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Effects of nitrous oxide (N2O) treatment on the postharvest ripening of banana fruit
Abstract
The effect of nitrous oxide (N2O) alone or in combination with reduced oxygen (O2) levels on the postharvest ripening of mature green banana fruit was investigated. Banana fruit stored at 20 .C were exposed, in a flow-through system, to 20, 40, 60 and 80% N2O with 8.20% O2 for 2, 3, 5 and 10 days, as well as in continuous treatments, and compared to control samples. Our results showed that fruit ripening was significantly delayed by N2O, as judged by both ethylene synthesis and respiration associated with changes in the colour, acidity and softening. This response to N2O was dose- and time-dependent. The delay of ripening by N2O was not detectable at 20% concentration, but steadily rose at increasing concentrations above 40%. However, its effects on ripening appeared to be saturated at 80% N2O. Combinations of N2O with low O2 (8 and 12%) controlled atmospheres had a synergic effect on the ripening-delay capacity of the former. The capability of N2O to slow down fruit ripening is thought to be due to its anti-ethylene activity, as suggested by the delay in the climacteric associated rise in ACC oxidase activity. Furthermore, N2O treatments did not cause any great change in the quality parameters assessed, except fresh weight loss, which was dependent on the length of the preclimacteric lag period. Thus, our results show that N2O treatments extend the storage life of banana fruit without any adverse effect on physico-chemical quality, and therefore, have the potential to control postharvest ripening of banana fruit during handling, transportation and storage
... Banana is a climacteric natural product that shows numerous morphological and physiological changes in the substance of fruits during ripening stage. These progressions are firmly connected with respiration and ethylene processes (Palomer et al., 2005). For the most part, banana collected in an extensive variety of physiological stage, from half to fully developed and a brilliant quality after ethylene application in ripening store (Klieber et al., 2002). ...
... Numerous postharvest systems have been implemented on a banana to keep up their quality and extend storage capacity life, for example, ethylene treatment (Botondi et al., 2014), utilizing heat treatment on 'Sucrier' banana cv. (Kamdee et al., 2009), controlling banana aging by N 2 O (Palomer et al., 2005), using GA3 and benzyl adenine on two banana verities in light of various postharvest treatments keeping in mind the end goal to keep up banana fruits quality and increment shelf life period (Zomo et al., 2014). Other different studies utilized edible coating for increasing shelf life period, for example, chitosan as coating treatment was applied to 'Cavendish' banana fruits (Suseno et al., 2014). ...
... The fruit firmness was assessed utilizing fruit texture surface Effegipenetrometer supplemented with a plunger 8 mm width penetrator. Peel immovability estimated taken from inverse sides of unblemished fruit (Palomer et al., 2005). Firmness was expressed in Newtons (N). ...
Pyridoxine activates many different enzymes in the plant cell and it contributes to many various physiological processes. It has been examined for stimulating and enhancing banana fruit 'Williams' (Giant Cavendish AAA sub-gathering) during12 days of the shelf life. Many different concentrations of vitamin B6 0, 3, 6, 9, and 12 mM have been applied to bananas for 30 min. Thereafter, fruit stored at room temperature (25 ± 1oC and air humidity average 56 ± 2%) for twelve days. Fruit samples were selected each 3-day intervals. The physical and chemical analysis was determined to evaluate fruit ripening quality elements. The physical quality attributes of fruit were measured (brown skin spot index and color hue angle). Additionally, the chemical properties determinations were investigated such as starch content and starch catalyst breakdown activities, for example, a-amylase (AMY; EC: 3.2.1.1), phosphorylase (PHO; EC: 2.4.1.14), and invertase (INV; EC: 3.2.1.26). The sugar profile (reducing, non-reducing, and total sugar content) was estimated. In term of fruit quality parameter, peel fruit firmness, degradation of chlorophyll, and ß-carotene content were measured during the shelf life period. Pyridoxine treatment at 9 mM gives a higher starch breakdown and total soluble sugars. Moreover, increasing the ß-carotene content of fruit peel which reflects on the color hue angle of fruit. While the decreases in both total chlorophyll and phenol content were observed after treating by Vit. B6 during the shelf-life period. Also, fruit presented a normal ripening proprieties and less ripening fruit spotting index under moderate browning symptoms index 12th day. It was concluded that pyridoxine application at 9 mM has generative effects on fruit ripening and optimize the quality of ‘Williams’ banana at room temperature to normal ripening.
... Licopersici and Geotrichum candidum showed lower inhibition of fungal colony than others (Qadir and Hashinaga 2001b). On the Decrease respiration and ethylene production rate, do not influence Palomer et al. (2005) physico-chemical quality attributes (soluble solids, pulp and peel firmness, colour, starch content, titratable acidity and pH), increase weight loss Onion ...
... However, its effect on reducing ethylene evolution after the onset of climacteric showed mixed response. In tomato, N 2 O inhibited the autocatalytic production of ethylene at later climacteric stages (Gouble et al. 1995) however, it was not able to reduce the rate of ethylene rise or delay the ripening process in avocado (Gouble et al. 1995) and banana (Palomer et al. 2005) once it is initiated. The treatment of tomato fruit with exogenous ethylene followed by storage in N 2 O reversed the induced autocatalysis in tomato and showed drastic reduction in ethylene evolution. ...
... Moreover, research findings have revealed that the effect of N 2 O in inhibiting ethylene evolution is highly dose and time-dependant. In banana, N 2 O treatment (80% N 2 O+ 20% O 2 ) of fruit for 48 h was not effective in retarding fruit ripening however, its exposure for 5 or 10 days delayed the onset of ripening (Palomer et al. 2005). Similar results were found in tomato and avocado fruit (Gouble et al. 1995). ...
High post-harvest losses in fresh horticultural produce and the increasing apprehensions among the consumers for harmful chemical residues have made it imperative for researchers to find safe, novel and natural techniques to achieve augmentation in shelf-life without having any detrimental influence on human health. Nitrous oxide, commonly known as "Laughing gas" is a naturally occurring colourless and non-flammable atmospheric gas. In the recent past, several researchers have documented that nitrous oxide gas inhibits ethylene production as well as action in freshly harvested fruits and vegetables. It also exhibits high potential in inhibiting fungal growth and decay, consequently reducing post-harvest losses due to diseases. Owing to its non-toxic nature, nitrous oxide can be potentially used to delay ripening and senescence of fresh horticultural produce during post-harvest storage and to assure food safety. In the present review, we have mainly focused on various effects of nitrous oxide on postharvest decay, ethylene biosynthesis and its action, respiration and other physico-chemical attributes of fruits and vegetables. Post-harvest application of nitrous oxide may open up various opportunities for its commercial use to prolong storage and marketability of fresh horticultural produce.
... In an attempt to reduce the risks caused by CAs with high levels of CO 2 , other gases have been tested, and the following gases have shown particular promise: nitric oxide (Navarre et al., 2000), nitrous oxide (N 2 O) (Palomer et al., 2005;Qadir and Hashinaga, 2001), and superatmospheric oxygen (Zheng et al., 2008). N 2 O is a gas that is present in the atmosphere and is the product of denitrifying bacteria that are present in the soil. ...
... Studies conducted with N 2 O and climacteric products such as apples, persimmons (Qadir and Hashinaga, 2001), and bananas (Palomer et al., 2005) and non-climacteric fruit such as strawberries and tangerines (Qadir and Hashinaga, 2001) have shown promising results in the maintenance of quality and the reduction of postharvest decay. However, further studies on the use of N 2 O with strawberries are needed because the physiological aspects of this treatment have not yet been evaluated. ...
... Although the postharvest decay affected the respiratory activity of the fruits from the control group and that of the fruit maintained in the atmosphere containing 10 kPa N 2 O (Fig. 1), the presence of N 2 O in the storage atmosphere may inhibit the respiratory activity because N 2 O does inhibit ethylene action and synthesis in higher plants (Palomer et al., 2005). The effect of N 2 O on the respiratory activity is partial and reversible because this gas regulates the activity of cytochrome c from the mitochondria, which are isolated from the seeds, leaves, and cellular suspensions (Sowa and Towill, 1991). ...
The objective of this study was to evaluate the quality of ‘Oso Grande’ strawberries during controlled atmosphere (CA) storage with different concentrations of nitrous oxide (N2O). The strawberries were stored at 10 °C for 10 days in hermetic mini-chambers with a continuous flow of 2.5 10−6 m3·s−1 of gaseous mixtures of N2O at 10 kPa, 30 kPa, 60 kPa, and 80 kPa combined with 21 kPa O2 balanced with nitrogen (N2) or in 21 kPa O2, 0.03 kPa CO2, and 0 kPa N2O (control). Strawberries stored in the atmospheres that contained N2O exhibited a reduced incidence of decay and presented better quality than the control group. After 10 days of storage, 37.2% decay was observed in the control group fruit, and 13.6% and 16.4% decay was observed in the fruit maintained at 60 kPa and 80 kPa N2O, respectively. There was a significant reduction (P < 0.05) of 36% in the respiratory rate of the fruit maintained in the CA containing N2O, and the levels of acetaldehyde (0.004 to 0.008 g·kg-1) and ethanol (0.006 to 0.016 g·kg-1) were unaffected by the treatments. The N2O concentrations of 60 kPa and 80 kPa proved to be more adequate for storing the ‘Oso Grande’ strawberries because they reduce the incidence of decay, lowered the respiratory rate, and maintained the quality of the fruit.
... N 2 O solubility in fruit cells is high (about 77%) although its absorption in tissues is completely reversible (Gouble et al., 1995). This gas has shown a significant ripening inhibition effect by extending the lag phase which precedes the ethylene rise and delayed colour change in pre-climateric tomato and avocado (Gouble et al., 1995;Leshem and Wills, 1998) and banana (Palomer et al., 2005) fruit. As far as fresh-cut fruit is concerned, in previous research, Rocculi et al. (2004Rocculi et al. ( , 2005 found that dipped apple slices and MP kiwifruit packed in MA with decreased O 2 and increased CO 2 levels in the package headspace (both at 5.07 kPa) together with N 2 O and/or Ar (the remaining 91.19 kPa) maintained fresh quality for 12 d of cold storage. ...
... These results are in agreement with those obtained by Budu and Joyce (2003) who showed that 1-MCP treatment decreased the respiration rate of fresh-cut pineapple, with a maximum effect at 1 L L −1 concentration. N 2 O MAP slowed down the respiration as well if compared with samples packed in air, thus confirming previous findings (Rocculi et al., 2004(Rocculi et al., , 2005Palomer et al., 2005). From Figs. 2 and 3, it is possible to observe that the limiting effect of MAP on respiration rates is much higher than that of the 1-MCP treatment (for both O 2 consumption and CO 2 production). ...
... These results are in agreement with those of previous research that showed the beneficial effects of N 2 O storage on horticultural produce for both climateric and non-climateric fruit (Gouble et al., 1995;Qadir and Hashinaga, 2001;Benkeblia and Varoquaux, 2003;Rocculi et al., 2004Rocculi et al., , 2005. In particular, our results agree with those reported recently by Palomer et al. (2005), who showed that N 2 O treatment delayed the onset of the ethylene climateric peak, although this retardation did not influence the magnitude of the ethylene production. ...
The effects of both 1-MCP treatment of pineapples and packaging of their fresh-cut products with an alternative modified atmosphere (MA: 86.13 kPa N2O, 10.13 kPa O2 and 5.07 kPa CO2) on physiological and quality changes of these minimally processed products were investigated. Fresh-cut fruit treated or not with 1-MCP were packed in Air or in MA and were stored at 4 °C for 10 d. The following parameters were monitored during storage: ripening index; O2, CO2 and C2H4 in the package headspace; firmness and colour. Microbial spoilage of MP pineapple samples was also investigated and a mathematical model based on the Zwietering modified Gompertz equation was used to obtain growth parameters of mesophilic bacteria, yeasts and moulds.The results showed that 1-MCP treatment and MAP in a N2O enriched atmosphere had a positive combined effect on the inhibition of respiration and ethylene production of fresh-cut pineapple and on its softening delay, confirming previous findings about 1-MCP and N2O preservative effects on fresh-cut fruit quality. This combined effect was not extended to the ripening index and colour maintenance, as MAP at 86.13 kPa of N2O did not add any benefit to that of the 1-MCP treatment. From a microbiological point of view, N2O MAP extended the shelf-life of the products of 3–4 d by increasing the lag phase of microbial growth.
... After this step, the C 2 H 4 production decreases considerably in the postclimacteric phase (Hoffman and Yang, 1980). Thus, the post-harvest physiology is characterized by the pre-climacteric phase, followed by a sudden increase in the ethylene production, signaling the beginning of ripening, and it is represented by a strong rise in the respiration activity (Palomer et al., 2005). Some modifications during ripening include changes in peel color and pulp texture, conversion of starch into sugar, reduction of polyphenols and synthesis of aromatic compounds and others (Clendennen and May, 1997; Chen and Ramaswamy, 2002). ...
