บทคัดย่องานวิจัย

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Postharvest water loss of plantain and cooking banana fruits.

Burdon, J. N.; Moore, K. G.; Wainwright, H.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 307-308 Ref: 3 ref.

1993

บทคัดย่อ

Postharvest water loss of plantain and cooking banana fruits.

Plantains (Musa spp., AAB group) and cooking bananas (Musa spp., ABB group) are important sources of carbohydrate, particularly when consumed green. Under tropical conditions, water loss from harvested fruits is rapid and has been shown to accelerate ripening. Fruits from several cooking banana and plantain cultivars were assessed for their stomatal length and densities and these characteristics were related to weight loss during storage. Differences were identified between cultivars in weight loss and ripening but they were not correlated with stomatal density or length. Differences were identified in epicuticular wax levels with weight loss being accelerated by wax removal. The roles of stomata and the cuticle as routes for water loss and the implications for weight loss and accelerated ripening in Musa spp. are considered. The possible exploitation of postharvest differences in Musa spp. in breeding and selection programmes is considered.