EFFECTS OF HOT WATER TREATMENTS ON POSTHARVEST QUALITY AND ETHYLENE SYNTHESIS OF BANANAS

A. Marrero Domínguez, J.J. López Cabrera, M. Pomar García
The effects of hot water dips (HWD) on the ripening, ethylene metabolism and commercial quality of “Santa Catarina Prata” (AAB) and “Dwarf Cavendish” (AAA) bananas were studied. Temperatures below 50°C caused a delay in peel color evolution, but did not affect soluble solids accumulation. Temperatures in the range of 50 to 55°C caused, to various extent, peel darkening, incomplete soluble solid accumulation and increased chilling sensitivity of the fruits. Disruption of the normal ACC-oxidase activity of peel and pulp appears to be involved in these responses.
Marrero Domínguez, A., López Cabrera, J.J. and Pomar García, M. (1998). EFFECTS OF HOT WATER TREATMENTS ON POSTHARVEST QUALITY AND ETHYLENE SYNTHESIS OF BANANAS. Acta Hortic. 490, 529-536
DOI: 10.17660/ActaHortic.1998.490.56
https://doi.org/10.17660/ActaHortic.1998.490.56
Musa, crown-rot, chilling, ACC oxidase, green life

Acta Horticulturae