... Although banana fruit can be harvested at a wide range of physiological ages, it still achieves high quality after ripening process with ethylene application. The C 2 H 4 performs an important role during the ripening by stimulating the development of color, texture, aroma and flavor and by reducing the ripening variability ( León and Herrera, 2004; Adkins et al., 2005; Palomer et al., 2005). Treatments using as low as 0.1 mg l -1 of ethylene induces the climacteric stage in banana (Liu, 1976), but in commercial treatments, the use of 100 to 1000 mg l -1 is common (Inaba and Nakamura, 1986; Ke and Tsai, 1988; Stover and Simmonds, 1993). ...
... Treatments using as low as 0.1 mg l -1 of ethylene induces the climacteric stage in banana (Liu, 1976), but in commercial treatments, the use of 100 to 1000 mg l -1 is common (Inaba and Nakamura, 1986; Ke and Tsai, 1988; Stover and Simmonds, 1993). Because the storage atmosphere can affect the fruits durability (Palomer et al., 2005; Burdon et al., 2005), the ideal conditions of controlled and modified atmosphere are related to the species, degree of ripening, temperature and period of exposure (Kader et al., 1989; Cameron et al., 1995; Pesis, 2005). Generally, a combination of low O 2 , high CO 2 concentration and low temperature is applied (Henig, 1975; Kader et al., 1989; Riquelme et al., 1994). ...
The present work focuse on the impact of O2, CO2 and ethylene concentrations on ripening rate control of bananas as a contribution for the development of domestic equipments that could allow the user to drive the fruit shelf live. It represented the adjustment of metabolic activity rates in order to manage the maturity process. Ripening variables such as ethylene and CO2 concentrations and temperature were adjusted to accelerate or slow down the process, while the maturity degree was monitored through the physical and chemical parameters and sensorial analysis. Therefore, the objective of this work was to evaluate the influence of these parameters to manage the banana ripening. The optimum temperature was at 25 °C of storage. The presence of oxygen, CO2 withdraws and ethylene injection were relevant for the ripening process. The "ready-to-eat" quality was achieved in 6 days in confined system. The use of ethylene as trigger was adequate to accelerate the ripening process with advantages in fruit color.
... Both NO [183] and N 2 O [184] can increase the activities of phenylalanine ammonialyase, cinnamate-4-hydroxylase, and 4-coumaroyl-CoA ligase during pathogen attack in plants while increasing total phenolic, flavonoid, and lignin content. Similarly, both NO and N 2 O are reported to slow down fruit ripening by lowering ethylene synthesis during post-harvest storage [185,186], while the role of NO depends on the optimum dose [186], suggesting that NO could be reduced to N 2 O at the optimum dose, as discussed earlier. Therefore, the similar roles of both NO and N 2 O observed in plants could be due to NO reduction to N 2 O, which need further research as, to date, there is no research measuring both NO and N 2 O simultaneously. ...
... Using post-harvest technology, the storage of fruits under N 2 O can lower ethylene production and slow the ripening of fruits. [185,192] N 2 O can increase resistance to pathogens by improving the accumulation of total phenolic, flavonoids, and lignin, as well as increase the activities of key enzymes in the metabolism of phenylpropanol. ...
Oxygen (O2) is the most crucial substrate for numerous biochemical processes in plants. Its deprivation is a critical factor that affects plant growth and may lead to death if it lasts for a long time. However, various biotic and abiotic factors cause O2 deprivation, leading to hypoxia and anoxia in plant tissues. To survive under hypoxia and/or anoxia, plants deploy various mechanisms such as fermentation paths, reactive oxygen species (ROS), reactive nitrogen species (RNS), antioxidant enzymes, aerenchyma, and adventitious root formation, while nitrate (NO3−), nitrite (NO2−), and nitric oxide (NO) have shown numerous beneficial roles through modulating these mechanisms. Therefore, in this review, we highlight the role of reductive pathways of NO formation which lessen the deleterious effects of oxidative damages and increase the adaptation capacity of plants during hypoxia and anoxia. Meanwhile, the overproduction of NO through reductive pathways during hypoxia and anoxia leads to cellular dysfunction and cell death. Thus, its scavenging or inhibition is equally important for plant survival. As plants are also reported to produce a potent greenhouse gas nitrous oxide (N2O) when supplied with NO3− and NO2−, resembling bacterial denitrification, its role during hypoxia and anoxia tolerance is discussed here. We point out that NO reduction to N2O along with the phytoglobin-NO cycle could be the most important NO-scavenging mechanism that would reduce nitro-oxidative stress, thus enhancing plants’ survival during O2-limited conditions. Hence, understanding the molecular mechanisms involved in reducing NO toxicity would not only provide insight into its role in plant physiology, but also address the uncertainties seen in the global N2O budget
... In order to prolong the shelf life of fruits after harvest, various technologies are often used. Edible coatings, low temperature, low pressure, and controlled atmosphere storage have been applied to delay post-harvest ripening and the degradation of fruits and vegetables [6][7][8][9]. However, cold storage may cause cold and physiological damage to bananas [9] when stored in an environment below 13 °C. ...
... However, cold storage may cause cold and physiological damage to bananas [9] when stored in an environment below 13 °C. The peel will turn black, which will affect sales, and the cost of low pressure and controlled atmospheric storage is very expensive [8,10]. In recent years, edible coatings have been widely used in fruits and vegetables, such as cellulose, chitin, chitosan, etc. ...
D-limonene (4-isopropenyl-1-methylcyclohexene) is an important compound in several citrus essential oils (such as orange, lemon, tangerine, lime, and grapefruit). It has been used as a flavoring agent and as a food preservative agent, with generally recognized as safe (GRAS) status. D-limonene has been well-studied for its anti-inflammatory, antioxidant, anti-cancer, and antibacterial properties. The antibacterial activity of D-limonene against food-borne pathogens was investigated in this study by preparing a D-limonene nanoemulsion. The D-limonene solution and nanoemulsion have been prepared in six concentrations, 0.04%, 0.08%, 0.1%, 0.2%, 0.4%, and 0.8% (v/v), respectively, and the antibacterial activity was tested against four food-borne pathogens (Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica, and Escherichia coli). The results showed that the D-limonene nanoemulsion had good nanoscale and overall particle size uniformity, and its particle size was about 3~5 nm. It has been found that the D-limonene solution and nanoemulsion have a minimal inhibitory concentration of 0.336 mg/mL, and that they could inhibit the growth of microorganisms efficiently. The data indicate that the D-limonene nanoemulsion has more antibacterial ability against microorganisms than the D-limonene essential oil. After bananas are treated with 1.0% and 1.5% D-limonene nanoemulsion coatings, the water loss of the bananas during storage and the percentage of weight loss are reduced, which can inhibit the activity of pectinase. The application of a biocoating provides a good degree of antibacterial activity and air and moisture barrier properties, which help with extending the shelf life of bananas.
... Banana is identified as a climacteric fruit and it exhibits various biochanges subsequent harvesting. The changes are completely correlated with the enhancing respiration rate and ethylene increasing throughout the ripening period (Palomer et al., 2005). Largely, Banana harvested in a large-scale physiological stage, from half to full-grown and top quality after ethylene applying at shelf life (Klieber et al., 2002). ...
... Controlling banana ripening is greatly valuable to decrease fruit loss during handling/marketing (Lo'ay and El-Khateeb, 2019). Numerous procedures were implemented to banana to sustain quality by ethylene treatment (Botondi et al., 2014), or using heat processing on 'Sucrier' banana (Kamdee et al., 2009) further, regulating banana ripening by N 2 O (Palomer et al., 2005). Additional method GA3 and benzyl adenine used on two banana verities to maintain fruit quality and increase the storability (Zomo et al., 2014). ...
The activities of starch degradation enzymes (SDEA), α-amylase (AMY, EC: 3.2.1.1), Invertase (INV, EC:3.2.1.26), and phosphorylase (PHO, EC: 2.4.1.14), were quantified in the pulp of 'Gran Nain' banana fruit. Practically, the bananas were set in many doses of ATP (0, 0.5, 1.0, and 1.5mM) for 10min, hence processed at store condition (25±1°C and 63±2 % RH) for 12 days of storage. The activities of starch degradation enzymes (SDEA) such as a-amylase (AMY, EC: 3.2.1.1), Invertase (INV, EC: 3.2.1.26), and phosphorylase (PHO, EC:2.4.1.14), were quantified in the banana pulp of 'Grand Nain' fruit. Later fruits were immersed in different concentrations of ATP (0, 0.5, 1.0, and 1.5mM) for 10min, then stored at ambient condition (25±1°C and 63±2 % RH) for the period of up to 12-days. Generally, low initial SDEA at harvest time was noticed then increased up to the end of storage time. The increases in SDEA were independently due to ATP concentrations. Throughout the storage duration, ATP 1.5mM treatment displayed higher activity of SDEA than other ATP and control treatments, then, the sugar profile was increased. However, the fruit quality, ATP 1.5mM minimized of fruit softening, alleviated fruit browning and enhanced carotenoid synthesis. Moreover, it was controlled by ethylene and respiration rate plus it reduced the accumulation of MDA and ion leakage percentage during the storage period. In view of these processes, ATP treatment at 1.5mM will result which affects the SB and fruit quality.
... A combinationof nitrous oxide (N 2 O) andreduced levels of oxygen (O 2 ) have an effect on the postharvest ripening ofmature green banana fruit. The fruits are stored at a room temperature of 20 0 C, in a flow-through system, to various proportions of N 2 O and O 2 for 10 days (Palomer et al.,2005). N 2 O delays banana fruit ripening significantly as evaluated by ethylene synthesis and respiration associated with changes in colour, acidity and softening. ...
... N 2 O delays banana fruit ripening significantly as evaluated by ethylene synthesis and respiration associated with changes in colour, acidity and softening. This ripening delay technique is widely used in Europe especially in Spain (Palomer et al.,2005) and also in China (Cheng et al., 2008)though it has not been used in Uganda. This technique similarly is a potential tool that can be used to improve the shelf life of banana fruits and thus improve ripening in turn improving the potential of banana juice extraction. ...
Banana is a very important staple food crop in Uganda. It is grown in every part of the country with the largest production recorded in western and central regions. Uganda is ranked the second largest producer of banana after India in the world. Bananas produced in Uganda are largely consumed locally as matookewith small amounts being exported as green banana or ripened to make juice, wine, beer or chips. There are variousmanual techniques of making banana juices in Uganda ranging from hands, foot and small scale mechanical machines which are not economical and hygienic. However, banana ripening poses a very big challenge to farmers and small scale processors. This has resulted in large quantities of banana loss, reduced shelf life and low economic returns to small scale farmers. In this review, different methods of natural, controlled banana ripening and ripening delay techniques are outlined. Controlled ripening of bananas is a key facet to good economic return in banana production as well as a stable and feasible strategy to ensure constant supply of ripe banana for banana juice processing.
... This constraint poses significant challenges for the banana industry in terms of storage, transportation, distribution, and marketability. Various attempts have employed to prolong the storage life of postharvest bananas, including low-temperature storage [5], the utilization of chemicals [6][7][8], and controlled atmosphere storages [9]. However, these techniques have notable drawbacks, such as the vulnerable of fresh bananas to lowtemperature [10], potential harm to consumer health from chemical use [11,12], and high investment cost for controlled atmosphere systems [13]. ...
The goal of this study is to produce an active coating on Chiquita bananas storage at 20 • C and 64 %RH using a combination of pectin and agarose (PeA) supplemented with Piper betel L. leaf extract (PBE) to extend their shelf life. The introduction of 30 wt% PBE into the PeA film improved the tensile strength, flexibility, UV resistance as well as antioxidant and antibacterial properties of resulting films. The coating solutions, containing PeA func-tionalized with PBE, were applied for prolonging the shelf life of postharvest bananas using the dipping method. Scanning electron microscope (SEM) analyses showed that PeA coating solution enriched with 30 wt% PBE (PeA-PBE-30) coating effectively sealed and uniformly dispersed on the fruit skin. Besides, PeA-PBE-30 coating can significantly reduce the respiration rate of fresh bananas during 8 d storage period. Other factors including weight loss, total soluble solids, and pH were also reduced, while the retention of titratable acid also indicated the protective efficacy of PeA-PBE-30 coating compared to uncoated fruits and other treatments. This study provides evidence that pectin/agarose-based coating enriched with PBE can enhance the storability of fresh bananas, making it a promising strategy for commercial use.
