TY - JOUR
T1 - Postharvest Responses of 'Malindi' Cavendish Banana to Various Storage Conditions
AU - Opara, Umezuruike Linus
AU - Al-Yahyai, Rashid
AU - Al-Waili, Nafla
AU - Said, Fahad Al
AU - Al-Ani, Majeed
AU - Manickavasagan, Annamalai
AU - Al-Mahdouri, Adel
N1 - Funding Information:
This work is based upon research supported by His Majesty’s Strategic Research Project at Sultan Qaboos University awarded to Prof UL Opara and the South African Research Chairs Initiative of the Department of Science and Technology and National Research Foundation.
PY - 2013/10
Y1 - 2013/10
N2 - 'Malindi' banana (Musa,'Dwarf Cavendish') was stored at three storage conditions (11-12°C and 95.5% RH; 20-22°C and 82-85% RH; and cyclic cooling and warming to simulate day/night conditions during the banana harvest season: 28°C and 50% RH/18°C and 70% RH). Fruit storage life was 21, 10, and 8 days in the refrigerated storage, normal room storage, and storage under cyclic day/night conditions, respectively. Fruit ripening, respiration, and ethyelene production were significantly higher at high temperature storage and cyclic day/night conditions leading to faster fruit deterioration. Under these storage conditions, the rate of fruit weight loss, firmness, vitamin C loss, and chlorophyll degradation was also higher compared to refrigeration.
AB - 'Malindi' banana (Musa,'Dwarf Cavendish') was stored at three storage conditions (11-12°C and 95.5% RH; 20-22°C and 82-85% RH; and cyclic cooling and warming to simulate day/night conditions during the banana harvest season: 28°C and 50% RH/18°C and 70% RH). Fruit storage life was 21, 10, and 8 days in the refrigerated storage, normal room storage, and storage under cyclic day/night conditions, respectively. Fruit ripening, respiration, and ethyelene production were significantly higher at high temperature storage and cyclic day/night conditions leading to faster fruit deterioration. Under these storage conditions, the rate of fruit weight loss, firmness, vitamin C loss, and chlorophyll degradation was also higher compared to refrigeration.
KW - Dwarf Cavendish
KW - Musa spp.
KW - physicochemical properties
KW - ripening
KW - storage
KW - vitamin C
UR - http://www.scopus.com/inward/record.url?scp=84879160482&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84879160482&partnerID=8YFLogxK
U2 - 10.1080/15538362.2013.748378
DO - 10.1080/15538362.2013.748378
M3 - Article
AN - SCOPUS:84879160482
VL - 13
SP - 373
EP - 388
JO - International Journal of Fruit Science
JF - International Journal of Fruit Science
SN - 1553-8362
IS - 4
ER -