ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Some physiological and protein changes during storage of bananas.

Nair, H.; Adaikalavan, N.; Tung, H. F.;

Proceedings of the Australasian postharvest horticulture conference 'Science and technology for the fresh food revolution', Melbourne, Australia, 18-22 September, 1995. Year: 1996 Pages: 97-104 Ref: 29 ref.

1996

บทคัดย่อ

Banana cv. Mas fruit clusters (at least 5 fingers each) were sealed in polyethylene bags (evacuated collapsed bags, ECBs) and stored at 17 deg C. For ripening, both stored and unstored fruits were held at 25 deg , either singly in respiration jars or as clusters in loose, ventilated plastic bags. Data are presented on changes in the gaseous composition within the ECBs, changes in ripening parameters, composition and biochemistry of stored and non-stored fruits and storage weight loss. There was very little change in gaseous composition within ECBs after 4 and 6 weeks of storage; after an extended period (16 weeks), when fruits were starting to change colour, the ethylene concentration still did not exceed 1 micro l/litre. Oxygen concentration declined slightly from 5.0% after 4 weeks of storage to 3.7% after 16 weeks. Alcohol dehydrogenase activity immediately after removal from storage for 4 or 6 weeks was 4 times as high as that in non-stored fruits at the same stage of ripeness (green). To fu

rther investigate this protein change, SDS-PAGE analysis was conducted. The results are discussed.