Effect of storage conditions on physico-chemical attributes and physiological responses of milk (Musa spp., AAB group) banana during fruit ripening

Umezuruike Linus Opara, Rashid Al-Yahyai, Naflaa Al-Waili, Fahad Al Said, Majeed Al-Ani, Annamalai Manickavasagan, Adel Al-Mahdouri

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Knowledge of fruit physico-chemical properties and physiological responses is important for the design and development of appropriate postharvest handling and storage systems to reduce losses and maintain quality. The objective of this study was to investigate the changes in physico-chemical attributes and physiology of 'milk' banana cultivar at three ripening stages (unripe, fully ripe and overripe) under three storage conditions [refrigerated storage, 11°C-12°C and 95.5% RH; warm (room) storage, 20°C-22°C and 82%-85% RH; and 12-h cycle of 28°C/70% RH and 18°C/50% RH, simulating cyclic day/night conditions]. Fruit physico-chemical characteristics (weight loss, firmness, colour, pH, total soluble solids, titratable acidity, sugar:acid ratio and vitamin C) and physiological processes (C2H4 and CO2 evolution) varied significantly among storage conditions for each of the three ripening stages tested. The least reduction in fruit weight, highest firmness and peel colour change were found using refrigerated storage compared to the other storage conditions. Refrigerated storage at 11°C-12°C and 95.5% RH offered significant benefits in postharvest handling of 'milk' banana by reducing fruit weight-loss, extending storage life by two weeks, and enhancing fruit vitamin C content during ripening.

Original languageEnglish
Pages (from-to)370-386
Number of pages17
JournalInternational Journal of Postharvest Technology and Innovation
Volume2
Issue number4
DOIs
Publication statusPublished - 2012

Fingerprint

Musa
storage conditions
bananas
plant response
Fruit
Milk
ripening
milk
fruits
Ascorbic Acid
firmness
Weight Loss
weight loss
Color
ascorbic acid
Physiological Phenomena
Sugar Acids
color
sugar acids
total soluble solids

Keywords

  • Ethylene
  • Fruit quality
  • Milk banana
  • Postharvest handling
  • Respiration rate
  • Ripening
  • Storage
  • Vitamin C

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Food Science

Cite this

Effect of storage conditions on physico-chemical attributes and physiological responses of milk (Musa spp., AAB group) banana during fruit ripening. / Opara, Umezuruike Linus; Al-Yahyai, Rashid; Al-Waili, Naflaa; Said, Fahad Al; Al-Ani, Majeed; Manickavasagan, Annamalai; Al-Mahdouri, Adel.

In: International Journal of Postharvest Technology and Innovation, Vol. 2, No. 4, 2012, p. 370-386.

Research output: Contribution to journalArticle

@article{24b329ef452246f2adb5f1291a00af16,
title = "Effect of storage conditions on physico-chemical attributes and physiological responses of milk (Musa spp., AAB group) banana during fruit ripening",
abstract = "Knowledge of fruit physico-chemical properties and physiological responses is important for the design and development of appropriate postharvest handling and storage systems to reduce losses and maintain quality. The objective of this study was to investigate the changes in physico-chemical attributes and physiology of 'milk' banana cultivar at three ripening stages (unripe, fully ripe and overripe) under three storage conditions [refrigerated storage, 11°C-12°C and 95.5{\%} RH; warm (room) storage, 20°C-22°C and 82{\%}-85{\%} RH; and 12-h cycle of 28°C/70{\%} RH and 18°C/50{\%} RH, simulating cyclic day/night conditions]. Fruit physico-chemical characteristics (weight loss, firmness, colour, pH, total soluble solids, titratable acidity, sugar:acid ratio and vitamin C) and physiological processes (C2H4 and CO2 evolution) varied significantly among storage conditions for each of the three ripening stages tested. The least reduction in fruit weight, highest firmness and peel colour change were found using refrigerated storage compared to the other storage conditions. Refrigerated storage at 11°C-12°C and 95.5{\%} RH offered significant benefits in postharvest handling of 'milk' banana by reducing fruit weight-loss, extending storage life by two weeks, and enhancing fruit vitamin C content during ripening.",
keywords = "Ethylene, Fruit quality, Milk banana, Postharvest handling, Respiration rate, Ripening, Storage, Vitamin C",
author = "Opara, {Umezuruike Linus} and Rashid Al-Yahyai and Naflaa Al-Waili and Said, {Fahad Al} and Majeed Al-Ani and Annamalai Manickavasagan and Adel Al-Mahdouri",
year = "2012",
doi = "10.1504/IJPTI.2012.050983",
language = "English",
volume = "2",
pages = "370--386",
journal = "International Journal of Postharvest Technology and Innovation",
issn = "1744-7550",
publisher = "Inderscience Enterprises Ltd",
number = "4",

