scholarly journals Comprehensive Assessment of the Dynamics of Banana Chilling Injury by Advanced Optical Techniques

2021 ◽  
Vol 11 (23) ◽  
pp. 11433
Author(s):  
Werner B. Herppich ◽  
Tamás Zsom
Keyword(s):  
Early Detection ◽  
Photosynthetic Activity ◽  
Chilling Injury ◽  
Fluorescence Analysis ◽  
Postharvest Quality ◽  
Banana Fruit ◽  
Physiological Changes ◽  
Optical Techniques ◽  
Rigorous Evaluation ◽  
Fruit Photosynthesis

Green-ripe banana fruit are sensitive to chilling injury (CI) and, thus, prone to postharvest quality losses. Early detection of CI facilitates quality maintenance and extends shelf life. CI affects all metabolic levels, with membranes and, consequently, photosynthesis being primary targets. Optical techniques such as chlorophyll a fluorescence analysis (CFA) and spectroscopy are promising tools to evaluate CI effects in photosynthetically active produce. Results obtained on bananas are, however, largely equivocal. This results from the lack of a rigorous evaluation of chilling impacts on the various aspects of photosynthesis. Continuous and modulated CFA and imaging (CFI), and VIS remission spectroscopy (VRS) were concomitantly applied to noninvasively and comprehensively monitor photosynthetically relevant effects of low temperatures (5 °C, 10 °C, 11.5 °C and 13 °C). Detailed analyses of chilling-related variations in photosynthetic activity and photoprotection, and in contents of relevant pigments in green-ripe bananas, helped to better understand the physiological changes occurring during CI, highlighting that distinct CFA and VRS parameters comprehensively reflect various effects of chilling on fruit photosynthesis. They revealed why not all CFA parameters can be applied meaningfully for early detection of chilling effects. This study provides relevant requisites for improving CI monitoring and prediction.

Contribution of Chlorophyll Fluorescence to the Reflectance of Leaves in Stressed Plants as Determined with the VIRAF-Spectrometer

1999 ◽  
Vol 54 (9-10) ◽  
pp. 849-857 ◽  
Author(s):  
Claus Buschmann ◽  
Hartmut K. Lichtenthaler
Keyword(s):  
Chlorophyll Fluorescence ◽  
Early Detection ◽  
Inflection Point ◽  
Photosynthetic Activity ◽  
Leaf Tissue ◽  
Blue Shift ◽  
Tissue Structure ◽  
Red Edge ◽  
Chl Fluorescence ◽  
Bean Leaves

Reflectance spectra allow the early detection of stressors causing differences in pigment content as well as changes of leaf tissue structure and photosynthetic activity. The reflectance decreased with increasing Chl content in greening bean leaves. In stressed leaves, in turn, the reflectance increased with decreasing Chl content. This also caused a shift of the red reflection rise (“red edge”) to shorter wavelengths (“blue shift”) associated with a blue shift of the inflection point of the red edge. The contribution of the red and far-red Chl fluorescence to the reflectance signal at the red edge of the spectrum and the shift of the wavelength position of the inflection point are demonstrated and discussed

scholarly journals Ethylene Production by Slices of Green Banana Fruit and Potato Tuber Tissue During The Development of Induced Respiration

1969 ◽  
Vol 22 (2) ◽  
pp. 489 ◽  
Author(s):  
WB Mcglasson
Keyword(s):  
Ethylene Production ◽  
Plant Tissues ◽  
Underground Storage ◽  
Banana Fruit ◽  
Physiological Changes ◽  
Tissue Slices ◽  
Tuber Tissue ◽  
Plant Parts ◽  
Storage Organs ◽  
Green Banana

It is well known that injury and infection by disease organisms may stimulate ethylene production by plant tissues (Williamson 1950; Burg 1962; McGlasson and Pratt 1964). The increased ethylene production which results from injury in fruit tissues may hasten the onset of a respiratory climacteric. This response, which has been observed in slices cut from three-quarter-grown cantaloupe fruit, may herald the commencement of physiological changes leading to natural ripening (McGlasson and Pratt 1964). However, in underground storage tissues, stimulated ethylene production may be concerned with the mechanisms of wound healing (Stahmann, Clare, and Woodbury 1966; Imaseki, Uchiyama, and Uritani 1968). The phenomenon of induced respiration in tissue slices of bulky underground storage organs has been known for many years (Laties 1967) and more recently it has been found to occur in sections or slices of other plant parts (ap Rees 1966). Palmer and McGlasson (1969) observed a similar rise in slices of green banana fruit which they considered to be a form of "induced" respiration.

scholarly journals POSTHARVEST QUALITY AND CHILLING INJURY OF “SUCCARY” POMEGRANATES AS AFFECTED BY DIFFERENT PACKAGING TYPES

2019 ◽  
pp. 1-11
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
Chilling Injury ◽  
Storage Period ◽  
Fruit Weight ◽  
Postharvest Quality ◽  
Harvest Time ◽  
Total Sugars ◽  
Poly Vinyl Chloride ◽  
Cling Film

Fully ripe 'Succary' pomegranate fruits were harvested from a private orchard in Ismailia, Egypt in 2015 & 2016 seasons. The fruits were packed in: 1- freely packed fruits (control) 2- sealed fresh bags of high ethylene absorption (HEA) 3- perforated polyethylene )PPE( 4- polyethylene (PE) film (stretchable cling film) 5- commercial PVC (poly vinyl chloride) pages. All packaging treatments were stored at 5 ºC and 90 – 95% RH for 12 weeks. Samples were taken every 2 weeks followed by 4 days at 20˚C. Fruit weight (g) rind thickness (mm), aril /fruit (%), juice content %, juice colour, SSC, acidity%, total sugars%, total phenols% and vitamin C were evaluated at harvest time. Chilling injury of the fruit was reduced by all packaging types. Changes in acidity, and SSC of the packed fruits were lower than that of freely packed fruits (control) during storage period. Cold storage at 5 °C with packaging treatments would be the best for preserving the freshness and vitamin C, increasing antioxidant activity, reducing chilling injury and maintaining fruit quality. Consequently, the fruits were more commercially acceptable.