... Canister sprays (non-stick cooking oil, whipped cream) [19] Food preservation Flavor enhancer Baking agents Flour bleaching agents Inhibition of fruit ripening and decay [20] SO 2 Antioxidant agents Bleaching agents Color fixative Inhibitor of enzymic discolorations and nonenzymic browning [21] Antimicrobial agents Wine making [14] 1-MCP Delay ripening of fruits and vegetables [22] O 3 Food wastewater treatment [23] Sanitization of raw fruits and vegetables [24] Preservation of foodstuffs (cold storage facilities) [25] Ozonation in the transport of foodstuffs Odor control [26] He, Ar, N 2 Wine making MAP in food storage Analytical equipment (e.g., gas chromatography) ClO 2 Surface disinfection [27] NO, H 2 S Gasotransmitter and therapeutics (e.g., platelet aggregation inhibition and antibacterial activity, modulating cellular functions) [28] Ã This table was adapted with permission from Ho and Bhandari. [29] For the applications of gases without having citations, the applications were reported elsewhere. ...
Cyclodextrin (CD) powders are the most suitable solid matrices to encapsulate gases to produce gas powders in agri-food industries, where gases have been widely used to ensure processability, quality, functionality, safety, and stability of many products. The use of gases in powder form is much easier and safer than conventional means of gas utilization from pressurized cylinders or tanks. Gas powders are typically produced by crystallization from aqueous CD solutions under gas pressure, which is time consuming and results in low product yield. In amorphous structure, CD powders enable a rapid and 100% yield method to produce stable gas powders. However, most commercial CD powders exist in crystalline structure. In this review, we describe the amorphization of CD powders by spray drying, the properties of amorphous CD powders in comparison with its crystalline counterparts, gas encapsulation using amorphous CD powders, and applications of gas-CD powders in food and agriculture production.
... Green banana fruit stored under low (2%) and absence (0%) of oxygen for 7 days showed high ADH activity and accumulated more ethanol under total anoxia (0% O 2 ), while low oxygen showed a delayed onset of the climacteric peak and extended the shelf-life of banana but reduced remarkably the production of ester volatiles, i.e., ethyl acetate, isoamyl acetate, and isobutyl acetate (Imahori et al., 2013). Similar results on banana were obtained and the application of pure nitrous oxide (100% N 2 O) or combined to low O 2 levels delayed ripening and extended the shelf-life of the fruit (Palomer et al., 2005;Yi et al., 2006). ...
Aerobic respiration and oxygen consumption are indicators of routine metabolic rate, and dissolved oxygen in plant tissues is one of the most important environmental factors affecting their survival. The reduction of available O2 leads to hypoxia which causes a limitation of the oxidative phosphorylation; when O2 is absent, tissues generate ATP by activating the fermentative glycolysis to sustain glycolysis in the absence of mitochondrial respiration, which results in the production of lactate. Overall, hypoxia was reported to often decrease the respiration rate (O2 uptake) and delay the climacteric rise of ethylene in climacteric fruits by inhibiting action, thus delaying their ripening. Much research has been done on the application of postharvest hypoxia and anoxia treatment to temperate fresh crops (controlled or modified atmosphere), however, very few reported on tropical commodities. Indeed, the physiological mode of action of low or absence of oxygen in fresh crops is not well understood; and the physiological and biochemical bases of the effects low or absence of O2 are also yet to be clarified. Recent investigations using omics technologies, however, have provided useful information on the response of fresh fruits and vegetables to this abiotic stress. The aims of this review are to (i) report on the oxygen exchange in the crops tissue, (ii) discuss the metabolic responses to hypoxia and anoxia, and (iii) report the physiological and biochemical responses of crops tissues to these abiotic stresses and the potential benefits of these environmental conditions.
... After harvest, bananas go through a pre-climacteric phase, followed by the phase of increased ethylene production as the ripening process proceeds. Because bananas usually have to be transported over long distances, they have to be specially treated to delay ripening so that they survive extended shipment and reach the consumer in the most palatable and appealing state possible (Palomer et al., 2005). Packaging isolates the product from the external environment and helps to ensure conditions safely at least reduce exposure to pathogens and contaminants there extend the shelf life of the produce (Hailu et al., 2013). ...
... After harvest, bananas go through a pre-climacteric phase, followed by the phase of increased ethylene production as the ripening process proceeds. Because bananas usually have to be transported over long distances, they have to be specially treated to delay ripening so that they survive extended shipment and reach the consumer in the most palatable and appealing state possible (Palomer et al., 2005). Packaging isolates the product from the external environment and helps to ensure conditions safely at least reduce exposure to pathogens and contaminants there extend the shelf life of the produce (Hailu et al., 2013). ...
Banana is the most perishable fruit crop at postharvest conditions.
Thus, this experiment intended to study the effect of preservatives and
packaging materials as a distinct effect and combination effect for 30 days of
storage in 20°C temperature. The study consists of four post-harvest treatments
(control, CaCl2, NaCl2, and tap water.) and five packaging materials (control,
wooden box, plastic crate, polyethylene plastic bag, and dried banana leaf.).
The effect of preservation and packaging materials observed the specific
physical and chemical properties of fruit in storage conditions. Among packing
materials used, wooden boxes and plastic crate showed reduced weight
loss, enhanced marketability, induced TSS content and reduced decay rate.
Also, CaCl2 pretreatment was maintained an enhanced physicochemical
characteristics of stored banana. In complementary with distinct effect, wooden
box and CaCl2 combination shown positive contributions on storage quality
maintenance in most parameters. Therefore, the study demonstrated plastic
crate packaging, wooden box and calcium chloride treatments of fruit resulted
in longer storability and maintained the qualities of fruit.
Keywords: banana; packaging; pretreatments; wooden box; plastic crate.
... In order to improve the shelf life of fruit, various types of dip treatments have been adopted in several countries for different fruit. Several chemicals, such as combined solutions of calcium chloride, ascorbic acid, and cysteine (Bico et al. 2009), natural lysophospholipid along with soy lecithin (Ahmed and Palta 2016), salicylic acid (Srivastava and Dwivedi 2000), phenylurea [CPPU] and gibberellins [GA3] (Huang et al. 2014), 1-MCP (Blankenship 2001), nitrous oxide (N2O) (Palomer et al. 2005), potassium permanganate (KMnO4) (Hassan 2000), and oxalic acid (Huang et al. 2013), were found effective in minimizing the losses of fruit during storage and transport, and in extending the shelf life of fruit. In all cases, the chemicals inhibit ethylene production thus enabling the extension of shelf life of fruit. ...
laboratory study was undertaken to determine the effects of a nano-emulsion carrying hexanal, an enhanced freshness formulation (EFF), as a post-harvest dip technology to minimize the post-harvest losses and to extend the shelf life of bananas. The banana fruits were harvested at three maturities (95%, 85%, and 75%), dipped or not dipped in the EFF, and studied under both ambient and reduced temperature storage conditions. During the experiments, the fruit’s physical, physiological, and biochemical parameters were periodically evaluated. The treated fruit had lower physiological loss of weight and higher firmness throughout the study period, regardless of maturity level at the start. Treated fruit had higher total soluble solids and total sugars, and less acidity indicating improved fruit quality during storage, in addition to an extended shelf life. High resolution imaging using scanning electron microscopy showed that EFF-treated fruit exhibited well maintained structural lenticels on the fruit skin and deposition of starch granules in the fruit pulp, regardless of maturity level at the start. Overall, the results clearly indicated that the EFF-treated banana fruit were delayed in the ripening process and had an extended shelf life of up to six days in ambient conditions and nine days in cold storage conditions. Post-harvest dipping using hexanal formulation is a potential technology that could be adopted in pack houses for domestic and export markets.
... Another ethylene creating compound, ethephon, is utilized in post-harvest management because of its fundamental factor to quicken the maturing and shading process in bananas and mangoes (Lakshminarayana et al., 1975). It was reported that the sudden increase of ethylene production in fruit indicates the opening of ripening, which represents the rapid increase of the respiration activity (Palomer et al., 2005). ...
The current work emphasis on the influence of using natural and artificial (ethephon and calcium carbide) process on bananas by sensory observation. The objective of the study was to evaluate the ripening period, shelf-life and other physiological properties of bananas using the natural and the artificial method. Ethephon and calcium carbide with different concentrations, heat, and natural process were applied for the evaluation of two banana species. The result shows different shelf-life, ripening period, and physiological properties of both bananas which were monitored through the physical appearance and sensorial analysis. The ripening period and shelf-life were between 2-3.5 days in both bananas treated with ethephon. For calcium carbide treated banana, ripening period evaluated as 2-3 days for Sagor and 3-4 days for Sobri with same shelf-life duration approximately 2-3 days. Ripening period and Shelf-life for heat applied both bananas were about 4-5 and 3-4 days, respectively. Moreover, it is observed that naturally ripening process took 5-6 and 7-8 days for Sagor and Sobri bananas, respectively with the shelf-life of 5-6 days. Bananas (both) treated with ethephon exhibited attractive bright yellow color and stalk color was green for Sagor while it was yellow for Sobri bananas. Calcium carbide treated both bananas had same peel color with different flavor and stalk color. Heat applied both bananas found with same peel color like light yellow, with little flavor and green in stalk color. Overall, the effect of natural process is found to be better with respect to longer shelf-life approximately 5-6 days, attractive flavor, and soft texture than the artificial process. Among artificially ripened bananas the effect of heat process is better with respect to shelf-life around 3-4 days and application of ethephon process is better with respect to physiological properties.
... These conditions are considered the real conditions of storage and distribution of fruit and vegetables, which may accelerate the ripening process and reduce quality. Moreover, ethylene and its receptor may be formed because of dramatic temperature changes during long overseas shipments or transportation from the natural environment to refrigerated containers (Baritelle et al., 2001;Hayama, Tatsuki, & Nakamura, 2008;Palomer, Roig-Villanova, Grima-Calvo, & Vendrell, 2005). Therefore, 1-MCP inclusion complex powders in α-CD could be used for treatment of fruit and vegetables during transportation. ...
The release behaviour of 1-methylcyclopropene (1-MCP) is important during postharvest treatment of fruit and vegetable. Effect of humidity and temperature on the release rate of 1-MCP in an α-cyclodextrin (α-CD) inclusion complex powder were investigated on the potential of direct application of 1-MCP inclusion complex powder and developing of functional packaging. The aim of this research was to study the release behaviour of 1-MCP from an inclusion complex powder under a stepwise humidity change. 1-MCP release experiments were conducted using a dynamic vapour sorption (DVS) system at different temperatures (40, 50, and 60 °C) with stepwise humidity changes (20% RH for 2 h to 40, 50, 60, and 80% RH for 2 h, respectively). The results showed that the release rate constant of 1-MCP from inclusion complex powders increased linearly with moisture concentration at 40, 50, and 60% RH. The highest release rate constant of 1-MCP was 1.5 × 10⁻³ s⁻¹ for 80% RH at 60 °C. The activation energy at the highest humidity condition of 80% RH was 27.5 kJ/mol. The release rate constant of 1-MCP from the inclusion complex powders was well correlated with a first-order release rate equation. The results obtained showed that 1-MCP inclusion complex in α-CD has a potential as an active compound that could be incorporated into active packaging systems where storage condition below 60% RH is needed.
... CA storage promotes decreasing metabolism and suppressing postharvest decay. The effectiveness of low oxygen CA in delaying fruit ripening increases with decreasing oxygen level, as long as the oxygen partial pressure does not drop below the level that engenders anaerobic fermentation, which may affect aromatic quality (Palomer, Roig-Villanova, Grima-Calvo, & Vendrell, 2005). Accumulated ethanol in fruit drives the biosynthesis of esters to ethyl esters, thus, it decreases the production of typical fruit aromas, such as butyl acetate, isobutyl acetate and isoamyl acetate, and also it causes off-flavors (Imahori et al., 2013). ...
Banana has high respiratory rate, which reduces its storage time. This study evaluated the chemical characteristics of Prata-Anã banana stored under reduced O2 and increased CO2 levels, in order to slow down the ripening. The atmospheres were settled at 1, 3 and 5% O2 combined with 2, 6 and 10% CO2, with ethylene adsorption, performing nine treatments. The controlled atmosphere was also settled at high oxygen level in ambient atmosphere (20.6 O2 and 0.1% CO2) with ethylene adsorption, and it was compared to the control treatment in normal atmosphere without ethylene adsorption. The chemical evaluations were performed after 14 day (days) under controlled atmosphere and after 3 days in ambient atmosphere. It was measured the peel color, mass loss, total acidity, pH, starch content, soluble sugars, total soluble solids and total phenolic compounds. Regardless of the CO2 level, the ripening was impaired under suppressed O2 levels (1, 3, and 5%), even after 3 days in normal atmosphere, with the fruits remaining unripe, with the smallest acidity and total soluble sugars, but with the highest starch content. The fruits reached total ripening after 14 days in normal atmosphere, presenting the smallest starch content. The content of phenolic compounds was increased in fruits stored under suppressed O2 levels. © 2018, Eduem - Editora da Universidade Estadual de Maringa. All rights reserved.
