Exogenous hydrogen peroxide protects senescent spotting and oxidative membrane damage of 'Sucrier' banana fruit during storage
The purpose of this study was to investigate the potential of exogenous hydrogen peroxide (H2O2) to reduce peel spotting related to oxidative membrane damage in 'Sucrier' bananas stored at 25±1°C. Ripening bananas were dipped in 0 (control), 0.5 and 1.0% (v/v) H2O2 for 10 min, then they were packed in plastic trays and stored at 25±1°C with 75±5% relative humidity for 6 days. Changes in membrane damage, including malondialdehyde (MDA) and conjugated diene (CD) contents, lipoxygenase (LOX) activity and electrolyte leakage (EL), as well as total antioxidant capacity (TAC) using DPPH and ABTS assays and peel spotting score, were determined daily for 6 days. The results showed that membrane damage (indicated by MDA and CD contents, LOX activity and EL) increased during storage, coinciding with the increase in peel spotting. TAC increased gradually on the first 3 days and then decreased thereafter. Dipping bananas in H2O2 significantly reduced peel spotting and membrane damage as well as enhanced TAC when compared with the control during storage. The treatment of 1.0% (v/v) H2O2 was the most effective to protect spotting and membrane damage. These results suggest that exogenous H2O2 could reduce senescent spotting by enhancing antioxidant capacity and reducing oxidative membrane damage in 'Sucrier' bananas during storage at room temperature.
Chotikakham, S., Vichaiya, T., Faiyue, B., Uthaibutra, J. and Saengnil, K. (2018). Exogenous hydrogen peroxide protects senescent spotting and oxidative membrane damage of 'Sucrier' banana fruit during storage. Acta Hortic. 1210, 123-130
peel spotting, oxidative damage, lipid peroxidation, antioxidant capacity