scholarly journals Revealing Further Insights on Chilling Injury of Postharvest Bananas by Untargeted Lipidomics

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 894 ◽  
Author(s):  
Juan Liu ◽  
Qingxin Li ◽  
Junjia Chen ◽  
Yueming Jiang
Keyword(s):  
Fatty Acids ◽  
Low Temperature ◽  
Unsaturated Fatty Acids ◽  
Membrane Lipids ◽  
Saturated Fatty Acids ◽  
Chilling Injury ◽  
Membrane Damage ◽  
Membrane Lipid ◽  
Banana Fruit ◽  
Control Fruit

Chilling injury is especially prominent in postharvest bananas stored at low temperature below 13 °C. To elucidate better the relationship between cell membrane lipids and chilling injury, an untargeted lipidomics approach using ultra-performance liquid chromatography–mass spectrometry was conducted. Banana fruit were stored at 6 °C for 0 (control) and 4 days and then sampled for lipid analysis. After 4 days of storage, banana peel exhibited a marked chilling injury symptom. Furthermore, 45 lipid compounds, including glycerophospholipids, saccharolipids, and glycerolipids, were identified with significant changes in peel tissues of bananas stored for 4 days compared with the control fruit. In addition, higher ratio of digalactosyldiacylglycerol (DGDG) to monogalactosyldiacylglycerol (MGDG) and higher levels of phosphatidic acid (PA) and saturated fatty acids but lower levels of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and unsaturated fatty acids were observed in banana fruit with chilling injury in contrast to the control fruit. Meanwhile, higher activities of phospholipase D (PLD) and lipoxygenase (LOX) were associated with significantly upregulated gene expressions of MaPLD1 and MaLOX2 and higher malondialdehyde (MDA) content in chilling injury-related bananas. In conclusion, our study indicated that membrane lipid degradation resulted from reduced PC and PE, but accumulated PA, while membrane lipid peroxidation resulted from the elevated saturation of fatty acids, resulting in membrane damage which subsequently accelerated the chilling injury occurrence of banana fruit during storage at low temperature.

scholarly journals Fibroin Delays Chilling Injury of Postharvest Banana Fruit via Enhanced Antioxidant Capability during Cold Storage

Metabolites ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 152 ◽  
Author(s):  
Juan Liu ◽  
Fengjun Li ◽  
Lei Liang ◽  
Yueming Jiang ◽  
Junjia Chen
Keyword(s):  
Reactive Oxygen Species ◽  
Cold Storage ◽  
Chilling Injury ◽  
Banana Fruit ◽  
Oxygen Species ◽  
Octadecanoic Acid ◽  
Hexadecanoic Acid ◽  
Browning Index ◽  
Control Fruit

storage Banana fruit after harvest is susceptible to chilling injury, which is featured by peel browning during cold, and it easily loses its nutrition and economic values. This study investigated the role of fibroin treatment in delaying peel browning in association with the antioxidant capability of postharvest banana fruit during cold storage. Compared to the control fruit, fibroin-treated fruit contained higher amounts of Pro and Cys during overall storage as well as higher glutathione (GSH) during the middle of storage. Conversely, fibroin-treated fruit exhibited a lower peel browning index and reactive oxygen species (ROS) level during overall storage as well as lower contents of hexadecanoic acid and octadecanoic acid by the end of storage compared to control fruit. In addition, fibroin-treated banana fruit showed higher activities of superoxide dismutase (SOD) and ascorbate peroxidase (APX) in relation to upregulation SOD, CAT, and GR as well as peroxiredoxins (MT3 and GRX) during the middle of storage. These results highlighted the role of fibroin treatment in reducing peel browning by enhancing the antioxidant capability of harvested banana fruit during cold storage.

scholarly journals Effect of Calcium Chloride and Hydrocooling on Postharvest Quality of Selected Vegetables

2016 ◽  
Vol 5 (2) ◽  
pp. 23 ◽  
Author(s):  
Joyce Chepngeno ◽  
Willis O Owino ◽  
John Kinyuru ◽  
Ngoni Nenguwo
Keyword(s):  
Calcium Chloride ◽  
Chilling Injury ◽  
Beta Carotene ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Uniform Size ◽  
Positive Effects ◽  
Postharvest Application ◽  
Postharvest Life

<p>Precooling and postharvest application of calcium chloride (CaCl<sub>2</sub>) on produce has positive effects in maintaining the produce quality during storage. However, there is variation in the response of the produce to different CaCl<sub>2 </sub>concentrations<sub>. </sub>As a result, there is need to establish optimal concentrations of calcium chloride that can extend postharvest life of targeted produce. Fresh good quality produce (tomatoes, carrots, courgettes and African eggplants) of uniform size and maturity were harvested and sampled into four portions. One was a control, hydrocooled with water only at 2±1 <sup>0</sup>C and the others were hydrocooled with water containing CaCl<sub>2</sub> at 0.5%, 1.0% and 1.5%. After hydrocooling, tomatoes, African eggplants and courgettes were stored at 10 <sup>0</sup>C, while carrots were stored at 7 <sup>0</sup>C, all at 95% constant relative humidity, and sampled every two days for quality assessment. Weight loss, chilling injury, vitamin c and beta-carotene loss were reduced by application of calcium chloride. Titratable acidity decrease and increase in total soluble solids and specific sugars was also slowed by application of CaCl<sub>2</sub>.</p>

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