... In climacteric fruits, it has been accepted that ethylene plays an important role in ripening; in that a massive production of ethylene commences at the onset of the respiratory climacteric period, and exogenously applied ethylene induces ripening and endogenous ethylene production (Liu et al., 1999). The ethylene performs an important role during ripening by stimulating the development of color, texture, aroma and flavor and by reducing the ripening variability (Moya- León and Herrera, 2004;Palomer et al., 2005;Lee et al., 2015). Similarly, banana fruit is commercially ripened by treatment with exogenous ethylene, and the ripening process resulted in high respiration rate; change of color, texture, flavor and aroma (Li et al., 1997;Golding et al., 1998;Sogo Temi et al., 2014). ...
This study was conducted to assess the effect of ethylene producing tablet (patent no.10-1574011) and treatment period on quality and storability of banana (AAA-Cavendish group) fruit imported into Korea from the Philippines. Three and five days of treatment periods, and different concentrations of ethylene tablet (50 ppmv, 100 ppmv) and control (standard ethylene gas treatment at a concentration of 100 ppmv) were used for the study. Slightly higher respiration rate was observed in banana fruits treated with 50 ppmv in both 3 and 5 days after treatments as compared to the control. Better storability was observed with banana fruits treated with 50 ppmv and 100 ppmv as compared to the control. All the treatments were shown a decrease in firmness as the storage days proceeded. The highest firmness was recorded from 50 ppmv on the initial day of storage while the lowest was recorded from 100 ppmv on 9 day storage. It was observed that banana fruits could be stored for up to 12 days without losing their color quality in all treatments except for the control. However, the quality of fruits at the control rapidly decreased (lost marketability) after 9 days of storage. Banana fruits treated with ethylene tablet with 100 ppmv for 5 days recorded the highest soluble solids content (SSC) at the beginning of storage period which was similar with the control. However, banana fruits treated with ethylene tablet with 100 ppmv for 3 days showed better storability than the control. On the other hand, ethylene tablet with 50 ppmv for 5 days of treatment has extended banana shelf life without affecting peel color, firmness and SSC content. Hence, these results indicate that banana fruits treated with ethylene tablet with 100 ppmv for 3 days or /and 50 ppmv for 5 days are an optimum for ripening of banana to be used for market and ultimate consumption.
... N 2 O is highly soluble in vegetables cells, and can reversibly delay the processes associated with ripening and senescence, by affecting cytochrome C oxidase activity in the mitochondria (Sowa and Towill, 1991), and by extending the lag phase preceding the rise in C 2 H 4 production (Gouble et al., 1995;Rocculi et al., 2004Rocculi et al., , 2005Palomer et al., 2005). ...
... Nitrous oxide (N 2 O) at levels of 40-80% reduces the ripening rate of bananas. This gas reduced the ethylene synthesis and respiration rate and showed potential to control ripening of bananas during handling, transportation and storage (Palomer et al. , 2005). Alar and cobaltous chloride have been shown to delay the ripening rate of litchi (Nagar, 1994). ...
Tropical and subtropical fruits offer many diverse aromas, textures, tastes and shapes and include many different bioactive compounds. These attributes have increased consumer demand for produce of this type. The commercial success of tropical and subtropical fruits worldwide has favored the development of postharvest technologies and handling techniques for these fruits, especially in developed countries. Some adequate postharvest technologies have now been adopted in developing countries, where most tropical and subtropical fruits are produced and where postharvest technologies were virtually non-existent for many years in the past. For most of these products there have been advances in techniques for harvesting, packing, selection and grading, quality evaluation, transportation (by land, rail, sea and air) and control of storage conditions (temperature, humidity and atmospheric composition) and control of postharvest physiological disorder, insects and microbiological decay. There have also been improvements in methods of packaging, storage and processing. However, in some cases the best methods are not used and need to be made available to stakeholders, especially in developing countries. This chapter describes postharvest technologies and handling practices to maintain the quality of tropical and subtropical fruits. A wide variety of fruit is grown in the tropics and subtropics, under a diverse range of climatic conditions and in different soil types. Some crops, such as bananas, have been widely used within the tropics and also exported to temperate countries for many years, whereas many others are currently still grown almost
... Palmira ICA I Regional Roja Regional Blanca of the guava fruit since both soluble solids and titratable acidity are chemical parameters characteristic of the normal metabolism of the fruits, because they represent the metabolic processes of the major substrates involved in the process of obtaining energy from the fruit during maturation (saradhuldhat and Paull, 2007). This behavior of the maturity index in guava fruit has been reported by El-Bulk et al. (1997), mercado-silva et al. (1998 and Bashir et al. (2003), and other fruits such as melon (Villanueva et al., 2004), pitaya (nerd and mizrahi, 1999), banana (Palomar et al., 2005), pineapple (saradhuldhat and Paull, 2007) and mango (montalvo et al., 2007). ...
We determined the lipophilic antioxidant activity and β-carotene content with HPLC-UV in guava fruit Psidium guajava L.) varieties Palmira ICA I, Regional Roja and Regional Blanca in the ripening stages: green, semi-ripe, mature and senescent. It was established that the β-carotene content and lipophilic antioxidant activity increased during the ripening process up to the climacteric maximum and decreased during senescence; lipophilic antioxidant activity being higher in the varieties Palmira ICA I (13.06 μmol a-tocopherol/g fruit) and regional roja (14.08 μmol a-tocopherol/g fruit) and lower in the regional blanca variety (7.04 μmol a-tocopherol/g fruit), while β-carotene content was highest in the regional roja variety (85.26 Eq. retinol/100 g fruit) followed by the varieties Palmira ICA I (10.53 Eq. retinol/100 g fruit) and regional blanca (5.78 Eq. retinol/100 g fruit). Te best correlation between lipophilic antioxidant activity and β-carotene content was observed in the 'regional roja' (r2 = 0.830), while the varieties Palmira ICA I and regional blanca showed no correlation.
... Different authors have studied browning control for GPP by immersion processes with ascorbic acid solutions (Pirone et al., 1998), lysine and glucose (Kwak et al., 2005), citric acid (Jiang et al., 2004), phosphates (McEvily et al., 1992 and sodium chloride (Lu et al., 2007) which have shown a capacity of inhibiting enzymatic browning (Yang and Shuji, 2000). Other researchers have studied banana browning control through treatment with N 2 O (Palomer et al., 2005), and in the longan fruit (Dimocarpus longan Lour), with sulfur dioxide (Jiang et al., 2002). ...
The influence of antioxidant (sodium metabisulphite Na2S2O5 and ascorbic acid C6H8O6) and acidulant (citric acid C6H8O7) solutions on the color of vacuum impregnated green plantain pulp (GPP), stored (0, 3, 6, 9, 12 and 15 days; 4, 20 and 30 °C) and vacuum packed (VP) or packed without vacuuming (WV), was evaluated. The color was determined by the CIE-L*a*b* coordinates, where the lightness (L*) was the most important parameter for browning control (L*critical=70). Component concentrations in the impregnation solutions were established to achieve levels of sodium benzoate (1,000 mg), EDTA (75 mg) and sulphites (500, 1,000 y 1,500 mg), per kg of fresh GPP; and ascorbic acid (60, 90 and 120 mg) and citric acid (100, 150 and 250 mg), per 100 g of fresh GPP. Significant differences were seen (P<0.05) in L* regarding time and treatment, in which the temperature of 4 °C was the most adequate. Treatments with L*>L*critical for 15 days were: sodium metabisulphite (500 mg/kg of GPP, WV and 0 mg/kg of GPP, VP), ascorbic acid (90 mg/100 g of GPP, WV and 60 mg/100 g of GPP, VP), citric acid (100 mg/100 g of GPP, VP) and for the mixture of ascorbic acid (90 mg): citric acid (100 mg)/100 g of GPP, VP.
... Choudhury et al. (2009) reportan una degradación de almidón en frutos de banano y plátano entre el 58 y 70% en los primeros días de almacenamiento en condiciones ambientales (18-20°C). Por su parte, Palomer et al. (2005), proponen que el incremento de los SST en bananito es debido a una excesiva transformación de almidón en azúcares, lo cual es mediado por varias enzimas como sacarosa fosfato sintasa (SPS), sacarosa sintasa (SS), invertasa ácida (AI) e invertasa neutra (NI), de las cuales la SPS ha sido considerada la enzima clave en la acumulación de sacarosa en frutos de banano, alcan-zando su mayor actividad (200-300 mmol h -1 g -1 FW) entre los 10 y 20 d después de la madurez fisiológica del banano, lo cual corresponde a lo encontrado en el presente experimento teniendo en cuenta el contenido de SST (Wen et al., 2011). Otro factor que puede influir en el incremento de los SST es la producción de polisacáridos como, rhamnosa, arabinosa, xilosa y glucosa después de la hidrolisis de la fracción péctica (Payasi y Sanwal, 2003). ...
The baby banana is considered one of the promising horticultural products exported from Colombia, however, it is a highly perishable product, whereby, it is necessary to carry out an evaluation of low-cost technologies that enhance the preservation of these fruits. Potassium permanganate (KMnO4) has proven to be an effective tool in the conservation of different fruits because this product oxidizes ethylene. The aim of this study was to evaluate the effect of KMnO4 in preserving fruits of the baby banana, for which a completely randomized design was used with a factorial arrangement of 3 × 3 + 1, wherein the blocks corresponded to the types of clays (montmorillonite, kaolinite, vermiculite and zeolite), the first factor was KMnO4 doses (0.5%, 1.0% and 1.5% based on the fresh weight of fruit) and the second factor was clay doses (0.5%, 1.0% and 1.5%) used as carriers of KMnO4, in addition to an absolute control. The fruits were stored for 16 days at room temperature and periodically measured for color index (CI), total soluble solids (TSS), weight loss, firmness, total titratable acidity (TTA) and maturity ratio (MR). The results showed that the mixture of 1% clay + 1.5% KMnO4 favored baby banana conservation because this mixture had a lower CI (-0.64), lower TSS (12.08 °Brix), increased firmness (70.65 N) and had a lower MR (83.67). Therefore, there is a favorable effect on fruit conservation when KMnO4 is greater than the respective carrier.
... Choudhury et al. (2009) reportan una degradación de almidón en frutos de banano y plátano entre el 58 y 70% en los primeros días de almacenamiento en condiciones ambientales (18-20°C). Por su parte, Palomer et al. (2005), proponen que el incremento de los SST en bananito es debido a una excesiva transformación de almidón en azúcares, lo cual es mediado por varias enzimas como sacarosa fosfato sintasa (SPS), sacarosa sintasa (SS), invertasa ácida (AI) e invertasa neutra (NI), de las cuales la SPS ha sido considerada la enzima clave en la acumulación de sacarosa en frutos de banano, alcan-zando su mayor actividad (200-300 mmol h -1 g -1 FW) entre los 10 y 20 d después de la madurez fisiológica del banano, lo cual corresponde a lo encontrado en el presente experimento teniendo en cuenta el contenido de SST (Wen et al., 2011). Otro factor que puede influir en el incremento de los SST es la producción de polisacáridos como, rhamnosa, arabinosa, xilosa y glucosa después de la hidrolisis de la fracción péctica (Payasi y Sanwal, 2003). ...
de potasio (KMnO 4) ha mostrado ser una herramienta eficaz en la conservación de diferentes frutos debido a que oxida al etileno. El objetivo de este estudio fue evaluar el efecto del KMnO 4 en la conservación de frutos de banano bocadillo, para lo cual se utilizó un diseño en bloques completos al azar con arreglo factorial de 3 × 3 + 1, donde los bloques correspon-dieron a los tipos de arcillas (montmorillonita, caolinita, vermiculita y zeolita), el primer factor consistió en las dosis de KMnO 4 (0,5%; 1,0% y 1,5% con base en el peso fresco de los frutos) y el segundo factor fueron las dosis de arcilla (0,5%; 1,0% y 1,5%) usada como carrier del KMnO 4 , más un testigo absoluto, los frutos fueron almacenados durante 16 días a temperatura ambiente y periódicamente se midió el índice de color (IC), sóli-dos solubles totales (SST), pérdida de peso, firmeza, acidez total titulable (ATT) y relación de madurez (RM). Los resultados obtenidos muestran que la mezcla de 1% de arcilla + 1,5% de KMnO 4 favoreció la conservación de bananito, debido a que presentó menor IC (-0,64); menores SST (12,08 °Brix), mayor firmeza (70,65 N) y menor RM (83,67). Por lo tanto, existe un efecto favorable en la conservación de los frutos de bananito cuando el KMnO 4 se encuentra en mayor proporción con respecto a su carrier. Conservación del fruto de banano bocadillo (Musa AA Simmonds) con la aplicación de permanganato de potasio (KMnO 4) Conservation of baby banana (Musa AA Simmonds) fruits with the application of potassium permanganate (KMnO 4) REVISTA COLOMBIANA DE CIENCIAS HORTÍCOLAS -Vol. 6 -No. 2 -pp. 161-171, julio-diciembre 2012 Frutos de bananito clon Orito. Foto:
... N 2 O partially inhibits respiration by affecting cytochrome oxidase C activity in the mitochondria, a phenomenon observed in isolated seeds, leaves or cell suspensions that decreases metabolism of the product and increases storage life (Sowa and Towill, 1991). N 2 O gas inhibits ripening by extending the lag phase preceding the rise in ethylene, and it delays color change in pre-climacteric tomato, avocado and banana fruit (Gouble et al., 1995;Leshem and Wills, 1998;Palomer et al., 2005). The objective of this study was to evaluate the effect of non-conventional atmosphere packaging on the physiological and quality of fresh cut watercress during refrigerated storage. ...
