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Enhanced chilling tolerance of banana fruit treated with malic acid prior to low-temperature storage

Author:
Huang, Hua, Jian, Qijie, Jiang, Yueming, Duan, Xuewu, Qu, Hongxia
Source:
Postharvest biology and technology 2016 v.111 pp. 209-213
ISSN:
0925-5214
Subject:
Musa, antioxidant activity, bananas, catechol oxidase, chilling injury, chlorophyll, cold tolerance, fluorescence, malic acid, peroxidase, reactive oxygen species, temperature, Brazil
Abstract:
The effects of postharvest malic acid (MA) treatment on alleviating the occurrence of chilling injury (CI) symptoms in banana (Musa spp., AAA group, cv. Brazil) fruit under 6°C were evaluated. Application of 80mM MA alleviated CI symptoms (surface browning), delayed the decrease in chlorophyll fluorescence (Fv/Fm) and chlorophyll content. The activities of peroxidase (POD) and polyphenol oxidase (PPO) were also suppressed by MA. Furthermore, compared with the control group, fruit that were treated with MA showed lower levels of reactive oxygen species, but higher antioxidant activities. The results suggest that the application of MA, as an organic acid, exhibited the potential for alleviating chilling injury symptoms of banana fruit by reducing skin browning and inducing antioxidant activities under low temperature.
Agid:
5264335