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Comparison of tissue deterioration of ripening banana fruit (Musa spp., AAA group, Cavendish sub-group) under chilling and non-chilling temperatures.

Authors
  • Ramírez-Sánchez, Maricruz1
  • Huber, Donald J1
  • Vallejos, C Eduardo1
  • 1 Horticultural Sciences Department, PO Box 110690, IFAS, University of Florida, Gainesville, FL, 32611-0690, USA.
Type
Published Article
Journal
Journal of the Science of Food and Agriculture
Publisher
Wiley (John Wiley & Sons)
Publication Date
Mar 08, 2018
Identifiers
DOI: 10.1002/jsfa.8994
PMID: 29516494
Source
Medline
Keywords
License
Unknown

Abstract

This study shows that exposure to low temperatures did not induce a pattern of degradative processes that differed from that occurring during ripening and over-ripening of non-chilled fruit. DNA showed earlier signs of degradation and higher levels of DNA tailing. Nuclease activity analysis showed bifunctionality in both chilled and non-chilled tissue and no chilling exclusive protease and nuclease. Fleshy fruit might use their available resources on degradative processes and adjust them depending on environmental conditions.

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