In recent years, the minimally processed food industry has increased due to a consumer trend toward healthier eating. Among these products, watercress represents an interesting alternative due to its high content of functional compounds. The aim of this study was to investigate the effect of non-conventional modified atmosphere packaging (nitrogen (89.7% N2, 10.3% O2), argon (89.9% Ar, 10.1% O2), helium (90.1% He, 9.9% O2), nitric dioxide (89.3% N2O, 10.7% O2) and air (0.03% CO2, 21% O2)) on fresh-cut watercress leaves preserved for 13 days at 5 °C. The respiratory rate was reduced by the non-conventional atmosphere up to 3 days of storage, and no significant effects were observed on C2H4 production. In addition, mesophilic microbial growth was reduced up to 3 days of storage, and no effect was observed on psychrotrophic and Enterobactericeae counts. He and N2O atmospheres increased the antioxidant activity of watercress at the end of the storage period. Nevertheless, there was no clear effect of non-conventional gases on the color parameters, polyphenol contents and sensory parameters of fresh-cut watercress.
... N 2 O partially inhibits respiration by affecting cytochrome oxidase C activity in the mitochondria, a phenomenon observed in isolated seeds, leaves or cell suspensions that decreases metabolism of the product and increases storage life (Sowa and Towill, 1991). N 2 O gas inhibits ripening by extending the lag phase preceding the rise in ethylene, and it delays color change in pre-climacteric tomato, avocado and banana fruit (Gouble et al., 1995; Leshem and Wills, 1998; Palomer et al., 2005). The objective of this study was to evaluate the effect of non-conventional atmosphere packaging on the physiological and quality of fresh cut watercress during refrigerated storage. ...
... To study the effect of cultivation techniques on biochemical changes in fruit dur-ing storage, it is therefore necessary either to have large batches, with the risk of high variability (Tijskens et al., 2003), or have a method for classifying fruit ripening stages. This classification can be based on respiration rate changes during ripening (Lalel et al., 2003;Palomer et al., 2005), which are typical of climacteric fruit. If no respiration rate measurement is available, it might be useful to combine different characteristics such as firmness and the sugar/acid ratio, also a function of each cultivar (Vasquez-Caicedo et al., 2006). ...
The length of time between harvest and the onset of the climacteric rise in fruit respiration depends both on the harvest stage and the storage conditions of mango fruit (Mangifera indica cv Cogshall). We therefore propose classifying fruit according to a Ripening class index (Rci) that takes both storage time and climacteric stage into account. Batches of fruit thus obtained are more homogeneous than those sorted according to their storage time or their climacteric stage alone, as shown by the lowest root mean square error values obtained for the majority of the physico-chemical criteria measured, such as total soluble sugars, starch, and total soluble solids contents, titratable acidity, pH, firmness and the ratio of total soluble sugars to total organic acids. The advantage of this classification system for monitoring postharvest changes inmangoes storedat 12 or 20 ◦Chas beendemonstrated. The Rciwas usedto study the impact of agronomic conditions such as the leaf-to-fruit ratio and harvest stage on the changes in physicochemical criteria traditionally used as quality descriptors. Sugar content increases with the increase in carbon supply and the harvest stage, whereas the titratable acidity and the hue angle decrease during ripening. This type of index can be used to validate the relevance of harvest indicators by verifying the homogeneity of the changes in stored batches or for more effectively assessing the impact of a storage technique on fruit metabolism.
... Zhang, Zhan, Wang, and Tang (2007) have shown that storing asparagus spears with 1.1 MPa mixture of Ar and Xe (2:9,v:v) for 24 h at 4 C extended their shelf life compared to a conventional MAP. In addition, the effects of N 2 O as an inhibitor of C 2 H 4 production and RR (Palomer, Roig-Villanova, Grima-Calvo, & Vendrell, 2005) as well as on fungistatic effect on fruits have been demonstrated (Qadir & Hashinaga, 2001;RodríguezeHidalgo, ArtéseHernández, Gómez, Fernández & Artés, 2010). The objective of the present work was to evaluate the effect of four non-conventional active MAPs (100 kPa O 2 , 100 kPa He, 100 kPa N 2 and 100 kPa N 2 O of initial gas partial pressures) compared to a conventional passive MAP on overall quality changes of fresh-cut Red Chard baby leaves during shelf life. ...
The antimicrobial effects and quality changes of O2, He, N2 or N2O-enriched active modified atmosphere packaging -MAP- (100 kPa initial gas partial pressure) compared to a chlorinated −100 mg L−1 NaClO- passive MAP (control) in fresh-cut Red Chard baby leaves up to 8 days at 5 °C were studied. High O2 MAP (>85 kPa O2) inhibited natural microflora growth during 7 days at 5 °C. Regarding control treatment, no differences for He and N2O-enriched MAPs on microbial growth were found although control samples were previously disinfected. Initial total phenolics content (613 mg ChAE kg−1 fw) increased up to 61–93% after 6 days at 5 °C under O2, He, and N2-enriched MAPs. Vitamin C content decreased up to 67% after shelf life in control samples while lower decreases were monitored in samples stored under non-conventional MAPs. He-enriched MAP preserved the total chlorophylls content throughout shelf life. After 8 days at 5 °C the overall sensory quality of all treatments showed a moderate decrease while still being scored at the limit of usability. In conclusion, He and O2-enriched MAPs are useful tools in the preservation of fresh-cut Red Chard quality.
... The effect of nitrous oxide (N 2 O) alone or in combination with reduced O 2 levels on the postharvest ripening of mature green banana fruit has been studied (Palomer et al. 2005). The fruit ripening is significantly delayed by N 2 O, as judged by both ethylene synthesis and respiration associated with changes in the color, acidity and softening. ...
Ripening is the final stage of development of a fruit, which involves series of physiological and biochemical events that make them both attractive and tasty to eat. Phytohormones play an important role in fruit ripening. Treatment with ethylene is required for normal fruit ripening of climacteric fruits. The fruit ripening can be controlled or delayed by physical methods such as modified atmosphere by packaging, treatment with gamma irridiation, surface coating with sucrose ester, etc. The treatments with phytohormones, reducing agents and 1-methylenecyclopropene have also been successful in delaying fruit ripening. Molecular biology tools such as transgenic plants with suppression of genes involved in ethylene synthesis or overexpression of genes for ethylene degradation, virus-induced gene silencing and manipulation of transcription factors have been successfully utilized for controlling or regulating fruits ripening.
Fruits play a vital role in human nutrition. One of the limited factors that influence their economic value is the relatively short ripening period and reduced postharvest life. Overripening of fruits leads to excessive softening which results in spoilage and damage during shipping and handling. Slowing the process of ripening and senescence extends the storage and shelf life of fresh fruits. Increment in shelf life of fruits not only helps the grower to save on postharvest losses but consumers are also benefited in terms of retained freshness of fruit for longer period and thus results in value addition to the fruit.
Banana (Musa acuminate) has been popular among consumers worldwide due to its rich nutrients and minerals. However, bananas are highly susceptible to the physical and biological factors that lead to postharvest loss during transportation and storage. In this work, novel sodium alginate (SA) films incorporated with silver nitroprusside nanoparticles (AgNNPs) were prepared to extend the shelf life of bananas through antibacterial and antioxidant coating. The results exhibited that AgNNPs were cubical and that their size was <500 nm, with metal composition being Ag and Fe. Additionally, the incorporation of AgNNPs in the SA film was seen in FE-SEM and zeta analysis, with an average size of about 365.6 nm. Furthermore, the functional and crystalline properties of AgNNPs were assessed through FTIR and XRD. Transmittance testing of the SA-AgNNPs films confirmed they have good UV barrier properties. SA-AgNNPs films exhibited excellent high antibacterial activity against foodborne pathogens including L. monocytogenes, S. enterica, and E. coli at the concentration of 500 µg/mL. Moreover, during the storage of bananas, SA-AgNNPs nanocomposite coatings act as a barrier to microbial contamination and slow down the ripening of bananas. As a result, compared with SA-coated and uncoated bananas, SA-AgNNPs-coated bananas exhibited the lowest weight loss and lowest total bacterial colonies, thus greatly extending their shelf life. Particularly when coated with SA-AgNNPs films, total bacterial colonies (TBC) in the banana peel and pulp were as low as 1.13 × 103 and 51 CUF/g on the ninth day of storage, respectively. Our work offers an efficient strategy to improve the quality of bananas during the postharvest period, with extensive applications in fruit preservation and food packing.
Nitrogen oxide‐generating dielectric barrier discharge plasma is shown to effectively inhibit microorganisms and maintain fruit freshness. Physical and biological mechanisms of the plasma‐electrified fungicidal effects suggest that plasma‐generated NO and ONOO− species and other factors are crucial to regulating physiological senescence in citrus fruit while controlling pathogens on their surface. The revealed Physico‐chemical effects explain the observed phenotypic changes and the suppression of surface pathogens, thus providing mechanistic insights into postharvest fruit processing with plasmas. Nitrogen oxide‐generating dielectric barrier discharge plasma is shown to effectively inhibit microorganisms and maintain fruit freshness. Physical and biological mechanisms of the plasma‐electrified fungicidal effects suggest that plasma‐generated NO and ONOO− species and other factors are crucial to regulating physiological senescence in citrus fruits while controlling pathogens on their surface.
Cellulose paper, nylon 6 fabric, and non-woven polypropylene (PP) sachets with methyl salicylate absorbed onto rice husks (RH-MeSA) were investigated with ‘Namwa’ bananas (Musa sapientum L.). Fruit treated with RH-MeSA in non-woven PP sachets had a significant delay in ethylene production, respiration rate, peel color change, weight loss, and maintained firmness through inhibition of polygalacturonate (PG) and pectin-methyl esterase (PME) activities at 13 ºC and 90–95% relative humidity for 16 days. Moreover, they showed the best sensory attributes which was performed by considering both the fruit peel and pulp of the ‘Namwa’ bananas. Principal component analysis (PCA) and heat map analysis of RH-MeSA in non-woven PP sachets revealed that the response of volatile compounds, physicochemical properties, and sensory evaluation were associated with delayed fruit ripening. Nevertheless, RH-MeSA in non-woven PP sachets limited the release rate of MeSA vapor that resulted in delayed banana fruit ripening, and this may have potential with other climacteric fruit during storage and transportation.
Banana (Musa acuminate), a popular and abundant agricultural product in Viet Nam supplying for domestic consumption and the export to other countries, is rich in health-beneficial nutrients and minerals. However, banana is potentially susceptible to physical and biological deterioration resulting in remarkable postharvest losses during transportation and storage. Herein, the active nanocomposite coating based on polymeric blend of poly (vinyl alcohol) (PVOH), agar, and maltodextrin incorporated with silver nanoparticles (AgNPs) was applied to prolong the shelf life of banana through the pressurized spraying method. The bananas with and without coating were kept stable at 25 ℃ for 5 days. Changes in appearance and physicochemical properties including colour, respiration rate, weight loss, firmness, titratable acidity, total soluble sugar, total soluble sugar, and solution pH in fruits were also evaluated during storage. The results showed that such nanocomposite coatings may delay the banana ripening and extend the shelf life of banana for 5 days at 25 ℃. The PVOH/agar/maltodextrin/AgNPs nanocomposite coating around the fruits may act as physical barrier resulting in slow decrease in respiration rate, weight loss, softening, titratable acidity, total soluble sugar, and maintaining good appearance of banana (Musa acuminate) as compared to uncoated fruits and those coated with PVOH/agar/maltodextrin during storage period. Furthermore, the results also revealed nanocomposite films prepared from coating solution offered excellent bacterial inhibitory against Escherichia coli and Staphylococcus aureus, as important merit for food packaging application. Moreover, the addition of AgNPs also remarkably increased the flexibility and plasticity of nanocomposite film as compared to PVOH/agar/maltodextrin film. Briefly, the utilization of active nanocomposite coating from PVOH, agar, maltodextrin, and AgNPs could be considered as additional approach for protecting banana (Musa acuminate) from physical and biological deterioration during storage and transportation.
