Post-harvest banana peel splitting as a function of relative humidity storage conditions

Abstract

Peel splitting is a major physiological disorder affecting post-harvest banana quality. This phenomenon occurs only 3–6 days after ripening induction in specific cultivars such as cv. 925 when stored in saturating humidity conditions. In these conditions, Cavendish cultivars (Grande Naine, cv. GN) are not susceptible to splitting. Cvs. 925 and GN were thus investigated to detect possible determinants associated with splitting. Splitting intensity was tentatively found to be associated with an inverse water flux at high relative humidity (RH) through an osmotic peel to pulp water flux resulting from the higher sugar content in the pulp than in the peel. Rheological properties were measured, and although the peel resistance and elasticity in cv. 925 were surprisingly higher than in cv. GN, saturating humidity conditions (100 % RH) substantially reduced the peel resistance. However, the peel epicuticular wax in cv. 925 was clearly thinner than that in cv. GN, thus leading to limitation of peel hydration in cv. GN. Peel splitting in cv. 925 was also associated with a boost in respiration, an increase in oxidative stress markers (H2O2), resulting in an increase in cellular damage markers (MDA, PEL). Overall, our results suggest that peel splitting at high RH in cv. 925 is related to fast decrease peel water content and the induction of high oxidative stress damage. (Résumé d'auteur

Shelf Life Potential and the Fruit Cuticle: The Unexpected Player

“…No chemical or structural information was obtained in that study, and thus the question arises as to how the differences in mechanical profiles relate to cuticle and epidermis properties, which will require a close examination. Another recent work examined the incidence of peel splitting, a major physiological disorder affecting post-harvest quality of banana ( Musa acuminata Colla) fruit after storage in saturating humidity conditions (Brat et al, 2016). Rheological determinations in fruit from ‘925’ and ‘Grande Naine,’ respectively a susceptible and a resistant cultivar, revealed that, even though peel resistance and elasticity were higher in ‘925’ than in ‘Grande Naine’ fruit, total epicuticular wax amount was lower in ‘925’ than in the resistant cultivar ‘Grande Naine’ (92 vs. 146 μg cm -2 , respectively).…”

“…However, both factors are known to influence rheological and mechanical properties of fruit cuticles (Edelmann et al, 2005; Matas et al, 2005), and concomitant alterations in cuticle performance and functions are expected during and after post-harvest storage. For example, saturating humidity conditions (100% RH) substantially reduce peel resistance in banana, resulting in peel splitting (Brat et al, 2016). Moreover, significant changes in the amount of particular chemical compounds have been reported for fruit cuticle composition in a few species after cold storage.…”

Banana Peel Physiological Post-Harvest Disorders: A Review

“…This not well-regulated oxidative stress for this cultivar could be one of the factors associated with peel splitting susceptibility. The much higher increase in hydrogen peroxide production was indeed associated with a boost of MDA production and peel electrolyte leakage markers of cellular damage [50].…”

“…Generally, it begins near the pedicel, and more especially at peel junctions between two flat segments [50] Physiology: Currently, this disorder is attributed to a peel water content reduction by an inverse water flux from the peel to the flesh [52]. This water movement is induced by osmose due to an increasing sugar content in the pulp [53].…”

“…Skin characteristics are tightly linked to crack resistance as cuticle mechanical proprieties and thickness [55,56] or tissues and cells architecture [57]. Peel cracking is associated to a boost of respiration, an increase of the oxidative stress markers and a high oxidative stress damage [50].…”