pentylcyclopropene (1-PentCP), a structural analogue of 1-methylcyclopropene (1-MCP), on postharvest ripening and senescence of bananas fruit (Musa acuminata L. AAA group cv. Brazil). The results showed that 1-PentCP was effective in postponing the occurrence time of ethylene production peak and respiration rate peak, delaying the softening and color change, inhibiting the increasing of soluble solids, soluble sugar, and 1-aminocyclopropane-1-carboxylate acid (ACC) content; inhibiting the activities of ACC synthase (ACS) and ACC oxidase (ACO); and suppressing the expression of MaERS1 and MaERF1 in bananas. In addition, 1.2 µL/L 1-PentCP was found to be most effective in delaying ripening and senescence process of bananas by inhibiting the activities of enzymes involved in ethylene biosynthesis and gene expression of ethylene receptors. It is suggested that 1-PentCP could be a promising candidates for practical use as a given ethylene inhibitor applied before the onset of ethylene action.

show abstract

Effect of temperature on chlorophyllase activity, chlorophyll degradation and carotenoids of Cavendish bananas during ripening

Cited by 37 publications

References 22 publications

Postharvest Responses of ‘Malindi’ Cavendish Banana to Various Storage Conditions

Postharvest Responses of ‘Malindi’ Cavendish Banana to Various Storage Conditions

Differentially expressed cDNAs at the early stage of banana ripening identified by suppression subtractive hybridization and cDNA microarray

Effect of 1-pentylcyclopropene on Physiological Responses and Gene Expression of Ethylene Receptors in Post-Harvest Bananas

Contact Info

Product

Resources

About