The respiring foods include fresh fruits and vegetables of plant origin, fermented foods of microbial activity and live seafood of animal origin. Modified atmosphere packaging (MAP) of fresh fruits and vegetables relies on the balance between the package's gas permeation and the product respiration to attain equilibrated modified atmosphere inside the optimal window at the proper temperature. Many fermented foods are packaged without pasteurization or sterilization to contain live microorganisms for maintaining their active state essential for their quality and sometimes for the claimed health benefits. Oxygen‐enriched MAP is helpful to preserve the quality of live seafood during transport and storage. Packaging of live seafood employed for short‐term storage and delivery should keep the respiration activity at a proper level to minimize mortality, which is offered by appropriately slow cooling and chilled temperature.
Chemical, physical and biological responses of foods in exposure to different modified atmosphere (MA) conditions work as the basis of successful modified atmosphere packaging (MAP), which preserves the sensory quality and extends the shelf life. This chapter is a stepping‐stone for designing proper MAP for specific foods. Even though discussion was undertaken on the MA effect on individual quality categories in this chapter, it needs to be remembered that optimally selected MA condition helps to preserve the food product in a comprehensive manner. The chapter reviews the reactions and physiological activities affected by MA. The headspace of MA package is a medium interacting with the microbiologically reactive food and the environment through the packaging material. The mutually interactive influence of microbial growth and package atmospheric modification needs to be taken into consideration for estimating the possible effect of MAP condition on microbial growth or spoilage.
Controlling the initiation of ripening and the speed that ripening progresses is crucial in bananas especially in their international trade. Ripening is mainly controlled by controlling temperature, the gaseous environment around the fruit, the atmospheric pressure in the stores and, to a lesser extent, humidity. Also, several chemical treatments have been tried with different degrees of success. These methods of controlling ripening initiation and the subsequent speed of ripening are discussed.
Nitrous oxide (N 2 O)was investigated for the potential use on inhibiting the postharvest decay of the grape. In this study, 50 μL L ⁻¹ N 2 O gas was used for fumigating the ‘Munage’ grape which was used as the test material at room temperature for 6 h. Results indicated that N 2 O had no direct effect on the Botrytis cinerea inhibition. But N 2 O can promote the accumulation of total phenolic, flavonoids and lignin, as well as increase the activities of phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), and 4-coumarate CoA ligase (4CL), which were the key enzymes in the metabolism of phenylpropanol. N 2 O also induced PAL family genes expression in a short time at the molecular level. Thereby the N 2 O significantly reduced the lesion diameter and incidence of the grape fruit inoculated with Botrytis cinerea. These results suggested that N 2 O participated in enhancement of disease resistance by improving the phenylpropanoid pathway metabolism of the grape fruit and it could be a promising strategy to suppress postharvest disease.
Background
With the ability to tailor wavelengths necessary to the photosynthetically active radiation spectrum of plant pigments, light‐emitting diodes (LEDs) offer vast possibilities in horticultural lighting. The influence of LED light irradiation on major postharvest features of banana was investigated. Mature green bananas were treated daily with selected blue (464−474 nm), green (515−525 nm) and red (617−627 nm) LED lights for 8 days, and compared with non‐illuminated control.
Results
The positive effect of LED lighting on the acceleration of ripening in bananas was greatest for blue, followed by red and green. Under the irradiation of LED lights, faster peel de‐greening and flesh softening, and increased ethylene production and respiration rate in bananas were observed during storage. Furthermore, the accumulations of ascorbic acid, total phenols, and total sugars in banana fruit were enhanced by LED light exposure.
Conclusion
LED light treatment can induce the ripening of bananas and improve their quality and nutrition potential. These findings might provide new chemical‐free strategies to shorten the time to ripen banana after harvest by using LED light source.
'Rastali' banana (Musa AAB) is one of the favourite dessert bananas in Malaysia. It is a climacteric fruit where mature green banana can be initiated to ripening using exogenous ethylene gas. In postharvest, different maturity stages at harvest may affect the fruit characteristics after ripening. Therefore a study was carried out to determine physico-chemical quality characteristics of 'Rastali' banana harvested at 11 and 12 weeks after first hand emergence. Fruit bunches were tagged when first hand (basal fruit at the top) emerged and was considered as day 1 (D1). Banana bunches were harvested when the fruit reached maturity at week 11 (D77) and week 12 (D84). Six hands within a bunch of 'Rastali' banana were used in this study and hands were numbered from the top to the bottom (hand 1: basal fruit at the top; hand 6: distal hand at the bottom). Three fingers from either the upper or lower whorls of each hand were selected randomly as sub-samples for each ripening days (six hands × three fingers × four ripening days = 72 fingers per tree). The experimental design was a randomised complete block design. Results showed that there were significant interaction between harvesting week × days after ripening in peel and pulp h° values, firmness and ethylene production. 'Rastali' banana harvested at week 11 showed significantly higher h° values in banana peel colour on ripening days 0, 3 and 5 as compared to week 12 fruit. At day 5 after ripening initiation, banana fruit harvested at week 11 had higher pulp h° values than week 12 fruit. Banana pulp harvested at week 12 was significantly softer than fruit harvested at week 11 on days 0 and 1 after ripening. 'Rastali' banana harvested at week 12 showed significantly higher ethylene production than banana harvested at week 11 at days 3 and 5 after ripening. It can be concluded that 'Rastali' banana harvested at week 12 ripened and reached the senescence stage faster than banana at week 11.
The current lifestyle with scarce time to prepare a convenient meal and to have a balanced diet has created a new kind of consumer who demands fresh, healthy and ready-to-eat products. Fruit and vegetables are commodities rich in phytochemicals such as phenolic compounds, antioxidants and vitamins. Several epidemiological studies have reported the benefits of a healthy diet rich in fruit and vegetables in decreasing the risks of cardiovascular diseases and some types of cancer. Minimally fresh processed (MFP) vegetables are ready-to-eat products, which are produced and commercialized under chilling and modified atmosphere packaging (MAP) to maintain their living fresh state and nutritional and sensory quality, ensuring food safety. The aim of this work was to know the effects of nonconventional active MAP on nutritional and sensory quality of MFP red chard baby leaves. The raw material was prewashed for 1 min with tap water at 5°C and washed with tap water for 2 min. After washing, the red chard was spin dried to eliminate water excess, placed in polypropylene trays and stored in a passive MAP (control) or in two active MAP initially composed by 100 kPa He (He-MAP) or 100 kPa O2 (superatmospheric). During storage at 5°C up to 8 days the following quality parameters were monitored: gas composition within packages, total chlorophyll (a+b), vitamin C content and sensory evaluation. Total chlorophyll and vitamin C content decreased throughout storage in all treatments. After 8 days, the high He atmosphere treatment showed a beneficial effect in retaining total chlorophyll (468±35 μg Chl g-1 fw) and vitamin C content (79.89±6.63 mg 100 g-1 fw) higher than in control (373±13 μg Chl g-1 fw and 47.21±0.87 mg 100 g-1 fw, respectively). Microbial loads remained below the limits established for safety consumption, and sensory evaluation determined the shelf life in 8 days at 5°C. As conclusion, high He active MAP could be considered as an innovative treatment for keeping overall quality of MFP red chard baby leaves.
The association between foodborne outbreaks and fresh-cut plant produces has noticeably increased throughout the last years and, consequently, consumers are concerned about the quality and safety of this kind of commodities. Sanitation is the most important target for keeping overall quality of fresh-cut or minimally processed plant produces. Washing-disinfection is the only step that effectively reduces microbial load all over their production chain. The most commonly sanitizer used in the fresh-cut industry is chlorine. However, it has been identified some problems related to its use, such us potentially dangerous by-products formation upon reaction with organic matter with adverse effects on human health, its pH dependence, its gas emission that may affect worker's safety, and its relative poor efficiency in a number of horticultural products. Also, some European countries have forbidden its use and this may lead to new regulatory restrictions in the near future. Several studies have reported the efficiency of chemical and physical alternatives to be used for replacing chlorine. These possible options, which are presently considered as promising treatments, include antimicrobial solutions, electrolyzed water, O3, UV-C radiation, intense light pulses, superatmospheric O2 packaging, N2O and noble gases-enriched packaging atmospheres. Theses emerging alternatives can be applied alone or combined. In this chapter, recent studies accomplished with these eco-innovative sanitizers on fresh-cut plant commodities are reviewed.
Due to the rise of consumer's awareness of fresh foods to health, in the past few years, the consumption of fresh and fresh-cut produces has increased sturdily. Modified atmosphere packaging (MAP) possesses a potential to become one of the most appropriate technologies for packaging fresh and fresh-cut produces. The MAP has advantages of extending the shelf-life, preserving or stabilizing the desired properties of fresh produces, and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods, storage temperature and humidity, gas composition and the characteristics of package materials. This paper reviews the recent developments highlighting the most critical factors of film and gas on the quality of MAP fresh foods. Although the innovations and development of food packaging technology will continue to promote the development of novel MAP, concentrated research and endeavours from scientists and engineers are still important to the development of MAP that focuses on consumers' requirements, enhancing product quality, environmental friendly design, and cost effective application.
Tropical and subtropical fruits offer many diverse aromas, textures, tastes and shapes and include many different bioactive compounds. These attributes have increased consumer demand for produce of this type. The commercial success of tropical and subtropical fruits worldwide has favored the development of postharvest technologies and handling techniques for these fruits, especially in developed countries. Some adequate postharvest technologies have now been adopted in developing countries, where most tropical and subtropical fruits are produced and where postharvest technologies were virtually non-existent for many years in the past. For most of these products there have been advances in techniques for harvesting, packing, selection and grading, quality evaluation, transportation (by land, rail, sea and air) and control of storage conditions (temperature, humidity and atmospheric composition) and control of postharvest physiological disorder, insects and microbiological decay. There have also been improvements in methods of packaging, storage and processing. However, in some cases the best methods are not used and need to be made available to stakeholders, especially in developing countries. This chapter describes postharvest technologies and handling practices to maintain the quality of tropical and subtropical fruits.
Mature green banana (Musa sapientum L. cv. Cavendish) fruit were stored in 0.5%, 2%, or 21% O2 for 7 days at 20 °C before ripening was initiated by ethylene. Residual effects of low O2 storage in mature green fruit on ripening and ester biosynthesis in fruit were investigated during ripening for up to 6 d at 20 °C. Concentrations of ethanol in mature green fruit did not change during storage in both 21% and 2% O2 atmospheres, but increased in fruit stored in 0.5% O2. The activities of alcohol dehydrogenase (ADH) in 2% and 21% O2 atmospheres remained very low throughout the storage period, but significantly increased with 0.5% O2. After transferring fruit to regular air and trigging ripening with ethylene, yellowing of peel, fruit softening and hydrolysis of starch in fruit stored in low O2 atmospheres were slower than in the control. Fruit stored in low O2 also showed a delayed onset of the climacteric peak. The activities of ADH were lower in the low O2 stored fruit than in the control fruit. Productions of ethyl acetate, isoamyl acetate, and isobutyl acetate were remarkably suppressed by low O2 storage. Alcohol acetyltransferase activity increased gradually with storage time in all treatments, being significantly lower in fruit with low O2 pretreatments. The results indicate that low O2 plus room temperature storage can extend storage life of bananas with the sacrifice of a low production of ester volatiles.
Purpose of review: This review emphasises the importance and the necessity of the relationship between pre-and postharvest conditions in order to effectively further the implementation of quality-friendly approaches (nutritional, sensory, health-related) of horticultural crops.Findings: The influence of pedoclimatic conditions, crop management and harvest stage on the variability of fruit and vegetable composition is demonstrated on a regular basis. At the same time, the ability to control plant metabolism using new processes or by combining several techniques makes it possible to increase their storage potential. Improved knowledge of the mechanisms involved allows us to improve prediction models of quality determined in the field and expected changes in batches of stored products.Limitations: The diversity of growing conditions and the lack of knowledge about optimal harvest stages, in addition to extreme conditions of metabolic regulation, can increase the variability of product responses. In the end, consumers may find themselves faced with a product of low nutritional and sensory value, exactly the opposite of what was originally intended.Directions for future research: An approach within a framework of "total quality management" or "comprehensive integrated production" is essential to have an objective vision of the quality offered to the consumer and to have actual proposals for the implementation of postharvest crop management sequences capable of ensuring this quality. This relationship will make it possible to identify all of the variability parameters and to develop models that include pre- and postharvest conditions. Although this "comprehensive integrated production" approach is preferable in general, it is absolutely necessary for tropical crops for two reasons: (1) tropical crops are more easily subjected to variations than crops in temperate zones, and (2) local production conditions must take the legislation of importing countries and the requirements of distributors into account when developing exports, both for tropical or out-of-season crops.