}

TY - JOUR

T1 - Effect of storage conditions on physico-chemical attributes and physiological responses of milk (Musa spp., AAB group) banana during fruit ripening

AU - Opara, Umezuruike Linus

AU - Al-Yahyai, Rashid

AU - Al-Waili, Naflaa

AU - Said, Fahad Al

AU - Al-Ani, Majeed

AU - Manickavasagan, Annamalai

AU - Al-Mahdouri, Adel

PY - 2012

Y1 - 2012

N2 - Knowledge of fruit physico-chemical properties and physiological responses is important for the design and development of appropriate postharvest handling and storage systems to reduce losses and maintain quality. The objective of this study was to investigate the changes in physico-chemical attributes and physiology of 'milk' banana cultivar at three ripening stages (unripe, fully ripe and overripe) under three storage conditions [refrigerated storage, 11°C-12°C and 95.5% RH; warm (room) storage, 20°C-22°C and 82%-85% RH; and 12-h cycle of 28°C/70% RH and 18°C/50% RH, simulating cyclic day/night conditions]. Fruit physico-chemical characteristics (weight loss, firmness, colour, pH, total soluble solids, titratable acidity, sugar:acid ratio and vitamin C) and physiological processes (C2H4 and CO2 evolution) varied significantly among storage conditions for each of the three ripening stages tested. The least reduction in fruit weight, highest firmness and peel colour change were found using refrigerated storage compared to the other storage conditions. Refrigerated storage at 11°C-12°C and 95.5% RH offered significant benefits in postharvest handling of 'milk' banana by reducing fruit weight-loss, extending storage life by two weeks, and enhancing fruit vitamin C content during ripening.

AB - Knowledge of fruit physico-chemical properties and physiological responses is important for the design and development of appropriate postharvest handling and storage systems to reduce losses and maintain quality. The objective of this study was to investigate the changes in physico-chemical attributes and physiology of 'milk' banana cultivar at three ripening stages (unripe, fully ripe and overripe) under three storage conditions [refrigerated storage, 11°C-12°C and 95.5% RH; warm (room) storage, 20°C-22°C and 82%-85% RH; and 12-h cycle of 28°C/70% RH and 18°C/50% RH, simulating cyclic day/night conditions]. Fruit physico-chemical characteristics (weight loss, firmness, colour, pH, total soluble solids, titratable acidity, sugar:acid ratio and vitamin C) and physiological processes (C2H4 and CO2 evolution) varied significantly among storage conditions for each of the three ripening stages tested. The least reduction in fruit weight, highest firmness and peel colour change were found using refrigerated storage compared to the other storage conditions. Refrigerated storage at 11°C-12°C and 95.5% RH offered significant benefits in postharvest handling of 'milk' banana by reducing fruit weight-loss, extending storage life by two weeks, and enhancing fruit vitamin C content during ripening.

KW - Ethylene

KW - Fruit quality

KW - Milk banana

KW - Postharvest handling

KW - Respiration rate

KW - Ripening

KW - Storage

KW - Vitamin C

UR - http://www.scopus.com/inward/record.url?scp=84871314916&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84871314916&partnerID=8YFLogxK

U2 - 10.1504/IJPTI.2012.050983

DO - 10.1504/IJPTI.2012.050983

M3 - Article

VL - 2

SP - 370

EP - 386

JO - International Journal of Postharvest Technology and Innovation

JF - International Journal of Postharvest Technology and Innovation

SN - 1744-7550

IS - 4

ER -