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

Abstract

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.

Control of Postharvest Crown Rot Disease in Cavendish Banana with Aluminium Sulfate and Vacuum Packaging

“…This decrease in fi rmness is due to solubilization of peptic substances in the cell wall and middle lamella (Dadzie, 1998). In accordance with the current results, Opara et al, (2013) reported that fruit fi rmness of Dwarf Cavendish banana gradually decreased over 21-day storage period at 11-12 ºC.…”

“…Total Soluble Solids (TSS) is an important measure related to consumer taste preference and fruits above 12% Brix are considered more acceptable to consumers (Mcglone and Kawano, 1998). According to Opara et al, (2013) TSS of ripe Dwarf Cavendish banana were within 19.6 - Each data point represents the mean of ten replicates.…”

“…pH of the pulp of the green banana fruit ranged between 5 -5.8 while pH of the pulp of ripened banana fruit ranged between 4.2 -4.8 (Hailu et al, 2013). Marin et al,(1996) reported, pH of Grande Naine (AAA) banana after ripening were in the range of 4.94-4.95 while, Opara et al, (2013) reported pH of Dwarf Cavendish banana were to be in the range of 4.98-5.43. According to Dadzie (1998), pH of Grande Naine banana after ripening attained a value of 4.93.Therefore, current results are in agreement with the previous literature.…”

“…With ripening of banana, TA increases causing a drop in the pH. According to Dadzie (1998), TA of Grande Naine banana was about 0.30% Malic acid after ripening while Opara et al, (2013) reported TA values in Dwarf Cavendish banana to be in the range of 0.34-0.41% Malic acid. Current results are higher than previous literature reports indicating higher acidity of samples.…”

Multivariate factor analysis (MFA) approach to evaluate the quality of stored Cavendish banana sourced from different geographical areas

“…Thus, Ecuador pre and postharvest practices were probablymore appropriate to preserve brightness of peel. Trends of L* and b* values are probably also related to the breakdown of chlorophyll during storage (Opara et al, 2013), followed by yellowing of the peel due to xanthophyll and carotene appearance (Ward and Nussinovitch, 1996) to finally conclude with darkening of the peel due to enzymatic browning reactions. Bananas are prone to undergo browning after de-greening as a result of tissue disruption during storage andthe presence of oxidative enzymes near to chloroplast's structures (Huang et al, 2013).…”