Storage of detached horticultural crops under low O2 and/or high CO2 greatly extends their commercial life. Although the commercial application of controlled atmosphere (CA) storage began some 60 years ago, the biochemical and molecular aspects underlying the action of low O2 on the senescence of detached plant organs remain a mystery [11, 17, 29]. There is compelling experimental evidence indicating that the retarding effects of hypoxia on fruit ripening involve the inhibition of C2H4 action because the inclusion of relatively high levels of the gas in low O2 treatments fails to substantially alleviate the retarding effects of low O2 on fruit ripening [11, 12-14, 19]. The retardation of plant senescence, however, is not the sole metabolic manifestation of hypoxia. For instance, hypoxic preconditioning enhances both the synthesis of anoxic proteins and the ability of tissues to survive the subsequent imposition of anoxia [1, 3, 6, 7, 26, El-Mir, Gerasopoulos, Metzidakis, Kanellis, unpublished results]. In potato tubers, hypoxia greatly inhibits the accumulation of sugars during storage at 1°C and suppresses the induction of acid invertase [35]. In addition, low O2 inhibits respiration in such tissues as potato tubers and sweet potato roots, where ethylene is not involved [21, 35]. The overt effects of hypoxia on climacteric-type fruits include a diminution in respiration, a delay in the onset of the climacteric rise in C2H4 evolution and a decrease in the rate of ripening of fruits whose ripening has been initiated either naturally or by brief exposure to exogenous C2H4 [8, 9, 12-17, 29]. In this presentation we shall attempt to address the question of the action of low O2 on fruit ripening and on metabolic processes where the inhibition of C2H4 action is not at issue.
'Haden' and 'Tommy Atkins' mangoes (Mangifera indica L.) were stored in air, 2, 3, 4 or 5 kPa O2 plus N2, or 25 kPa CO2 plus air for 14 days at 15°C or 21 days at 12°C, respectively, then in air for 5 days at 20°C to determine their tolerance to reduced O2 levels for storage times encountered in typical marine shipments. All low O2 treatments reduced mature green mango respiration (CO2 production), however, elevated ethanol production occurred in 2 and 3 kPa O2 storage, with the levels two to three times higher in 'Tommy Atkins' than 'Haden'. In contrast, 'Haden' fruit at the onset of the climacteric also accumulated ethanol in 4 kPa O2 and produced 10 to 20-fold more ethanol in 2 and 3 kPa O2 than preclimacteric fruit. While there were no visible injury symptoms, off flavor developed in mature green fruit at 2 kPa O2 and in ripening initiated fruit at 2 and 3 kPa O2. Ethanol production was not affected by storage in 25 kPa CO2. Ethylene production was reduced slightly by low O2, however, 'Haden' fruit also showed a residual inhibitory effect on ethylene production after 2 or 3 kPa O2 storage, while 'Tommy Atkins' fruit stored in 2 kPa O2 produced a burst of ethylene upon transfer to air at 20 °C. Fruit firmness, total sugars, and starch levels did not differ among the treatments, but 2, 3 or 4 kPa O2 and 25 kPa CO2 maintained significantly higher acidity than 5 kPa O2 or air. The epidermal ground color responded differently to low O2 and high CO2 in the two mango cultivars. Only 2 kPa O2 maintained 'Haden' color better than air, while all low O2 levels maintained 'Tommy Atkins' color equally well and better than air. High CO2 was more effective than low O2 in maintaining 'Haden' color, but had about the same effect as low O2 on 'Tommy Atkins'. Results indicate that preclimacteric 'Haden' and 'Tommy Atkins' mango fruit are able to tolerate 3 kPa O2 for 2 or 3 weeks at 12 to 15 °C and that tolerance to low O2 decreases as mangoes ripen. Results also show that low O2 and high CO2 affect mango ripening differentially.
Changes in the level of 1-aminocyclopropane-1-carboxylic acid (ACC) were compared to ethylene production during fruit ripening of avocado ( Persea americana Mill.) banana ( Musa sapientum L.) and tomato ( Lycopersicon esculentum Mill.). Preclimacteric tissues contained less than 0.1 nmol/g of ACC in all tissues. In avocado, the level of ACC increased to 45 nmol/g in the later stage of the climacteric rise, then decreased to 5 nmol/g, and later increased to over 100 nmol/g in overripe fruit. In banana ACC increased to 5 nmol/g during the climacteric, decreased to 2 nmol/g several days after the climacteric peak, and increased up to 5 nmol/g in overripe fruit. Levels of ACC in tomato ranged from 0.1 to 10 nmol/g and were significantly correlated with ethylene production rates in all but overripe fruits. The correlation between the ACC content and the production of ethylene is discussed.
Effects of nitrous oxide (N2O) on respiration rate (RR), soluble sugars, and organic acids during treatment, and sprouting and rotting during storage of onion bulbs (Alliumcepa cv. Rouge Amposta) were investigated. Concentrations of 50, 80 and 100 kPa of N2O were applied for 5, 10 and 15 days at 18 °C and compared to control (atmospheric air) samples and samples kept under 100 kPa N2. RRs reduced by 50% after 5 days were restored progressively and the difference between control and N2 and N2O treated bulbs was approximately 17 and 25% less after 10 and 15 days, respectively. Soluble sugars were slightly higher in treated onions and averaged 6.97% under 100 kPa N2, and 7.17, 6.18 and 6.58% under 50, 80 and 100 kPa N2O. However in control bulbs, soluble sugars averaged 5.33%. During treatments of bulbs with N2 and N2O, organic acid contents increased and accumulation was observed throughout the time of exposure. After 5, 10 and 15 days of treatment, five acids—citric acid, succinic acid, fumaric acid, malic acid and oxalic acid—increased in both N2 and N2O treated bulbs. Large variability and randomized levels of sprouting of treated bulbs were observed, but no significant difference was noted between control and N2O or N2 treated samples. N2O effectively reduced rotting of bulbs; those kept under N2 showed higher rotting than control and N2O treated bulbs.
1-Aminocyclopropane-1-carboxylic acid synthase (ACS) is one of the key regulatory enzymes involved in the synthesis of the hormone ethylene and is encoded by a multigene family containing at least eight members in tomato (Lycopersicon esculentum). Increased ethylene production accompanies ripening in tomato, and this coincides with a change in the regulation of ethylene synthesis from auto-inhibitory to autostimulatory. The signaling pathways that operate to bring about this transition from so-called system-1 to system-2 ethylene production are unknown, and we have begun to address these by investigating the regulation of ACS expression during ripening. Transcripts corresponding to four ACS genes, LEACS1A, LEACS2, LEACS4, and LEACS6, were detected in tomato fruit, and expression analysis using the ripening inhibitor (rin) mutant in combination with ethylene treatments and the Never-ripe (Nr) mutant has demonstrated that each is regulated in a unique way. A proposed model suggests that system-1 ethylene is regulated by the expression of LEACS1A and LEACS6. In fruit a transition period occurs in which the RIN gene plays a pivotal role leading to increased expression of LEACS1A and induction of LEACS4. System-2 ethylene synthesis is subsequently initiated and maintained by ethylene-dependent induction of LEACS2.
This study investigates the effect of 2.5% O(2), both alone and in combination with ethylene, on respiration, sugar accumulation and activities of pectin methylesterase and acid phosphatase during ripening of bananas (Musa paradisiaca sapientum). In addition, the changes in the phosphatase isoenzyme profiles are also analyzed. Low oxygen diminished respiration and slowed down the accumulation of sugars and development of the yellow color. Furthermore, low O(2) prevented the rise in acid phosphatase activities and this suppression was not reversed by the inclusion of 100 microliters per liter ethylene in 2.5% O(2) atmosphere. Gel electrophoresis of both the soluble and particulate cell-free fractions under nondenaturing conditions revealed the presence of 8 and 9 isoenzymes in the soluble and particulate fractions, respectively. Low O(2) suppressed the appearance of all isoenzymes, and the addition of 500 microliters per liter ethylene to the low oxygen atmosphere did not reverse this effect. Similarly, the decline in pectin methylesterase that was observed in air-ripened fruits was prevented by 2.5% O(2) alone and in combination with 500 microliters per liter ethylene.
Physiological changes during the ripening of whole and peeled bananas stored in chambers with automodified atmospheres were evaluated. Calcium carbide was applied to preclimacteric bananas for ripening initiation. Three different lots were placed into glass containers, which were maintained at 20 ± 0.5 °C. The treatments evaluated were: peeled bananas inside the glass container, whole (unpeeled) bananas inside the glass containers, and control, unpeeled bananas outside the chambers. Peeling of firm green fruits did not induce spoilage nor interfere with the normal ripening of the bananas when they were kept inside the automodified atmosphere. Under this storage, peeled bananas showed better qualities than whole bananas. The ripeness of peeled bananas in automodified atmospheres was similar to that of control fruits.
Bananas are living organs subject to continuous changes after harvesting. The major problems affecting banana quality are physical damage, decay and uneven and unpredictable ripening. To control the banana quality, knowledge and understanding of involving physical, chemical, biological and environmental factors are necessary. Over the past few years the mechanism of fruit evolution are often clarified. The concept of quality has changed in recent years. Standards define the requirements in quality assurance and banana production will comply with these standards. The breeding programmes are aimed at enhancing banana resistance to Sigatoka leaf spot; but the post-harvest behaviour and quality of banana should be modified. In the future other breeding programmes could perhaps enhance banana quality and resistance to other parasites and contribute to a production with low pesticide residue level.
A starch staining technique using pictures to rate starch disappearance has been developed to determine banana pulp maturity. The disappearance of starch from the pulp shows linear correlation with peel color (r² = 0.76) and soluble solids content (r² = 0.81). Pulp pH shows a poor correlation with starch disappearance (r² = 0.38). Staining banana pulp starch with an iodine solution is a quick and easy method for estimation of pulp maturity.
A simple, rapid, and sensitive method for the quantitative determination of 1-amino-cyclopropane-1-carboxylic acid (ACC), the immediate precursor of ethylene in plant tissues, is described. The assay is based on the liberation of ethylene from ACC with NaOCl in the presence of Hg2+; ethylene is assayed by gas chromatography. The yield is normally 80% and can be determined by internal standards. The method is quite specific and can detect as little as 5 pmol of ACC.
Optothermal infrared spectroscopy has been used to study the vibrational modes of N2O–C2H4 that correlate with ν9 of the ethylene monomer and ν1+ν3 in the N2O subunit. The results show that the N2O lies above the plane of the ethylene and in a rigid picture has its axis parallel to the C=C bond. However, both bands show tunneling splittings that indicate that the two molecules rotate with respect to one another about the axis through their centers-of-mass. Abinitio calculations are in agreement with this, indicating that this is the only feasible tunneling path. The tunneling splittings are used in conjunction with a single axis, two rotor tunneling model to estimate the height of the barrier to internal rotation.
The effects of ethylene on postharvest horticultural produce are a major limiting factor in their orderly and efficient marketing.
Nitric oxide and nitrous oxide have recently been shown to inhibit ethylene action and synthesis in higher plants and their
potential for commercial use to extend the storage and marketing life of fruits, vegetables and flowers is reviewed.
1-Aminocyclopropane-1-carboxylic acid synthase (ACS) is one of the key regulatory enzymes involved in the synthesis of the hormone ethylene and is encoded by a multigene family containing at least eight members in tomato (Lycopersicon esculentum). Increased ethylene production accompanies ripening in tomato, and this coincides with a change in the regulation of ethylene synthesis from auto-inhibitory to autostimulatory. The signaling pathways that operate to bring about this transition from so-called system-1 to system-2 ethylene production are unknown, and we have begun to address these by investigating the regulation of ACS expression during ripening. Transcripts corresponding to four ACS genes,LEACS1A, LEACS2, LEACS4, and LEACS6, were detected in tomato fruit, and expression analysis using the ripening inhibitor(rin) mutant in combination with ethylene treatments and the Never-ripe (Nr) mutant has demonstrated that each is regulated in a unique way. A proposed model suggests that system-1 ethylene is regulated by the expression ofLEACS1A and LEACS6. In fruit a transition period occurs in which the RIN gene plays a pivotal role leading to increased expression of LEACS1A and induction of LEACS4. System-2 ethylene synthesis is subsequently initiated and maintained by ethylene-dependent induction ofLEACS2.
Physiological changes during the ripening of whole and peeled bananas stored in chambers with automodified atmospheres were evaluated. Calcium carbide was applied to preclimacteric bananas for ripening initiation. Three different lots were placed into glass containers, which were maintained at 20 ± 0.5 °C. The treatments evaluated were: peeled bananas inside the glass container, whole (unpeeled) bananas inside the glass containers, and control, unpeeled bananas outside the chambers. Peeling of firm green fruits did not induce spoilage nor interfere with the normal ripening of the bananas when they were kept inside the automodified atmosphere. Under this storage, peeled ba nanas showed better qualities than whole bananas. The ripeness of peeled bananas in automodified atmospheres was similar to that of control fruits.
