Sensitivity to Water Stress and Ethylene of Stored Plantain Fruits

George, Jiji; Marriott, J. A. R.; Palmer, JK; Karikari, S. K.

doi:10.1093/jxb/33.6.1194

Cited by 14 publications

(5 citation statements)

References 9 publications

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“…6) and as a consequence there is an increase in the respiration of tissues (Yang and Pratt 1978). Several authors found that water stress decreases the preclimacteric life of many fruits such as; banana, avocado, pear and plantain (Littmann 1972;Adato and Gazit 1974;George et al 1982). It was found by Finger et al (1995) that increase in respiration and evolution of ethylene was significantly higher when the fruits reached 5% of loss in terms of fresh mass.…”

Section: Water Vapours/water Status In Fruitmentioning

confidence: 99%

Role of internal atmosphere on fruit ripening and storability—a review

2011

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Concentrations of different gases and volatiles present or produced inside a fruit are determined by the permeability of the fruit tissue to these compounds. Primarily, surface morphology and anatomical features of a given fruit determine the degree of permeance across the fruit. Species and varietal variability in surface characteristics and anatomical features therefore influence not only the diffusibility of gases and volatiles across the fruits but also the activity and response of various metabolic and physiological reactions/processes regulated by these compounds. Besides the well-known role of ethylene, gases and volatiles; O 2 , CO 2 , ethanol, acetaldehyde, water vapours, methyl salicylate, methyl jasmonate and nitric oxide (NO) have the potential to regulate the process of ripening individually and also in various interactive ways. Differences in the prevailing internal atmosphere of the fruits may therefore be considered as one of the causes behind the existing varietal variability of fruits in terms of rate of ripening, qualitative changes, firmness, shelf-life, ideal storage requirement, extent of tolerance towards reduced O 2 and/or elevated CO 2 , transpirational loss and susceptibility to various physiological disorders. In this way, internal atmosphere of a fruit (in terms of different gases and volatiles) plays a critical regulatory role in the process of fruit ripening. So, better and holistic understanding of this internal atmosphere along with its exact regulatory role on various aspects of fruit ripening will facilitate the development of more meaningful, refined and effective approaches in postharvest management of fruits. Its applicability, specially for the climacteric fruits, at various stages of the supply chain from growers to consumers would assist in reducing postharvest losses not only in quantity but also in quality.

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Section: Water Vapours/water Status In Fruitmentioning

confidence: 99%

Role of internal atmosphere on fruit ripening and storability—a review

2011

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“…The lower the relative humidity, the greater the loss of water and the shorter is the duration of the preclimacteric, with plantains being more sensitive than other clones (George et at., 1982). Low humidity brings forward the production of ethylene and the respiratory rise, but its effect on the intensity of ethylene production seems to depend on the variety: in the plantain cv.…”

Section: Relative Humiditymentioning

confidence: 99%

Bananas and Plantains

Gowen¹

1995

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“…As a climacteric fruit, Cavendish banana has a high response to exposed ethylene that causes shorten its green life. Ethylene will be induced in water stress condition of storage [9]. The older maturity level of harvesting causes reduction of green life length which is called preclimacteric phase [10].…”

Section: Figure 5 Rgb Colour Modelmentioning

confidence: 99%

Novel determination of green life based on image processing data of Cavendish banana after receiving post-harvest treatments

Fahri,

Widodo,

Waluyo

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Conventional methods used in determining green-life are still relatively difficult to use because they are subjective. The initial phase shift from green to yellowish-green as the end of green-life is very difficult to detect and quantify with naked eyes. Therefore, we need a standard method that can be used to determine its green-life. The purpose of this study was to test a new method for determining the green-life based on image processing data of Cavendish banana after receiving post-harvest treatments. The data were collected from Cavendish banana at various maturity levels which had received post-harvest treatments of fruit coatings and storage temperatures. The results showed that the intensity of red (I-Red) as a component of the yellow colour has increased, while the intensity of green (I-Green) has decreased until the end of the observation. Green life ended when I-Red showed a greater value than I-Green. Cavendish banana in cold temperature storage showed a longer green life than room temperature storage with an average of 17.83 days and the longest was 35 days. Meanwhile, storage at room temperature showed an average green life length of 13.25 days with the longest period was 16 days.

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Sensitivity to Water Stress and Ethylene of Stored Plantain Fruits

Cited by 14 publications

References 9 publications

Role of internal atmosphere on fruit ripening and storability—a review

Role of internal atmosphere on fruit ripening and storability—a review

Bananas and Plantains

Novel determination of green life based on image processing data of Cavendish banana after receiving post-harvest treatments

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