Methionine is an essential amino acid that is also converted to S-adenosylmethionine, which is used by methyltransferases that methylate DNA, RNA, protein, lipid, etc., and form S-adenosylhomocysteine that is hydrolyzed to adenosine and homocysteine. When methionine is present in excess, glycine n-methyltransferase and cystathionine beta-synthase are thought to play important regulatory roles, with the former using the excess CH3-moiety to convert glycine to n-methylglycine, and the latter condensing homocysteine with serine to form cystathionine, which is cleaved by gamma-cystathionase to cysteine and alpha-ketobutyrate. When methionine is present in low amounts, the activities of the two regulatory enzymes are thought to decrease with the homocysteine being recycled to methionine by the cobalamin-dependent enzyme methionine synthase, which simultaneously converts 5-CH3-tetrahydrofolate to tetrahydrofolate. To test this model, we fed a large dose of l-methionine to normal subjects. Using newly developed assays, we observed the following increases in serum levels: methionine, 25 fold; n-methylglycine, fourfold; homocysteine, threefold; cystathionine, 15 fold; and cysteine, unchanged. When leukemia patients were treated for 4 days with 35% nitrous oxide, which markedly inhibits methionine synthase, methionine decreased 80% by day 1 and then either stabilized or returned to normal during days 2 through 4. n-methylglycine fell 50 to 70%, and homocysteine increased 14 fold, but cystathionine increased twofold after an initial decrease or stabilization. Cysteine fell 50% by day 1 and then moved in parallel with methionine. Except for the latter increase in cystathionine, all the data support the current model of methionine regulation and demonstrate that methionine homeostasis is maintained or at least stabilized, even under conditions of extreme excess or deprivation. The unexpected increase in cystathionine levels during nitrous oxide administration is similar to what has been observed in cobalamin and folate deficiency, although the mechanism and physiologic importance remain to be determined.
In preclimacteric apple fruits (Malus × domestica Borkh. cv. Golden Delicious) ethylene production is controlled by the rates of 1-aminocyclopropane-1-carboxylic acid (ACC) synthesis, and by its metabolism to ethylene by the ethylene-forming enzyme and to 1-(malonylamino)cyclopropane-1-carboxylic acid (MACC) by malonyl CoA-ACC transferase. The onset of the climacteric in ethylene production is associated with an increase in the activity of the ethylene-forming enzyme in the pulp and with a rise in the activity of ACC synthase. Malonyl transferase activity is very high in the skin of immature fruit, decreases sharply before the onset of the climacteric, and remains nearly constant thereafter. More than 40% of the ACC synthesized in the skin and around 5% in the flesh, are diverted to MACC at early climacteric. At the climacteric peak there are substantial gradients in ethylene production between different portions of the tissue, the inner cortical tissues producing up to twice as much as the external tissues. This increased production is associated with, and apparently due to, increased content of ACC synthase. Less than 1% of the synthesized ACC is diverted to MACC in the flesh of climacteric apples. In contrast, the skin contains high activity of malonyl transferase, and correspondingly high levels [1000 nmol (g dry weight)−1] of MACC.
Ethylene production, ACC content, and ACC oxidase activity were determined in strawberry fruit harvested at different stages of development and in fruit harvested green and developed in vitro in solutions containing sucrose. In fruit harvested at progressive stages of development from green through full ripe, ethylene production and ACC oxidase activity decreased whereas ACC content increased between the white and pink stages. Fruit detached at the green stage and developed to full ripe by immersion of the cut pedicel in sucrose solutions exhibited an increase in ACC content, decreased ethylene production, and no change in ACC oxidase activity. Detached green fruit provided with sucrose containing 0.5 mM silver (STS) had elevated ethylene production and more ACC oxidase activity than did fruit incubated without the silver salt. Green fruit provided with sucrose containing 1 mM ACC showed markedly increased ACC content, ACC oxidase activity, and ethylene production. These increases were noted following 4 days incubation in ACC, and were more pronounced after 11 days, at which time fruit of all treatments had attained a full-ripe stage of development. Calyx tissue exhibited more ACC oxidase activity, less ACC content, and similar ethylene production compared with receptacle tissue. ACC synthase could not be detected in fruit harvested at different developmental stages or in fruit detached and developed in vitro.
Nitrous oxide (N2O) was tested for its potential to control the postharvest decay of fruits. Both climacteric and non-climacteric fruits were inoculated with high and low N2O-sensitive groups of fungi. Fruits included apple cv. Fuji, inoculated with Alternariaalternata and Penicillium expansum, strawberries cv. Toyonoka with Botrytis cinerea,Fusariumoxysporum f. sp. fragariae and Rhizopus stolonifer, Satsuma mandarin with Geotrichum candidum, tomato cv. Momotaro with F. oxysporum f. sp. lycopersici, persimmon cv. Fuyu with Colletotrichum acutatum and seedling guava with R. stolonifer. Inoculated fruits were exposed to 80:20% (N2O:O2) and stored at 20°C. In addition, strawberries were inoculated with B. cinerea and exposed to 10, 30, 50 and 80% N2O with 20% O2 and stored at 2°C. Our results showed that regardless of the physiological nature of the fruits or group of fungi, N2O delayed the appearance of disease and reduced the lesion growth rate. This response to N2O was dose and time dependent. This suppression of decay by N2O treatment is thought to be a direct inhibitory effect on fungal growth rate and/or increased resistance of host tissue.
The anti-ethylene effects of nitrous oxide have been demonstrated for the first time in the ripening and senescence sequences in tomato and avocado fruit. Continuous gas treatment by 80% nitrous oxide plus 20% oxygen had striking inhibitory effects on ethylene production in the two fruit species, though ethylene biosynthesis levels differed greatly.In preclimacteric treated fruits, nitrous oxide largely extended the lag period, and additively lowered ethylene production rate in tomatoes. In fruits treated at the climacteric stage, nitrous oxide markedly inhibited autocatalytic ethylene evolution. In fruit pretreated with exogenous ethylene, nitrous oxide also reversed induced autocatalysis as an antagonist of ethylene action.At a later stage, some fruits in air exhibited a second ethylene rise as a signal of ultimate senescence. This was characterised by coincidence of 1-aminocyclopropane-1-carboxylic acid (ACC) oxidase activity peak, elevated ACC levels and ACC synthase activity. Nitrous oxide blocked or delayed this senescence ethylene upsurge. Analysis of the metabolic processes involved in the various counteracting actions of nitrous oxide revealed a very significant ethylene antagonist role of the gas which, unlike carbon dioxide, was non-toxic.
Bananas (Musaacuminata Colla, Cavendish cv. ‘Williams’) were stored in nitrogen at 22 °C for 6, 12 and 24 h at a more green than yellow (stage 3) or more yellow than green (stage 4) ripening stage. Shelf life in nitrogen at 22 °C, that is the time taken from a more yellow than green colour stage 4 to yellow with slight brown flecking stage 7, was not extended when compared to air-stored bananas. However, areas of brown discolouration appeared on bananas placed in nitrogen-storage. The aroma of ripe bananas was assessed with a mass spectrometry-based chemical nose. Bananas stored in nitrogen generally had a riper aroma profile compared with air-storage. An ion with a mass to charge ratio of 61 was strongly associated with nitrogen-treated bananas; this ion is a decomposition product of a known banana aroma compound, ethyl acetate that produces an over-ripe banana note. An ion with a mass to charge ratio of 55 was associated with air-stored bananas; this ion is a decomposition product of ripe bananas (3-methylbutyl ester and 1-butanol). Post-climacteric nitrogen storage is not a suitable method for increasing shelf life, as it causes skin browning.
FLESHY fruits have been divided into two classes on the basis of their
respiratory behaviour during ripening: climacteric fruit, such as
bananas, which undergo a large increase in respiration (climacteric
rise) accompanied by marked changes in composition and texture, and
non-climacteric fruit such as citrus, which show no changes in
respiration that can be associated with distinct changes in the
composition of the fruit1. An increase in the level of
endogenous ethylene is considered to be the immediate trigger of
ripening in climacteric fruits2. Fruits of this class usually
produce large amounts of ethylene once ripening is under way. They may
also be induced to ripen by treatment with ethylene at concentrations
above about 0.1 p.p.m. for a suitable period3. The ripening
induced by exogenous ethylene has been considered to be qualitatively
identical with that which occurs naturally3. In both cases,
once ripening is induced it has been considered that endogenous ethylene
production rises autocatalytically4. Uninjured citrus fruit
have been shown to produce low amounts of ethylene5. Their
respiration may be increased by treatment with ethylene6 and
disappearance of chlorophyll (colouring) and ageing may be more
rapid18.
Bananas (Musa spp.) are a major food crop of the humid tropics, and although edible cultivars are diverse and numerous, most of our knowledge of the physiology and biochemistry of these fruits relates to a few dessert cultivars of the AAA type, mainly of the Cavendish subgroup, which dominate the export trade between tropical and temperate zones. The preclimacteric period of banana fruits after harvest determines their transportability, and its duration is very sensitive to changes in fruit maturity, storage temperature, ethylene concentration, and other factors; progress in measurement and resolution of each of these effects is described. Changes in composition of the ripening fruits, especially in the development of flavor volatiles, are reviewed. Progress in understanding the integration of the biochemical changes controlling ripening in banana fruits is discussed. Recent work on storage, ripening, and factors relating to sensory assessment of fruit quality is discussed for cultivars of Musa types not used in major export trades.
During banana (Musa acuminata L.) fruit ripening ethylene production triggers a developmental cascade that is accompanied by a massive conversion of starch to sugars, an associated burst of respiratory activity, and an increase in protein synthesis. Differential screening of cDNA libraries representing banana pulp at ripening stages 1 and 3 has led to the isolation of 11 nonredundant groups of differentially expressed mRNAs. Identification of these transcripts by partial sequence analysis indicates that two of the mRNAs encode proteins involved in carbohydrate metabolism, whereas others encode proteins thought to be associated with pathogenesis, senescence, or stress responses in plants. Their relative abundance in the pulp and tissue-specific distribution in greenhouse-grown banana plants were determined by northern-blot analyses. The relative abundance of transcripts encoding starch synthase, granule-bound starch synthase, chitinase, lectin, and a type-2 metallothionein decreased in pulp during ripening. Transcripts encoding endochitinase, beta-1,3-glucanase, a thaumatin-like protein, ascorbate peroxidase, metallothionein, and a putative senescence-related protein increased early in ripening. The elucidation of the molecular events associated with banana ripening will facilitate a better understanding and control of these processes, and will allow us to attain our long-term goal of producing candidate oral vaccines in transgenic banana plants.
Phytohormones are responsible for integrating many aspects of plant growth and development. They modulate how fast and in what direction an organ grows. And in many cases, they determine the point at which it will die. Hormones are the signals that integrate internal developmental and external envi- ronmental inputs and translate them into appropriate responses. Plants have many ways in which to mod- ulate hormonal responses. Regulation can occur at the level of synthesis, transport, uptake, and turnover of the hormone. Regulation can also occur at the level of perception or signal transduction. Hormone sensi- tivity can, in turn, be regulated both spatially and temporally. For example, during organ abscission adjacent cells respond differentially to hormonal sig- nals. In contrast, fruit ripening involves changes in sensitivity of the organ over time. Here, the term sensitivity refers to the response of a tissue or organ to a hormone. A change in sensitivity indicates that the concentration of hormone necessary to initiate a re- sponse is altered. For reasons described here, tomato
Effect of nitrous oxide on no-climacteric tissue. In: International Institute of Refriger-ation (Ed.), Improving Postharvest Technologies of Fruits, Veg-etables and Ornaments
- A Qadir
- M R Karim
- F Hashinaga
Qadir, A., Karim, M.R., Hashinaga, F., 2000. Effect of nitrous oxide on no-climacteric tissue. In: International Institute of Refriger-ation (Ed.), Improving Postharvest Technologies of Fruits, Veg-etables and Ornaments, October 19–21, 2000. Murcia, Spain, pp.
Review: Innovations in physical modulated treatments for preserved postharvest quality of fruits and vegetables. III. Gaseous treatments
- Artés
Arté, F., 1995. Review: Innovations in physical modulated treat-ments for preserved postharvest quality of fruits and vegetables. III. Gaseous treatments. Rev. Esp. Cienc. Tecnol. Aliment. 35, 247–269.
Storing ethylene-pretreated bananas in controlled atmospheres and hypobaric air
- Liu
Liu, F.W., 1976. Storing ethylene-pretreated bananas in controlled atmospheres and hypobaric air. J. Am. Soc. Hort. Sci. 101, 198–201.
Improving Postharvest Technologies of Fruits, Vegetables and Ornaments
- A Qadir
- M R Karim
- F Hashinaga